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
CLASSIC JAPANESE SUSHI RICE
Perfect sushi starts with perfect rice. Here's an easy recipe for Japanese sushi rice, which is a sticky rice seasoned with vinegar and sugar.
Provided by Setsuko Yoshizuka
Categories Entree Appetizer Ingredient
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Put the rice in a large bowl and rinse it by covering it with cold running water and gently mixing it around using your hand. Carefully pour out the water and repeat rinsing until the water becomes almost clear.
- Drain the rice in a colander and set aside for 30 minutes.
- Place the rice in a rice cooker and add the water. Let the rice soak in the water for at least 30 minutes.
- Start the cooker and set it according to your cooker's instructions. When the rice is cooked, let it steam for about 15 minutes.
- Prepare the sushi vinegar by mixing the rice vinegar, sake-mash vinegar (if using), sugar, and salt in a saucepan. Put the pan over low heat and cook until the sugar dissolves. Set aside to cool.
- Spread the hot steamed rice onto a large plate or in a large bowl.
- Sprinkle the vinegar mixture over the rice and quickly fold the rice with a shamoji (rice spatula) or wooden spatula. Be careful not to smash the rice.
- To cool and remove the moisture of the rice, waft a handheld paper fan over the sushi rice as you mix it. This will give the sushi rice a shiny look.
- It's best to use the sushi rice right away to make rolls with your favorite fillings.
Nutrition Facts : Calories 160 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 358 mg, Sugar 6 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 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.
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
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
SUSHI RICE
Sushi rice is the basis for sushi! The author of "Sushi for Wimps" suggests that cooking it yourself on the stove is preferred to using a rice maker. I must admit, I didn't "fan the rice" more than a minute or two, but I did mix the mixture regularly until cool. One day I'll have the patience to follow the recipe exactly, until then, I'll feel okay about taking a short cut or two. (the yield is approximate but it's enough for a sushi dinner). A simple recipe for "sushi vinegar" can be found here: http://www.food.com/recipe/sushizu-sushi-vinegar-522874.
Provided by Mrs Goodall
Categories Short Grain Rice
Time 40m
Yield 3 cups
Number Of Ingredients 3
Steps:
- To Cook the Rice.
- Place rice in a heavy-bottomed pot and rinse with running water.
- Drain rice.
- Add the 4 cups of water and soak for 30 minutes.
- Cover with a tight-fitting lid and bring to a boil.
- Keep cooking on high heat for 15 minutes with lid on.
- Lower heat to a minimum and cook covered for 10 minutes.
- Remove from heat, remove lid, and let sit undisturbed for 5 minutes.
- To Cool and Mix the Rice:.
- Transfer the hot rice to a large shallow bowl, discarding any hard grains around the sides or bottom. Pour the sushi vinegar over the rice.
- Now we want the temperature of the rice to cool down quickly so that the grains of rice don't get too sticky. To do that, fan the rice (today an electric fan on medium speed often replaces the paper fan.).
- As you cool down the rice, use a wooden paddle to gently but constantly fold the mixture, just as you would if you were folding whipped egg whites into a cake batter. Don't stop until the rice cools down to room temperature, or you'll have to use your sushi rice for cement.
Nutrition Facts : Calories 961.8, Fat 1.4, SaturatedFat 0.4, Sodium 12.9, Carbohydrate 211.1, Fiber 7.5, Protein 17.3
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.
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
SUSHI NOW SUSHI RICE
This recipe was done on Regis & Kathie Lee's show from the Japan Pavilion; this is super easy, no mirin needed.
Provided by scancan
Categories Japanese
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice according to package directions.
- Stir in remaining ingredients until combined.
- Cool to room temperature.
- I advise starting with just a teaspoon of salt and adding as needed as it depends on the vinegar that you have etc. that will determine how salty this rice will be. I have found playing around by adding bit by bit of the vinegar and sugar will give you the taste you're looking for.
Nutrition Facts : Calories 118, Fat 0.2, SaturatedFat 0.1, Sodium 776.7, Carbohydrate 26.1, Fiber 0.4, Sugar 1.4, Protein 2.2
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