SUSHI RICE VINEGAR RECIPE RECIPES

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SUSHI RICE WITH SUSHI VINEGAR RECIPE - FOOD.COM



Sushi Rice with Sushi Vinegar Recipe - Food.com image

Sushi from the store can be quite expensive...sushi's quite good for you, very easy to make and extremely tasty! Here's a recipe for sushi rice so that you can get rolling!

Total Time 41 minutes

Prep Time 20 minutes

Cook Time 21 minutes

Yield 4 cups

Number Of Ingredients 6

2 cups short-grain rice or 2 cups sushi rice (NOT long-grained!!!!)
2 1/4 cups water
4 tablespoons sushi vinegar
1/3 cup rice vinegar (or white vinegar)
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Bring water to a boil.
  • Pour in rice and boil for one minute, uncovered.
  • Cover and reduce heat to simmer.
  • Simmer for 20 minutes.
  • Let sit for 10 minutes, uncovered.
  • Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
  • Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
  • Use to roll your sushi!
  • Yum!
  • **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
  • Stir until dissolved and remove from heat.

Nutrition Facts : Calories 385.1, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 586.7, CarbohydrateContent 85.5, FiberContent 2.8, SugarContent 6.3, ProteinContent 6.5

SUSHI RICE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Sushi rice recipe - Recipes and cooking tips - BBC Good Food image

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

120ml rice vinegar or brown rice vinegar
3tbsp sugar seasoning, to taste (optional)
450g Japanese rice (3 Japanese cups)

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

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