SUSHI RICE
Sushi rice is the heart of sushi and the vinegar should add a tartness to the rice and give a nod to the humble beginnings of sushi before it became what we know it as today. This is a simple, straightforward recipe for basic sushi vinegar and sushi rice. There are countless variations with differing amounts of salt and sugar and other additions which flavor the seasoned vinegar chefs call sushi-su. Different vinegars affect the flavor of the finished sushi and vinegar recipes vary by region. This one contains a multi-purpose version for sushi-su that can be used as a base for pickling brine or salad dressing as well.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield About 5 cups
Number Of Ingredients 5
Steps:
- For the seasoned vinegar: Heat the vinegar in a small saucepan over medium-low heat until just steaming (it will be about 100 degrees F). Do not boil the vinegar. Remove from the heat.
- Add the sugar and 2 teaspoons salt and whisk until dissolved. Add the dashi kombu if using.
- For the rice: Rinse the rice in a large bowl under cold running water until the water runs clear, about 5 minutes. While rinsing, gently agitate the rice with your hands to wash off extra starch. Drain the rice in a fine-mesh colander.
- If using a rice cooker, set to the "white rice" or "sushi rice" setting; do not use the "quick cook" setting. Add the rinsed and drained rice and 1 1/3 cups of water to the cooker, gently move from side to side to evenly settle the rice and press start. If using the stove method: Add the rinsed and drained rice and 1 1/3 cups of water to a medium pot. Gently move the pot from side to side to evenly settle the rice. Put a piece of aluminum foil over the top of the pot before placing the lid on to create a tight seal. Bring to a boil over high heat (it is best to lower the heat just before it boils, when it begins to steam).
- Lower the heat to low and steam the rice for 25 minutes; do not open the lid. Remove the rice from the heat and let sit covered for 10 minutes more.
- Removed the dashi kombu from the seasoned vinegar if using. Transfer the cooked rice to a large bowl and immediately sprinkle the vinegar mixture evenly over the hot rice (see Cook's Note). Using a rice paddle or spatula, gently cut the vinegar mixture into the rice and alternately fold the rice so vinegar doesn't pool on the bottom of the bowl. Make sure the vinegar is evenly distributed throughout the rice.
- Spread the rice in a baking dish and let sit until it is cool enough to handle and sticks together in a ball, 5 to 10 minutes. Use the rice within 2 hours or refrigerate in an airtight container for up to 1 day. You can use the rice at room temperature or gently reheat it using the "warm" function on a rice cooker.
SUSHI RICE WITH SUSHI VINEGAR
Sushi from the store can be quite expensive...sushi's quite good for you, very easy to make and extremely tasty! Here's a recipe for sushi rice so that you can get rolling!
Provided by Roosie
Categories Short Grain Rice
Time 41m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Bring water to a boil.
- Pour in rice and boil for one minute, uncovered.
- Cover and reduce heat to simmer.
- Simmer for 20 minutes.
- Let sit for 10 minutes, uncovered.
- Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
- Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
- Use to roll your sushi!
- Yum!
- **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
- Stir until dissolved and remove from heat.
SUSHI VINEGAR
Make and share this Sushi Vinegar recipe from Food.com.
Provided by foodart
Categories Asian
Time 5m
Yield 1/4 cup
Number Of Ingredients 3
Steps:
- Combine the vinegar ingredients in and a sauce pan and heat slowly till the sugar has dissolved, stirring constantly. Remove from heat.
MITSUKO'S PERFECT SUSHI RICE
Provided by Food Network
Time 1h35m
Yield enough rice for at least 7 lar
Number Of Ingredients 5
Steps:
- In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions.
- While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
- When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.
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.
SUSHI RICE
Steps:
- Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
- While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
- Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
- Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.
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
SUSHIZU - SUSHI VINEGAR
"Sushi vinegar makes or breaks the taste of sushi rice." This recipe is from my favorite (and only sushi cookbook) "Sushi for Whimps". I love that this keeps indefinitely and it seems easy to halve.
Provided by Mrs Goodall
Categories Sauces
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Pour vinegar, sugar, and salt into a saucepan.
- Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled.
- Cool to room temperature and add the kombu and sake. Pour into a mason or other jar with a cover. Keep out of sunlight in a cool dark place (refrigeration unnecessary). Keeps indefinitely.
Nutrition Facts : Calories 82.9, Sodium 3488.6, Carbohydrate 19.3, Sugar 18.9
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 VINEGAR
Make and share this Sushi Rice Vinegar recipe from Food.com.
Provided by blastcraft
Categories Japanese
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in wok or some pot and heat untill boiling .then remove from heat and leave to chill. 1cup of this vinegar is for 1 kg of already cooked rice.(use a short grain rice cause is more glutonious ,and better for nigiri or maki making).
Nutrition Facts : Calories 1128.7, Fat 0.3, Sodium 18498.5, Carbohydrate 264.9, Fiber 2.1, Sugar 254.1, Protein 28.2
SUSHI RICE
An easy Sushi Rice recipe.
Provided by Shirley Cheng
Categories Side Vinegar Simmer Fat Free Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- In large bowl, wash rice in several changes of cold water until water is clear. Transfer to strainer and drain well.
- In medium saucepan over moderately high heat, combine rice and 2 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes. (Alternatively, steam in rice cooker according to manufacturer's instructions.) Let rice stand, covered, 10 minutes.
