Sushi Rice

Large amount of seasoned rice that can be refrigerated and used in weekly meals


Ingredients

  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce or 1/2 cup miso paste
  • 3 cups dry brown rice (rinse first)
  • 5 cups of water

Prepare

Wash rice repeatedly until water remains clear

Strain rice in mesh sieve

Mix all ingredients in medium-large pot

Top pot with lid

SushiRice_Prep_660x495.jpg


Cook

Turn stove to max heat until boiling

Once boiling begins, reduce heat as low as possible while bubbles still forming

Let boil with lid on for 70 minutes

Keep lid on for at least 20 more minutes

Serve or let cool overnight and place in fridge in the morning

SushiRice_Cooked_660x495.jpg


What to Do with All that Sushi Rice?

Well you can, you know, make sushi with it

I keep the rice in my fridge and eat it with whatever I have at the moment.

It’s a good base for a chicken and broccoli bowl, or whatever meal you can imagine.

I like adding it to salads; for example, mix:

  • Spinach
  • Bit of red onion, chopped
  • Jalapeño, chopped
  • 1/4 cup of raisins
  • Fresh basil, minced
  • Fresh mint, minced
  • Dash of garlic salt
  • Dress with 1 tbsp of toasted sesame oil

SushiRice_Salad_660x495.jpg


 

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