Charm Your Guests With These Easy Sushi Squares {Recipe} Square

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Top 10 Best Sushi Bars Near Honolulu, Hawaii. 1. Ginza Sushi. "A rare find: a sushi bar with top notch fresh fish, friendly and local style service and great value." more. 2. Doraku Sushi Waikiki. "have a conversation or quieter meal definitely try to sit at the sushi bar or closer to the." more. 3. Sushi Sho - Hawaii.

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Directions. Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer. Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width.

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Reduce the heat, cover and simmer for 15 mins until all the water is absorbed. Remove from the heat and leave covered for 10 mins. STEP 2. Fluff the rice with a fork and stir through the vinegar. Line a small rimmed baking tray with baking paper. Transfer the rice to the tray and spread with a wet silicone spatula.

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First cook the sushi rice in a rice cooker or on the stove top. On the stove, place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

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Method. Put the rice in a medium saucepan, cover with 660ml cold water and place over a medium heat. Cover, bring to the boil, reduce the heat and simmer for 10 minutes. Remove from the heat and set aside, covered, for 15 minutes. Uncover the sticky rice and add the soy sauce and rice vinegar.

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Pan-fry the rice. In a medium skillet, heat about 1/2-3/4 cup of vegetable oil (or enough to fill a thin layer on your skillet) on medium-high heat until hot for about 30 seconds. Gently, place the rice into the pan leaving about 2 inches in between each piece. Be careful the oil may splatter.

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Prepare the sushi rice squares according to the directions above. Dice up one-half pound of sushi-grade tuna. In a bowl, mix one-half cup of mayo with a few squirts of Sriracha. Do you. Meaning, you control the spice level. Fold in the diced tuna. Plate the crispy rice squares.

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In a large skillet, heat 1 tablespoon oil over medium-high heat. Add rice squares in batches; cook until lightly browned, 4-5 minutes on each side. Remove to paper towels. Repeat with remaining oil and rice squares. Cut each avocado half into 8 slices. Cut each slice into 4 pieces, for a total of 64 pieces. Top rice squares with 3/4 teaspoons.

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Rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes.

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Drain well and place in a pot with 2-1/4 cups cold water. Bring to a boil over high heat. Turn the heat to its lowest setting; over and cook until tender, about 15-18 minutes. Combine the vinegar, sugar and salt in a small pot. Bring to a boil and stir to dissolve the sugar. Remove from the heat.

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Let stand, covered, for 15 minutes. Meanwhile, wash and break asparagus stalks where they snap easily; discard ends. Cover in boiling water for 2 to 3 minutes or until fork-tender. Rinse in cold water. Pat dry and slice into 1-inch pieces. With scissors, cut nori sheet along perforated lines. Cut each long strip into 1 1/2 inch squares; set aside.

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Make the sushi rice. If you want to learn how to make sushi rice properly, from measuring the rice and rinsing the rice, read my Sushi Rice recipe. Pack the sushi rice into a container. Cut the bed of sushi rice into cubes inside the container. Prepare the topping ingredients. Cut or arrange them into a square shape.

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Dampen hands with cold water and press the rice down into an even layer. Cover the last layer with plastic wrap. Set another 9 x 13 inch pan on sushi and press down firmly. Put pan in the fridge for two hours. Take buttom layer of plastic wrap and invert pan on to a cutting surface. Using a VERY sharp knife, cut into 64 squares.

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Air fry at 380F (193C) for 8 minutes. Spray another thin layer of oil and carefully flip them to air fry for another 8 additional minutes. The rice sushi should come out golden and a little crispy. Cool them down over a baking rack. To pan fry: Preheat a frying skillet over medium heat until it feels quite warm.

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Cook the rice. First, rinse the rice in cold water until the water runs clear, at least 30 seconds. Then, put the rice and 2 cups of cold water in a saucepan and bring water to a boil. Immediately turn the heat to low, cover rice, and steam for 10 minutes. Then, remove the covered pot from the heat and let it continue to steam while you prepare.