Sushi Rice Made In Bamboo Steamer Recipes

Steps:

• Measure out the amount of rice desired into a mesh colander.
• Rinse the rice grains three times with cold water.
• Pour the rice into a bowl and cover it with cold water.
• Cover the bowl and allow the rice to soak for two to eight hours. (The longer the rice soaks, the shorter the steaming time.).
• Take the lid and upper baskets off of the bamboo steamer.
• Line the bottom basket with a clean damp cloth (a dish cloth fits perfectly).
• Drain the rice and pour the grains into the basket on top of the dish cloth. Place another damp dish cloth on top of the grains, folding the corners towards the center.
• Replace the lid on the basket.
• Fill a wok about halfway with water and bring the water to a boil.
• Place the bamboo steamer on the wok; the steamer should not be immersed in the water.
• Steam the rice for about 30 minutes; checking every 10 minutes during the cooking process to ensure that water has not evaporated and that the cloth has not dried out. ( I usually just pour a 1/4 cup of water over the cloth every 10 minutes);.
• Check the rice for doneness after 15 minutes. adding more time if needed, being careful not to overcook.
• Remove rice to a large bowl.
• Slowly heat vinegar, mirin and sugar until very hot but not boiling.
• Fold vinegar mixture into the hot rice, add enough so that the rice has a tart/sweet taste.
• Rice should be shiny, not mushy.
• Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes before using.

Steps:

• Pulse cauliflower florets in a food processor until riced.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
• Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
• Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
• Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
• Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.

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.)