Sushi Rice

Sushi Rice
You can never have too many hor d'oeuvre recipes, so give Sushi Rice a try. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 330 calories, 5g of protein, and 0g of fat per serving. This recipe serves 5. If you have wine vinegar, salt, short-grain japanese rice, and a few other ingredients on hand, you can make it. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
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2
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.
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3
Remove from the heat and let stand, covered, for 15 minutes.
4
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.
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5
Transfer the rice to a very large bowl.
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1
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.
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Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try David & Nadia Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 36 dollars per bottle.
David & Nadia Chenin Blanc
David & Nadia Chenin Blanc
Chenin Blanc from the Swartland focuses yet again on various Old Vine Vineyards, ranging plantings from 1962 till 1982 and based on granite from the Paardeberg, blended with schale/schist from the east, clay from the north and iron from the western parts of the Swartland. Dry-land farmed bush vines stood the test of time and it showcases the ultimate reason why Chenin Blanc is their main focus in the Swartland. Whole bunch pressed and naturally fermented, matured for 11 months in old neutral French oak barrels.
DifficultyMedium
Ready In45 m.
Servings5
Health Score5
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