Recipe of Favorite Stuffed Sushi Rice

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The ingredients needed to make Stuffed Sushi Rice:

1. Prepare 2 Cups Sushi Rice
2. Get 2-1/2 Cups Water
3. Make ready 2 Tbsp Rice Vinegar
4. Make ready 2 Tbsp Sugar
5. Make ready 1/3 Cup Cucumber (Diced)
6. Take 1/3 Cup Soy Beans
7. Take 1/3 Cup Avocado (Small sqaures)
8. Make ready 2 Cups Mushrooms (Portobello)
9. Make ready 4 Tbsp Soy Sauce
10. Take 2 Tbsp Vegetable Oil
11. Make ready 2 Tbsp Brown Sugar
12. Get 1/4 Cup Green Onion (Chopped)
13. Take Sesame Seeds
14. Prepare Spicey Mayonnaise
15. Make ready Shredded Seaweed

Using our recipe you will get savory Rice - Not all rice is created equal. Look for short-grain white Japanese rice or medium-grain. Stuffed with a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun One of the key differences between onigiri and sushi is that onigiri is made with plain steamed rice. Master the art of making sushi rice with this easy tutorial.

Steps to make Stuffed Sushi Rice:

1. Cook rice.
2. Sautee mushrooms with oil until brown. Then add brown sugar and soy sauce.
3. In a medium bowl spray with nonstick spray. Line the bowl with rice and pat down with a large spoon.
4. Add Avocado, diced cucumber and lastly the mushrooms to the bowl on top of the rice.
5. Cover the bowl with rice and pat down. Cover the bowl with a plate and flip both at the same time. Remove the bowl.
6. Drizzle with soy sauce. Drizzle with spicey mayonnaise. Sprinkle with sesame seeds. Sprinkle with seaweed.
7. Enjoy!

Stuffed with a variety of fillings and flavors, these rice balls make an ideal quick snack and are a fun One of the key differences between onigiri and sushi is that onigiri is made with plain steamed rice. Master the art of making sushi rice with this easy tutorial. Learn my secrets for making the best With the right technique, making sushi rice at home is a piece of cake. The stuff that real Japanese people make in their homes everyday. If "Sushi Rice" is unavailable, the closest alternative is Dongbei rice (a strain native to North-east China whose natural environment resembles Japan's cold climate).

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