1 cup short-grain rice (180ml)
1.1 cup (approx. 200ml) water
1/8 cup or 2 tbsp rice vinegar
¼ tsp salt
¼ tsp sugar
broccoli & garnish:
2 broccoli florets
4 cherry tomatoes
miso soup
inari (sweet tofu skin)
seaweed sheet
Sushi ricecan be used to make manysushi variations such as Nigiri, Maki, Uramaki, and Temaki. Serve sushi with a bowl of hot miso soup.