Grilled Sushi Rice With Soy Ginger Glaze Recipes

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MITSUKO'S PERFECT SUSHI RICE



Mitsuko's Perfect Sushi Rice image

Provided by Food Network

Time 1h35m

Yield enough rice for at least 7 lar

Number Of Ingredients 5

3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
3 3/4 cups water (or 5 rice maker cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt

Steps:

  • In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions.
  • While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
  • When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

SOY GINGER GLAZE



Soy Ginger Glaze image

A cracking little glaze. DH likes it on dead things before cremating them I like to brush it on rice balls before I grill them Mmmm...

Provided by PinkCherryBlossom

Categories     Japanese

Time 5m

Yield 1 cup

Number Of Ingredients 4

1 cup soy sauce
2 oranges, juice and zest of
3 tablespoons brown sugar
1 tablespoon minced gingerroot

Steps:

  • Mix all ingredients together
  • use to glaze desired food.

Nutrition Facts : Calories 534, Fat 1.3, SaturatedFat 0.2, Sodium 16111, Carbohydrate 106.7, Fiber 16.7, Sugar 44.8, Protein 34.5

MISO-GLAZED SALMON WITH SUSHI RICE



Miso-Glazed Salmon With Sushi Rice image

Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Rice     Maple Syrup     Vinegar     Green Onion/Scallion     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Soy Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 13

2 cups short-grain white sushi rice, rinsed until water runs clear
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
3 tsp. sugar
½ cup unseasoned rice vinegar, divided
¼ cup pure maple syrup
¼ cup red or white miso
¼ cup tamari or regular soy sauce
½ tsp. crushed red pepper flakes, plus more for serving
2 Tbsp. extra-virgin olive oil
4 (5-6-oz.) skin-on salmon fillets
6 scallions, thinly sliced
1 Tbsp. toasted sesame seeds
Lime wedges (for serving; optional)

Steps:

  • Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
  • Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
  • Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
  • Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
  • Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
  • Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.

MISO-GLAZED CHICKEN BREAST WITH VEGETABLE SUSHI RICE



Miso-Glazed Chicken Breast with Vegetable Sushi Rice image

Provided by Tom Berry

Categories     Chicken     Ginger     Rice     Bake     Marinate     Bell Pepper     Carrot     Cabbage     Soy Sauce     Self     Massachusetts

Number Of Ingredients 13

1/2 cup white miso paste (found at health food stores)
1/4 cup sugar
1/4 cup chicken broth
3 tbsp canola oil
1 tbsp minced ginger
4 skinless, boneless chicken breasts (about 3 oz each)
1 cup shredded napa cabbage
1/2 cup shredded carrots
1/4 cup diced red bell pepper
1/4 cup rice vinegar
1 tsp salt
2 cups cooked short-grain sushi rice
1/4 cup soy sauce

Steps:

  • In a bowl, combine miso, sugar, broth, oil, and ginger. Add chicken; coat, cover and refrigerate 1 hour. Mix vegetables in a bowl with vinegar and salt; set aside. Heat oven to 375°. Place chicken on a cookie sheet lined with foil. Fold up edges of foil. Pour marinade over chicken. Bake 20 minutes or until cooked through. Combine rice with vegetable mix. Cool chicken for 5 minutes; slice each breast diagonally into 3 pieces. Serve chicken over rice with soy sauce on the side.

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