EZ mongolian beef + Sushi rice (no Soak)

Ingredients:

  • medium grain or sushi rice

  • 1.5lbs flank steak

  • 1/2 yellow onion

  • 2 green peppers

  • 2 red peppers

  • 2 green onion stalks

  • 1/2 tsp ginger

  • 5 cloves garlic

  • 1 cup soy sauce

  • 1/2 cup water

  • 1 packed cup brown sugar

  • avocado oil

  • sesame seeds

  1. Wash calrose (medium grain sushi rice) until water is clear. Add rice to any pot with a lid and use the rice-ruler to measure the water level to add to the pot. Bring water to a boil and then cover and simmer on lowest setting for 25 minutes.

  2. Prep vegetables: Dice up 2 green peppers, 2 red peppers, 1/2 yellow onion and put in a bowl. Mince 1/2 tsp fresh ginger and 5 cloves of garlic and set aside in a medium bowl. Dice green onions and put in a small bowl.

  3. Slice flank steak into 1/4” thick pieces. Then coat fully with corn starch in a bowl and set aside.

  4. In a wok or large pan drizzle avocado (vegetable oil) on the surface and bring burner to medium heat. Cook vegetables until tender (not soft). Place vegetables in bowl off to the side.

  5. Keeping the wok at medium-high heat drizzle avocado oil. Add ginger and garlic and cook until fragrant.

  6. Add 1 cup soy sauce, 1/2 cup of water, and 1 cup of brown sugar and boil for 5 minutes to thicken the sauce.

  7. In another pan drizzle the bottom with avocado oil and put on high heat. Flash fry the flank steak for about 2 minutes per side until brown in color. Tip - Cook the meat strips in smaller batches to sop the oil stays hot enough for crispier meat (cooking all together will cause meat to get clumpy and soft). When strips are cooked take out and add to the sauce in the wok.

  8. Add the peppers and onions to the wok with all ingredients and cook on medium heat for 1-2 minutes so all ingredients are hot. You can add the green onions at this time as well to saute.

  9. When rice is finished cooking (let stand covered for 10 minutes for best results) fluff in the pot.

  10. If you like strong onion flavor then add raw diced green onions and sesame seeds to all contents in the wok and serve over rice.

EZ BRO-ccoli chicken + jasmine rice

Ingredients:

  • jasmine rice

  • 2 chicken breasts

  • large broccoli head

  • garlic expressions salad dressing

  • 1 tbsp of butter

  • 2 green onion stalks

  • olive oil

  • sesame seeds

  1. Prep broccoli by chopping off lower stalk and cut head into pieces of desired size.

  2. Wash jasmine rice (long grain white rice) until water is clear. Add rice to any pot with a lid and use the rice-ruler to measure the water level to add to the pot. Bring water to a boil and then place broccoli in the pot.

  3. Cover pot and simmer on lowest setting for 18 minutes.

  4. Cut chicken breasts in half long ways so it will cook easier. Coat chicken breast with garlic expressions salad dressing in a mixing bowl.

  5. Drizzle olive in a frying pan over medium-high heat. Sear the chicken breasts on each side and then add 1 tablespoon of butter. Flip chicken every minute until internal temp reaches 165 degrees or browning on each side.

  6. When rice and broccoli are finished cooking (let stand covered for 10 minutes for best results) take out the broccoli and then fluff rice in the pot.

  7. Plate and serve with green onions and sesame seeds over the rice.

EZ kani sushi roll + Foreign fork

Ingredients 

Sushi Rice

  • 1 ¼ cup Sushi Rice, Japanese short grain rice

  • Water, measured with your Rice Ruler (about 1 ½ cups if not using the Rice Ruler)

  • 3 tbsp rice vinegar

  • 2 tbsp granulated sugar

  • 1 tsp salt

Sushi Ingredients

  • 6 oz Surimi Sticks (Imitation Crab Meat)

