This recipe is essential in sushi making. Sticky rice is not only yummy but also, sticky! This will keep the sushi together.
Ingredients:
2 cups uncooked white rice (short grain rice is best, but we used jasmine, which wasn't as good)
3 cups water
1/2 cup rice vinegar
1 Tb vegetable oil
1/4 cup white sugar
1 tsp. salt
Directions:
1. Put rice in a medium sized saucepan. Fill with water until the water is just over the rice. Massage rice, stirring it around. When the water becomes milky, dump it out and refill, making sure the water is just over the rice. Repeat this process about 3-4 times.
2. Remove all the water, and fill the saucepan with the rice in it with three cups of water. Bring to a boil, then reduce heat to very low, cover and cook for 15-20 minutes. Rice should be edible-looking.
3. Meanwhile, mix the rest of the ingredients in a saucepan. Heat until sugar has dissolved.
4. Stir vinegar mixture into rice.
Monday, August 11, 2014
Monday, August 4, 2014
Happy Anniversary!
In just a few days, my time being gluten-free will have been one year! I actually don't know the exact date, but I know it was around my birthday (September first). It has been an exciting dieting year!
Most importantly, in my opinion, we brought beef, eggs, and..... milk! I haven't posted for a while to let you know, but we realized that my "bad reactions" to milk happened to be on the days where I slept badly or when I was dehydrated. To eliminate these "maybes", we waited until summer when I wasn't stressed or busy. After a few trials, things went well, and over the past month we've brought it back completely, so now I regularly drink glasses of milk.
Also, over the past year I have gained about four pounds, which is pretty incredible considering the fact that I didn't eat a lot of fatty foods like milk or beef. Plus, I naturally have a body type where it is really hard for me to gain weight, which can be good or bad. This was really exciting for my mom, because she has always worried about my weight.
Lastly, the whole reason we started the diet, I have grown a grand total of exactly 2 inches since we started the diet! This may not seem like a lot, but compared to my old growth rate, it is huge. Now I grow about an eighth of an inch a month, whereas before diet I was growing less than that in two months.
It has been a pretty good year of dieting, and I am glad to see that it worked! I also feel better. My only symptoms were headaches, and I would get them about twice a week. Now, once a month is more like normal. The gluten-free diet has definitely paid off!
Most importantly, in my opinion, we brought beef, eggs, and..... milk! I haven't posted for a while to let you know, but we realized that my "bad reactions" to milk happened to be on the days where I slept badly or when I was dehydrated. To eliminate these "maybes", we waited until summer when I wasn't stressed or busy. After a few trials, things went well, and over the past month we've brought it back completely, so now I regularly drink glasses of milk.
Also, over the past year I have gained about four pounds, which is pretty incredible considering the fact that I didn't eat a lot of fatty foods like milk or beef. Plus, I naturally have a body type where it is really hard for me to gain weight, which can be good or bad. This was really exciting for my mom, because she has always worried about my weight.
Lastly, the whole reason we started the diet, I have grown a grand total of exactly 2 inches since we started the diet! This may not seem like a lot, but compared to my old growth rate, it is huge. Now I grow about an eighth of an inch a month, whereas before diet I was growing less than that in two months.
It has been a pretty good year of dieting, and I am glad to see that it worked! I also feel better. My only symptoms were headaches, and I would get them about twice a week. Now, once a month is more like normal. The gluten-free diet has definitely paid off!
Sunday, August 3, 2014
Sushi-o-rama: Cucumber
Before gluten-free dieting, we would have pizza night where the whole family would make pizza. After we went gluten-free, this obviously didn't work as well. I really missed this make-it-yourself food, and I also missed going to sushi restaurants (My mom and I would both get sick), so the obvious solution to my problem was to make sushi! This cucumber salad was a perfect side dish to our Japanese-style meal, and we also cut cucumber sticks for the sushi.
Ingredients:
2 English seedless cucumbers (Japanese cucumbers preferred, but harder to find in a small town like ours.)
1/4 tsp salt
3 Tb rice vinegar
1 Tb sugar
1/4 tsp soy sauce
1 tsp sesame seeds
Directions:
1. Slice strips lengthwise down the cucumber.
2. Thinly slice cucumbers into circles, or chop into sticks for sushi, or both.
3. Put cucumbers and salt in a large plastic bag and shake vigorously to coat cucumbers in salt. Place salted slices in colander and put a weight on top of them.
Ingredients:
2 English seedless cucumbers (Japanese cucumbers preferred, but harder to find in a small town like ours.)
1/4 tsp salt
3 Tb rice vinegar
1 Tb sugar
1/4 tsp soy sauce
1 tsp sesame seeds
Directions:
1. Slice strips lengthwise down the cucumber.
2. Thinly slice cucumbers into circles, or chop into sticks for sushi, or both.
3. Put cucumbers and salt in a large plastic bag and shake vigorously to coat cucumbers in salt. Place salted slices in colander and put a weight on top of them.
Let drain for five to ten minutes.
Rinse cucumbers.
4. In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
5. Add vinegar mixture and sesame seeds to cucumbers and mix well.
Rinse cucumbers.
4. In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
5. Add vinegar mixture and sesame seeds to cucumbers and mix well.
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