CLASSIC JAPANESE SUSHI RICE
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
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
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.
TRADITIONAL SUSHI RICE
Editor's Note: When it comes to making sushi, you can't do without Traditional Sushi Rice! This easy recipe will help you build the foundation for almost any type of sushi roll that you plan to make. Although this recipe can be made in advance, keep in mind you only have a few hours to use it. Don't be put off by the 1½ hours total time needed to complete this version of Sushi Rice. Most of it is hands-off time. For your patience, you will be rewarded with perfectly flavored rice that spreads easily.
Provided by Marisa Baggett
Categories Asian Recipes
Number Of Ingredients 3
Steps:
- Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand taking care not to break the grains apart. Pour the water off and repeat 3 times.
- Place the rice in a fine mesh strainer and rinse it with cool water. The run off water should begin to look clear. Allow the rice to drain in the strainer for 10 minutes.
- Place the rice and measured water in a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the rice is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
- While the rice cooks, place a wooden spoon or rice paddle in a shallow bowl of water to soak. This will prevent the cooked rice from sticking to the paddle while tossing with the Sushi Rice Dressing.
- Dump the steamed rice onto a large, flat cutting board. With the soaked wooden spoon or paddle, gently "cut" the rice into pieces like a pie. Pour ¼ cup (65 ml) of the Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and let it cool for 10 minutes. Gently flip the rice over with the soaked wooden spoon or paddle and let it cool for 5 minutes.
- Place the rice in a large non-metal bowl or container and cover with a damp, lint-free dishcloth until ready for use. Use the rice within 4 hours.
- Mix together rice vinegar, turbinado sugar, and sea salt in a small non-metal bowl. Whisk it Vigorously for about 2 minutes or until most of the turbinado sugar and sea salt has dissolved. Set it aside until ready for use. If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.
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.
TRADITIONAL SUSHI RICE
Make and share this Traditional Sushi Rice recipe from Food.com.
Provided by Human Garbage Dispo
Categories Rice
Time 30m
Yield 4 small rice balls, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Start by washing the rice. To do this, put rice in water and work with hands or stir until water becomes milky in color. Drain water and add more. Do this four to five times. Drain water from rice.
- In a pan with a tight fitting lid, add the rice, water, and kelp. bring to a boil over medium heat, removing the kelp just before the boiling point. Cover the pan and simmer for about 10 minutes or until all the water is absorbed. It is very important to not lift the lid at any time while the rice is cooking.
- Turn off the heat, remove lid, and cover the pan with a dish towel. Leace to cool for 10 minutes.
- Meanwhile, mix together the ingredients for sushi vinegar in a pan. Heat until the sugar dissolves, then remove from the heat and pour the sushi vinegar into a cool bowl.
- Using a wooden rice paddle, spoon the rice into a rice tub or bowl. spread it out evenly, then run the paddle briefly through the rice cutting it first from side to side, then from top to bottom.
- Continue cutting, never mashing or stirring the rice, adding the sushi vinegar a little at a time.
- Cover and let rice cool to room temperature. (Sushi rice is traditionally served at room temperature. If the rice is warm, the vinegar will distill off.).
Nutrition Facts : Calories 284.1, Fat 0.4, SaturatedFat 0.1, Sodium 584.5, Carbohydrate 63.4, Fiber 2.1, Sugar 3.9, Protein 4.9
MOM'S SUSHI RICE
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
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
EASY SUSHI RICE (IN RICE COOKER)
Make and share this Easy Sushi Rice (In Rice Cooker) recipe from Food.com.
Provided by Nado2003
Categories Rice
Time 35m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
- Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
- Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
- Fan the rice to cool as you are mixing in the vinegar.
- Use in rolls, sushi or to accompany sashimi.
Nutrition Facts : Calories 175.5, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 38.7, Fiber 0.7, Protein 3.2
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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