Sushi Rice With Mayo Food

PERFECT SUSHI RICE

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.

SUSHI RICE

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.

SPICY SUSHI MAYO

Steps:

• Mix mayonnaise, Sriracha hot sauce, and sesame oil together in a bowl using a fork until smooth.

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
• After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
• While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
• When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!

EASY SUSHI CASSEROLE

Steps:

• Preheat oven to 350 F.

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander under cold running water until the water runs clear.
• Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and all water has been absorbed, about 20 minutes. Remove from stove and set aside until cool enough to handle.
• Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool, then stir into the cooked rice. While mixture will appear very wet at first, keep stirring and rice will dry as it cools.

SUSHI BOWLS WITH SRIRACHA MAYO

Steps:

• Place the uncooked short grain rice in a medium sauce pot. Cover with cool water, swish the rice around, then carefully pour off the cloudy water. Repeat this rinsing process 3-4 times. Finally, add 2 cups fresh water, place a lid on the pot, and place the pot over high heat. Allow the pot to come to a full boil, then turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 10 additional minutes.
• While the rice is cooking, prepare the toppings. Shred the crab stick, shred or julienne the carrot, slice the avocado, slice the cucumber, and break the nori into smaller pieces. Stir together the mayonnaise and sriracha in a small bowl.
• For the sushi rice dressing, combine the rice vinegar, sugar, and salt in a small bowl. Microwave for 15-20 seconds to warm the mixture, then stir until the sugar is fully dissolved.
• Once the rice is finished cooking, transfer it to a large bowl. Sprinkle about 1/4 of the vinegar dressing over the rice, then gently fold or stir the rice to combine. Repeat the process until all of the vinegar dressing has been incorporated into the rice and the rice has taken on a glossy appearance.
• To build your sushi bowls, place about 1 cup of the seasoned sushi rice in a bowl, then top with crab stick, carrot, cucumber, avocado, a few pieces of nori, a pinch of sesame seeds, and a drizzle of the sriracha mayo.

VEGAN SUSHI BOWLS

Steps:

• To make the spicy vegan mayo, blend all ingredients until smooth and creamy. See complete instructions and tips for spicy mayo here.
• Peel and cube the sweet potato and boil or steam until fork tender. Cook the rice and edamame according to package instructions.
• Grate or julienne the carrot and dice the cucumber and avocado.
• Assemble the bowls by starting with a scoop of rice and arranging the rest of the ingredients on top.
• Sprinkle with sesame seeds and green onion, drizzle with the spicy mayo and soy sauce, if using and enjoy.

SUSHI BAKE

Steps:

• Heat the oven to 425°F. Place the sushi rice in a colander, rinse throughly and let drain for 15 minutes. Cook rice according to the package instructions or your preference. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small sauce pan and warm over low heat until the sugar dissolves. Alternatively, microwave briefly, stirring to dissolve the sugar. Set aside.
• In a bowl, mix the shredded crab with the cream cheese and mayo until smooth. Set aside.
• When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.
• Spread the sushi rice into an oven safe baking dish and top with 1/2 of the furikake.
• Top with the cream cheese mayo crab mix. Sprinkle on the remaining furikake.
• Bake for 10-15 minutes or until the top just begins to brown and bubble and the casserole is warmed through.
• Enjoy warm with roasted seaweed snack, sliced cucumbers, and sliced avocados.

THIS TIKTOK SUSHI-BAKE RECIPE IS A FUN, EASY TWIST ON A CLASSIC

Steps:

• Preheat the oven to 400°F. Or, if you're using the broiler, press the "broil" button on your oven.
• Grease a medium-size casserole dish with a neutral oil, like canola oil.
• Shred the imitation crab using a fork.
• Finely chop the imitation crab.
• In a bowl, combine the imitation crab, cream cheese, kewpie mayonnaise, wasabi, sriracha, and green onions. Cut the cream cheese into chunks to make this step easier.
• Using a large spoon, combine the ingredients until evenly combined. Set aside.
• In another bowl, combine the rice, rice vinegar, salt, and sugar.
• Transfer the rice into the casserole dish, spreading it into an even layer.
• Sprinkle furikake on top of the rice.
• Spread the imitation crab mixture on top of the rice.
• Garnish with more furikake, then drizzle kewpie mayonnaise and sriracha on top.
• Bake at 400°F for 20 minutes (or broil for 10 minutes) or until the rice is slightly golden brown.
• To serve, add a spoonful of sushi bake on top of a seaweed snack sheet. Top with diced avocado and/or sesame seeds, if you'd like.
• Enjoy!

