MOM'S SUSHI RICE
Simple and easy sushi rice from my mom's recipe. Can be modified to your taste.
Provided by PUMPKINBIRD
Categories Side Dish Rice Side Dish Recipes
Time 1h5m
Yield 10
Number Of Ingredients 6
Steps:
- Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water.
- Drain the rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
- Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
- Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 40.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 296.2 mg, Sugar 5.2 g
SUSHI RICE
Follow Alton's Brown recipe for foolproof Sushi Rice from Good Eats on Food Network, and let rice vinegar, sugar and salt take ordinary rice to tasty heights.
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
CHEF JOHN'S EASY SUSHI RICE
Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
- Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
- Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 54.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 213.7 mg, Sugar 2.5 g
PERFECT SUSHI RICE
Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Provided by LucyDelRey
Categories Appetizers and Snacks
Time 25m
Yield 15
Number Of Ingredients 6
Steps:
- Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
- In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 23.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 158.2 mg, Sugar 3.3 g
SUSHI RICE
Make sushi rice to accompany your favourite Japanese-inspired dishes, from bento boxes to sushi and katsu curry. The secret is in the ratio of rice to water
Provided by Lulu Grimes
Categories Side dish
Time 22m
Yield Makes about 2½ cups, enough for 3 rice bowls, 6 rice balls or 3 rolls
Number Of Ingredients 2
Steps:
- The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
- Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
- Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
- Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.
Nutrition Facts : Calories 251 calories, Carbohydrate 56 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein
JAPANESE SUSHI RICE
Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.
Provided by Sam Gray
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 3
Number Of Ingredients 5
Steps:
- In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 51.8 g, Fat 0.3 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 784.4 mg, Sugar 1.4 g
PERFECT SUSHI RICE
There's a lot more you can do with sushi rice besides making homemade sushi. Use it to create a healthy rice bowl, tuck it into a lettuce wrap topped with grilled meat or use it as a base for your favorite stir-fry. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)
Nutrition Facts : Calories 201 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
INSTANT POT® SUSHI RICE
Sushi rice made in your Instant Pot® ensures perfectly cooked grains with this simple method. I tested 4 different methods before deciding this was the best. Using the Manual function instead of the Rice setting gives the rice a tender bite, separated grains, yet still sticky to make compact sushi rolls. This recipe yields enough rice for 3 standard sushi rolls.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place rice in the insert of a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover and rinse rice, mixing it in a circular motion. Strain through a sieve. Repeat until water comes out clear, about 5 rinses total. Spread drained rice on a clean cloth to dry out for 10 to 15 minutes.
- Clean kombu gently with a damp towel but do not remove the white powder, which is important for the umami flavor.
- Break off a small piece of the kombu and put into a small saucepan. Add the rest of the kombu to the Instant Pot®. Add rice and 1 1/4 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Add rice wine, hon-mirin, sugar, and sea salt to the saucepan. Heat over low heat until sugar and salt have dissolved; do not boil.
- Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Release any additional pressure carefully using the quick-release method. Unlock and remove the lid.
- Gently scrape rice into a glass or ceramic bowl using a rice paddle; remove and discard kombu. Remove and discard the smaller kombo piece from the vinegar mixture. Sprinkle vinegar mixture over rice and cut it into the rice with the rice paddle. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool to room temperature. You can use a piece of cardboard to fan the rice and speed up cooling.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 30.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 2.4 g, Sodium 198.2 mg, Sugar 2.5 g
SUSHI RICE
Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori. Use it is a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Provided by Matt Lee And Ted Lee
Categories side dish
Time 1h
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
- Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 4 grams
PERFECT SUSHI RICE
Uncomplicated stove-top sushi rice for making everyday maki at home. This is the straightforward recipe I've been using for home-made sushi for over a decade. Most important rule - DO NOT REMOVE THE LID. One cup of dry sushi rice makes enough to use approximately three large nori sheets for 18 to 24 maki rolls, or two large nori sheets for 12 to 18 inside-out California-type rolls. Proportions are close to perfect so multiply as required. Proportions are - 1 cup dry sushi rice: 1.3 cups water: 8 teaspoons rice wine vinegar: 4 teaspoons sugar: 2 teaspoons salt. Of course there are many ways to complicate it like adding mirin and pieces of kombu (kelp) but rather save your energy for finding delicious ingredients and making beautiful, fresh easy sushi at home.