- While rice is cooking, in small saucepan over moderate heat, combine vinegar, sugar, salt, and kombu. Bring to simmer, stirring until sugar and salt are dissolved (do not let mixture boil). Remove from heat, discard kombu, and cool liquid to room temperature.
- Turn cooked rice out into large nonreactive bowl. Cool by fanning with small plate and turning over with chopsticks or spoon until steam stops rising from surface. Gradually drizzle vinegar mixture over rice, continuing to fan and turn, until liquid is absorbed and rice is cooled to room temperature and shiny. (Rice may be made up to 6 hours ahead and stored at room temperature, covered with plastic wrap. Do not refrigerate.)
THE PERFECT SIMPLIFIED SUSHI VINEGAR
The perfect simplified version of sushi vinegar!
Provided by TheEatertainment.com
Categories World Cuisine Recipes Asian Japanese
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Stir the rice vinegar, sugar, salt, and lemon juice together in a saucepan until the sugar and salt have dissolved; bring the mixture almost to a simmer over low heat, but not allow to boil. Remove from heat and allow to cool completely. Store in refrigerator.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 25 g, Sodium 872.1 mg, Sugar 25 g
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SUSHI RICE - I AM A FOOD BLOG
From iamafoodblog.com
- 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 medium-low heat until the sugar dissolves.
- When the rice is done cooking, transfer to a very large bowl. Sprinkle on half of 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 – it helps if you have a friend to fan while you mix. Taste and adjust the seasoning, adding more if needed. Cover with a damp towel until ready to use. Enjoy!
TORCHED BEEF SUSHI WITH RICE VINEGAR, WHITE SUGAR AND WASABI
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- To make sushi rice, rinse the rice 4-5 times in cold water until clear. Add 2-1/2 cup water and a piece of kombu (dried sea kelp) and let it soak for 10 minutes.
- Remove the sea kelp and bring the rice to boil over high heat. When the rice boils, stir the grains with a fork for even distribution. Reduce the heat to low and cover with a lid. Let it simmer until water has evaporated, approximately ten minutes. Turn off the heat and let the rice rest for another five to ten minutes.
- Mix rice vinegar, sugar and salt in a small microwave-safe bowl. Microwave for 30 seconds. Stir well.
HOW TO MAKE SUSHI RICE
From asianfoodnetwork.com
- Rinse and drain short-grained rice. Pour rice into rice cooker pot. Rinse a few rounds with tap water until water turns clear. Add 200ml water to the rice & cook onwhite rice setting. Remove the rice from the rice cooker once cooked.
- Make vinegar seasoning mixture. In a small bowl or container, combine vinegar, salt and sugar. Stir until salt and sugar are well dissolved.
- Season rice. Pour this mixture over the cooked rice. Slice but not mash the rice with a rice paddle and flip in between to break up rice clumps.
HOMEMADE SUSHI RICE + SUSHI VINEGAR - KITCHEN JOY
From kitchenjoyblog.com
- Measure the sushi rice into a fine mesh sieve and rinse under cold water for several minutes, tossing and stirring the rice until water runs clear. Do not skip this step as it is important for helping the rice to be sticky.
- Combine the rinsed rice and the water in the pot of a rice cooker or Instant Pot pressure cooker. Seal lid and cook according to the cooker's rice settings. Let rest 10 minutes before opening lid. If using stovetop- Combine rinsed rice and water in a saucepan and bring to a boil. Cover and reduce heat to low, cooking for 20 minutes. Turn off heat and let rest 10 minutes.
- While rice is cooking, prepare the vinegar. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium-low heat until sugar and salt have dissolved, about 1 minute. Set aside.
5 BEST RICE VINEGARS FOR SUSHI (REVIEWS UPDATED 2022 ...
From pokpoksom.com
- Mizkan Vinegar for Sushi. Are you preparing sushi-style rice from the comfort of your home and need rice vinegar to enhance the flavor? We recommend the Mizkan Vinegar Sushi Seasoning for you.
- Marukan Genuine Brewed Rice Vinegar. The Marukan Genuine Brewed Rice Vinegar is one of a kind. The slow and natural brewing process used in its manufacturing has been developed for several centuries.
- Kikkoman Seasoned Rice Vinegar. Each 10-oz bottle of the Kikkoman Seasoned Rice Vinegar is exceptional. If there’s one thing we particularly like about it, it is the well-balanced acidity that each drop offers your dishes.
SUSHI RICE RECIPE - JEFFREY ALFORD, NAOMI DUGUID | FOOD & WINE
From foodandwine.com
- Rinse and cook the rice following the method outlined previously, using only 2 cups of water in Step 2.
- Meanwhile, in a small nonreactive saucepan, combine the vinegar, sugar and salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Let cool.
- Turn the cooked rice out into a large shallow wooden bowl or onto a work surface and spread it out in an even layer. Fan the rice to cool it and dissipate the steam. As you fan, pour half of the vinegar mixture over the rice; use a spatula to gently toss and evenly season the rice. Add the remaining vinegar and continue to toss and turn the rice gently while fanning until the steam is gone. Cover the cooled rice with a well-moistened cotton cloth (not plastic wrap) and set aside until ready to use.
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From lotusfoods.com
- Scoop ¼ cup of rice in the muffin tin, then press down tightly using wet fingers, shaping to create a nest. Bake for 20-25 mins, until browned and crispy on the edges. Remove from oven. While hot, lift gently out of muffin tin and peel away the baking paper. Cool completely on a cooling rack.
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