SUSHI BOWL RECIPE

Steps:

• Divide the rice between four bowls.
• In a small bowl, whisk together the rice vinegar, sugar, sesame oil and salt. Add the cucumbers and toss to coat.
• In a small bowl, whisk together the mayonnaise and sriracha. You can toss your fish in the sauce at this point, or you can drizzle it over everything at the end, it's your choice!
• Arrange 1/4 of the seafood and avocado over each bowl. Spoon 1/4 of the cucumbers into each bowl.
• Add the nori, sesame seeds and green onions to each bowl.
• Drizzle the mayonnaise mixture over each bowl if you haven't already tossed it with the fish. Serve with wasabi, tobiko, pickled ginger and soy sauce as desired.

ASYA'S FAVORITE SUSHI BAKE

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the salmon layer: Place the fillets, skin-side down, on the prepared sheet. Drizzle with the avocado oil and season with salt and pepper. Roast until the fillets look opaque and flake easily, about 15 minutes. Let cool for 5 minutes.
• Slide a spatula under the fillets but over the skin, leaving the skin on the baking sheet. Transfer the fillets to a large bowl and flake with a fork. Add the mayonnaise, sriracha, scallions and 1/2 teaspoon salt and thoroughly mix. Set aside until ready to use.
• For the sushi rice: Rinse the uncooked rice in 3 to 4 changes of water, pouring off the cloudy water each time. Drain well and transfer to a rice cooker. Add 3 1/2 cups water and cook the rice according to the manufacturer's instructions. (Alternatively, add the rinsed and drained rice to a medium pot with 3 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook, about 15 minutes. Remove from the heat and let sit 10 minutes.)
• Meanwhile, whisk together the rice vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. When the rice is finished cooking but still hot, pour over the rice vinegar mixture and lightly mix with a rice paddle.
• For the sushi bake: Spray a 9-by-13-inch baking dish with cooking spray. Layer in the sushi rice and lightly flatten with the rice paddle. Top with the spicy mayo salmon mixture. Whisk together the mirin, tamari and sesame oil in a small bowl, then pour on top of the sushi bake, rotating the baking dish to make sure the entire surface is covered with the tamari mixture.
• Top with the furikake and bake until the edges are golden brown, 10 to 15 minutes. Serve hot with roasted nori snack sheets for scooping.

KETO SUSHI

Steps:

• In a food processor, add your chopped cauliflower florets and pulse until it reaches the consistency of rice.
• Transfer the rice into a microwave safe bowl and sprinkle with salt. Microwave for 4-5 minutes, until soft and tender. Remove excess moisture and let it cool completely. Once cool, add the vinegar and powdered sugar and mix until combined.
• Place your nori sheets on a flat surface. Divide the cauliflower sushi rice amongst the two sheets, reserving 1/4 of an inch around the perimeter of it.
• Spread the mayonnaise on each roll, followed by the salmon and cucumber, then sprinkle with sesame seeds. If using wasabi, spread a thin layer down the side.
• Roll up each roll very tightly, removing any of the filling that seeps out. Using a sharp and slightly wet knife, slice the sushi into pieces.

SRIRACHA MAYO SALMON SUSHI

Steps:

• 1. Mix all sriracha mayo ingredients in a bowl and set aside in the fridge. 2. Cook 1.5 cups sushi rice according to packet instructions. Transfer to a bowl and add in sugar, salt and rice vinegar. Set side to cool down. 3. Transfer smoked salmon into a bowl and use two forks to shred into smaller pieces. Add 4 tablespoons of sriracha mayo and mix with the salmon. 4. Prep veggies - slice cucumber and avocado length ways. 5. Put 1/4 of the rice on top of a seaweed sheet and spread on evenly, leaving a 2cm gap at the top (this helps it stick when you roll the sushi). Place avocado, cucumber and salmon in a line on top of the rice. Roll sushi and repeat. 6. Cut into sushi into pieces - would recommend cutting the sushi with a wet knife to get a clean cut. 7. Top with extra sesame seeds and extra sriracha mayo. Enjoy!

SUSHI RICE WITH MAYO

Steps:

• (For every cup of rice use 1-1/2 cups water).
• We use a rice cooker - sorry, have never made rice on the stove -- (follow instructions on how to cook rice on the stove).Make sure to clean out rice before cooking,water does not need to be clear.
• When rice is done cooking, let stand for another 15-30 minutes so rice gets really fluffy. Rice should be a little cooled before spreading out on the pan.
• In a pan, spread the rice out evenly. Sprinkle some dried shrimp (so colorful and pretty) on top the rice then layer the mayonaisse on the top of that. Sprinkle nori (dried seaweed) all over the mayo, and add more dried shrimp for color.
• Very pretty and delicious. Sometimes we leave sheets of nori on the side of the rice so they can make their own sushi wraps.