Sushi Rice Calculator Recipes

HOW TO MAKE THE PERFECT SUSHI RICE

Steps:

• Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.
• Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3
• While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
• Moisten the wooden tub with water and wipe excess water off with a cloth.
• Once the rice is cooked, remove the kelp strip (if you used a kelp strip) from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
• While the rice is hot, pour the sushi vinegar mixture over the rice.
• Turn and mix to flavour the rice with rice spatula (called Shamoji) while fanning it to cool down the rice.
• While fanning with the Japanese fan (called Uchiwa) make sure that you are not mashing the rice, rather more like cutting motion.
• All the rice to cool at room temperature and place a moistened cloth over to avoid getting dry.

PERFECT SUSHI RICE

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.

CLASSIC JAPANESE SUSHI RICE

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.

SUSHI RICE

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

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.

PERFECT SUSHI RICE

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.)

SUSHI RICE

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.

CALIFORNIA ROLL RICE NOODLE BOWL

Steps:

• Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
• Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
• Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
• Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
• Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
• Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.