Mitsukos Perfect Sushi Rice Recipes

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EMERIL'S INSIDE-OUT SPICY TUNA ROLL WITH SPECIAL SAUCE



Emeril's Inside-Out Spicy Tuna Roll with Special Sauce image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 rolls

Number Of Ingredients 15

1/3 cup mayonnaise
2 tablespoons hot chile paste
1 teaspoon hot chile oil
1/2 teaspoon toasted sesame oil
4 sheets toasted seaweed (yakinori)
Prepared sushi rice (at least 3 cups cooked rice), recipe follows
1/2 pound sushi-quality fresh tuna, cut into 1/2-inch wide strips
Wasabi paste
2 tablespoons finely sliced scallions
3 tablespoons toasted black sesame seeds
3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
3 3/4 cups water (or 5 rice maker cups)
1/2 cup rice vinegar
4 tablespoons sugar
1 teaspoon salt

Steps:

  • In a small bowl combine mayonnaise, chile paste, hot chile oil, and sesame oil and stir to combine.
  • Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.
  • Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.
  • Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients.
  • In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions.
  • While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
  • When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.

MINADO'S PERFECT SUSHI RICE



Minado's Perfect Sushi Rice image

This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!

Provided by BirdyBaker

Categories     Short Grain Rice

Time 1h30m

Yield 4 cups rice

Number Of Ingredients 7

2 cups sushi rice
2 cups water
4 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons salt
2 tablespoons mirin
kelp, leaf (optional)

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.

Nutrition Facts : Calories 382.5, Fat 0.5, SaturatedFat 0.1, Sodium 1218.9, Carbohydrate 85.5, Fiber 2.6, Sugar 9.6, Protein 6.3

PERFECT SUSHI RICE



Perfect Sushi Rice image

Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.

Provided by LucyDelRey

Categories     Appetizers and Snacks

Time 25m

Yield 15

Number Of Ingredients 6

2 cups uncooked glutinous white rice (sushi rice)
3 cups water
½ cup rice vinegar
1 tablespoon vegetable oil
¼ cup white sugar
1 teaspoon salt

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.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 23.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 158.2 mg, Sugar 3.3 g

PERFECT SUSHI RICE



Perfect Sushi Rice image

There's a lot more you can do with sushi rice besides making homemade sushi. Use it to create a healthy rice bowl, tuck it into a lettuce wrap topped with grilled meat or use it as a base for your favorite stir-fry. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 4

2 cups sushi rice
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt

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.)

Nutrition Facts : Calories 201 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

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