While the rice is cooking, combine 1/2 cup rice vinegar, sugar, oil, and salt in a small saucepan. Cover, reduce heat, and simmer on low for 20 minutes. Rinse 2 cups of rice in a fine-mesh strainer and place in a medium saucepan. And I mean that you should, too–even if you don’t make your own sushi (I’m not that cool), it’s a fun twist on regular white rice.įor this recipe, you’re going to need a super short grain rice (I found this sushi rice at my local Kroger), rice wine vinegar, sugar, a tablespoon of oil (vegetable or oil), and salt. Yes, people do actually eat sushi rice when it’s not in sushi.
And since the escalator and the mall and the pretzel place here are all metaphorical, the next best thing is sushi rice.
And I actually do have a healthy recipe going up on Friday that goes along with (or at least can go along with) this recipe, but a) the weather here is dark and drizzly and rainy and I don’t want to waste a super yummy, pretty recipe on really bad light, and b) there comes a time in every girl’s life when her husband is on a 2-week-long business trip and she has been busting her butt to shed a few pounds and, due to PMS-y bloatiness (sorry, guys), it’s starting to feel like she’s trying to run down the up side of the escalator at the mall (and subsequently straight to the pretzel place) and all she wants is sweet, salty, carbiness.
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