SUSHI RICE RECIPE | BBC GOOD FOOD
Learn how to make perfect sushi rice with this simple step-by-step recipe. Make a batch and craft your own sushi selection platter for entertaining
Provided by Yuki Gomi
Categories Side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- To make the rice, first wash it thoroughly in a sieve for 4 mins, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 540ml water.
- Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Leave the soaking water in the pan with the rice and bring to the boil, put the lid on, reduce the heat and simmer for 8 -9 mins. Turn the heat off and let it stand with the lid on for a further 5 mins. Do not lift the lid.
- While the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.
- Put the rice into a wide flat dish such as a sushi oke, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
- If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.
Nutrition Facts : Calories 432 calories, FatContent 1 grams fat, CarbohydrateContent 99 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 3.7 milligram of sodium
INSTANT POT RICE | KITCHN
Here's how to cook any kind of rice in your Instant Pot with manual pressure.
Provided by Meghan Splawn
Categories Side dish
Total Time 2220S
Prep Time 420S
Cook Time 1800S
Yield 4
Number Of Ingredients 12
Steps:
- Rinse the rice. Measure the rice into a fine-mesh strainer and rinse under cool running water for about a minute or until the water runs clear.
- Combine the rice, water, salt, and butter in the Instant Pot. Dump the rice into an Instant Pot or electric pressure cooker. Note that the water amounts are different depending on the rice you’re using! Add the water and salt to the rice and stir to combine. Toss the butter in, and don’t worry if it floats.
- Pressure cook the rice on high. Lock the lid in place and set to cook under HIGH pressure for the following times: White rice: 5 minutes Brown rice: 10 minutesWild rice: 15 minutes The Instant Pot will take 8 to 10 minutes to come up to pressure.
- Let the pressure naturally release for 10 minutes. When the cook time is up, let the pressure naturally release for 10 minutes.
- Release any remaining pressure, fluff, and serve. Quick release any remaining pressure release. Uncover, fluff the rice with a fork, and serve immediately.
Nutrition Facts : SaturatedFatContent 2.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 74.0 g, SugarContent 0.1 g, ServingSize Serves 4, ProteinContent 6.6 g, FatContent 3.5 g, Calories 363 cal, SodiumContent 244.9 mg, FiberContent 1.2 g, CholesterolContent 0 mg
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