Provided by CarolineOYum
Categories Short Grain Rice
Time 1h
Yield 18 maki rolls, 2 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and swirl sushi rice in a good quality pot that takes about 4 times its volume; drain in a strainer or sieve. Do this three times and return the rice to the pot. Add the cooking water.
- Bring the rice and water to the boil on high heat. Immediately reduce the heat to the lowest setting, place the lid tightly on the pot, set your timer/cellphone/watch to 20 minutes and DO NOT REMOVE THE LID FOR EVEN A MOMENT.
- In the meantime make the sushi-su (rice vinegar mix). Mix the rice wine vinegar, sugar and salt in a bowl and microwave for a minute or so. Stir until the sugar and salt have dissolved. Also use this time to prepare your other ingredients.
- When your timer goes off after 20 minutes turn the heat to zero, STILL DO NOT REMOVE THE LID, and set your timer/cellphone/watch to another 20 minutes.
- After 20 minutes YOU MAY REMOVE THE LID! and turn the rice out into a large bowl - glass, ceramic, wood or plastic only.
- When it has cooled for a few minutes use a large blunt implement such as a flat-ended wooden spoon to make some gentle but deep incisions into the rice and pour half the sushi-su all over and into the cooling rice.
- Gently turn the rice with your implement taking care not to make it stickier. Make a few more incisions, and pour the rest of the vinegar. Turn gently again as you allow the sushi rice to cool to body temperature before starting to make your sushi.
- Bonus tip 1: While making sushi keep a bowl of clean slightly warm water next to you and frequently wet your hand as you spread the sushi rice onto the nori (with nori rough-side up) to prevent it sticking to your hand.
- Bonus tip 2: Make everyday sushi with ingredients you already have on hand. Vegetarian maki rolls are fabulous and can include carrot (shavings or fine sticks), avocado (thinly sliced), cucumber (thinly sliced lengthwise, small Mediterranean cucumbers are best with lower water content than English cucumbers), sesame seed (dry-toasted), spring onion (green onion or scallion), sweet red, orange or yellow pepper (pimento, finely sliced lengthwise), firm juicy-fleshed fruit such as strawberry and melon, and of course wasabi and Japanese Kewpie Doll mayonnaise.
- Bonus tip 3: Only dip in Kikkoman soya sauce. Tens of thousands of sushi chefs around the world can't be wrong.
Nutrition Facts : Calories 374.8, Fat 0.5, SaturatedFat 0.1, Sodium 2336.9, Carbohydrate 84, Fiber 2.6, Sugar 8.4, Protein 6.3
SUSHI RICE WITH SUSHI VINEGAR
Sushi from the store can be quite expensive...sushi's quite good for you, very easy to make and extremely tasty! Here's a recipe for sushi rice so that you can get rolling!
Provided by Roosie
Categories Short Grain Rice
Time 41m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Bring water to a boil.
- Pour in rice and boil for one minute, uncovered.
- Cover and reduce heat to simmer.
- Simmer for 20 minutes.
- Let sit for 10 minutes, uncovered.
- Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
- Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
- Use to roll your sushi!
- Yum!
- **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
- Stir until dissolved and remove from heat.
EASY SUSHI RICE (IN RICE COOKER)
Make and share this Easy Sushi Rice (In Rice Cooker) recipe from Food.com.
Provided by Nado2003
Categories Rice
Time 35m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
- Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
- Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
- Fan the rice to cool as you are mixing in the vinegar.
- Use in rolls, sushi or to accompany sashimi.
Nutrition Facts : Calories 175.5, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 38.7, Fiber 0.7, Protein 3.2
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SUSHI RICE RECIPE (RICE COOKER OR STOVETOP) | FROM …
From fromscratchfast.com
Cuisine JapaneseCategory Side DishServings 4-5Total Time 35 mins
- Place the rice in a large bowl and cover with cold water. Swirl the rice a few times, then pour off the water. Keep doing this, using several changes of water, until the water runs clear.
- Drain the rice well and transfer it to a pot or to a rice cooker. Add 2 cups of water. If using a rice cooker, lock the lid and cook according to the manufacturer’s instructions. If using a pot, bring the water to a boil, uncovered. Once boiling, reduce the heat to low and cover. Cook 15-20 minutes, or until the water is absorbed. Remove the pot from the heat and let sit, covered, 10 minutes to steam.
- In the meantime, combine the vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved.
- Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over top. Using a rubber spatula or wooden paddle, fold and turn the rice until each grain is coated. Let cool.
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