Best 3 Moms Sushi Rice Recipes

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Sushi rice, also known as shari, is a short-grain white rice that is specially prepared for use in making sushi. It has a sticky consistency and slightly sweet flavor that complements the other ingredients in sushi rolls and hand rolls. If you are looking for a delicious and authentic mom's sushi rice recipe, there are a few key things to keep in mind. First, be sure to use the right type of rice. Second, you need to cook the rice properly. And finally, you need to season the rice with the right ingredients. With a little practice, you can easily make your own delicious mom's sushi rice at home.

Let's cook with our recipes!

MOM'S SUSHI RICE



Mom's Sushi Rice image

Simple and easy sushi rice from my mom's recipe. Can be modified to your taste.

Provided by PUMPKINBIRD

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 10

Number Of Ingredients 6

2 ¼ cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp
3 cups water
¼ cup rice vinegar
¼ cup white sugar
1 ¼ teaspoons salt

Steps:

  • Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water.
  • Drain the rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
  • Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
  • Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 40.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 296.2 mg, Sugar 5.2 g

SUSHI RICE



Sushi Rice image

Follow Alton's Brown recipe for foolproof Sushi Rice from Good Eats on Food Network, and let rice vinegar, sugar and salt take ordinary rice to tasty heights.

Provided by Alton Brown

Categories     side-dish

Time 1h15m

Yield 4 cups

Number Of Ingredients 5

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Steps:

  • 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. Remove from the heat and let stand, covered, for 10 minutes.
  • Combine 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.

SUSHI RICE



Sushi rice image

Make sushi rice to accompany your favourite Japanese-inspired dishes, from bento boxes to sushi and katsu curry. The secret is in the ratio of rice to water

Provided by Lulu Grimes

Categories     Side dish

Time 22m

Yield Makes about 2½ cups, enough for 3 rice bowls, 6 rice balls or 3 rolls

Number Of Ingredients 2

1 cup sushi rice (about 220g)
sushi rice seasoning, to taste (optional)

Steps:

  • The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
  • Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
  • Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
  • Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.

Nutrition Facts : Calories 251 calories, Carbohydrate 56 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein

Tips:

  • Use high-quality Japanese rice. This will give your sushi rice the best flavor and texture.
  • Rinse the rice thoroughly before cooking. This will remove any starch and impurities.
  • Cook the rice according to the package directions. Be sure not to overcook or undercook the rice.
  • Season the rice with rice vinegar, sugar, and salt. This will give the rice its characteristic flavor.
  • Let the rice cool slightly before using it. This will make it easier to handle and shape.
  • When shaping the rice, use your hands to gently press the rice into balls or rolls. Do not pack the rice too tightly, or it will become dry and hard.
  • Serve the sushi rice with your favorite toppings, such as sashimi, nigiri, or vegetables.

Conclusion:

Making sushi rice is a simple process, but it does take some time and patience. By following these tips, you can make perfect sushi rice that will impress your friends and family. So next time you're in the mood for sushi, try making your own rice. You won't be disappointed!

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