Sushi Rice Filling |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | 15 minutes | 1 hour | Cover and chill filling for up to 3 days. | |||||||
| INGREDIENTS: | ||
| 1/2 cup short grain rice | 1 cup cold water | 2 tablespoons rice vinegar |
| 1/4 teaspoon salt | 1/4 cup finely shredded carrot | 1 tablespoon sugar |
| 1 tablespoon sake or dry sherry (optional) | ||
| 1 | In a fine-mesh sieve, wash uncooked rice under cold running water, rubbing grains together with fingers, about 1 minute or until water runs clear. Drain well. |
| 2 | In a small saucepan, combine rinsed rice, the cold water, rice vinegar, and salt. Bring to boiling; reduce heat. Cover with a tight-fitting lid; simmer for 15 minutes. (Rice should be sticky.) |
| 3 | Remove from heat; stir in carrot, sugar and, if desired, sake. Cover and cool about 45 minutes or until room temperature. |