Recipes - Vegan, Macrobiotic & Japanese Cook your sushi rice to perfection with our easy to follow, step-by-step recipes. Choose between our basic method, ideal for beginners who nonetheless want to produce their own delicious sushi rice, and our advanced method for those who are looking to make the genuine article. 125g Clearspring Sushi Rice Sushi should never be made using long grain rice, as it is too dry to shape. Quantities may be varied according to the amount of rice required, but the ratio of uncooked rice to water should be one part rice to one and a quarter parts water. 1tbsp Clearspring Sushi Rice Seasoning You can make your own sushi rice seasoning by mixing together: 2tsp Clearspring Brown Rice Vinegar 1tsp Clearspring Mikawa Mirin Bring the mirin to the boil to burn off the alcohol and allow to cool. Add the Brown Rice Vinegar. Wash the rice in a bowl with cold water, handling the grains gently and rinsing frequently until the water runs clear.

Soak in 170ml of cold water for 30mins before cooking. Place the rice and water in a saucepan, bring to the boil then reduce the heat and simmer with a lid on for 10-12 minutes. Remove and leave to steam for a further 10 minutes. Use a spatula to remove the rice from the pan and spread over the base of a large bowl taking care not to crush the grains. Pour the sushi vinegar mix or the Sushi Rice Seasoning evenly over the rice and make cutting and folding movements with the spatula to mix it well. Do not mash or stir, as you risk crushing the grains. 2tsp Clearspring Brown Rice Vinegar Shamoji (flat wooden scoop) Saucepan with a tight fitting lid If using a rice cooker, measure the required amount of rice using the measuring cup supplied with the cooker, and use the amount of water indicated on the inside wall of the cooker. If in doubt refer to your cooker’s instruction manual. Follow the instructions below, but at stage 3, place required amount of rice and water, and kombu (dried kelp) if using, in the rice cooker and switch on.

When the rice is cooked, leave it in the cooker for 10 minutes without removing the lid. Then return to stage 5 of the instructions below. First, wash the rice thoroughly by placing it in a bowl, and covering with plenty of fresh, cold water. Mix lightly with your hands, and the starch from the rice will turn the water white. Drain the water by using your palm as a barrier, and repeat 3-5 times, until the water remains clear. When draining for the final time, a sieve may be used. The rice should then be left for 30 minutes before cooking. This will ensure that the cooked rice is not too soft and sticky, and will absorb the sushi vinegar correctly. Place the rice and water in a saucepan. A 10cm square of kombu may be added at this stage. This adds depth to the flavour of the rice. Wipe the kombu with a damp cloth before using. Bring to the boil over a medium heat, and remove the kombu, if using, just before boiling point is reached. When boiling point has been reached, put the lid on the pan, reduce the heat, and simmer for 10 minutes without removing the lid.

Remove from the heat, then take off the lid and cover promptly with a tea towel. Put the lid back on, and leave for a further 10 minutes. Next, use a shamoji to remove the rice from the pan, and place in a wide, shallow container, ideally the traditional Japanese cypress wood rice tub known as a handai. where to buy sushi grade tuna in tampaSpread the rice evenly over the bowl using the shamoji, taking care not to crush the kernels.sushi grade fish arlington tx Add the sushi vinegar promptly, pouring it as evenly as possible over the rice. sushi kan ottawa gloucesterUsing the shamoji, make gentle cutting and folding movements to incorporate the vinegar thoroughly into the rice, being sure not to crush the kernels by mashing or stirring.jiro dreams of sushi sous titres

At the same time as cutting and folding, fan the rice with a paper fan to ensure it cools down quickly. You may wish to ask someone to help you at this point. It should take about 10 minutes for the rice to have cooled down, by which point all the rice is coated evenly with vinegar.sushi zushi menu san antonio texas You should be left with rice that has a beautiful lustre, and does not stick together in lumps or clumps. jiro dreams of sushi sous titresThe sushi rice should be covered with a clean cloth until it is required. It should ideally be used within an hour of preparation, and should never be refrigerated. Also in Recipes - Vegan, Macrobiotic & Japanese Umami Ginger Bean Pate A delicious, quick and easy pate flavoured with the incredibly versatile ginger umami paste.

Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities. Cheezy Baked Polenta Chips With A White Miso Salsa A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa. Vegan Umami Noodle Bowl Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.Rice is the grain that fuels the world.What would we do without rice? Most cuisines of the world are cooking rice in one way or another—from sushi to arroz con pollo, rice puddings to paella, and dolmas to dirty rice and jambalaya.

