SUSHI-RICE SALAD
Make and share this Sushi-rice Salad recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- RICE: Rinse rice thoroughly in a sieve.
- Drain well.
- Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat; uncover and cool to room temperature.
- DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
- Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
- Sprinkle evenly with nori.
Nutrition Facts : Calories 244.1, Fat 4.8, SaturatedFat 0.7, Sodium 331.9, Carbohydrate 45, Fiber 1.9, Sugar 0.5, Protein 4.2
JAPANESE-STYLE BENTO BOX
This Asian-inspired lunchbox with mackerel sushi, edamame beans and fresh fruit will keep you going all afternoon
Provided by Katy Greenwood
Categories Lunch
Time 45m
Number Of Ingredients 11
Steps:
- Bring a pan of water to the boil and cook the edamame for 3-4 mins (or 1-2 mins if using frozen soya beans) until tender. Drain, sprinkle with salt and set aside.
- Rinse the rice well in cold water until the water runs clear. Put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water. Bring just to the boil, then put on the lid, turn the heat to its lowest point and cook for 15-20 mins, until the liquid is absorbed. Remove from the heat and leave with the lid on for another 10 mins.
- Spoon the cooked rice into a wide bowl and leave to cool a little. Stir together the rice vinegar, sugar and a small pinch of salt, until the sugar and salt dissolve. Mix this into the cooled rice. Lay the nori sheet on a sushi rolling mat or sheet of cling film. With damp hands, spread the rice over two-thirds of the nori sheet.
- Mix the smoked mackerel, mayonnaise and spring onions, season well with black pepper. Spread a line of wasabi down the middle of the rice, if using, and layer on the red pepper pieces, then the fish mixture. Roll the sushi up, starting from the end covered with rice. Dampen the uncovered end to help it stick. Slice into about 6 x 3cm thick pieces.
- Pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to the other compartments.
Nutrition Facts : Calories 619 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
SUSHI RICE SALAD
Adapted from Moosewood Restaurant Lowfat Favorites. The original recipe calls for brown rice, but I substituted sushi rice. This recipe is a LOT of work and makes a LARGE amount. Having said that, it was good but believe it could benefit with a splash of something. I tried soy sauce, ponzu sauce and mirin. I preferred the mirin.
Provided by gailanng
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice, and add it and the water to a medium-sized stockpot,. Bring the water to a boil. Lower the heat to simmer, cover the pot and cook for 18-20 minutes.
- While the rice is cooking, prepare the sauce. Add the vinegar, sugar, salt, and ginger to a small saucepan. Bring it to a boil and let it simmer for 5 minutes. Set aside.
- When the rice is done, toss the sauce with the rice. Add the 3 teaspoons of water to the wasabipowder and mix. Stir the wasabi into the rice. Put in the refrigerator to cool.
- Fill a medium pot half full of water and bring it to a boil. Add the carrots and cook for a minute, then add the bell peppers and cook for about another two minutes. The vegetables should have softened, but retain a bit of texture (they shouldn't be mushy). Drain and set the veggies aside to cool.
- Toast the sesames by putting them in a saute pan over a medium flame until they are fragrant, about 5 minutes. Pour them out of the pan onto a plate to cool. Toast the sheets of nori in the same saute pan until they darken, about 1 or 2 minutes. When they are cool enough handle, crumble them into small pieces.
- When the carrots and peppers have cooled, stir them into the rice. Add the cucumbers. Just before serving, stir in the sesames and nori. Peel and slice the avocadoes and serve them with the salad.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 1.4, Sodium 612.5, Carbohydrate 57.8, Fiber 6.9, Sugar 11, Protein 5.9
BENTO BOX FIVE COLOR SUSHI RICE
This is a recipe for a bento box lunch served at a local Japanese restaurant. The chicken and the salmon are probably two servings and the edamame and the pickled ginger are more like 5-10 servings. It is recommended that all of the individual items be pre-made and frozen, then defrost the amount you wish to take for lunch. Serve cold.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 1 serving(s)
Number Of Ingredients 18
Steps:
- In a bowl, mix the soy sauce, sake, mirin, water, and sugar. In a sauce pan, heat the premixed sauce and the ground ginger. Add ground chicken. Simmer the meat on medium-low heat, stirring constantly with chopsticks until the liquid is absorbed. Set aside.
- Lightly grease a sauce pan and heat well. Mix beaten egg and sugar together. Pour into pan and scramble finely, using chopsticks. Unlike cooking a typical scrambled egg, cook egg on high heat quickly to make a fluffy texture. Set aside.
- Defrost the frozen edamame in cold water, then remove from water and set aside.
- Take desired amount of pickled ginger and set aside.
- Grill or sauté salmon filet and remove skin and bone. Flake the salmon into small pieces with a fork. In a bowl, mix the soy sauce, sake, oil, and sugar. In a sauce pan, heat the sauce on medium-high and add the salmon. Cook and stir well until the liquid is all absorbed. Set aside.
- Mix warm steamed rice and sushi vinegar. Allow to cool. Set aside.
- To assemble, spread rice on bottom of container or serving plate. Top with each of the colored items.
Nutrition Facts : Calories 2455.4, Fat 55.1, SaturatedFat 10.3, Cholesterol 608.4, Sodium 4027.6, Carbohydrate 234.6, Fiber 16.1, Sugar 33.5, Protein 208.9
CALIFORNIA "SUSHI" RICE SALAD
Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
- Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
- In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
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SUSHI-RICE SALAD RECIPE | MYRECIPES
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- To prepare rice, rinse rice thoroughly in a sieve. Drain well. Bring 2 cups water to a boil in a medium saucepan; add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.
- To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl. Add wasabi, if desired. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl. Sprinkle evenly with nori.
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