I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean I don’t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it’s perfectly fine at room temperature, it’s great for picnics.
You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal – the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.
What I’m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you’re so inclined. Maybe one of these days I’ll even give it a go, if only for the “constructive criticism.”I really hope you give this sushi rice technique a try soon.Enjoy!
2 cups sushi rice, rinsed well, and left to dry for one hour
2 1/4 cups water
1/4 to 1/3 cup seasoned *rice vinegar, or to taste
* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:
There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a world-class croissant at home. I can make a decent one, but not a perfect one, so I’ll happily queue up at a boulangerie that does.
However, when it comes to poke, the technique is so basic that even the most inexperienced cooks can get something pretty much identical to what they’d get out. There’s one catch though. You have to use only the freshest possible tuna, even if that means it’s frozen.
Hopefully you’ll be able to get a hold of some fresh, sushi-grade tuna, but if you can’t, frozen will work. What many people don’t realize, is that most of the fish they enjoy at their favorite sushi restaurants has actually been frozen beforehand anyway. Google it, it’s true.
So, as long as the tuna is Grade A, or sushi grade, the frozen variety will work. Above and beyond that, all the other ingredients, except for the soy sauce, are optional. So, please use this video as merely a guide to the technique, understanding that this will work with so many different ingredients. I really hope you give this a try soon. Enjoy!
Makes 4 portions Tuna Poke:
1 pound sushi-grade ahi tuna (aka yellowfin), cut into about 3/4-inch cubes
Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.
4 skinless, boneless chicken breasts (about 2 pounds), pounded to even thickness about ½-inch
Kosher salt, for seasoning chicken
Freshly ground black pepper, for seasoning chicken
1 tablespoon vegetable oil
4 cups broccoli florets
2 cups sliced zucchini
1 cup sliced carrots
Sesame seeds, for garnishing (optional)
INSTRUCTIONS:
Cook brown rice according to package directions.
Heat oil over medium-high heat in a large pan or skillet. Season both sides of the chicken breasts with salt and pepper. Place chicken breasts in skillet and cook for 5-8 minutes on each side, or until chicken are cooked through (165°F internal temperature). You may have to work in two batches depending on the size of your pan. Reduce heat to medium if chicken browns too quickly. Transfer chicken to a plate to rest.
Meanwhile, steam the vegetables until tender; about 5 minutes for carrots, 4 minutes for broccoli and zucchini.
Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened, whisking constantly. Brush some sauce on top of each warm piece of cooked chicken, and then slice.
Serve the rice bowls into 4 to 6 servings. Add brown rice, vegetables, and then top with sliced pieces of chicken. Drizzle chicken with teriyaki sauce and sprinkle some sesame seeds (if desired). Serve with more sauce on the side.
1/2 cup prepared kimchi, roughly chopped + 1 tablespoon kimchi juice
1 cup frozen vegetables (peas, carrots, corn, or others), thawed
2 teaspoons soy sauce
freshly ground black pepper
INSTRUCTIONS:
Break up the rice with a fork or with wet hands, set aside.
In a wok or large saute pan over medium-high heat, add 1/2 tablespoon vegetable oil. Once the oil is hot, add the eggs to pan and scramble them. Remove the scrambled eggs from the skillet, and set aside in a bowl.
Add the remaining 1/2 tablespoon vegetable oil, onion, green onion, garlic and kimchi. Stir fry until onion is translucent and cooked through, about 3 minutes.
Turn the heat to high and add the rice and vegetables to the pan. Use your spatula mix the rice with the onion/kimchi mixture. Spread out the rice all over the surface of the wok or pan. Let it cook, undisturbed for 30 seconds. Give the fried rice a good stir and flip, spread it out over the surface of the pan again, and let it cook, undisturbed for another 30 seconds. This lets the rice heat up nicely. Repeat until the rice is hot and steamy.
Drizzle in the kimchi juice and the soy sauce. Add in the scrambled eggs. Stir and mix well. Taste and season with additional soy sauce or more kimchi, if needed.
Cook the rice in a rice cooker according to the manufacturers instructions (or on the stove top according to the instructions on the package*).
Heat the oven to 425 degrees Fahrenheit. While the oven heats up, place the salmon, skin side down, on a parchment-lined baking sheet. Drizzle with 2 teaspoons of the sesame oil and season to taste with salt and pepper. Transfer to the oven and cook 9-12 minutes or until the fish is opaque but flakes easily.
While the salmon cooks, bring a pot of water to a boil. Add the eggs gently and cook for 7 minutes. Transfer to an ice bath until cool enough to handle. Peel the eggs and cut them in half.
Whisk together the soy sauce, remaining ½ teaspoon sesame oil, and honey in a small bowl. Set aside.
Divide the rice among 4 bowls and top each with salmon, eggs, and avocado**.
