SUSHI RICE RECIPE - RECIPES AND COOKING TIPS - 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
FRIED ASPARAGUS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This battered asparagus is a favorite at events. It's fun to eat with a side of ranch dressing for dipping. —Lori Kimble, Montgomery, Alabama
Provided by Taste of Home
Categories Appetizers Side Dishes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Combine beer and egg whites; stir into dry ingredients just until moistened. Dip asparagus into batter., In a deep cast-iron or electric skillet, heat 1-1/2 in. oil to 375°. Fry asparagus in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve immediately with ranch dressing.
Nutrition Facts : Calories 70 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 207mg sodium, CarbohydrateContent 7g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
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