Ginger Shiso Rice
adapted from Just One Cookbook
Fragrant and flavorful Ginger Shiso Rice goes well with any Asian main dish. It is a simple yet delicious mixed rice dish using just a few ingredients.
Makes 2 servings 3 WW. pts / serving
1 1/2 tsp. grated ginger
3 shiso leaves, chopped
1 cup cooked Japanese short-grain rice (sushi rice), hot
1 tsp. soy sauce
1/2 tsp toasted sesame oil
3/4 tsp.toasted sesame seeds
- Combine all ingredients in a bowl, toss to combine.
- Enjoy with your favorite Asian dish.
Enjoy!
Sushi Rice
adapted from TV Food Network Pick of the Day Show #PD1D01
If the lid of you pot is not tight fitting over the pot with a piece of foil and put the lid back on. This will help to get a better seal.
1 cup sushi or short grain rice
1 1/3 cups water
2 tablespoons rice vinegar
1 tsp. sugar substitute
1 tsp. Kosher salt
- Rinse rice in water until the water runs clear then drain in a colander for an hour.
- Place the drained rice in a medium pot with a tight-fitting lid and add the water.
- Bring the water to a boil and allow to boil for about 2 minutes, reduce heat and simmer for another 10-15 minutes or until water has been absorbed.
- Remove from the heat, remove lid and place a towel over the pot. Replace lid and let stand for 10 to 15 minutes.
- While the rice cooks, combine vinegar, sugar and salt in a small skillet or pot. Heat over low, stirring, until sugar and salt dissolve.
- Set aside to cool.
- Spread out the rice on a non-reactive baking sheet.
- Run a spatula through the rice in a slicing motion to separate the grains while adding the vinegar mixture.
- Keep at room temperature until ready to use.
