1. Sushi Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt vinegar, red wine rice vinegar, sugars, granulated salt, table Directions: Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes. Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes. Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm. Source Archive
2. Sushi rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic sugars, granulated salt, table rice vinegar, Directions: Combine the rice and the water in large sauce pan and cook for 15 minutes, covered. Turn fire off, uncover, and dry off excess water. Combine rice vinegar, sugar, and salt and cook in microwave for 1 min. Mix vinegar mixture with the cooked rice. Source Archive
3. Sushi Vinegar Ingredients: rice vinegar, sugars, granulated salt, table Directions: Combine the vinegar ingredients in an enamel bowl or a sauce pan and heat slowly till the sugar has dissolved and stirring constantly. Remove from heat. Source Archive
4. Perfect Sushi Rice Ingredients: roland, seasoned rice wine vinegar, sugars, granulated rice, white, long-grain, regular, unenriched, cooked without salt rice, white, long-grain, regular, unenriched, cooked without salt Directions: r>Instructions: Rice Prep Use short or medium-grain rice. Its more starchy and round than the long-grain variety, which just wont hold together well enough to support ingredients in sushi. Many stores now sell specifically-labeled sushi rice. Before you cook it, wash/rinse the rice until the water runs totally clearabout five or six times. If you dont thoroughly rinse the rice, itll end up in a big, sticky ball. Theres enough internal starch in the rice for it to sufficiently hold together for sushi, so get all the stuff on the outside off by rinsing well. Use a rice cooker/steamer. Rice made on the stovetop will not work for sushi; it wont be the right consistency. Rice cookers are widely available for as low as $12. Add the rinsed rice to the rice cooker with equal parts water, and follow the directions for the rice cooker. After its done, transfer the cooked rice to a large mixing bowl. Youll need 1 part sushi su for every 4 parts rice. Instructions for Sushi Su/Sushi Rice: Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine. Allow to cool to room temperature. Cook rice according to rice cooker directions. Transfer to large mixing bowl. Pour su (vinegar mixture) over the rice, gently folding to incorporate. Let rice stand for 10 minutes, then fold again. Rice should be shiny, not mushy and have a slightly tart/sweet taste. Cover with a warm, wet towel and keep warm. Source Archive
5. Salted Shortbread Cookies with Olive Oil Ingredients: wheat flour, white, cake, enriched sugars, granulated oil, olive, salad or cooking cornstarch salt, table Directions: I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch. Put the cake flour, white sugar, cornstarch, and salt in a bowl and mix well with a whisk. Pour the olive oil into the bowl in a swirling motion as if you are drawing circles. Using a rubber spatula, mix with a cutting motion until the oil and flour have combined and the mixture looks crumbly. If the dough won't come together when you squeeze it with your hands, add a little more olive oil. Put the crumbly dough into a plastic bag. Squeeze the bag briefly with your hands to bring the dough together. Let the dough rest in the refrigerator for 30 minutes (you can skip this step if you don't have time). Take the dough out and let it sit at room temperature for about 10 minutes (cold dough is hard to work with). Form into a 3cm cylinder and flatten the sides. Preheat the oven to 320F/160C. I use a milk carton to make a sort of "sushi mat" in order to form the dough. Press and squeeze firmly to shape the dough. Use a knife to cut the dough into 1cm pieces. I made square cookies, but you can make any shape you like. Bake in an oven preheated to 320F/160C for 10 minutes. Then turn the oven down to 302F/150C and bake for 5 more minutes. Be careful not to let the cookies brown. When little cracks appear on the surface of the cookies, they're done. They crumble easily, so let them cool before handling them. This is the olive oil I generally use. You can clearly taste the olive oil flavor in these shortbread cookies, so I recommend using a good quality olive oil. I use scissors to cut out a piece of milk carton and then fold it to use in shaping the dough. It's really easy and convenient and the cookies turn out beautifully. Shortbread will keep for a while, but the special flavor of the olive oil will not last long, so eat these up as soon as possible. I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch. Source Archive
