SUSHI RICE
Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori. Use it is a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl.
Provided by Matt Lee And Ted Lee
Categories side dish
Time 1h
Yield 6 cups
Number Of Ingredients 4
Steps:
- In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
- Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 192 milligrams, Sugar 4 grams
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.
CHEF JOHN'S EASY SUSHI RICE
Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid.
- Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes.
- Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 54.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 213.7 mg, Sugar 2.5 g
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 RICE
I like this recipe because it is pretty easy and I have gotten good results everytime I use it. It is adapted from a couple of different recipes. (This makes almost 2 cups of seasoning, I put what I have left in a jar or bottle and refrigerate)
Provided by gingerkitten D
Categories White Rice
Time 40m
Yield 60 pieces, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved.
- Allow to cool and store in the refrigerator.
- For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear.
- Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.
- DO not cover the pot yet, though.
- Over high heat, bring to a simmer.
- Once the rice is simmering, cover rice and reduce the heat to medium low.
- Cook for 10 minutes without removing the pot lid at all.
- Turn heat down to the lowest setting and cook for another 10 minutes.
- Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
- Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
- Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
- Cover rice with a damp towel and allow to cool to room temperature.
- This rice is easiest to manipulate while it is room temperature or warmer.
- If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
- This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.
Nutrition Facts : Calories 627.3, Fat 0.8, SaturatedFat 0.2, Sodium 6981.9, Carbohydrate 141, Fiber 2, Sugar 25, Protein 9.7
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
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
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 SUSHI RICE
Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Provided by LucyDelRey
Categories Appetizers and Snacks
Time 25m
Yield 15
Number Of Ingredients 6
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.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 23.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 158.2 mg, Sugar 3.3 g
SUSHI RICE
Provided by Robert Irvine : Food Network
Time 40m
Yield 6 3/4 cups sushi rice, enough for 6 servings of sushi
Number Of Ingredients 5
Steps:
- Place the rice in a pot, with a lid and fill with 3 cups water. Stir to moisten the rice, then drain and repeat until the water runs clear. When all excess starch and impurities have been removed in this way, let the rice stand to completely drain for 15 minutes. In the meantime, wash and dry the pot to have it ready to cook the rice. Return the cleansed rice to the pot and add 2 1/3 cups water. Cover and bring to a vigorous boil over medium-high heat. Do not remove the lid during any stage of the cooking process. Reduce heat to medium and let cook for 5 minutes. Reduce heat to low and let cook for 15 minutes, still leaving lid undisturbed. Remove rice from heat and let stand with lid still on pot for 5 more minutes.
- While the rice is cooking, make the vinegar mixture. In a small saucepan, combine the vinegar, salt, and miso over medium heat, stirring until the ingredients are integrated. Remove from heat and set aside to cool.
- Separate the grains of rice with a wooden spatula and transfer to a shallow bowl, preferably wooden. Stir in enough of the vinegar to make the rice stick together in clumps when you squeeze some in the palm of your hand. Do not add too much vinegar mixture; it is better to have some left over than to over-moisten the whole batch of rice.
- Cover the bowl with a clean kitchen towel and allow to cool to room temperature before using in a sushi recipe.
- Note: This sushi rice recipe can be used in conjunction with the recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which included: Traditional Osaka Style Sushi, Rice Balls, Maki, and Nigiri Sushi.
- Yield: 6 3/4 cups vinegared sushi rice for use in sushi recipes, enough for approximately 6 servings of sushi depending on the recipe
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
I tried making this after watching the Good Eats episode "Wake Up Little Sushi" with Alton Brown. It turned out really great. The original recipe called for 1 tbsp of kosher salt, but some reviewers said that it was way too much and that 1 tsp was plenty. I made this using only 1 tsp of kosher salt, so that is how I've posted it here.
Provided by Pismo
Categories Short Grain Rice
Time 40m
Yield 4 cups cooked rice, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Place the rice into a saucepan 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 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.
- Fan the rice (a paper plate works well) while gently folding in the vinegar mixture.
- Allow to cool to room temperature before using to make sushi or sashimi.
Nutrition Facts : Calories 733.3, Fat 1, SaturatedFat 0.2, Sodium 892.2, Carbohydrate 163.7, Fiber 5.2, Sugar 12.6, Protein 12.6
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.
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.)
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
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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