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“My sushi rice I use for my Sushi Rolls.”

Ingredients Nutrition

  • 3 cups short-grain white rice
  • 14 cup rice wine vinegar
  • 14 cup Splenda sugar substitute (can use regular sugar if like)
  • 1 teaspoon salt


  1. Before cooking the rice, rinse several times in running water until the water runs clear.
  2. Drain in a colander for about 1 hour.
  3. Cook on the stovetop or in an electric rice cooker according to the package directions.
  4. In a small saucepan over low heat, combine vinegar, sugar, & salt.
  5. Stir gently to dissolve salt & sugar.
  6. Cool to room temperature.
  7. While the rice is still warm, transfer to a large non-reactive bowl.
  8. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go.
  9. Use a rice paddle to miz gently without mashing the grains.
  10. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.

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