  • ¼ cup Japanese Mayo 

  • 2 tbsp Sriracha 

  • ¼ tsp Salt 

  • ⅛ tsp White pepper 

  • ⅛ tsp Granulated sugar

  • 3 Full Nori Sheets (cut in half to make 6 half-sheets) 

  • 1 Tbsp Black Sesame Seeds

  • 2 Persian Cucumbers, julienne

  • ½ Avocado, sliced thinly 

Sushi Rice Instructions

  1. Wash (medium/short grain sushi rice) until water is clear. Add rice to any pot with a lid and use the rice-ruler to measure the water level to add to the pot. Bring water to a boil and then cover and simmer on lowest setting for 25 minutes.

  2. When the time is up, keep the rice covered but remove it from the heat. Allow it to stand for 10 minutes before proceeding.

  3. In the meantime, put the rice vinegar, granulated sugar, and salt in a small pot and bring to a simmer. Once it begins to simmer, remove it from the heat.

  4. Transfer the rice to a large bowl and pour the vinegar mixture over it. Use a spoon to gently mix the vinegar mixture into the rice. Allow the rice to come to room temperature, then begin assembling your sushi.

Kani Sushi Instructions

  1. Run a fork lengthwise along your imitation crab to shred it. Place the crab in a small bowl alongside the mayonnaise, sriracha, salt, white pepper, and granulated sugar. Mix to combine. This is your Kani Salad. 

  2. Wrap your sushi mat in plastic wrap so that the rice does not stick to the bamboo. Put the ½ seaweed sheet on the mat with the rough side up.

  3. Press ½ cup of cooked sushi rice across the entire ½ nori sheet, then sprinkle the rice with black sesame seeds. Flip the seaweed over so the smooth side is showing.

  4. Lay a thin line of Kani Salad across the center of the seaweed. 

  5. Place a thin line of cucumber slices next to the Kani Salad on one side, and a thin line of avocado slices next to the Kani Salad on the other side. 

  6. Place your thumbs under the sushi mat. Then lift the edge of the mat closest to your belly up and over the filling in the center.

  7. Use your hands to press the length of the log, making sure that all of the sushi ingredients are staying together. Continue lifting and rolling the edge of the sushi mat until the sushi is in one roll. Gently press with your hands again to make sure that the rice on the outside edge is sticking together. 

  8. Remove the mat and use a knife to cut the sushi into 8 pieces. Serve and enjoy!

Notes

  • Dip your hands in water when spreading the rice on the seaweed sheet to keep the rice from sticking to your hands. 

  • To cut the sushi pieces perfectly, place a piece of plastic wrap over the sushi roll and cut through the plastic each time you are cutting a piece. Wipe the knife down with a damp rag between cutting each piece.

Brands that work

  • Long grain white

    18 minutes cook time

    Jasmine (any brand)

    Uncle Bens

    American white (any brand)

    Basmatti (any brand)

  • Medium grain white (sushi)

    25 minutes cook (no soaking)

    NISHIKI Premium Grade

    Mahatma Sushi

    Botan calrose rice

  • Medium grain brown

    35 minutes cook (no soaking)

    NISHIKI Premium Grade

    Jayen Dameun - Korean

  • long grain brown

    43 minutes cook time

    Lundberg

    Great Value

    Meijer

    Riceland

    Brown jasmine rice

  • Wild rice

    43 minutes cook time

    Use the WHITE rice water level square.

  • ez Risotto

    25 minutes cook time (stir once!)

    ARBORIO

    Directions:

    1) Cover bottom of the pan with desired risotto, tamp down even and add water to the brown rice fill line/shelf.

    2) Add: 2 tbsp of butter, 2tbsp olive oil, 4 tbsp white whine, 1 tbsp of white vinegar, 3 tbsp of shallots, and 1 tsp of chicken bouillon to the pot.

    3) Bring to a boil, cover and then place burner on low.

    4) Stir at the 13 minute mark and re-cover.

    5) Turn off burner at 25 minutes, let sit for 10 minutes then fluff and serve. That easy!