Best Japanese Sushi Rice Recipes

JAPANESE SUSHI RICE

Japanese Sushi Rice image

Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.

Provided by Sam Gray

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 3

Number Of Ingredients 5

Ingredients

2 cups water
1 teaspoon salt
1 teaspoon sugar
½ sheet nori (dry seaweed)
1 cup uncooked glutinous white rice (sushi rice)

Steps:

In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 51.8 g, Fat 0.3 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 784.4 mg, Sugar 1.4 g

JAPANESE VEGETABLE AND RICE STUFFED TOFU: INARI SUSHI

Japanese Vegetable and Rice Stuffed Tofu: Inari Sushi image

Provided by Food Network Kitchen

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon rice vinegar
1 tablespoon sugar
1 cup short-grained sushi rice
1 cup plus 1 tablespoon water
1 tablespoon kosher salt
1 medium-small carrot, diced
3 ounces shiitake mushrooms (about 9), stemmed and diced
1/2 teaspoon dark sesame oil
2 tablespoons sesame seeds, toasted
1/2 kirby cucumber, peeled, seeded, and diced
1 ounce Japanese yellow pickled daikon (about a 2-inch-long piece), diced
1 teaspoon freshly squeezed lime juice
1/4 teaspoon finely grated lime zest
12 prepared deep-fried tofu pockets (inari-age), patted dry on paper towels and opened
Daikon radish sprouts, for garnish, optional
Ground sasho pepper, as needed (see Cook's Note)

Steps:

Whisk the vinegar and sugar together in a small bowl and set aside.
Combine the rice, water, and 1 teaspoon salt in a small saucepan with a tight-fitting lid. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Bring to a boil, lower the heat to low, and simmer, covered, for 20 minutes.
Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
Pour about 1 inch of water into a large saucepan and set up a collapsible steamer inside. Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes. Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons salt, sesame oil, and sesame seeds, and stir to combine. Let cool.
When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice, and lime zest and toss to combine. Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture.
Set a small bowl of water beside you. Lightly wet your hands and form the vegetable rice into 12 small football-like shapes. Stuff the rice into the tofu pockets and press the sides together. Stuff a few tuffs of radish sprouts in the sides, if using. Stand the tofu packages up on a serving platter and sprinkle with the sansho. Serve with pickled ginger, wasabi, and soy sauce.
Serving suggestions: Pickled ginger, wasabi, and soy sauce.

SUSHI (JAPANESE SEASONED RICE)

Sushi (Japanese Seasoned Rice) image

When you hear the word Sushi I bet that raw meat comes to mind. Well in fact the word Sushi means seasoned rice. Sashimi is raw fish and typically served with sushi. My husband and I love sushi and not just with the traditional japanese food. It's a flavorful sticky rice that tastes yummy on it's own or with many different accompaniments. This rice recipe works great if you are making Sushi Rolls or Sashimi also.

Provided by Lacey Becker @Elastigirl818

Categories Rice Sides

Number Of Ingredients 4

Ingredients

1 cup(s) short grain rice
1/4 cup(s) rice vinegar
1 tablespoon(s) sugar
1 teaspoon(s) salt

Steps:

Measure rice into a medium sauce pan and rinse. I rinse with tap water 3 or 4 times until water runs clear. Then fill water to about 1/2 inch above the rice. Place on stove and bring to a boil. Reduce heat to low and cover. Cook for 15 minutes or until all the water is absorbed.
While the rice is cooking dissolve the sugar and salt in the vinegar. Heat in the microwave for 20 seconds to speed the process or let set on the counter while the rice cooks.
When the rice is done cooking remove it from the stove, remove the lid and let cool for 5 minutes. Move rice to a glass or bamboo bowl (it's important that you not use a reactive bowl since you will be adding vinegar). Drizzle the vinegar mixture over the rice (don't add it all at once...taste it a couple times along the way. you may want more or less seasoning) and gently fold in with a spatula (you don't want to crush the rice). Let the rice cool on the counter or fan with a rice fan until cool.
Serve as a side or use for sushi rolls.