Using brown rice in sushi is a great way to make the dish a little healthier.From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now! 1 c. brown short-grain rice 1 tbsp. rice vinegar 3 sheets toasted nori (yaki-nori) 1 oz. snow pea sprouts 2 tbsp. Japanese soy sauce 2 tbsp. rice vinegar 2 tsp. white sugar ¼ tsp. fine salt 3 oz. chicken breast 2 tbsp. teriyaki sauce Wash rice several times in large bowl with cold water until water is almost clear. Drain rice in strainer for at least 30 minutes.Meanwhile, make sushi vinegar and chicken teriyaki. For sushi vinegar: combine ingredients in small pitcher. For chicken teriyaki: combine chicken, sauce and garlic in small bowl. Spray heated small frying pan with cooking-spray oil for 1 second. Cook chicken, stirring, until cooked through. Cool.Place rice and the water in medium saucepan, cover tightly; bring to a boil. simmer, covered, about 30 minutes or until water is absorbed.

stand, covered, 10 minutes.Spread rice in a large, non-metallic, flat-bottomed bowl. Using plastic spatula, repeatedly slice through rice at a sharp angle to break up lumps and separate grains, gradually pouring in sushi vinegar at the same time.Continue to slice and turn the rice mixture with one hand; fan the rice with the other hand about 5 minutes or until it is almost cool. Cover rice with damp cloth to keep it from drying out while making sushi.sushi grade fish how toAdd rice vinegar to medium bowl of cold water. jiro dreams of sushi 1Place one nori sheet, shiny-side down, lengthways across bamboo mat about 1 inch from edge of mat closest to you. south park city sushi watch online free

Dip fingers of one hand into bowl of vinegared water, shake off excess; pick up a third of the rice, place across center of nori sheet.Wet fingers again, then, working from left to right, gently rake rice evenly over nori, leaving 1-inch strip on far side of nori uncovered. Build up rice in front of uncovered strip to form a mound to keep filling in place.Place one-third of the cucumber, sprouts and chicken in a row across center of rice, making sure the filling extends to both ends of the rice.sushi online passareStarting with edge closest to you, pick up mat using thumb and index fingers of both hands; where can i buy sushi eeluse remaining fingers to hold filling in place as you roll mat away from you. how to keep sushi rice warm

Roll forward, pressing gently but tightly, wrapping nori around rice and filling. Working quickly, repeat process to make a total of three rolls. Cut each roll into four pieces. Serve with soy sauce, and wasabi, if you like. Santa Fe Chicken Salad 12 New Takes On Irish Soda Bread 37 Healthy Dinners You'll Actually Look Forward To The 191 Most Delish Ways to Cook Chickenyo sushi deals online The 58 Most Delish Healthy Casseroles The 80 Most Delish Shrimp Recipes The 55 Most Delish Easy Lunchbox Recipes 25 Crazy Delicious, Healthy Shrimp Recipes 19 Easy, Not-Sad Desk Lunches Healthy, Seasonal, Whole Food Recipes Blog Welcome to amateur sushi night… Tonight’s dinner was inspired by the leftover bowl of white rice that’s been sitting in the back of my fridge. We’ve been eating enough stir fries lately and I figured Jack was probably kale-d out.

Plus I thought this sounded like “group” fun. (Especially for our little Japanese girl who was standing by for floor droppings). We took a class once about 5 years ago at Central Market and I remembered this blackened tuna roll with 7-spice and basil sauce that I’d been meaning to make again. Of course Jack and I got home from the store and realized that the little bulk 7-spice baggie didn’t make it to the grocery bag. I threw a little tiny tantrum, collected myself, (took a drink of sake), remembered that cooking is fun, and just seared the tuna with salt. So the basil sauce became the star here. While, sadly, most of my basil plant died in this past weeks’ frost, a few lonely sprigs survived to provide us enough for tonight’s sauce. For the rice —  I was going to add a splash of water, rice vinegar and sugar (actually, agave syrup, because it’s the only sugar I usually keep on hand) to make sushi-esque rice. But when we took the leftover rice out of the fridge it was dry and un-reconstitute-able, so we tossed it and started over.

Jack didn’t approve of my idea of “a splash of this a splash of that” sushi-esque rice, so he looked up the proper and official way to make sushi rice vinegar. He was very disappointed at my offering of agave syrup instead of “fine grain caster sugar” but he begrudgingly made do. I’m not going to say that this official recipe was simple… because it took him a good 30 minutes to create the mix while the rice cooker was cooking the rice… so I’m sure it involved much precision and technique. Surprisingly I remembered from the class how to roll sushi rolls decently well.* And I garnished them with un-burnt toasted sesame seeds. 2 hours from start to finish we had a yummy sushi dinner. * Intentionally not pictured here: Jack’s roll from Timothy Thomas, via Central Market Cooking School 1/2 cup mayo (I actually use this brand instead of regular mayo) 2 teaspoons wasabi paste (or to taste if you like more or less spice) 1 small clove garlic

1 tablespoon olive oil small handful of basil leaves, blanched, shocked (cooled in an ice bath), and chopped small handful of spinach leaves blanched, shocked, and chopped Blend all ingredients together in a small blender or food processor. 2 nori sheets, halved 4-6 oz. really good quality fresh tuna half a cucumber, sliced into sticks 1/4 cup toasted sesame seeds a few pinches of salt and pepper olive oil for searing the tuna 7 spice (also called shichimi), optional 1 or 2 cup cooked sushi rice (more if it’s your first time, less if you want to go a little light on the carbs like I did). Generously season both sides of the tuna with salt and pepper and rub with 7 spice (if using). Drizzle some olive oil in a pan and sear for approx. 1 minute on each side. Let cool and slice into thin strips. I’m not even going to pretend to try to type out how to roll a sushi roll, and I’m by no means good at it… click here to watch a professional.