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 STICKY SUSHI RICE
This recipe for Sushi Rice comes from an expert, Reiko Hashimoto..It's the perfect rice and basis for a great sushi dish. Follow the recipe exact and you should have no problems. Don't let the long recipe fool you, it's very easy to make.
Provided by Dee Fischer
Categories One Dish Meal
Time 50m
Yield 75 pcs sushi approx
Number Of Ingredients 6
Steps:
- Step 1: RINSE THE RICE. Put the three cups of rice in a large bowl. Lightly rinse the rice by adding enough cold water to half fill the bowl and swirl it around with the rice. Rinse it, swirl it again and drain again and again. Scrunch the rice about in the bowl with your hands while rinsing it -- this should take 3 or 4 attempts. Transfer the rinsed rice into a large saucepan. Pour in 3 and 1/3 cups of water and leave it to soak for at least 30 minutes. As it soaks the rice will become whiter and water clear.
- Step 2. PREPARE THE SUSHI VINEGAR. Put half a cup of rice vinegar, quarter of a cup of sugar, a pinch of salt and a tablespoon of powdered Dashi into the small saucepan. Heat gently and stir to ensure that the sugar and salt dissolve. Don't let the mixture boil as it will impair the flavor. Only heat long enough to dissolve. Let it cool while you prepare the rice.
- Step 3. COOK THE RICE. Put the lid securely on top and turn the heat to high. Avoid lifting the lid at all times through out the cookin process as this will allow the steam to escape. When the rice begins to boil, reduce the heat and leave it to simmer for 15 minutes. After the fifteen minutes are up, turn off the heat and leave the rice to stand for another 15 minutes.
- Step 4. STIR IN THE SUSHI VINEGAR. Transfer rice into a large wooden bowl. *I use a glass one and it works fine* Pour the cooled sushi vinegar over the rice. Use a flat spatula in a cutting motion to fold the mixture into the rice. While you are folding, use your other hand to fan the rice. You want to bring that rice to room temperature while folding.
- Step 5. READY TO SERVE. It's best to use the rice immediately. It should be shiny and sticky, with each grain separated and not mashed together. It should be used at room temperature. If you don't need it straight away, cover the bowl with a damp cloth. This will prevent it from becoming to hard.
- You are now ready to start experimenting with sushi recipes.
Nutrition Facts : Calories 30, Sodium 16.2, Carbohydrate 6.7, Fiber 0.2, Sugar 0.7, Protein 0.5
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
STICKY SUSHI RICE
Make and share this Sticky Sushi Rice recipe from Food.com.
Provided by Allotta
Categories Short Grain Rice
Time 25m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Wash rice well and cook in the rice cooker.
- Put vinegar, sugar, and salt in a pan on low heat until the sugar dissolves. Cool the vinegar mixture.
- Sprinkle the vinegar mixture over the rice and fold the rice gently.
- To cool and remove the moisture, use a fan as you mix.
Nutrition Facts : Calories 733.3, Fat 1, SaturatedFat 0.2, Sodium 793.2, Carbohydrate 163.7, Fiber 5.2, Sugar 12.6, Protein 12.6
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
SUSHI RICE
Sushi rice is the basis for sushi! The author of "Sushi for Wimps" suggests that cooking it yourself on the stove is preferred to using a rice maker. I must admit, I didn't "fan the rice" more than a minute or two, but I did mix the mixture regularly until cool. One day I'll have the patience to follow the recipe exactly, until then, I'll feel okay about taking a short cut or two. (the yield is approximate but it's enough for a sushi dinner). A simple recipe for "sushi vinegar" can be found here: http://www.food.com/recipe/sushizu-sushi-vinegar-522874.
Provided by Mrs Goodall
Categories Short Grain Rice
Time 40m
Yield 3 cups
Number Of Ingredients 3
Steps:
- To Cook the Rice.
- Place rice in a heavy-bottomed pot and rinse with running water.
- Drain rice.
- Add the 4 cups of water and soak for 30 minutes.
- Cover with a tight-fitting lid and bring to a boil.
- Keep cooking on high heat for 15 minutes with lid on.
- Lower heat to a minimum and cook covered for 10 minutes.
- Remove from heat, remove lid, and let sit undisturbed for 5 minutes.
- To Cool and Mix the Rice:.
- Transfer the hot rice to a large shallow bowl, discarding any hard grains around the sides or bottom. Pour the sushi vinegar over the rice.
- Now we want the temperature of the rice to cool down quickly so that the grains of rice don't get too sticky. To do that, fan the rice (today an electric fan on medium speed often replaces the paper fan.).
- As you cool down the rice, use a wooden paddle to gently but constantly fold the mixture, just as you would if you were folding whipped egg whites into a cake batter. Don't stop until the rice cools down to room temperature, or you'll have to use your sushi rice for cement.
Nutrition Facts : Calories 961.8, Fat 1.4, SaturatedFat 0.4, Sodium 12.9, Carbohydrate 211.1, Fiber 7.5, Protein 17.3
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