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.
AVOCADO SUSHI
Team creamy avocado with your favorite crunchy vegetables -- we used julienned cucumbers and carrots -- in these DIY sushi rolls. For our food editor's tips on how to roll like a pro, see How to Make Sushi at Home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Yield Makes 6 rolls
Number Of Ingredients 13
Steps:
- Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare rest of ingredients (at least 20 minutes).
- Using a mandoline or a vegetable peeler, thinly slice ginger along the grain into paper-thin slices (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar. Cool completely.
- Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer's instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
- While rice cooks, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil.
- To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.
HEALTHY AVOCADO SUSHI WITH BROWN RICE
This avocado sushi recipe goes over the basics of sushi rolling so that you can make your own amazing and healthy sushi. It might take some practice to get the hang of rolling, but it's worth it. Short grain brown rice is sticky enough to use instead of white sushi rice, but long grain brown rice will not work.
Provided by Heather Nauta
Categories Brown Rice
Time 1h15m
Yield 4 rolls, 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes.
- The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
- Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you're facing, not perpendicular.
- Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll.
- Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it.
- Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice.
- Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.
Nutrition Facts : Calories 255.5, Fat 8.7, SaturatedFat 1.3, Sodium 5.8, Carbohydrate 41.1, Fiber 5.2, Sugar 0.7, Protein 4.8
CUCUMBER AND AVOCADO SUSHI
Cucumber and avocado sushi! These rolls are easy to make and you can add either fake crab or smoked salmon. Serve with teriyaki or soy sauce and wasabi!
Provided by Lexi S.
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
- Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
- Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 28.7 g, Fat 5.1 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 5.7 mg, Sugar 0.5 g
VEGETARIAN BROWN RICE SUSHI ROLLS
Categories Rice Cocktail Party Vegetarian Quick & Easy Avocado Cucumber Radish Vegan Gourmet
Yield Makes 1 serving
Number Of Ingredients 13
Steps:
- Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
- While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
- Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
- Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).
- Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
- Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.
- Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.
AVOCADO SUSHI WITH BROWN RICE
Steps:
- Rinse and drain brown rice, place into a saucepan over medium heat, and pour in water. Stir in sea salt, bring to a boil, and simmer until rice has absorbed the water, about 45 minutes. Let rice cool until warm; stir in brown rice vinegar. Rice will be slightly sticky.
- To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of brown rice over the nori, leaving top edge about 1/2-inch deep uncovered with rice. Place 1 or 2 slices of avocado and a small amount of red bell pepper strips and alfalfa sprouts in a line along the bottom edge of the sheet.
- Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the vegetables, and tightly roll the sushi into a thick cylinder. Dampen the bare nori edge with a wet finger and seal the roll. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly.
- Let rolls rest for a few minutes before cutting each roll into 6 pieces for serving.
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SUSHI SALAD WITH BROWN RICE, AVOCADO & NORI
From alexandracooks.com
4.5/5 (2)Category DinnerCuisine JapaneseTotal Time 43 mins
- Place the rice, 1.5 cups water, and 3/4 teaspoon kosher salt in the inner pot of your Instant Pot. Secure lid in place. Turn valve to Sealing. Select manual, high pressure, and adjust the time to 23 minutes. When the time has lapsed, allow the pressure to release naturally, which is when the silver button on the lid drops. Remove the lid, and allow the rice to cool. This can be done far in advance (including the day before).
- Bring a medium pot of salted water to a boil and add the edamame. Cook for 1 minute or until they are tender yet still crunchy. Drain and run under cold water.
- . Whisk together the miso paste, sesame oil, mirin, sugar, and 1 to 2 tablespoons water until smooth. Add more water by the tablespoon until the dressing is the consistency of cream — it should be pourable. (I’ve consistently been adding 2 more tablespoons of water.) Stir in the sesame seeds. Taste. Add a sprinkling of sea salt if necessary.
- . You can assemble this salad in various ways. Most recently when I served it to friends, I set out all of the components in bowls and let people assemble their own bowl. But you can also combine everything in one large bowl. Here’s how: In a large bowl, combine the rice, edamame, cucumber, avocado, and baby spinach. Toss together gently. To serve, transfer salad to bowls or plates, drizzle over the dressing, a little olive oil (if you wish), and a sprinkling of sea salt. Top with the nori strips and sesame seeds.
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- Preheat oven to 170°C and line an oven tray with baking paper. In a bowl, toss julienned vegetables with coconut oil, lemon juice and seeds. Place on line tray and bake for 30 minutes or until vegetables are slightly browned.
- Cook brown rice as per instructions on the packet with the broth. Set aside to cool (I like to spread it into a single layer on a tray as it cools quickly). Once rice has cooled, place in a bowl and mash avocados through until the rice binds together.
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