We’re also drinking our fair share of rice—in sake, horchata, rice milk, and beer. All told, we humans get more than 20% of our calories from this mini but mighty grain.There are three basic kinds of rice: short-grain, long-grain, and medium-grain. Among them you’ll find hundreds of different varieties.Short-grain rice is rounded and plump, with a high starch content that makes the grains stick together when cooked, especially if the rice has been milled to make white rice. Long-grain rice is much longer than it is wide. It’s lower starch content makes the cooked grains lighter, dryer, and more easily separated. Medium-grain rice slots right between short- and long-grain rice both in shape and in starchiness.White Rice has been milled to remove the outer husk, the bran, and the germ. Though less nutritious, white rice has some advantages over brown rice: it stores longer and cooks faster. White rice comes in short-, medium-, and long-grain varieties.Brown rice has been given the lightest touch in terms of processing.

It is the whole grain version with just the outer husk removed, leaving the nutrient-rich bran and germ. It is nutty, chewy, and more nutritious than white rice. Brown rice comes in short-, medium-, and long-grain varieties.Black rice is a highly nutritious source of iron, vitamins, antioxidants, and fiber. It actually turns purple when you cook it.Aromatic rices have a distinctive perfumy aroma when cooked. Popular examples are basmati (India) Jasmine (Thailand), Texmati (Texas), and Wehani and pecan wild rice (both from Louisiana).Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the rice give up starch that helps thicken the dish. Arborio rice is most easily found in the market, but other risotto rice varieties include Carnaroli, Vialone Nano, and Baldo.Sticky rice, or “glutinous rice,” is a short-grained rice that is typically used in Asian specialties such as sushi.Wild rice is actually the seed of a grass plant, and so not a “true” rice, though it is often found in rice blends and pilaf mixes.

Wild rice has a wonderful nutty flavor and a chewy bite.Instant or quick rice is cooked before being dehydrated and packaged. While it’s fast, it lacks the flavor and texture of regular rice.Long-Grain White Rice This type of rice is highly refined and polished, and doesn’t require washing before cooking. Recipes using other types of rice, such as basmati, sometimes call for soaking or rinsing the rice before cooking to remove extra starch.1. To cook long-grained white rice, use a 2 to 1 ratio. Boil 2 cups of water in a small saucepan with a tight-fitting lid, add 1 cup of rice and reduce heat.2. Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.3. When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid–the steam will escape).4.

Remove the lid and fluff the rice with a fork to separate the grains.You can cook rice in plain water, but cooking rice in broth adds more flavor. Follow directions on the package or recipe, or use these guidelines:Brown rice: Use 2 cups liquid to 1 cup rice. Bring the liquid to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving. More: Recipes for brown rice.Black rice: Use 1½ to 2 cups liquid to 1 cup rice. Rinse rice in a colander until the water runs clear. Bring water and rice to a boil, cover, and reduce heat to low. Cook for 30 to 35 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for 5 minutes. Uncover and fluff with a fork. More: Black Rice Pudding.Basmati or Jasmine rice: Follow the instructions for long-grained white rice. Watch: How to Make Indian-Style Basmati Rice.Wild rice: Use 3 cups liquid to 1 cup rice. More: Recipes for wild rice.Rice pilaf: Use 2 cups liquid to 1 cup rice. Rice is sautéed in oil in order to keep the grains separate during cooking.

Cook the rice, stirring constantly, for 2 to 3 minutes or until the rice becomes translucent before adding the cooking liquid. Pilafs can be made on the stovetop or in the oven. More: Recipes for rice pilaf.Risotto: Use 3 cups liquid to 1 cup rice. Like rice pilaf, rice is first sautéed in oil to lightly toast the grains. Hot liquid is then gradually added while the rice is stirred to release the starch. More: Recipes for risotto.Sushi rice: Use 1¼ cups water to 1 cup rice. Bring short grain rice to a boil and reduce heat, covering for 20 minutes. Once the water has been absorbed, the rice is seasoned with a mixture of sweetened vinegar, which is carefully mixed in as the rice cools. In traditional Japanese kitchens, one cook fans the rice while another stirs. The result is a slightly sticky rice that’s the foundation for raw fish or vegetables. Watch: How to Make Perfect Sushi Rice.Rice cooker: A rice cooker is a convenient appliance that makes for perfect rice every time, especially if you know the trick for measuring the rice to water ratio using your finger as a guide.