Unlike jasmine rice, Thai white rice, and even brown rice, sushi rice, known as Koshihikari rice, has a low GI. Compared to these other rices, Koshihikari rice has a high amount of resistant starch meaning it's broken down slowly in the body raising blood sugar levels slowly.
Thoroughly rinse the sushi rice under cold water and drain.
Add to a pan with 1 ½ cups of cold water and bring the water to boil. Reduce the heat to simmer, cover the pan with a lid and cook for 12 minutes. Remove from the heat and leave to stand for 10 minutes. Mix the brown rice vinegar and mirin together. Transfer the rice to a shallow tray and spread it across the tray. Sprinkle the vinegar mix over the rice slicing through it with a wooden spoon to break up any lumps and distribute the liquid evenly. Cool the rice quickly by fanning it for 5 minutes.
Note : While sushi rice is not typically used with other Asian cuisine, with its low GI of 48, ( jasmine 104) it's a seriously better option if you need to steady blood sugar and insulin levels.
Makes 2 servings (serve = 1 cup)
| Prep Time: | nil |
| Cooking Time: | 40 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Entree, Finger Food, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1547 kj |
| Calories | 370 kcal |
| Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Total Carbohydrate | 84.6 g |
| Total Protein | 6.8 g |
| Fibre | 0.8 g |
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