Rice For Sushi
A versatile sushi rice dish with tangy vinegar flavor, ideal for sushi lovers. Its balanced sweetness and acidity make it perfect for beginner and experienced chefs alike.
Ingredients
Instructions
- Soften yeast in warm water.
- Sift flour, salt, and 1/4 cup of sugar into a large bowl.
- Cut in butter until mixture resembles fine crumbs.
- Stir in yeast mixture, eggs, sour cream, and vanilla to make a smooth dough; form into a ball.
- Seal in plastic.
- Refrigerate for at least 2 hours or overnight.
- Divide dough in half; wrap and return half to refrigerator.
- Roll on a lightly floured board to 12 x 18 inches.
- Fold in thirds.
- Roll out again on floured board to same size, repeat folding.
- Repeat process 1 more time; cut in half to form two 6-inch squares.
- Turn in corners to form circle.
- Sprinkle board with about 2 tablespoons of sugar.
- Roll out to a 12-inch circle.
- Cut in 8 wedges.
- Roll up each wedge and place on greased baking sheet. Repeat until all are rolled.
- Let rolls rise until puffy (about 45 minutes).
- Bake at 375°F for 12 to 15 minutes, until golden brown.
Nutrition & Diet Analysis (per serving)
597
kcal
30% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).