Sushi Rice

Serves: 5
Total Calories: 205
Yield: 4 Cups


4 cups hot water
1 cup Japanese short grain rice rinsed in cold water
2 tablespoons Sushi Rice Stock


Combine water and rice in a medium saucepan and bring to a boil over high heat. Reduce heat to medium and cook until rice grains are swollen, about 15 to 17 minutes (to test for doneness, squeeze a grain of rice between your fingernails; if there is no hard, white spot in the center, the rice is cooked). Transfer rice to a strainer and drain well.

Transfer cooked rice to large bowl, add sushi rice stock, and mix well with a spatula. Cool to lukewarm, then use in preparing sushi.

Nutritional Facts:

Serves: 5
Total Calories: 205
Calories from Fat: 3

This Sushi Rice recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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