close

Search Term

Enter a search term (optional)

Categories

Select One (optional)

Image

(optional)


Holiday

Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical

Seasonal

Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)

FaveHealthyRecipes.com

Menu

Japanese Sushi Rice

By: Jessica Mode from Homebody Eats
Japanese Sushi Rice
Japanese Sushi Rice

"Japanese sushi rice, while it sounds intimidating, is actually very easy to make in a home kitchen with little equipment. When I think of sushi, I generally think that the star of the show is the seafood. However, when people say sushi (zushi) in Japan, they are actually referring to the flavored rice. Believe it or not, the rice is actually a big star of the show when it comes to sushi. The history of traditional Japanese sushi rice comes from the way people used to preserve fish. They would use rice to help ferment fish and keep the fish edible for months at a time. At first, the rice was discarded and just the fish was eaten. Eventually, the Japanese picked up this concept and began to eat the fish and the rice together. A Japanese chef, Matsumoto Yoshiichi, began to use rice vinegar to season the rice, thus speeding up the fermentation process and allowing the sushi to be eaten immediately. And this is how the sushi we know today was born."

Preparation Time25 min

Cooking Time45 min

This recipe was submitted by one of our readers, just like you.

Click Here to Submit Your Recipe!

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Cheddar and Chive Frittata

"A simple and satisfying high-protein breakfast comes together in just minutes with this Cheddar and Chive Frittata! The crustless… Continue reading: "Cheddar and Chive Frittata"



Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Do Not Sell My Personal Information Subscribe Terms of Service Submit Your Recipes! Unsubscribe

FaveHealthyRecipes does not provide medical advice, diagnosis or treatment. See Terms of Service.

---- 1 ----