this had a great ratio of ingredients! a good tip that i have about cooking sushi rice perfectly if you have a rice cooker is after rinsing your rice, put your hand flat on top of the rice and ... The rice was cooked well, but it was way too sweet and vinegary for my taste. I could eat sushi rice for a meal, so I was pretty disappointed. I may try it again, but with much less vinegar and ... This recipe has a good ratio of ingredients - I like my rice a bit on the vinegary side, I guess. The only changes I made were to cut out the oil and to add everything to the water in the beginn... This is a great recipe for sushi rice. Instead of boiling the vinegar/sugar/ salt, I just put it in the microwave for about 1 minute. It comes out the same! I used a rice cooker as well and I use 1 cup rice for 1 1/4 cup liquid ratio. If you use Kokuho Rose sushi rice you do not have to rinse before cooking. This is really good!! I always use this rice recipe in my sushi rolls, and everyone raves about them I HIGHLY recommend this recipe if you are making sushi!

(I just bought short-grain rice from... I used the suggestion of reviewer JamieS. She was right, it did turn out perfectly. I reduced the sugar and vinegar by a smidge, and cooked rice in a rice cooker. Muffin Mom N Garlic GirlI agree it would have been to much vinegar. I did reduce the Vinegar to 1/3 cup and I tasted the rice as I was mixing in the liquid and stopped when it had the right flavor (I di... A few tips- if you're making a larger batch, omit the vegetable oil, and add some slices of orange and lemon, including the rind, to the vinegar mixture. You'll also want to add a piece of kelp... If your kids like sushi, they’ll love opening up their lunch boxes to find these fun sushi rice balls. Filled with avocado and tuna, they’re the perfect transportable sandwich alternative for school days. Food kids will eat, Lunchbox,Place rice in a saucepan with 1 1/2 cups water. Bring to the boil, reduce heat, cover with a lid and simmer for 15-20 mins until all water has been absorbed and rice is cooked.

Gently stir through sushi seasoning then turn rice out onto a flat dish to cool. Combine drained tuna with mayonnaise. Remove skin from avocado and cut into a 1.5cm dice.With damp hands, cup approximately 1/4 cup of rice in one hand. free online sushi serving gamesPlace some tuna and a piece of avocado in the centre.sushi in singapore buffetTop with another 1/4 cup of rice and gently bring it together into a ball shape. sushi home delivery hong kongPress firmly to enclose.sushi thunder bay memorialUsing sharp scissors, cut shapes from the nori. buy sushi materials

Press onto balls to decorate. Wrap individual balls in glad wrap and store in the fridge before packing into insulated lunch boxes. Vary the filling according to your child’s tastes. sushi serving games onlineYou could even omit the filling altogether and just make plain rice balls.free sushi cat app These Baby sushi are for children that love their sushi plain and simple. If you haven't made sushi before then you can follow our step by step guide with Beginner’s sushi. You can fill your sushi with tuna like we have in this DIY tuna sushi hand roll or go with salmon in this Salmon and cucumber sandwich sushi. If you are making an entree for a special meal then this Crabmeat and avocado sushi is perfect for special occasions. You can try making this Ice cube sushi with your kids.

It's simple and tasty and they will love those tiny bites. If you haven't made sushi before then begin with this Sushi rice. This recipe was created for Kidspot, New Zealand's best recipe finder, by Greer Worsley, who blogs at Typically Red.Rice cookers are great for cooking large quantities of rice. You just put the correct amount of rice and water or stock into the non-stick bowl, place the bowl on the heating element, close the lid, switch it on … and forget about it. Inside the cooker the heating element gently brings the liquid to a boil. When the rice has absorbed most of the liquid the cooker switches to a warming function, where the rice has another 10 to 15 minutes before it’s ready. You can also keep the rice warm at a safe temperature – great for families who eat at different times. Most models do more than just cook rice. With a couple of exceptions all the models in our test can steam vegetables, fish and meat. As well, some can make risotto, desserts, porridge, soup, congee, crispy rice and sushi rice.

