Sushi rice recipe/was bento box 2

[Guest guest]

For anyone who's interested, here's a sushi rice recipe modified for

our program. I've only ever made the original recipe, which calls for

either sugar or seasoned (=salted+sweetened) rice vinegar. So I'm not

sure how this turns out, though it should be fine.

 

You might want to try adding a teaspoon of apple juice concentrate or

a tablespoon of apple juice to replace the sugar (1 tablespoon) called

for in the original recipe. If you use it, add it to the vinegar+salt

mixture and stir well.

 

The instructions are long, but I think the detail is useful.

 

The original recipe comes from a lovely little book called " Sushi " by

Mia Detrick, copyright 1981, published by Chronicle Books.

 

INGREDIENTS:

2 cups (240mL)short-grained rice

2 cups (240mL) water [this is the the original recipe; for short grain

brown rice, I'd use 3.5 cups]

1/4 (60mL) cup rice vinegar

2 (10mL) teaspoons salt

a 3-inch (7.5cm) square of konbu (a mild seaweed that's available in

dried form)

[Optional, and something I have not tried: 1 teaspoon apple juice

concentrate or 1 tablespoon apple juice]

 

DIRECTIONS:

1. Thoroughly rinse rice until the water runs clear and let it drain

in a colander for an hour. Then put it into the pot.

 

2. Clean the seaweed with a damp cloth, and cut a fringe into one side

to help release the flavor. Bury it in the rice.

 

3. Add the water, cover, and bring to a boil over high heat. Remove

the seaweed just as the water boils or it will flavor the rice too

strongly.

 

4. Reduce heat to medium and cook for five minutes, then reduce heat

to low and cook for 15 minutes without removing the lid. [Again, this

is from the original recipe for white rice. For short grain brown,

I'd estimate closer to 30 minutes.]

 

When the rice makes a dry crackly sound, remove it from the heat and

let it stand covered for another 10 minutes.

 

5. While the rice is cooking, stir the salt and vinegar together in a

small bowl. [if you're using apple juice/concentrate, add it now]

 

6. Turn the rice out into a shallow wooden bowl [i don't have one and

have used ceramic.] Don't use anything metal, as it may react with

the vinegar and create a bad taste. Add the vinegar-salt mixture a

little at a time, cutting it into the rice with a rice paddle or

spatula. Use a horizontal motion to keep from bruising the soft rice

grains as they cool. Every so often, dip the spoon into cold water to

keep the rice from sticking to it.

 

7. While you're stirring the rice with one hand, cool it with a fan

held in the other, which will make it glossy. [i suggest putting a

damp towel or something rubbery under the bowl so it doesn't move, so

you don't have to hold it in place]

 

Sushi rice can be kept for several hours at room temperature, covered

with a damp cloth. If you're making sushi pads, have a little bowl of

vinegar water (1/3 vinegar to 2/3 water) ready to dip your fingers

into to keep the rice from sticking to them.

 

If anyone tries this, please do post your results! Cinzia

 

, " cinziatre "

<cmarchesani wrote:

>

> I'm enjoying your adventures, Heather!

>

> I'll post my sushi rice recipe when I get home tonight. I've only

> made it the standard way (with seasoned rice vinegar, which has sugar

> in it), so I'm not sure how the texture will be w/o the sugar.

>

> Cinzia

>

[Guest guest]

Thanks Cinzia!

heather

 

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

cinziatre <cmarchesani

 

Wednesday, December 3, 2008 10:29:39 PM

Sushi rice recipe/was Re: bento box 2

 

 

For anyone who's interested, here's a sushi rice recipe modified for

our program. I've only ever made the original recipe, which calls for

either sugar or seasoned (=salted+sweetened) rice vinegar. So I'm not

sure how this turns out, though it should be fine.

 

You might want to try adding a teaspoon of apple juice concentrate or

a tablespoon of apple juice to replace the sugar (1 tablespoon) called

for in the original recipe. If you use it, add it to the vinegar+salt

mixture and stir well.

 

The instructions are long, but I think the detail is useful.

 

The original recipe comes from a lovely little book called " Sushi " by

Mia Detrick, copyright 1981, published by Chronicle Books.

 

INGREDIENTS:

2 cups (240mL)short- grained rice

2 cups (240mL) water [this is the the original recipe; for short grain

brown rice, I'd use 3.5 cups]

1/4 (60mL) cup rice vinegar

2 (10mL) teaspoons salt

a 3-inch (7.5cm) square of konbu (a mild seaweed that's available in

dried form)

[Optional, and something I have not tried: 1 teaspoon apple juice

concentrate or 1 tablespoon apple juice]

 

DIRECTIONS:

1. Thoroughly rinse rice until the water runs clear and let it drain

in a colander for an hour. Then put it into the pot.

 

2. Clean the seaweed with a damp cloth, and cut a fringe into one side

to help release the flavor. Bury it in the rice.

 

3. Add the water, cover, and bring to a boil over high heat. Remove

the seaweed just as the water boils or it will flavor the rice too

strongly.

 

4. Reduce heat to medium and cook for five minutes, then reduce heat

to low and cook for 15 minutes without removing the lid. [Again, this

is from the original recipe for white rice. For short grain brown,

I'd estimate closer to 30 minutes.]

 

When the rice makes a dry crackly sound, remove it from the heat and

let it stand covered for another 10 minutes.

 

5. While the rice is cooking, stir the salt and vinegar together in a

small bowl. [if you're using apple juice/concentrate, add it now]

 

6. Turn the rice out into a shallow wooden bowl [i don't have one and

have used ceramic.] Don't use anything metal, as it may react with

the vinegar and create a bad taste. Add the vinegar-salt mixture a

little at a time, cutting it into the rice with a rice paddle or

spatula. Use a horizontal motion to keep from bruising the soft rice

grains as they cool. Every so often, dip the spoon into cold water to

keep the rice from sticking to it.

 

7. While you're stirring the rice with one hand, cool it with a fan

held in the other, which will make it glossy. [i suggest putting a

damp towel or something rubbery under the bowl so it doesn't move, so

you don't have to hold it in place]

 

Sushi rice can be kept for several hours at room temperature, covered

with a damp cloth. If you're making sushi pads, have a little bowl of

vinegar water (1/3 vinegar to 2/3 water) ready to dip your fingers

into to keep the rice from sticking to them.

 

If anyone tries this, please do post your results! Cinzia

 

, " cinziatre "

<cmarchesani@ ...> wrote:

>

> I'm enjoying your adventures, Heather!

>

> I'll post my sushi rice recipe when I get home tonight. I've only

> made it the standard way (with seasoned rice vinegar, which has sugar

> in it), so I'm not sure how the texture will be w/o the sugar.

>

> Cinzia

>