Sushi Rice – the stove top.

Option A
Calories: 434
Carbs: 92 | Fats:1 | Protein:7

Option B
Calories: 400
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


  1. Rinse sushi rice under cold water. Gently polish the rice until the water runs clear. Thoroughly drain the rice.
  2. 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.
  3. 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.

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