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.
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.
MAKE-AHEAD SUSHI RICE
I love sushi so much, sometimes I crave it so badly! I find that if I make the rice from scratch when a craving by the time I have finished I have gone past hungry or can't be bothered anymore. I discovered this method by accident and it makes a good sushi I also think it makes the rice easier to handle when rolling. Note: The amounts for the dressing are for enough to coat 4 cups of cooked rice. Reduce amounts if you are using less, otherwise your rice will be too sloppy to do anything with.
Provided by PinkCherryBlossom
Categories Short Grain Rice
Time 30m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Cook the rice by your desired method. I use a rice cooker and find I need about 2 1/2 cups water and a small knob of butter.
- If you prefer to use a pan use the directions in recipe #176527.
- When the rice is frozen, pack it tightly into a small cup (my rice cooker came with a 1/2 cup measurer which I use).
- Turn out onto a plate and leave to cool slightly. When cool place in freezer on plate until completely cold and easy to handle without breaking. At this stage transfer to a freezer bag and store tightly closed.
- When the rice is needed, remove from freezer in morning and leave in fridge or leave out on the side (this takes about an hour).
- Crumble the rice with your hands and mix together the ingredients for the dressing. Stir through the rice.
- Microwave for 1 minute to take the chill off.
- Give the rice a good stir and use to make sushi. Each 1/2 cup timbale makes 1 sushi "log".
Nutrition Facts : Calories 382.5, Fat 0.5, SaturatedFat 0.1, Sodium 1218.8, Carbohydrate 85.5, Fiber 2.6, Sugar 9.6, Protein 6.3
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 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
More about "make ahead sushi rice recipes"
SUSHI RICE RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (23)Total Time 35 minsServings 4
- Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well.
- See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
- While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and whisk until the sugar has dissolved. (Alternately, you can just heat the mixture in the microwave if you prefer.)
- Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
SUSHI RICE RECIPE – STICKY WITH PERFECT SEASONING - MY …
From mykitchenescapades.com
4.6/5 (11)Total Time 35 minsCategory DinnerCalories 128 per serving
- Place the rice in a strainer and rinse the rice until the water runs clear. Use your hands to be sure all the grains are rinsed well. Place the rinsed rice into a medium pan with the 2 cups of water over high heat. Once the water begins to boil, cover the pot and reduce the heat to the very lowest setting. Cook for 15 minutes. Once the rice has finished cooking, remove from the heat, leave the lid on and let it sit for another 10 minutes.
- the vinegar, sugar and kosher salt in a small microwave safe cup and microwave for 30 seconds. Once the rice has sat for 10 minutes, toss it well with the seasoning liquid. Allow the rice to come to room temperature before using. Store leftover rice in the fridge in an airtight container for up to one week.
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