2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 1 tablespoon kosher salt Watch how to make this recipe. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. bine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. Recipe courtesy of Alton Brown, 2005 For various reasons, I’ve been staying away from eating bread recently.

This has led me back to an old favorite that I hadn’t made in a while, rice burgers. Rice burgers are made with rice that is formed into two flat patties, then made into sandwiches. Here are my original instructions for making a rice burger. Rice burgers are great for people who like onigiri (rice balls) but want a high filling vs. rice ratio. One problem I had was that with some fillings, the rice would fall apart while I was eating the burger. I tried putting nori seaweed on the outside of the ‘bun’, as you would on the outside of an onigiri, to keep the rice together, but the rice would still fall apart on the inside if the filling was too loose or a bit oily or something. A kinpira burger is a really tasty vegan treat, that is great either with a complete bento or as an in-between meals snack. The ever popular Easy Carrot Kinpira, the classic burdock root and carrot kinpira, or the Forgotten Vegetable Kinpira all work well. However, leftover kinpira does tend to a a bit limp, and the oil used to stir fry the vegetables can make the rice of the burger ‘buns’ fall apart easily.

I was talking about this to my sister back in Japan, and she mentioned that at MOS burger (the Japanese fast food chain that serves rice burgers) they put the nori seaweed on the inside of the rice patty, the side that goes next to the filling. Doh, why didn’t I think of that - so simple and obvious. So I gave it a try, with some leftover classic kinpira that had gotten a bit soggy. The nori not only held the rice of the ‘buns’ together, it acted as a sort of moisture and oil shield too, preventing the rice from falling apart while eating. Here’s the burger with a couple of bites taken out. To put on the nori seaweed: Just roughly cut or rip a piece of nori that is the size of the ‘bun’. After forming the ‘bun’ following these instructions, press the nori onto one side. Pan-fry the ‘bun’ in a lightly oiled and/or non-stick pan on both sides. For an even sturdier ‘bun’, you can try putting nori on both sides of it, though I find a ‘bun’ covered with nori on both sides tends to be a bit harder to bite through.

(Note: every time I post a recipe with nori seaweed, someone always comments ‘waah I don’t like nori, what can I use instead?’ In this case, the stick-together-rice nature of the nori is the whole key, so you can’t substitute something else.)yo sushi discount cardIt may not be the most exciting part of sushi, but the vinegared rice or sushimeshi (鮨飯) is what makes sushi sushi. juegos sushi bar gratisBy some accounts, the word sushi is a contraction of the words su which means "vinegar" and meshi which means "rice". sushi in dublin 15Another creation legend is that the kanji character for sushi "鮨" resembles the Chinese character for salted fish "鮓" and so perhaps the origins of sushi lay somewhere in southern China. where can i buy tupperware sushi maker

In any case, raw fish without the rice is just sashimi.In Japan, where hundreds of varieties of fresh sashimi-grade fish are flown in from around the world to local fish markets, the best sushi restaurants differentiate themselves based on their technique, not just the variety and freshness of their fish. sushi chop onlineThe rice in particular is what separates the truly extraordinary sushi restaurants from the merely good, and how they make it is a closely guarded secret.sushi kiss mac reviewGreat sushi rice teeters the line between tender and hard. order sushi perthEach grain of rice retains its original shape, and yet they magically stick together, without being gluey or gummy. The seasoning is a balancing act between sweet, sour and salt, well seasoned, but not so much so that it detracts from the fish.

Most importantly the grains sport a lustrous shine that would make a shampoo model jealous.While it may surprise some, not all rice is not created equally. Even amongst short-grain rices there are huge variations in texture, color and shine based on the species, where it was made, what the weather was like, how it was milled, and even how fresh it is. A pound of recently harvested premium rice can fetch upwards of $20 in Japan. Unfortunately we don't have quite the selection of rice here in the US, but lookng for rice labelled as "new crop" is a good start. How the rice is washed, cooked, and seasoned are equally important, so here's my technique for getting the best sushi meshi out of the rice you have available to you.Lastly, if you're looking for great quality fish thats safe to eat raw, Luxe Gourmets has a good selection of salmon, hamachi and tuna that's the best I've seen in the US. Since the fish they carry is intended to be eaten raw, and handled by experts who know how the fish is going to be used, the fish is better quality and safer to eat than most stores outside Japan.Recommended products Previous Next4 servings Based on your location, units have been adjusted to Metric measuring system.

StepsNOTE: A rice cooker cup does not equal 1 US cup. If you don't have a rice cooker, use the weight measure.If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.Let the rice sit in the water for at least 30 minutes. This allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture.If you are using a rice cooker, turn it on and let it do it's thing. If you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.The rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny.