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Perfect Sushi Rice
Side Dish Japanese

Perfect Sushi Rice

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse rice under cold water in a strainer until water runs clear.
  3. 3 Combine rice and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat; let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid; let rice cool.
  4. 4 Meanwhile, combine rice wine vinegar, sugar, oil, and salt in a small saucepan over medium heat; cook until sugar has dissolved. Allow to cool.
  5. 5 Stir vinegar mixture into rice. It may look wet at first, but keep stirring; rice will dry as it cools.
  6. 6 Enjoy!

By LucyDelRey

Corn, Sweet Onion, and Tomato Salad
Side Dish American

Corn, Sweet Onion, and Tomato Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
  2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Spicy Vietnamese Quick-Pickled Vegetables
Side Dish Southeast Asian

Spicy Vietnamese Quick-Pickled Vegetables

5.0

Prep
20 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
  4. 4 Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
  5. 5 Screw on lids and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Smashed Cucumber Salad
Side Dish Asian

Smashed Cucumber Salad

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
  2. 2 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
  3. 3 To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
  4. 4 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
  5. 5 When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.

By John Mitzewich

Asian Cabbage Salad
Side Dish Asian

Asian Cabbage Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toast sesame seeds in a small skillet, shaking frequently, over medium heat until golden brown and fragrant. Transfer toasted seeds to a small plate and set aside.
  2. 2 Toss together cabbage, carrots, and crushed ramen noodles in a large bowl.
  3. 3 Whisk together olive oil, sugar, vinegar, sesame oil, salt, pepper, and ramen seasoning packet in a small bowl until combined.
  4. 4 Pour over cabbage mixture; toss to coat. Top with sesame seeds.

By MommyBennett

Magnificent Macaroni Salad
Side Dish American

Magnificent Macaroni Salad

4.7

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  3. 3 Rinse macaroni in cold water until cool; drain.
  4. 4 Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl.
  5. 5 Add macaroni and eggs and stir to coat.
  6. 6 Chill in the refrigerator for 30 minutes before serving. Enjoy!

By Christine Anne Limon

Peruvian Pickled Onions (Salsa Criolla)
Side Dish Latin American

Peruvian Pickled Onions (Salsa Criolla)

4.5

Prep
30 min
Cook
Total
70 min

Instructions

  1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
  2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Malaysian-Style Watermelon Salad
Side Dish American

Malaysian-Style Watermelon Salad

5.0

Prep
60 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.
  2. 2 Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.
  3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.
  4. 4 Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.
  5. 5 To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.

By Myra L

Traditional Kimchi
Side Dish Korean

Traditional Kimchi

4.4

Prep
45 min
Cook
Total
4485 min

Instructions

  1. 1 Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
  2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
  3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
  4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

By henry

Sesame Udon Noodles
Side Dish Asian

Sesame Udon Noodles

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
  2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
  3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Chicken Noodle Salad
Side Dish Asian

Chicken Noodle Salad

4.7

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
  2. 2 Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
  4. 4 Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
  5. 5 Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

By John Mitzewich

Vegan Hot and Sour Soup
Side Dish Asian

Vegan Hot and Sour Soup

4.7

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
  2. 2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
  3. 3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
  4. 4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
  5. 5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
  6. 6 Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

By Red West

The Perfect Simplified Sushi Vinegar
Dinner Japanese

The Perfect Simplified Sushi Vinegar

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir together rice vinegar, sugar, salt, and lemon juice in a saucepan over low heat until sugar and salt dissolve; do not boil.
  2. 2 Remove from heat and allow to cool completely. Store in the refrigerator.

By TheEatertainmentcom

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Sunomono (Japanese Cucumber Salad)
Salad Japanese

Sunomono (Japanese Cucumber Salad)

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
  3. 3 Place vinegar, sugar, ginger, and salt in a small bowl; mix well to combine. Add cucumber slices and stir to coat.

By CHRISTYJ

Mom's Sushi Rice
Dinner Japanese

Mom's Sushi Rice

4.7

Prep
10 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
  2. 2 Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
  3. 3 Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
  4. 4 Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.

By PUMPKINBIRD

Cucumber and Avocado Sushi
Appetizer Japanese

Cucumber and Avocado Sushi

4.5

Prep
35 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Combine water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and water has been absorbed, about 20 minutes. Remove from the heat, stir in vinegar and salt, and set aside to cool for at least 5 minutes.
  2. 2 Cover a bamboo sushi mat with plastic wrap to keep rice from sticking. Place one nori sheet over the plastic. Spread rice evenly onto nori sheet, leaving about a 1/2 inch uncovered at the bottom. Arrange cucumber and avocado across the center of the rice. Lift the mat, roll over cucumber and avocado once, and press down. Unroll, then roll again towards the uncovered end of the nori to make a long roll. Seal roll with a little water if necessary. Repeat to make remaining rolls.
  3. 3 Use a sharp, wet knife to slice each roll into 6 pieces.

By Lexi S

Sunomono (Japanese Cucumber and Seafood Salad)
Lunch Japanese

Sunomono (Japanese Cucumber and Seafood Salad)

3.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumbers, about 15 minutes. Brush salt from cucumbers and dry with a paper towel to remove excess moisture.
  2. 2 Combine cucumbers, crab sticks, rice vinegar, and soy sauce in a glass bowl; toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  3. 3 Divide cucumber salad onto four plates; sprinkle each portion with sesame seeds.

By xerxes2695

Authentic Japanese Scallop Soup with Ramen Noodles
Japanese

Authentic Japanese Scallop Soup with Ramen Noodles

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
  2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
  3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
  4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

Japanese Cucumber Sunomono
Dinner Japanese

Japanese Cucumber Sunomono

5.0

Prep
15 min
Cook
Total
80 min

Instructions

  1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
  2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
  3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
  4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
  5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Steamed Clams in Butter and Sake
Dinner Japanese

Steamed Clams in Butter and Sake

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
  2. 2 Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.
  3. 3 Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

By Lilibeth Bernardino Hashimoto

Cream Cheese and Crab Sushi Rolls
Lunch Japanese

Cream Cheese and Crab Sushi Rolls

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
  3. 3 Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
  4. 4 Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

By Samantha