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Sugar-Free Sushi Rice

Mom uses Truvia/Stevia for sushi rice for the family.

Ingredients

  • 3⅓ c rice Japanese white rice. Standard rice in Hawaii.
  • 3 c water

Vinegar Mixture

  • ½ c apple cider vinegar ½ c + 1 tbsp (=9 tbsp)
  • 2 tsp salt
  • 14 packets Truvia ½ c stevia
  • 1 tsp hondashi

Instructions

  • Wash and rinse 3⅓ c of white rice. Add this to the rice cooker pot and add water to the 3 c line. Because we'll be adding vinegar later, we want the rice to have a little less water than usual.
    While the rice cooks, mix the apple cider vinegar, salt, Truvia/Stevia, and hondashi in a small bowl. Set aside for later.
    Do the next steps quickly: When the rice is done transfer the rice to a large mixing bowl within 5 minutes. The rice is at its hottest at this point which will help the flavor to soak in.
  • As soon as all the rice has been transferred into the large mixing bowl, evenly pour the vinegar mixture all over the rice.
  • With a rice spatula, gently mix and fold the rice for 45 - 60 seconds. Let the rice rest in the bowl uncovered at room temperature to cool off for a couple of hours. The vinegar will evaporate and the rice will be fluffy, sticky, and ready to use.

Notes

  • In her regular sugar version, Mom uses a 1/2 c of sugar.
Tried this recipe?Let us know how it was!