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
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
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
STICKY RICE WITH MANGO
Sticky Rice with Mango
Categories Fruit Rice Dessert Coconut Mango Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.
- Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).
- While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.
- Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
- While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.
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- Place the rice in a strainer and rinse the rice until the water runs clear. Use your hands to be sure all the grains are rinsed well. Place the rinsed rice into a medium pan with the 2 cups of water over high heat. Once the water begins to boil, cover the pot and reduce the heat to the very lowest setting. Cook for 15 minutes. Once the rice has finished cooking, remove from the heat, leave the lid on and let it sit for another 10 minutes.
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