*Good To Know*
- What kind of rice is sushi rice? It’s a short grain that is the main ingredient typically used to make any type of sushi rolls. It can also be consumed on its own but is more popular in sushi. The texture is starchy and sticky when cooked.
- Is there a difference between sushi and jasmine rice? Yes there is. Jasmine is less sticky (more dry) and less flavourful than sushi rice. Depending on what dish you’re making, using one type of grain over the other does need to be considered. For example, if you were to make sushi at home, using jasmine rice won’t work as well because it will not roll or stick properly like sushi rice would.
- Why cook it in stock instead of water? I like to think outside the box sometimes and come up with ways to make something more flavourful. Cooking rice (whether it’s sushi or other type of rice) with beef stock or any of my favourite stocks instead of water is one way i like to pack in the flavour without having to dress it up with extra, runny sauce.
- If I use this flavoured sushi rice to substitute in other recipes, how should I cook it? I cooked the rice with one 1 cup less stock than what the instructions call for. This is to compensate for the extra liquid / sauce added in a dish, such as fried rice for instance. For example, if the recommended cooking instruction calls for 1½ cups water for 1 cup uncooked rice, only use 1/2 cup water for 1 cup uncooked rice. This ensures your rice cooks a little on the dry side and when added to saucy recipes it will absorb some of the liquid in your dish and cook the rice to perfect texture. The same method applies to other types of rice such as jasmine. Now, this is only a suggestion and would depend on the dish you’re making as well depend on your preference. If you’re making gumbo or jambalaya and prefer the rice to be softer, proceed as normal or skip cooking it in stock altogether.
So why cook sushi rice in stock? Honestly, this was #quarantinecooking. We ran out of jasmine rice and only had sushi rice left. Some traditionalists might frown upon this method but I say, use what you have! There are various methods to cook sushi rice some cook it with water, oil and vinegar, others just with water. Regardless what your preferred method is, I decided to cook this rice for my Bacon & Sausage Fried Rice dish. However you can use is as a flavoured substitute for many other sides or dishes that call for rice. Use any stock you like such as Beef, Chicken, Pork or vegetable.
I used my rice cooker to make the rice with the stock. It’s easy and cooks perfect every time. If you choose to cook it in a saucepan, remember that stock will have some salt content in it, which might cause your rice to stick (or burn) more easily in the pan. To avoid that, remember to use a non-stick saucepan and to turn your heat down low and let it simmer until all of the liquid has cooked into the rice.
Easy Stock Seasoned Sushi Rice
Add more flavour to your rice routine! Just replace water with your favourite stock!
Print Pin Rate Yields: 4
Ingredients
- 2 cups (370 g) uncooked sushi rice
- 3 cups (710 ml) beef stock, low sodium
INSTRUCTIONS
Using Rice Cooker
- Pour rice into mesh strainer and rinse under cold water for 2 minutes until starchy water from washed rice runs clear.
- Add rice and beef stock to the bowl of a rice cooker, turn rice cooker on and let cook according to the manual instructions. Fluff rice with a fork.
Using Saucepan
- Bring stock to a boil in saucepan (or use a hot water kettle to heat water and combine bouillon with hot water before bringing to a boil in saucepan). Add Rice, stir and reduce heat to low. Cover and cook for 20 minutes. All of the stock should be absorbed and rice should be tender. Uncover and fluff rice with a fork.
Tips
What kind of rice is sushi rice?
It’s a short grain that is the main ingredient typically used to make any type of sushi rolls. It can also be consumed on its own but is more popular in sushi. The texture is starchy and sticky when cooked.
Is there a difference between sushi and jasmine rice?
Yes there is. Jasmine is less sticky (more dry) and less flavourful than sushi rice. Depending on what dish you’re making, using one type of grain over the other does need to be considered. For example, if you were to make sushi at home, using jasmine rice won’t work as well because it will not roll or stick properly like sushi rice would.
Why cook it in stock instead of water?
I like to think outside the box sometimes and come up with ways to make something more flavourful. Cooking rice (whether it’s sushi or other type of rice) with beef stock or any of my favourite stocks instead of water is one way i like to pack in the flavour without having to dress it up with extra, runny sauce.
If I use this flavoured sushi rice to substitute in other recipes, how should I cook it?
I cooked the rice with one 1 cup less stock than what the instructions call for. This is to compensate for the extra liquid / sauce added in a dish, such as fried rice for instance.
For example, if the recommended cooking instruction calls for 1½ cups water for 1 cup uncooked rice, only use 1/2 cup water for 1 cup uncooked rice. This ensures your rice cooks a little on the dry side and when added to saucy recipes it will absorb some of the liquid in your dish and cook the rice to perfect texture. The same method applies to other types of rice such as jasmine. Now, this is only a suggestion and would depend on the dish you’re making as well depend on your preference. If you’re making gumbo or jambalaya and prefer the rice to be softer, proceed as normal or skip cooking it in stock altogether.
It’s a short grain that is the main ingredient typically used to make any type of sushi rolls. It can also be consumed on its own but is more popular in sushi. The texture is starchy and sticky when cooked.
Is there a difference between sushi and jasmine rice?
Yes there is. Jasmine is less sticky (more dry) and less flavourful than sushi rice. Depending on what dish you’re making, using one type of grain over the other does need to be considered. For example, if you were to make sushi at home, using jasmine rice won’t work as well because it will not roll or stick properly like sushi rice would.
Why cook it in stock instead of water?
I like to think outside the box sometimes and come up with ways to make something more flavourful. Cooking rice (whether it’s sushi or other type of rice) with beef stock or any of my favourite stocks instead of water is one way i like to pack in the flavour without having to dress it up with extra, runny sauce.
If I use this flavoured sushi rice to substitute in other recipes, how should I cook it?
I cooked the rice with one 1 cup less stock than what the instructions call for. This is to compensate for the extra liquid / sauce added in a dish, such as fried rice for instance.
For example, if the recommended cooking instruction calls for 1½ cups water for 1 cup uncooked rice, only use 1/2 cup water for 1 cup uncooked rice. This ensures your rice cooks a little on the dry side and when added to saucy recipes it will absorb some of the liquid in your dish and cook the rice to perfect texture. The same method applies to other types of rice such as jasmine. Now, this is only a suggestion and would depend on the dish you’re making as well depend on your preference. If you’re making gumbo or jambalaya and prefer the rice to be softer, proceed as normal or skip cooking it in stock altogether.
Nutrition Facts
Easy Stock Seasoned Sushi Rice
Amount Per Serving
Calories 366 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 363mg16%
Potassium 404mg12%
Carbohydrates 78g26%
Fiber 3g13%
Sugar 1g1%
Protein 10g20%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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