Sushi Rice Recipes

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MOM'S SUSHI RICE



Mom's Sushi Rice image

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

2 ¼ cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp
3 cups water
¼ cup rice vinegar
¼ cup white sugar
1 ¼ teaspoons salt

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



Sushi Rice image

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

2 cups sushi rice
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice vinegar

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

CLASSIC JAPANESE SUSHI RICE



Classic Japanese Sushi Rice image

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

3 cups Japanese rice
3 1/4 cups water
1/3 cup rice vinegar
1/4 cup sake-mash vinegar, or white-wine vinegar , optional
3 tablespoons sugar
1 teaspoon salt

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



Sushi Rice image

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

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

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.

PERFECT SUSHI RICE



Perfect Sushi Rice image

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

2 cups uncooked glutinous white rice (sushi rice)
3 cups water
½ cup rice vinegar
1 tablespoon vegetable oil
¼ cup white sugar
1 teaspoon salt

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



Sushi rice image

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

1 cup sushi rice (about 220g)
sushi rice seasoning, to taste (optional)

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

PERFECT SUSHI RICE



Perfect Sushi Rice image

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

2 cups sushi rice
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

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 WITH SUSHI VINEGAR



Sushi Rice with Sushi Vinegar image

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

2 cups short-grain rice or 2 cups sushi rice (NOT long-grained!!!!)
2 1/4 cups water
4 tablespoons sushi vinegar
1/3 cup rice vinegar (or white vinegar)
2 tablespoons sugar
1 teaspoon salt

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.

SUSHI RICE



Sushi Rice image

Sushi rice is the heart of sushi and the vinegar should add a tartness to the rice and give a nod to the humble beginnings of sushi before it became what we know it as today. This is a simple, straightforward recipe for basic sushi vinegar and sushi rice. There are countless variations with differing amounts of salt and sugar and other additions which flavor the seasoned vinegar chefs call sushi-su. Different vinegars affect the flavor of the finished sushi and vinegar recipes vary by region. This one contains a multi-purpose version for sushi-su that can be used as a base for pickling brine or salad dressing as well.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield About 5 cups

Number Of Ingredients 5

1/2 cup rice vinegar (4% acidity)
2 tablespoons plus 1 1/2 teaspoons granulated sugar
Kosher salt
1 gram dashi kombu (about a 1-inch square), optional
1 3/4 cups uncooked white short-grain or medium-grain rice

Steps:

  • For the seasoned vinegar: Heat the vinegar in a small saucepan over medium-low heat until just steaming (it will be about 100 degrees F). Do not boil the vinegar. Remove from the heat.
  • Add the sugar and 2 teaspoons salt and whisk until dissolved. Add the dashi kombu if using.
  • For the rice: Rinse the rice in a large bowl under cold running water until the water runs clear, about 5 minutes. While rinsing, gently agitate the rice with your hands to wash off extra starch. Drain the rice in a fine-mesh colander.
  • If using a rice cooker, set to the "white rice" or "sushi rice" setting; do not use the "quick cook" setting. Add the rinsed and drained rice and 1 1/3 cups of water to the cooker, gently move from side to side to evenly settle the rice and press start. If using the stove method: Add the rinsed and drained rice and 1 1/3 cups of water to a medium pot. Gently move the pot from side to side to evenly settle the rice. Put a piece of aluminum foil over the top of the pot before placing the lid on to create a tight seal. Bring to a boil over high heat (it is best to lower the heat just before it boils, when it begins to steam).
  • Lower the heat to low and steam the rice for 25 minutes; do not open the lid. Remove the rice from the heat and let sit covered for 10 minutes more.
  • Removed the dashi kombu from the seasoned vinegar if using. Transfer the cooked rice to a large bowl and immediately sprinkle the vinegar mixture evenly over the hot rice (see Cook's Note). Using a rice paddle or spatula, gently cut the vinegar mixture into the rice and alternately fold the rice so vinegar doesn't pool on the bottom of the bowl. Make sure the vinegar is evenly distributed throughout the rice.
  • Spread the rice in a baking dish and let sit until it is cool enough to handle and sticks together in a ball, 5 to 10 minutes. Use the rice within 2 hours or refrigerate in an airtight container for up to 1 day. You can use the rice at room temperature or gently reheat it using the "warm" function on a rice cooker.

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