3 Ingredient Sushi Rice Recipes

3-INGREDIENT SUSHI RICE

Steps:

• Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.
• Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.
• Bring 1 cup of rice and 1 cup of water to a boil.
• Reduce to a simmer and cover.
• Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.
• Remove the rice from the heat and let sit, still covered, for 10min.
• Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.
• Sprinkle on 1 Tbs of SEASONED Rice Vinegar.
• If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.
• Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.
• The rice should have a sheen all over, if it does not add a little more vinegar.
• Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.
• Use 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed).
• For a step by step video on how to make the sushi rice search "Nikki Dinki Sushi" on youtube for my instructional video. It can be really nice to see it on a video first! Have fun!

HOW TO MAKE THE PERFECT SUSHI RICE

Steps:

• Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.
• Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3
• While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
• Moisten the wooden tub with water and wipe excess water off with a cloth.
• Once the rice is cooked, remove the kelp strip (if you used a kelp strip) from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
• While the rice is hot, pour the sushi vinegar mixture over the rice.
• Turn and mix to flavour the rice with rice spatula (called Shamoji) while fanning it to cool down the rice.
• While fanning with the Japanese fan (called Uchiwa) make sure that you are not mashing the rice, rather more like cutting motion.
• All the rice to cool at room temperature and place a moistened cloth over to avoid getting dry.

PERFECT SUSHI RICE

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

MINADO'S PERFECT SUSHI RICE

Steps:

• Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
• Place rice to drain in a strainer.
• Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).
• While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
• If using a kelp leaf,it should be about 2 in long
• Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
• Add rice to the pot.
• Bring quickly to a boil and then reduce to a simmer.
• Cover the pot and DON'T touch it until the end, NO PEEKING.
• Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
• Let rice rest for 10 min and then remove the cover.
• Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
• Mix rice gently, careful not to break it.
• Sushi rice is best used at body temperature.

PERFECT SUSHI RICE

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.)

PERFECT STICKY SUSHI RICE

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.