BEST EVER SUSHI RICE
Make and share this Best Ever Sushi Rice recipe from Food.com.
Provided by tunasushi
Categories Lunch/Snacks
Time 45m
Yield 5 Futomaki, 5 serving(s)
Number Of Ingredients 6
Steps:
- Wash and drain rice for 30 minutes.
- Place rice, water and Konnbu in Electric Rice cooker and cook.
- When cooking period is over, let it rest in the rice cooker for 5 minutes, without opening.
- While the rice is cooking, combine all your Shari ingredients and whisk till ALL the sugar has dissolved.
- Take rice, transfer to wooden hanigiri (or bowl, if you don't have one, but results will not be as satisfying) and sprinkle shari onto the rice.
- Using a rice paddle, mix and toss the sushi rice in a side way cutting motion. As you do this, get someone to use a hand fan and fan your rice. Keep on mixing for around 10 minutes. Cover the Hanigiri or your bowl with a damp cloth as you get your other ingredients for sushi ready.
Nutrition Facts : Calories 461.3, Fat 0.6, SaturatedFat 0.2, Sodium 704.2, Carbohydrate 102.5, Fiber 3.4, Sugar 7.5, Protein 7.8
HOW TO MAKE SUSHI
This great collection of Sushi Recipes will show you how to make sushi like a pro! Here's a quick rundown on how to make sushi rice:
Provided by GypsyPlate
Categories Seafood Recipes
Number Of Ingredients 6
Steps:
- Wash the rice with cold water until the water runs clear.
- Place rice, water and kombu in rice cooker and cook the rice according to cooker instructions.
- While the rice is cooking, heat the rice vinegar, sugar, and salt in a small pan over medium heat until the sugar dissolves.
- Once rice has finished cooking, transfer to a large mixing bowl. Gently fold in vinegar mixture.
- Allow rice to cool at room temperature and place a damp cloth over the bowl to avoid the rice drying out.
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
THE BEST EVER VEGAN SUSHI
One of the hardest foods for me to give up after I became vegan was sushi. Nothing beats fresh spicy tuna, or shrimp tempura crunch rolls. Unfortunately, many vegan sushi restaurant options are bland and filled with nothing but veggies. I'm left rather unsatisfied and still craving the creamy texture of sashimi. I decided to try my hand at making my own veggie rolls. Serve with pickled ginger, soy sauce, and wasabi to enjoy an authentic sushi experience!
Provided by i-have-the-munchies
Categories World Cuisine Recipes Asian
Time 1h23m
Yield 6
Number Of Ingredients 18
Steps:
- Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
- Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until the mixture is slightly wet and sticky, but not gooey; you may not need all of the liquid.
- Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
- Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
- Mix vegan mayonnaise and sriracha together in a small bowl.
- Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
- Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
- Remove sushi roll from the plastic wrap, slice into pieces, and top with the sriracha mayonnaise.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 36.8 g, Fat 13.6 g, Fiber 3.3 g, Protein 8.9 g, SaturatedFat 2.2 g, Sodium 337.8 mg, Sugar 6.1 g
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
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