Best Sushi Rice With Mayo Recipes

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
• Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

SPICY SUSHI MAYO

Steps:

• Mix mayonnaise, Sriracha hot sauce, and sesame oil together in a bowl using a fork until smooth.

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.)

SUSHI RICE AND CALIFORNIA ROLLS RECIPE

Steps:

• Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4
• Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.
• Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.
• Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.
• Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar
• Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).
• Fold the pieces of nori in half to split them.
• Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.
• Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.
• Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).
• Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.
• Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

SUSHI RICE WITH MAYO

Steps:

• (For every cup of rice use 1-1/2 cups water).
• We use a rice cooker - sorry, have never made rice on the stove -- (follow instructions on how to cook rice on the stove).Make sure to clean out rice before cooking,water does not need to be clear.
• When rice is done cooking, let stand for another 15-30 minutes so rice gets really fluffy. Rice should be a little cooled before spreading out on the pan.
• In a pan, spread the rice out evenly. Sprinkle some dried shrimp (so colorful and pretty) on top the rice then layer the mayonaisse on the top of that. Sprinkle nori (dried seaweed) all over the mayo, and add more dried shrimp for color.
• Very pretty and delicious. Sometimes we leave sheets of nori on the side of the rice so they can make their own sushi wraps.

SUSHI RICE

Steps:

• In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
• Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.