Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. (This process will yield about 6 cups cooked rice.) Keep covered and remove from the heat let sit for 10 minutes. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.īring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Easy comfort food recipesĮveryone loves comfort food recipes that are easy and quick to make but taste like you spent hours in the kitchen.For the sushi rice: Rinse the rice under cold water until the water is completely clear. Let it come to room temperature and stir before serving.Īll other ingredients are best eaten when freshly cut and stored in an airtight container in the fridge for up to 1 day. The sauce can be prepared for up to 2 days in advance as well. It's also possible to freeze the cooked and cooled sushi rice in freezer bags for up to 2 months. You can prepare the sushi rice up to 2 days in advance and store it in an airtight container in the refrigerator. Take care not to cut yourself!īy the way, if you love avocado, you should try my chunky guacamole as well! Make-ahead and storage instructionsĬhirashi bowl is a perfect meal prep recipe. Gently spoon the avocado slices out of the peel. Then run the knife through the fruit to slice the avocado without cutting through the peel. Then carefully hit the knife into the seed, hold the avocado in one hand and the knife in the other, and rotate the avocado while holding the knife steady. Using a long sharp knife, cut the avocado lengthwise around the seed. I recommend using only ripe avocados, which are soft enough to cut and eat without being too mushy. You can cut the avocado into thin slices or cubes, depending on your preference. Serve with rice, black sesame, and sushi sauce. Set aside.Ĭombine the soy sauce and the wasabi and whisk until well combined and set aside.Ĭut nori sheets, avocado, cucumber, and imitation crab meat. Transfer the chilled rice to a large sheet or pan, pour the vinegar evenly on top, and fold the rice until the vinegar is soaked up and evenly distributed. Stir and heat in the microwave until hot and sugar and salt are dissolved for about 60-90 seconds.
In a heatproof bowl, combine the rice vinegar, sugar, and salt. Let cool completely for 1-2 hours, or chill in the fridge overnight. Then turn off the heat and allow to sit for 10 minutes. Bring to a boil, cover, and cook over medium-high heat for 15 minutes or according to the package direction. Transfer the washed and drained rice to a medium-sized heavy-bottomed saucepan or dutch oven and add water.
With circulating movements, wash the rice with your fingers. Place the rice in a large bowl and fill the bowl with water until the rice is completely covered. The sauce is highly recommended and makes the sushi experience even more authentic, but it's just an addition, and you can leave it out if you don't like soy sauce or wasabi.
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