Tekka Don With Sushi Rice (Sushi Vinegar With Kombu Dashi) Recipe by 居酒屋まるみ
 居酒屋まるみ @cook_40296474 Cook the rice as usual, then add the kombu dashi later—it's easy! (Score: 90) About this recipe: The ratio of ingredients in the sushi vinegar and how much to mix with the rice is where a cook's skill really shows, and it can vary a lot depending on the quality of the rice. Especially for sushi, the type and condition of the fish or toppings make a big difference, so there's a lot to learn. Cook the rice as usual, then add the kombu dashi later—it's easy! (Score: 90) About this recipe: The ratio of ingredients in the sushi vinegar and how much to mix with the rice is where a cook's skill really shows, and it can vary a lot depending on the quality of the rice. Especially for sushi, the type and condition of the fish or toppings make a big difference, so there's a lot to learn. Tekka Don with Sushi Rice (Sushi Vinegar with Kombu Dashi) Cook the rice as usual, then add the kombu dashi later—it's easy! (Score: 90) About this recipe: The ratio of ingredients in the sushi vinegar and how much to mix with the rice is where a cook's skill really shows, and it can vary a lot depending on the quality of the rice. Especially for sushi, the type and condition of the fish or toppings make a big difference, so there's a lot to learn. Cook the rice as usual, then add the kombu dashi later—it's easy! (Score: 90) About this recipe: The ratio of ingredients in the sushi vinegar and how much to mix with the rice is where a cook's skill really shows, and it can vary a lot depending on the quality of the rice. Especially for sushi, the type and condition of the fish or toppings make a big difference, so there's a lot to learn. Ingredients Serves 1 serving 3/4 cup uncooked Japanese short-grain rice (about 0.5 go, 90 grams) 1/2 teaspoon granulated kombu dashi 1 2/3 tablespoons rice vinegar (25 ml) 3/4 tablespoon sugar 1/8 teaspoon salt 3/4 cup uncooked Japanese short-grain rice (about 0.5 go, 90 grams) 1/2 teaspoon granulated kombu dashi 1 2/3 tablespoons rice vinegar (25 ml) 3/4 tablespoon sugar 1/8 teaspoon salt Cooking Instructions 1 Mix together the rice vinegar, sugar, salt, and kombu dashi to make the sushi vinegar. 2 Gently fold the sushi vinegar into the cooked rice. 3 Cover the rice with a damp cloth and let it cool. 1 Mix together the rice vinegar, sugar, salt, and kombu dashi to make the sushi vinegar. 1 Mix together the rice vinegar, sugar, salt, and kombu dashi to make the sushi vinegar. 2 Gently fold the sushi vinegar into the cooked rice. 2 Gently fold the sushi vinegar into the cooked rice. 3 Cover the rice with a damp cloth and let it cool. 3 Cover the rice with a damp cloth and let it cool. Cooksnaps (1) Copied! on February 02, 2021 12:16 座右の銘は「乾杯♪」です。おうちご飯イノベーティブフュージョンを目指して料理を楽しんでおります。 Similar Recipes Sushi Rice & Sushi Vinegar Sushi Rice & Sushi Vinegar On Sunday nights we make a lot of our family sushi rice. This is made to suit my husband, who doesn't like acidic flavors. When cooking the rice, it's best to use a little less water. Recipe by Chanyu cookpad.japan Easy Sushi Rice Easy Sushi Rice This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds). Step 1: Cook the rice so that it's on the firm side. Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221 cookpad.japan My Sushi Rice Recipe My Sushi Rice Recipe I've written this home-made sushi rice recipe down for my daughter. The trick is to cook the rice using less water than usual! When you add vinegar to the freshly cooked rice, it absorbs the vinegar and becomes soft. I use less water than the measurement marked on the rice cooker for making "hard rice". Add water until it's a little below the "hard rice" line. Recipe by Hiromanma cookpad.japan Sushi Rice Sushi Rice Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls. Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie- cookpad.japan Let's Make Delicious Sushi Rice Let's Make Delicious Sushi Rice Okayama, where I live, is famous for chirashi sushi (barazushi)... so my mother and grandmother used to make sushi a lot when I was growing up. This is a recipe they perfected by learning from the pros and adjusting it to their liking. We make it like this with this ingredient ratio in our house. This is also a memo for myself. ※Add the salt when you cook the rice. This sushi rice is not so sweet and has an accentuated vinegar flavor. It will taste just right when you add other ingredients for chirashi sushi, sushi rolls and so on. If you prefer a sweeter tasting sushi rice, you can add more sugar. ※Don't use a wooden sushi oke (barrel); just use a large Tupperware container or a bowl (a big one with a lid) to mix the rice. ※The vinegar will sink into the rice better if you warm it up beforehand. ※Once you mix the vinegar in, let the rice steam so that the vinegar flavor settles in for a better end result. Recipe by rie-tin cookpad.japan Because Sushi Rice Should be Tasty! Sushi Vinegar Because Sushi Rice Should be Tasty! Sushi Vinegar When I tried substituting kombu tea powder for salt when making sushi vinegar, the sushi rice turned out mellow tasting. 