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.
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.
THE PERFECT SIMPLIFIED SUSHI VINEGAR
The perfect simplified version of sushi vinegar!
Provided by TheEatertainment.com
Categories World Cuisine Recipes Asian Japanese
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Stir the rice vinegar, sugar, salt, and lemon juice together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but not allow to boil. Remove from heat and allow to cool completely. Store in refrigerator.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 25 g, Sodium 872.1 mg, Sugar 25 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 ART
Slice open this sushi to find a surprise inside. One roll has a cute palm tree made out of asparagus and mushrooms, and the other is a pretty, tropical design to match.
Provided by Food Network
Time 1h
Yield 2 rolls
Number Of Ingredients 20
Steps:
- For the asparagus: Slice each asparagus spear in half lengthwise. Wrap each piece of asparagus in a 4-by-1 3/4-inch sheet of nori and set aside.
- For the marinated mushroom: Trim all sides of the mushroom until you have a 4-by-1-by-1-inch rectangular block. Slice the block lengthwise into 4 thin slices. In a small mixing bowl, whisk the soy sauce and sugar together until the sugar dissolves.
- Place a small nonstick skillet over medium heat. Add the oil and mushrooms and saute for 2 to 3 minutes. Pour the soy mixture over the mushrooms and toss together until fully and evenly coated. Transfer the mushrooms to a small plate and let cool. Wipe out the skillet and reserve for cooking the tamago.
- Once the mushrooms have cooled, arrange the pieces onto half of a 4-inch square sheet of nori. Fold the remaining part of the nori over the mushrooms to wrap.
- For the cucumber: Trim the ends of the Persian cucumber until 4 inches long. Set aside.
- For the tamago (Japanese omelet): Beat together the eggs, soy sauce and pepper in a bowl. Place the reserved skillet from the mushrooms over medium-low heat. Add 1/2 teaspoon of the oil and one-third of the egg mixture. Gently scramble with a spatula until the eggs are barely set. Push the eggs to the side of the skillet, towards you. Add another 1/2 teaspoon oil to the empty portion of the skillet, add another third of the egg mixture and allow the eggs to cook into a flat disc. Once the eggs are barely set, flip the previously scrambled eggs over the flat disc of eggs and continue to flip until a roll forms. Push the roll to the side of the skillet again. Pour the remaining oil and egg mixture into the skillet and repeat the last step until you have a thicker, tight omelet roll. Slide the tamago onto a cutting board and cool. Once cool enough to handle, trim the omelet down to a 4-by-1/2-1/2-inch rectangle (scraps can be snacked on!). Set aside.
- For the sushi rice: Combine the vinegar, sugar and salt in a small mixing bowl and whisk together. Sprinkle two-thirds of the vinegar mixture over the cooked white rice and gently fold together until fully incorporated.
- Place one-quarter of the sushi rice into a mixing bowl and fold in the tobiko. Set aside. Sprinkle the remaining vinegar mixture over the cooked green pearl rice and gently fold together until fully incorporated. Set aside.
- For the palm tree: Place one 4-by-7-inch sheet of nori onto a bamboo sushi rolling mat. Press a thin layer of plain rice over the center 3 inches of nori. Place the nori-wrapped mushrooms onto the center of the rice standing up and build a thin layer of rice next to and on top of the mushrooms to keep them balanced.
- Gently flatten the rice on top of the mushroom and place 2 wrapped asparagus spears side by side, cut-side down, on top. Top the asparagus spears with a very thin layer of rice and top with the remaining 2 asparagus spears, cut-side down. Fill the remaining surface of nori that the tree is sitting on with rice. Add a 4-by-2-inch sheet of nori on one end to create a tail. Using the sushi mat, with the tail end away from you, carefully wrap the rice-topped nori over the palm tree and roll completely until sealed. Slice the roll into 6 pieces and transfer to a platter.
- For the geometric pattern: Place a 4-by-5 1/2-inch sheet of nori onto the sushi mat and top with a thin layer of tobiko rice. Lay the cucumber across the center of the tobiko rice. Then, using the sushi mat, wrap the rice and nori around the cucumber to seal. Slice the roll in half lengthwise. Turn each half cut-side down and slice in half lengthwise so the entire roll is quartered. Set aside.
- Place a 4-by-7-inch sheet of nori onto the sushi mat and top with 2 of the quarter rolls on the bottom edge of the sheet, side by side, so the top creates a V shape. Nestle the bottom half of the tamago into the V-shaped opening and set the remaining 2 quarter rolls against the top half. Using the sushi mat, carefully wrap the nori around the cut rolls until sealed.
- Place a 4-by-7-inch sheet of nori onto the sushi mat and top with a thin layer of the green pearl rice. Place the previously assembled sushi block in the center of the green rice. Using the sushi mat, carefully wrap and roll the green rice-topped nori around the sushi block to seal. Slice the roll into 6 pieces and transfer to the platter. Serve.
SUSHI VINEGAR MIXTURE
Use either Rice, Cider or Malt Vinegar for this recipe. White Vinegar is not recommended. This is a mixture for 3 Japanese cups of Rice
Provided by christie
Categories Japanese
Time 5m
Yield 3 cups rice
Number Of Ingredients 3
Steps:
- Mix all ingredients together and mix through cooked rice.
Nutrition Facts : Calories 56.9, Sodium 1167.1, Carbohydrate 13.6, Sugar 13.4
EASY SUSHI SANDWICHES RECIPE BY TASTY
Here's what you need: sugar, salt, rice vinegar, short grain rice, nori, shrimp, all-purpose flour, cornstarch, baking powder, salt, egg, ice water, canola oil, salt, avocado, imitation crab, english cucumber, whipped cream cheese, smoked salmon, teriyaki sauce, spicy mayonnaise, soy sauce
Provided by Betsy Carter
Categories Lunch
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a bowl, add the sugar, salt, and vinegar, and stir to combine. Microwave for 2 minutes, or until the sugar has dissolved.
- Transfer the rice onto a serving bowl and pour the vinegar mixture over the rice.
- Using a spatula fold in the vinegar into the rice. Have another person fan the rice while mixing to get it down to room temperature.
- Lay 4 sheets of nori onto two sheet pans. Spread half the rice mixture onto the nori on one sheet pan in an even layer. Repeat with the remaining sheet pan.
- Refrigerate uncovered for 30 minutes to an hour.
- In a bowl, whisk the flour, cornstarch, baking powder, salt, and egg until smooth.
- Slowly add the ice water in a steady stream whisking until just mixed.
- Dip the shrimp in the batter until fully coated.
- Heat a large pot of oil to 350˚F (180˚C).
- Add shrimp to the pot and fry until golden brown, about 2 minutes. Transfer the shrimp to a wire rack to drain. Repeat with remaining shrimp.
- Once cool, season the shrimp with salt to taste.
- Remove the sheet pans with rice from the refrigerator. Place the first sheet of nori and rice onto a cutting board.
- Mentally divide the rice sheet into fourths. On one fourth, place a layer of cucumber, a layer of avocado, and top with the crab.
- On another fourth, place the sliced avocado and top with the shrimp tempura.
- On another fourth, spread a layer of the cream cheese, then top with smoked salmon and a layer of avocado.
- On the last fourth add a layer of cucumber and avocado.
- Gently invert the other sheet tray with rice onto the sheet tray with toppings, so that the edges are even.
- Cut the sushi into 16 even squares.
- Serve with teriyaki sauce, spicy mayonnaise, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 627 calories, Carbohydrate 103 grams, Fat 15 grams, Fiber 4 grams, Protein 19 grams, Sugar 19 grams
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.
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