Lundberg Organic California Sushi Rice Description
With just the right amount of stickiness and natural sweetness, this rice is perfect for California style rolls. Also suitable for rice salads and other Asian dishes.
- Gluten Free
- Sustainable
- USDA Organic
- Vegan
- Kosher
- Non-GMO Project Verified
Directions
Stove Top Cooking Instructions:
| Servings (about ¾ cup cooked rice) |
2-3 |
4-6 |
8-10 |
| Rice (dry) |
½ cup |
1 cup |
2 cups |
| Water or Broth |
¾ cup |
1½ cup |
3 cups |
-
For traditional Sushi rice, Lundberg recommends rinsing rice until water runs clear.
-
Soak rinsed rice in water for 30 minutes before cooking.
-
Bring soaked rice to a boil.
-
Cover with a tight-fitting lid, reduce heat to low simmer, and cook 20 minutes.
-
Remove from heat (with lid on!) and let steam for 10 minutes. Fluff with fork.
To prepare in a rice cooker, use same water-rice ratio. *If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 Tbsp. liquid and cook longer.
Free Of
Gluten, GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: 20
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
|
| Calories from Fat | 10 | |
|
| Total Fat | 1 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 35 g | 12% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugars | 0 g | * |
|
| Protein | 5 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
*Daily value not established.
Other Ingredients: Organic California sushi rice.
Warnings
Refrigerate for extended shelf life.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Hot Honey Salmon Sushi Cups
[vc_row][vc_column][vc_column_text]For a show-stopping appetizer or an exciting new twist on sushi, give these hot honey salmon sushi cups a try. The crispy cups are crafted from nori sheets, forming a shell that cradles a filling of rice, ginger and spicy honey-glazed salmon. Fresh from the oven, these bites are perfected with a garnish of avocado, scallions, cilantro and sesame seeds. Despite their elegant appearance, these salmon sushi cups are surprisingly easy to make, irresistibly delicious and add a touch of fun to any dinner party.
Hot Honey Salmon Sushi Cups
Sushi Cups
- 6 sheets sushi nori (each cut into 4 equal squares)
- 1-1/2 cups cooked sushi rice (cooled)
- 4-6 oz. salmon filets (cut into bite-sized chunks)
- Handful of sushi ginger
Sauce
- 2 Tbsp. honey
- 1-1/3 Tbsp. hot sauce
- 1 Tbsp. olive oil
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
Garnish
- 1 avocado (diced)
- 2 Tbsp. fresh cilantro (chopped)
- 1/4 cup green onion (thinly sliced)
- White sesame seeds
- Preheat oven to 400 degrees F.
- In small mixing bowl, combine all sauce ingredients.
- Add chopped salmon and toss until salmon is evenly coated. Set aside.
- In a 12-count muffin tin, place one sushi nori square on a hole. Place a second nori square on top at a 45-degree angle, creating a shape with 8 points. Press shape down into hole to make a cup. Repeat until all holes are filled.
- Into each nori cup, spoon one tablespoon of rice and lay 1 to 2 pieces of ginger over rice.
- Divide salmon evenly between 12 nori cups.
- Bake 10-12 minutes then broil 1-2 minutes until sushi cups are crisp.
- Using a butter knife, lift sushi cups out of each hole and onto serving dish.
- Top sushi cups with chopped avocado, scallion, cilantro and a sprinkle of sesame seeds.
Get these ingredients and more at Vitacost.com.
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