1. Cook the rice slightly on the firm side. Some kombu seaweed tea brands may color the rice. If this concerns you, substitute the kombu tea powder with salt. 2. From a TV show, I learned that you should not fan the rice after adding the sushi vinegar, but it should be cooled only after the vinegar is evenly blended into the rice. Recipe by Karinkarin cookpad.japan Sushi Rice & Sushi Vinegar Sushi Rice & Sushi Vinegar On Sunday nights we make a lot of our family sushi rice. This is made to suit my husband, who doesn't like acidic flavors. When cooking the rice, it's best to use a little less water. Recipe by Chanyu cookpad.japan Sushi Rice & Sushi Vinegar Sushi Rice & Sushi Vinegar On Sunday nights we make a lot of our family sushi rice. This is made to suit my husband, who doesn't like acidic flavors. When cooking the rice, it's best to use a little less water. Recipe by Chanyu cookpad.japan Easy Sushi Rice Easy Sushi Rice This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds). Step 1: Cook the rice so that it's on the firm side. Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221 cookpad.japan Easy Sushi Rice Easy Sushi Rice This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds). Step 1: Cook the rice so that it's on the firm side. Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221 cookpad.japan My Sushi Rice Recipe My Sushi Rice Recipe I've written this home-made sushi rice recipe down for my daughter. The trick is to cook the rice using less water than usual! When you add vinegar to the freshly cooked rice, it absorbs the vinegar and becomes soft. I use less water than the measurement marked on the rice cooker for making "hard rice". Add water until it's a little below the "hard rice" line. Recipe by Hiromanma cookpad.japan My Sushi Rice Recipe My Sushi Rice Recipe I've written this home-made sushi rice recipe down for my daughter. The trick is to cook the rice using less water than usual! When you add vinegar to the freshly cooked rice, it absorbs the vinegar and becomes soft. I use less water than the measurement marked on the rice cooker for making "hard rice". Add water until it's a little below the "hard rice" line. Recipe by Hiromanma cookpad.japan Sushi Rice Sushi Rice Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls. Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie- cookpad.japan Sushi Rice Sushi Rice Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls. Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie- cookpad.japan Let's Make Delicious Sushi Rice Let's Make Delicious Sushi Rice Okayama, where I live, is famous for chirashi sushi (barazushi)... so my mother and grandmother used to make sushi a lot when I was growing up. This is a recipe they perfected by learning from the pros and adjusting it to their liking. We make it like this with this ingredient ratio in our house. This is also a memo for myself. ※Add the salt when you cook the rice. This sushi rice is not so sweet and has an accentuated vinegar flavor. It will taste just right when you add other ingredients for chirashi sushi, sushi rolls and so on. If you prefer a sweeter tasting sushi rice, you can add more sugar. ※Don't use a wooden sushi oke (barrel); just use a large Tupperware container or a bowl (a big one with a lid) to mix the rice. ※The vinegar will sink into the rice better if you warm it up beforehand. ※Once you mix the vinegar in, let the rice steam so that the vinegar flavor settles in for a better end result. Recipe by rie-tin cookpad.japan Let's Make Delicious Sushi Rice Let's Make Delicious Sushi Rice Okayama, where I live, is famous for chirashi sushi (barazushi)... so my mother and grandmother used to make sushi a lot when I was growing up. This is a recipe they perfected by learning from the pros and adjusting it to their liking. We make it like this with this ingredient ratio in our house. This is also a memo for myself. ※Add the salt when you cook the rice. This sushi rice is not so sweet and has an accentuated vinegar flavor. It will taste just right when you add other ingredients for chirashi sushi, sushi rolls and so on. If you prefer a sweeter tasting sushi rice, you can add more sugar. ※Don't use a wooden sushi oke (barrel); just use a large Tupperware container or a bowl (a big one with a lid) to mix the rice. ※The vinegar will sink into the rice better if you warm it up beforehand. ※Once you mix the vinegar in, let the rice steam so that the vinegar flavor settles in for a better end result. Recipe by rie-tin cookpad.japan Because Sushi Rice Should be Tasty! Sushi Vinegar Because Sushi Rice Should be Tasty! Sushi Vinegar When I tried substituting kombu tea powder for salt when making sushi vinegar, the sushi rice turned out mellow tasting. 1. Cook the rice slightly on the firm side. Some kombu seaweed tea brands may color the rice. If this concerns you, substitute the kombu tea powder with salt. 2. From a TV show, I learned that you should not fan the rice after adding the sushi vinegar, but it should be cooled only after the vinegar is evenly blended into the rice. Recipe by Karinkarin cookpad.japan Because Sushi Rice Should be Tasty! Sushi Vinegar Because Sushi Rice Should be Tasty! Sushi Vinegar When I tried substituting kombu tea powder for salt when making sushi vinegar, the sushi rice turned out mellow tasting. 1. Cook the rice slightly on the firm side. Some kombu seaweed tea brands may color the rice. If this concerns you, substitute the kombu tea powder with salt. 2. From a TV show, I learned that you should not fan the rice after adding the sushi vinegar, but it should be cooled only after the vinegar is evenly blended into the rice. 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