Carbs: 92 | Fats:1 | Protein:7
Carbs: 88 | Fats:1 | Protein:7
Makes approx. 2 full rolls.
- 100g sushi rice
- 25ml rice vinegar
- Option A
2 tsp saké and 1 tbsp caster sugar
- Option B
2 tbsp mirin
- Rinse sushi rice under cold water. Gently polish the rice until the water runs clear. Thoroughly drain the rice.
- Place the rice in a saucepan. Using double the amount of water (200ml) and either the saké or the mirin allow the rice to come to the boil. Once at boiling point, cover with a lid and reduce to low heat, bringing it to a simmer. Wait approximately 20 minutes for the water to be absorbed.
- Allow rice to cool for 15 to 20 minutes. If using Option A – dissolve sugar into vinegar. Once the rice has rested, gently fold in the vinegar to the rice.