nutritional information

Per 1-cup serving:

  • Calories: 301
  • Protein: 5 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 67 g
  • Cholesterol: 0 mg
  • Sodium: 873 mg
  • Fiber: 2 g
  • Sugar: 5 g

Mixed-Grain Sushi Rice

Mixed-Grain Sushi Rice

Makes 8 cups

Adding different grains to your rice boosts nutritional value and textural variety. Feel free to substitute  amaranth, sesame, or poppy seeds for red quinoa.
  • 4 cups short-grain white rice
  • 2 Tbs. red quinoa
  • 2 Tbs. rolled barley flakes
  • ½ cup rice vinegar
  • 3 Tbs. sugar
  • 3 tsp. salt

1. Rinse and drain rice several times until water runs clear. Set aside in strainer 30 minutes. Bring rice, quinoa, barley flakes, and 4 cups plus 1 Tbs. water to a simmer in large pot. Reduce heat to low, cover, and cook 15 minutes, or until water is absorbed. Remove from heat, and let stand, covered, 20 minutes. (If using a rice cooker, measure out grains in rice cooker cups, place in cooker, add water to appropriate line, then add additional 1 Tbs. water. Cook according to rice cooker instructions.)

2. Stir vinegar, sugar, and salt together in bowl until sugar and salt dissolve. Fluff grains with wooden spoon and fold in vinegar mixture. Cover with damp towel until ready to use.

September 2010 p.56

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I just want to say thanks so much for the recipe.... I loved it!! My entire family ate it and that is a very hard thing to do so thank you so much for the great new idea for dinner :)

Kate Walberg - 2012-04-02 05:54:22