June 26, 2016
Side Dishes, Rice, White Rice,
Japanese, 5-Minute Prep, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Boil, Stove Top, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian more
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"Found @ allrecipesdotcom & credited to LucyDelRey, I needed "Perfect Sushi Rice" for both of the 2 recipes that will follow this one. All 3 recipes are being entered For Culinary Quest #3 which will visit the cuisine of Japan. I hope it will also work for the rest of my "fellow travelers". I put this in the condiment category since that seemed logical to me, esp since its intended use is limited to being a part of Sushi. Pls read my NOTE at the end of the Prep Steps. (Times were given, but do not include cooling) ENJOY!"
Rinse the rice in a strainer or colander until the water runs clear. Combine w/water in a med saucepan & bring to a boil. Then reduce the heat to low, cover & cook for 20 min. Rice should be tender & water should be absorbed. Cool until cool enough to handle.
In a sml saucepan, combine the rice vinegar, oil, sugar & salt. Cook over med heat until the sugar dissolves. Cool & stir into the cooked rice. When you pour this into the rice, it will seem very wet. Keep stirring & the rice will dry as it cools.
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I tossed all these ingredients in a rice cooker, gave them a good stir and let the cooker do the work! The rice turned out perfect, very tasty. I used it to make sushi rolls which will be served as an appie.
I prepared the rice as here described for your smoked salmon and avocado sushi. It is very important to rinse the rice first! Thanks for posting!