6. Golden Ratio Sushi Vinegar, My Familys Sushi Rice Ingredients: vinegar, distilled sugars, granulated salt, table Directions: Mix all ingredients and stir until sugar and salt dissolve. Pour cooked rice and mix with cutting motion. We often make onigiri (rice ball) with this. And add umeboshi (pickled plum), takuan (pickled Japanese radish), okaka (bonito flakes moistened with soy sauce) or mix tuna and mayonnaise in the middle. Source Archive
7. Mitsuko's Perfect Sushi Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt rice, white, long-grain, regular, unenriched, cooked without salt rice vinegar, sugars, granulated salt, table Directions: In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions. While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature. When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel. Source Archive
8. Mixed-Grain Sushi Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt quinoa, uncooked barley, hulled rice vinegar, sugars, granulated salt, table Directions: Rinse and drain rice several times until water runs clear. Set aside in strainer 30 minutes. Bring rice, quinoa, barley flakes, and 4 cups plus 1 Tbs. water to a simmer in large pot. Reduce heat to low, cover, and cook 15 minutes, or until water is absorbed. Remove from heat, and let stand, covered, 20 minutes. (If using a rice cooker, measure out grains in rice cooker cups, place in cooker, add water to appropriate line, then add additional 1 Tbs. water. Cook according to rice cooker instructions.) Stir vinegar, sugar, and salt together in bowl until sugar and salt dissolve. Fluff grains with wooden spoon and fold in vinegar mixture. Cover with damp towel until ready to use. Source Archive
9. Sushi Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic roland, seasoned rice wine vinegar, salt, table sugars, granulated Directions: Wash well in a few changes of cold water: 2 cups short-grained Japanese-style rice. Drain well, place in a heavy-bottomed pots and cover with: 2 1/4 cups water. Cover the pot with a tight-fitting lid, bring to a boil, and reduce immediately to low heat. Cook the rice for 15 minutes. Turn off the heat, and let the rice sit for another 10 minutes. While the rice is cooking, make the seasoning mixture. Mix together: 1 tablespoon rice wine vinegar, 1/4 teaspoon salt, 1 teaspoon sugar. Stir until the sugar is dissolved. When the rice is cooked, turn it out into a bowl, and pour the seasoning mixture over the rice. Gently stir with a wooden paddle, using a cutting action, until the rice is evenly coated. Let the rice cool before using. Source Archive
10. Vinegared Sushi Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt sugars, granulated salt, table Directions: Rice cooked for sushi should be slightly firmer in texture than regular one because it will absorb the seasoned vinegar well. 1 "go" of raw polished rice : seasoned vinegar = about 150 g : 40 ml Combine all ingredients in a sauce pan (non-reactive) over low heat and stir well until dissolved completely and turn off the heat. Put the hot freshly cooked rice into a large bowl and add vinegar mixture and mix with cutting motion. Source Archive
11. Fluffy Rice Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt salt, table seeds, sunflower seed kernels, dried water, bottled, generic Directions: Rinse the rice in warm water. Put in a medium-sized pan. Add the salt and oil, mix well to coat the rice properly. Pour in the water and cook uncovered over high heat until the water boils. Then lower the heat, cover the pan and let the rice simmer for 15-20 minutes until all the water is absorbed. Remove from the heat and let stand for 20 minutes before serving. Serve the rice with fish or poultry. You can also use this recipe to cook fluffy rice for sushi rolls. Source Archive
12. Ohitashi or O-Hitashi or O 'hitashi Ingredients: spinach, raw soy sauce made from soy (tamari) water, bottled, generic seeds, sesame seeds, whole, dried Directions: Boil spinach for only 2-3 minutes (until darker, but still firm). Drain and rinse with cold water to cool slightly. Hand squeeze all of hte water out fo rhte spinach. Pour water/soy sauce mix over the spinach and allow to sit for 10-15 minutes. Squeeze out the spinach again. Spread ovelaping leaves of the spinach leaves to out into on a rolling surface to approximate 10 x 10 inches. the leaves into a "jelly roll" shape like making sushi. After tightly rolling the leaves, use a sharp knife to slice to roll into sushi-size pieces. Top with seseme seeds. Source Archive