Best 2 Nobus Perfect Japanese Rice Recipes

**Japanese Rice: A Culinary Journey into Perfection**

Japanese rice, a cornerstone of Japanese cuisine, transcends a mere grain; it's an emblem of culture, tradition, and culinary artistry. Renowned for its exquisite texture, distinct flavor, and versatility, Japanese rice has captivated taste buds worldwide, earning its place as a staple in both traditional and modern Japanese dishes. This article embarks on a gastronomic voyage, presenting a collection of meticulously crafted recipes that unveil the secrets of preparing perfect Japanese rice. From the classic fluffy white rice to savory donburi bowls and delectable sushi rolls, these recipes encompass the diverse culinary landscapes of Japan, offering a tantalizing journey into the heart of Japanese cuisine.

Here are our top 2 tried and tested recipes!

NOBU'S PERFECT JAPANESE RICE

Nobu's Perfect Japanese Rice image

Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Yield Serves 6

Number Of Ingredients 2

Ingredients

3 cups Japanese short-grain rice
3 cups cold water

Steps:

Wash rice in a fine sieve placed in a bowl until the water runs clear, about 3 or 4 times. Drain. Let rice rest 20 minutes.
In a heavy-bottomed saucepan with a tight-fitting lid, add rice and 3 cups cold water. Make a well in the center of the rice. Cover, and bring to a boil over high heat. Reduce heat to medium, and simmer for 13 to 15 minutes, depending on the freshness of rice. Reduce heat to low, and cook for an additional 7 minutes. Remove from heat. Do not remove lid. Let rice rest for 15 to 20 minutes before serving.

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Crispy Rice Sushi Bites (Copycat Nobu Recipe) image

With this copycat Nobu recipe, you don't need to visit the acclaimed Japanese restaurant to get your hands on this trendy, tasty appetizer. Crispy fried rice bites are piled high with rich spicy tuna, creamy avocado, and kick of hot chili sauce for a vibrant and crave-worthy bite. This light, yet decadent, dish has a gorgeous presentation and delicious combination of flavors that will make you feel like a gourmet chef in your very own kitchen.

Provided by Annie Campbell

Categories Sushi

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

2 ½ cups prepared sushi rice
½ cup neutral-flavored oil, such as grapeseed or canola
1 pound sushi grade tuna, finely diced
3 tablespoons Japanese mayonnaise (such as Kewpie®)
2 tablespoons Sriracha, plus more for serving
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon lime juice, or more to taste
1 avocado, thinly sliced
½ jalapeno pepper, thinly sliced
sesame seeds, for garnish

Steps:

Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 14.2 g, Cholesterol 18.3 mg, Fat 15.5 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 1.9 g, Sodium 215.8 mg

Tips:

Choose the right rice: Use short-grain white rice such as Koshihikari or Nishiki for the best results.
Rinse the rice thoroughly: Rinse the rice in cold water until the water runs clear. This will remove the starch and help the rice cook evenly.
Use the right water-to-rice ratio: The ideal water-to-rice ratio for Japanese rice is 1:1.25. This will result in fluffy, moist rice.
Cook the rice in a Donabe or heavy-bottomed pot: A Donabe is a traditional Japanese clay pot that is ideal for cooking rice. However, you can also use a heavy-bottomed pot with a tight-fitting lid.
Bring the water to a boil, then reduce the heat to low: Bring the water to a boil, then immediately reduce the heat to low. This will help the rice cook evenly and prevent it from sticking to the pot.
Do not open the pot during cooking: Once the water has come to a boil, do not open the pot during cooking. This will disrupt the cooking process and result in unevenly cooked rice.
Let the rice rest for 10 minutes before serving: Once the rice is cooked, let it rest for 10 minutes before serving. This will allow the rice to absorb all of the moisture and become fluffy.

Conclusion:

Making perfect Japanese rice is a skill that takes practice, but by following these tips, you can achieve restaurant-quality rice at home. With the right technique, you can enjoy delicious, fluffy Japanese rice that is perfect for any meal.