*If you use the stovetop method, this meal takes about half an hour total to prepare. Still a short amount of time, relatively, but don't be surprised when it doesn't take 15 minutes! **Omit eggs and sauce for kiddos under 1 year old and be sure to check the salmon for bones. Source: Honest Cooking
2 small yellow or white onions, cut lengthwise into ½ inch slices
3 large eggs
4 ounces naem, cut into bite-sized slices
2½ cups packed leftover cooked long-grain rice
2 teaspoons fish sauce
2 teaspoons thin soy sauce
¼ teaspoon granulated sugar
½ teaspoon ground white or black pepper
1 lime, halved lengthwise, cored
2-3 Fresh bird's eye chilies, cut crosswise into thin slices
2 Persian cucumbers, cut crosswise on the diagonal into ¼-inch slices
Cilantro sprigs for garnish
INSTRUCTIONS:
Heat the vegetable oil over high heat in a wok. When hot, add the garlic; lower the heat to medium-high and stir-fry until fragrant, about 1 minute.
Add the onions, sauté until softened and slightly caramelized.
Push the onions to one side of the work and crack the eggs into the other side; scramble until almost firm.
Add naem; stir-fry until heated through, about 1 minute.
Add the rice, fish sauce, soy sauce, sugar, and pepper; stir-fry until everything is well combined and heated through.
Plate the fried rice. Arrange the cucumbers, lime, and chilies on the side. Garnish with the cilantro. Squeeze the lime over the fried rice before enjoying.
3 Medium tomatoes,minced or grated on the largest holes of a box grater(discard the skin)
1 SSmall onion , minced
7 cups chicken broth
2 1⁄2 cups short-grain rice, preferably valencia or bomba
1 red pepper sliced into 1 inc strips
12 clams
INSTRUCTIONS:
Put saffron and 1⁄4 cup hot water in a small bowl; let sit for 15 minutes. Season chicken and shrimp with salt and pepper. Heat oil in a 16″–18″ paella pan over medium-high heat. Add chicken, shrimp, and chorizo and cook, turning occasionally, until browned, about 5 minutes. Transfer shrimp to a plate, leaving meats in pan. Add paprika, garlic, tomatoes, and onions to pan and cook, stirring often, until onions soften, about 6 minutes. Add reserved saffron mixture and broth, season with salt, and bring to a boil over high heat.
Sprinkle in rice, distribute evenly with a spoon, and add peppers. Cook, without stirring, until rice has absorbed most of the liquid, 12-15 minutes. (If your pan is larger than the burner, rotate it every two minutes so different parts are over the heat and the rice cooks evenly.) Reduce heat to low, add reserved shrimp, and nestle in clams hinge side down; cook, without stirring, until clams have opened and rice has absorbed the liquid and is al dente, 5–10 minutes more. Turn heat to high for 1-2 minutes to create the socarrat. Remove pan from heat, cover with aluminum foil, and let sit for 5 minutes before enjoying.
Making delicious meatballs with fatty, flavorful beef is no great feat, but creating something as delectable using ground turkey is another story. As the old joke goes, it may be bland, but at least it’s dry. So, you’re going to need a very specialized strategy, and by “specialized strategy,” I mean some cold, leftover rice.
As these simmer in your sauce or soup, the grains of rice absorb moisture, swell up, and create a relatively tender, moist meatball. Above and beyond that, you’ll also want to look for ground turkey thigh meat (available at most of your higher-priced grocery chains).
By the way, like all meatball/meatloaf recipes, you can test your seasoning by cooking a small piece of the mixture before rolling your ball. Even though the meat hasn’t simmered in the sauce yet, at least you can see if it needs more salt. I’ll just fry up a little patty, and adjust if need be, and suggest you do the same.
I didn’t intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. Maybe you have a small group, or don’t like looking at a giant carcass on the table (hey, some people are weird like that), or your in-laws are Spanish, and you want to show them you can pronounce “albondigas.”Whatever the occasion, I hope you give these a try soon. Enjoy!
Ingredients for about 20-24 small meatballs:
1 pound ground turkey thigh meat
1 packed cup cooked white long grain rice 3 cloves crushed garlic 1/4 cup chopped Italian parsley 1 large egg
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/8 teaspoon cayenne
1/4 teaspoon dried oregano
1 tablespoon olive oil
For the sauce (I didn’t measure these ingredients, so these are just guesses)
2 1/2 cups prepared tomato sauce
1 cup chicken broth, plus more as needed
1 teaspoon paprika
1/3 cup crème fraiche or heavy cream
1 tablespoon sherry vinegar 2 tbsp chopped Italian parsley salt and pepper to taste
- Carrot - 2 Spoon ( Grated ) - Sweet Corn - 2 Spoon - Mozzarella Cheese Cubes ( Small ) - Green Chilly - 1 ( Finely Chopped ) - Corn Flour - 1 Spoon - Corn Flour Slurry ( 1 Spoon Corn Flour in 4 Spoon Water ) - Bread Crumbs - Garlic Powder ( Optional ) - Oregano or Italian Seasoning - Salt To Taste
PROCEDURE
For Outer Layer:In A Bowl , Take Rice add Paneer , Seasoning , Salt and Corn Flour and Mash It and Prepare a Dough
For Stuffing : Take Carrot , add Cheese Cubes , Sweet Corn and Chilly and Mix It
For Preparing Balls : Stuff the Stuffing in the Dough and Make Balls of it, Dip the balls in the Corn Slurry,Then Roll the Balls over Bread Crumbs and airfry for 10-15 minutes at 200 degree. Server Hot with Chutney and Tomato Sauce!!