Such extra settings do come at a cost. If you just want plain old rice-cooking you’re better off getting a model that does the job quickly without the extra bells and whistles. Do you need one? You don’t need a rice cooker to cook perfect rice. You can use a saucepan or the microwave. Cooking rice by the absorption method on the stove can be tricky. You need a hotplate or burner that can be turned down low. You also need a heavy-based saucepan with a tight-fitting lid – although you can use a layer of foil to seal the saucepan if the lid’s a loose fit. Then follow the instructions on the rice packet. You can buy microwave-safe rice cookers which have lids with steam vents, but any microwave-safe bowl or jug will do the trick (just make sure you leave an opening for the steam to escape). Follow the instructions on the rice packet or in your microwave manual. Tip: 1 cup of uncooked rice gives you 3 cups of cooked rice. You can cook rice in smaller quantities than the cooker’s maximum capacity.

Here's what to consider when you're choosing a rice cooker. Think about the size of your household and how much rice you’ll probably cook at one time. Bigger cookers also take up more cupboard space. A removable cord is useful for taking the rice cooker to the table for serving and makes the cooker easier to store. Automatic shut-off turns the cooker to a “warm” function. This keeps the rice warm for several hours. A non-stick bowl for easy cleaning. A sealed lid stops the liquid splattering out when cooking. A glass lid lets you check on your rice without interrupting the cooking, but it can rattle and allow liquid to bubble over. Extra accessories may be included such as a rice paddle/spoon, measuring cup, and food steamer. Measuring cups aren’t standard sizes, so use the supplied cups when following the manufacturer’s instructions. Measurement levels on the inner bowl are useful for cooking exact amounts. There are many different kinds of rice with different uses.

Short grain, medium grain, and sushi rice are the softer white rices. Their soft cream texture makes them ideal for desserts, nori rolls, and sushi. Long-grain white rice has a fluffy texture that will separate well when cooked. It's suitable for most everyday dishes - fried rice, stir fries, curries, and rice salads. Brown rice is a wholesome nutritious grain with a characteristic nutty flavour. Short-grain and medium-grain brown rices suit poultry stuffings, rissoles, stuffed vegetables, and soups. Long-grain brown rice suits sweet and savoury rice dishes, salads, curries, and pilaffs. Arborio is a medium-grain white rice traditionally used in risotto and similar Mediterranean dishes. It will swell and absorb large amounts of water while remaining al-dente. Basmati is ideal for Indian and Middle Eastern dishes. It's an aromatic long-grain white rice with dry separate grains that are essential to the success of these dishes. Jasmine is a subtly fragrant long-grain white rice for Thai, Vietnamese and Chinese cooking.

Its natural moisture makes it soft and fluffy when cooked. Wild or black rice (tuscarora) is not actually rice at all, but an aquatic grass with black to brown grains, a chewy texture and nutty flavour. It needs to be washed before use and is often mixed with other kinds of rice because it's expensive. Serve it flavoured with sautéed onions, mushrooms or nuts, as an accompaniment, or in soups and salads. Rice does not contain gluten, making it an important food for those with coeliac disease or other forms of gluten intolerance. White rice is free of cholesterol and gluten - and rich in energy, complex carbohydrates, protein, B-group vitamins, and minerals. It's also low in fat, sugar and salt. White rice provides about a quarter to two-thirds the fibre of brown rice. Brown rice includes the outer bran layer and has the highest nutritional value of any type of rice. As well as having all the nutritional benefits of white rice, it's a good source of dietary fibre - both soluble and insoluble fibre - and rice bran oil.

Soluble fibre has been shown to help lower cholesterol levels and therefore protect against heart disease. Insoluble fibre aids normal bowel function and may help protect against bowel disorders such as bowel cancer, constipation, and diverticulitis. Rice bran oil (which is found in the bran layer of brown rice) has been shown to help lower blood cholesterol levels. It's also a rich source of vitamin E, an important antioxidant. You can get food poisoning from eating reheated rice. But it’s not the reheating that’s the problem – it’s the way the rice has been cooled. Uncooked rice can contain spores of Bacillus cereus and the spores can survive the cooking process. If rice is left standing at room temperature, the spores will germinate into bacteria that cause vomiting and diarrhoea. It’s best to serve rice when it’s just been cooked. If that isn’t possible, cool the rice as quickly as possible (ideally within 1 hour) and keep it in the fridge for no more than 1 day.