Your Healthy Hedonista

Gourmet Healthy Cooking, Fitness Advice, Mental Focus, Yoga

Simple Sushi Rice

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Alright, so last week I was inboxed by none other than Richie Allen, co-ounder of www.MuscleProdigy.com to be their featured Model-Of-The-Month, and in writing the article, one of the questions I was asked was about my FAVORITE POST-WORKOUT MEAL…well, at the moment, or at least until now, I really haven’t changed much with my post-workout meals from comp time, other than consciously adding in a ton of vegetables, some cheese and nuts, and the odd extra like avocado and some tortillas here-and-there.  I like to re-introduce carbs veee-rr–rr-y sll–ooo-www-ly after 4 months of dieting, so that I don’t balloon up and lose all the gains I’ve made.  But at the 4-week point, it’s TIME!  Which brings me to this blog-post, a recipe for a sushi rice, the Hedonista Way, (read: quick and dirty, cause I’ve got a gym workout to do!).
Most sushi recipes are waaaay too convaluted, and unless your making sushi for Yoshihiko Noda, then don’t bother with the bother.  You don’t even have to buy proper sushi rice.  I used short grain rice, and it was ready in 25 minutes from start-to-finish!
What you’ll need…
2 tsp coconut oil
pinch of sea salt
1/2 c white rice*
1 cup cold water
2 – 3 tsp of sushi vinegar**
Get the butter bubbling in a small saucepan and throw in the salt and the rice.  Toast the rice for about a minute by stirring on medium-high heat, til it starts to smell fragrant.  Pour in the water, bring the whole pot to a boil, and then simply cover and simmer on low heat for about 20 minutes or until the rice has cooked.  Remove from the heat, fluff with a fork quickly, (use quick, jabbing motions so you don’t mash it up), cover and let sit for another 5.  Add in your sushi vinegar, and you’re ready to go!

* I don’t usually advocate processed grains, but the nutritional difference between brown and white rice is pretty minimal when you consider the actual quantity of rice being consumed, (in my case 1/4 – 1/2 cup at the very most once in a blue moon), and the added issue of anti-nutrients like phytates being in the bran of the brown rice.  But please feel free to substitute brown short-grain rice.  Just make sure you rinse it, and then let it sit overnight in the water to de-active the anti-nutrients in the bran, skip the toasting process, toss that water, and cook as per the rest of the instructions!

I make my own sushi vinegar, as I use it A LOT in salad dressings and the like, and most of the store bought stuff is full of crappy HFCSs.  Simply remove about 1/4 cup of a good 750 mL bottle and add in 2 Tbsp of honey instead.  Shake thoroughly, and voila!  Sushi Vinegar!

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Comments

    • Hi Katherine, use a 750 bottle of simple rice vinegar, and remove about 1/4 cup of it – save if for a marinade or something – and add in 2 Tbsp of quality honey to the bottle instead. Shake it up and you have sushi vinegar!