In a small pot, bring the coconut milk, sweetened condensed milk, and a 1/2 cup of the shredded coconut to a boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Stir in the cooked rice, cover, and set aside.
While the sticky rice sits, slice the mangoes and remove the skin.
Spread the remaining 1/2 cup shredded coconut on a baking sheet and toast at 350 degrees until golden, just a minute or two. Keep a close eye on the coconut, because it burns quickly! I like to use my toaster oven for this.
To serve, scoop the sticky rice into individual bowls. Top with a sprinkle of toasted coconut and half of a sliced mango. Enjoy!
1 cup dried tapioca pearls (soaked in water for at least 4 hours)
4 cups coconut milk
1 cup water
1 cup brown sugar
4 ripe plantains (sliced)
1 large sweet potato sliced into small cubes
1 cup of sliced jack fruit
INSTRUCTIONS:
Mix the rice flour with 10 TBSP of water and form into small dough balls.
In batches, cook rice balls in boiling water for about 6-8 minutes or until they float to the top.
Set rice balls aside. *tip: When ready to mix this with the rest of the ingredients, just pick them up with clean wet hands. Otherwise they will stick to each other.
To cook the tapioca:
Strain the tapioca if you soaked them.
Drop them into the same pot where you cooked the rice balls and let it boil.
Simmer over medium heat for about 15-20 minutes until they are soft and translucent, strain then set aside. *tip: soak them in cold water when set aside so they don’t stick together.
To make the Ginataang Bilo Bilo:
Mix 3 cups of coconut milk and 1 cup water in a large saucepan/pot and bring to a boil.
Add sweet potatoes and cook for about 15 minutes under low heat.
Add tapioca (strain the water from the tapioca pearls if you followed my tip), brown sugar and rice balls into the pot, simmer for 10 minutes
Add plantains and sliced jack fruit, let it cook for 5 minutes or until tender.
Add remaining coconut milk, bring to a boil then remove from heat.
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of oil.
Once the pan feels hot, pour in the eggs and sprinkle them with ½ teaspoon salt and ¼ teaspoon pepper. Use a wooden spatula to keep the eggs moving in the pan - they'll scramble quickly and you don't want them to burn! Remove the eggs to a bowl once they're light and fluffy.
Pour the remaining 2 tablespoons of oil into the pan. Add the yellow onions, and saute them for 2-3 minutes, until they're translucent.
Add the rice, soy sauce, remaining salt and pepper, and garlic salt. Using the wooden spatula, keep the rice moving around, making sure that the soy sauce coats it all evenly. After 5 minutes, add the cubed chicken, the scrambled egg, and the green onions. Continue sauteing the chicken fried rice for another minute or two, then serve it hot with Yum Yum Sauce on the side.
1 medium-sized jalapeño (if you are sensitive to spicy foods, cut out and discard the seeds)
1 sixteen-ounce can of crushed tomatoes
½ cup full fat canned coconut milk
1 teaspoon curry powder
½ teaspoon turmeric
¼ teaspoon cayenne (optional--adds spice)
Salt & Pepper
Rice cauliflower rice: 1 head cauliflower and 1 teaspoon coconut oil
INSTRUCTIONS:
Heat 1 teaspoon of coconut oil in a large skillet over medium heat. Meanwhile, dice the onions, minced the garlic, and mince the ginger. Add to skillet once hot. Mince the jalapeño, and add to the skillet. Cook until the onions are translucent.
Add the beef to the skillet, using a wooden spoon with a flat edge to break it up into grounds. Cook until the beef is no longer pink--about 5 minutes, stirring occasionally. Dump the tomatoes into the pan, and add the coconut milk. Add the spices, and mix until well combined. Cover skillet with a lid and cook for 5 more minutes.
For cauliflower rice:
Remove leaves from cauliflower head, and feed florets through the grater attachment of a food processor. Heat 1 teaspoon of coconut oil in a skillet. Once hot, add the riced cauliflower. Avoid frequent stirring--simply flip the cauliflower over occasionally. Optional: add minced garlic, salt, pepper, or other spices to add flavor.
