Use this for the Springtime Sushi Nests or for any sushi recipe.ShareShare “Sushi Rice” on FacebookShare “Sushi Rice” on TwitterShare “Sushi Rice” on PinterestShare “Sushi Rice” on Google+Email “Sushi Rice” YieldMakes about 3 cupsIngredients1 cup medium-grain white rice (such as Calrose)1 1/4 cups cold water1 2-inch-square piece dried kelp (konbu),* wiped lightly with dry cloth2 tablespoons rice vinegar1 tablespoon sugar1/2 teaspoon saltPreparation Place rice in strainer. Rinse under cold water until water runs clear. Transfer rice to heavy medium saucepan. Add 1 1/4 cups fresh cold water and kelp to pan. Cover and let soak 30 minutes. Uncover, discard kelp and bring mixture to boil. Reduce heat to low. Cover and cook until water is absorbed and rice is just tender, about 15 minutes. Let stand covered 15 minutes. Transfer rice to large glass bowl. Combine vinegar, sugar and salt in small saucepan. Stir over low heat until sugar dissolves. Drizzle mixture over rice.

Gently toss rice with vinegar mixture to coat. Cover rice with clean damp towel and cool completely at room temperature (do not refrigerate). Skip Delivery and Make Healthy Shrimp Fried Rice at Home We show you how to make shrimp fried rice that's better than takeout. YieldMakes about 4 cupsIngredients2 cups short-grain white rice (sometimes labeled "sushi rice")3 tablespoons unseasoned rice vinegar4 1/2 teaspoons sugar1 1/2 teaspoons kosher or coarse sea salt1 (6-by 3-inch) piece kombu* (dried kelp), wiped lightly with damp cloth*Available at Asian markets and some health food storesPreparation In large bowl, wash rice in several changes of cold water until water is clear. Transfer to strainer and drain well. In medium saucepan over moderately high heat, combine rice and 2 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes. (Alternatively, steam in rice cooker according to manufacturer's instructions.) Let rice stand, covered, 10 minutes.

While rice is cooking, in small saucepan over moderate heat, combine vinegar, sugar, salt, and kombu. Bring to simmer, stirring until sugar and salt are dissolved (do not let mixture boil). Remove from heat, discard kombu, and cool liquid to room temperature. Turn cooked rice out into large nonreactive bowl. Cool by fanning with small plate and turning over with chopsticks or spoon until steam stops rising from surface. Gradually drizzle vinegar mixture over rice, continuing to fan and turn, until liquid is absorbed and rice is cooled to room temperature and shiny. (Rice may be made up to 6 hours ahead and stored at room temperature, covered with plastic wrap. ShareShare “Sushi-Roll Rice Salad” on FacebookShare “Sushi-Roll Rice Salad” on TwitterShare “Sushi-Roll Rice Salad” on PinterestShare “Sushi-Roll Rice Salad” on Google+Email “Sushi-Roll Rice Salad” Total Time1 1/2 hrIngredients1 1/2 cups short-grain sushi rice1 3/4 cups plus 1 1/2 tablespoons water1/4 cup seasoned rice vinegar1 tablespoon sugar1 teaspoon salt1 medium carrot1 1/4 teaspoons wasabi paste (Japanese horseradish paste)1 1/2 tablespoons vegetable oil1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)3 scallions

, thinly sliced diagonally3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped1 tablespoonsesame seeds, toasted1 firm-ripe California avocado8 fresh shiso leaves (optional)1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissorsPreparation Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.cheap sushi platters honolulu Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. buy sushi grade fish in san diegoRemove from heat and let rice stand, covered, 10 minutes (do not lift lid).where to buy sushi grade fish in san diego

While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.sushi tei online order singapore Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.sushi dubai marina jbr Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.where to get sushi grade fish in miami Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.sushi online calle industria

Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips. Rick Bayless Makes Risotto in a Rice Cooker Think you need to stir your risotto to get it creamy and delicious? Rick Bayless shows you how to make no-stir, totally perfect risotto in your rice cooker. Brown rice is not traditionally used for sushi in Japan, but since it's such a healthy whole grain, we've decided to bend the rules. You'll have leftover vegetables, which are great for salads. Active time: 25 min Start to finish: 1 1/4 hrShareShare “Vegetarian Brown Rice Sushi Rolls” on FacebookShare “Vegetarian Brown Rice Sushi Rolls” on TwitterShare “Vegetarian Brown Rice Sushi Rolls” on PinterestShare “Vegetarian Brown Rice Sushi Rolls” on Google+Email “Vegetarian Brown Rice Sushi Rolls” YieldMakes 1 servingIngredientsScant 2/3 cup short-grain brown rice*1 cup plus 1 teaspoon water2 teaspoons soy sauce2 tablespoons seasoned rice vinegar**1 teaspoon wasabi powder**2 (8 1/4- by 7 1/4-inch) sheets roasted nori** (dried laver)1/2 Kirby cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks1/2 carrot, cut into 1/16-inch-thick matchsticks1/2 firm-ripe small California avocado3/4 oz radish sprouts*

, roots trimmedSpecial equipment: a bamboo sushi mat**Accompaniments: soy sauce for dipping; sliced gari ** (pickled ginger)Preparation Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes. While rice is standing, stir together vinegar and remaining teaspoon soy sauce. Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes. Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop). Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you.

Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board.