Have you noticed that our world has become multicultural? It was once difficult to imagine that spices cost tens of rubles, because they had to be transported from Asia, along a long and full of dangers, and it was also completely unthinkable to eat potatoes - a child of American fields, which came to Europe only with the ships of the pioneer navigators . But now… how the world has changed! Today, if desired, we can get almost any product from the most different parts of the Earth, and the kitchen different countries become part of our regular diet. Almost every city has a restaurant dedicated to Italian, Chinese, Spanish and, of course, Japanese cuisine, which has recently become commonplace for many. We eat sushi in restaurants, order home, cook ourselves, but we still know little about the food that belongs to the mysterious Japanese culture.
From the history
Sushi can be considered a very ancient type of food and, oddly enough, its origins can be found in South Asia, where boiled rice was used for preservation. raw fish. In this process, rice was not considered part of the dish - it was only a raw material for processing seafood, and often simply thrown away, acquiring an unpleasant smell and texture after salting. And only in the 7th century, through China and Thailand, this method of conservation found its way to Japan. Today, narezushi is prepared in this way in the Land of the Rising Sun. And only in the 17th century did rice become part of the sushi dish, and soon they began to make rice vinegar, which excluded fermentation processes. As you noticed, the fish in those days in sushi was marinated, and it was only in the 19th century that the chef Yohei Hanai from Tokyo suggested using it for cooking in its raw form. Since then, the dish has been simplified so much that it can be cooked at home.
Sushi or rolls?
However, even in a simplified form, this dish is often a mystery to us. Even by making it part of our daily diet, we have not gotten rid of some of the stereotypes regarding sushi. And the first stereotype that we often encounter is the pronunciation of the name itself. In fact, it would be more correct to pronounce this word “sushi”, but the well-known “sushi” has already become so commonplace that it is difficult to imagine another option. This pronunciation is explained in the same way as the pronunciation of the words "geisha" and "rickshaw" - borrowing not directly from the Japanese language, but from European adaptations. The second stereotype is the habit of thinking that "sushi" and "rolls" are the same dish, while "rolls" are just one of the varieties of sushi that is prepared in a special way. So it is preferable to call rolls a dish prepared by twisting.
So what is the peculiarity of rolls among other types of sushi? First of all, the fact that rolls are rolls rolled with seaweed (it doesn’t matter where exactly the seaweed is - inside the roll or outside), while sushi can be prepared in any other way. By the way, all types of sushi, except for rolls, can really be made only with seafood, while rolls can include any products. Among all types of sushi, only rolls can be served hot. Finally, most sushi is made by hand, while the rolls are rolled using a bamboo mat.
Not only rolls...
In total, six types of sushi are currently known.. The first, and most ancient, is the one mentioned above. narezushi. In general, the technology has changed little since ancient times: the cleaned fish is stuffed with salt and folded into wooden barrel where they press down with a heavy stone - tsukemonoishi. In this form, the fish will lie for ten days, and then it will be transferred to the water for a while. After the "cold bath", the fish is transferred to a new barrel, where it is laid in layers of boiled rice, which is again partially sealed with a heavy stone. The water that appears in the barrel is scooped out. And only after six months the finished dish can be eaten.
Another type of sushi inarizushi, sushi stuffed. It is usually a bag of deep fried tofu filled with nothing but rice, so here the sushi rice is not the material, but the stuffing. However, sometimes tofu is replaced with scrambled eggs or dried pumpkin.
But oshizushi, pressed sushi, are made using a special device - oshibako, in which rice is pressed to a dense substance, which is cut into sticks.
And here is the view tirashizushi- on the contrary, they are otherwise called scattered sushi, because in it the ingredients are scattered on a plate of rice.
Type of sushi nigirizushi, unlike the above exotic types of this dish, is well known to any of us. These are small lumps of rice for sushi, pressed with palms, on which they spread a small amount wasabi and a thin slice of seafood filling. Sometimes they are tied with a strip of nori seaweed. A subspecies of nigirizushi is gunkan-maki, which is otherwise poetically called "warship". This type is an oval of sushi rice girded with nori, to which is added a filling of caviar, natto, or pasta salad.
And finally, the most common sushi we have - makizushi, who otherwise call our favorite word "rolls". These are cylindrical rolls of rice and stuffing rolled into a dry nori sheet or a thin omelet, which is made using a makisu bamboo mat.
Rice is the head of everything
Although the highlight of sushi is those exotic ingredients for us, the basis and common to all types of this dish is rice for sushi. That is why it is important to choose rice for sushi, but also to cook it correctly. There are many ways to cook rice for rolls. Here is some of them.
Method 1. Rice for sushi needs to be washed cold water until the water runs clear, then leave it on the sieve for an hour. After the rice “settles”, it must be put in a saucepan and poured with water (there should be 1/5 more water than rice). For flavor, in water heated over medium heat, you can put a piece of konbu seaweed 5 centimeters in size, which should be pulled out until the water boils. Once the water comes to a boil in a covered pot, reduce the heat to low and leave until the rice has absorbed all the water. Then, you need to remove the pan from the heat and let stand for 10-15 minutes. Meanwhile, in a measuring cup, combine a tablespoon of Japanese rice vinegar or white wine vinegar, half a teaspoon of sugar, and 2 teaspoons of sea salt. Stir until the crystals are completely dissolved. Rice should be put in a wooden bowl and pour over the resulting mixture, and then turn over with a wooden spatula (but do not mix!). Allow the sushi rice to cool before making the rolls.
Method 2. Rinse 175 grams of rice for rolls in a sieve until the running water is clear, boil it for 2 minutes in 250 milliliters of water, and then turn off the heat and leave the rice to swell under the lid for 10 minutes. Then for another 10 minutes, the rice should “rest” without a lid. Finally, add one teaspoon of salt and sugar to it, and pour in 2 tablespoons of rice vinegar. Heat up the rice and mix with chopsticks.
Method 3. Rice for sushi is thoroughly washed in a dish with a flat bottom, while the grains rub against the bottom and walls. Water must be changed periodically until it becomes clear. Dry the rice and then add water and let it steep for at least 30 minutes. Pour rice into the pan and add water there, which will be 1/5 more than rice, and put the pan on medium heat. Add a piece of kombu to the water, which must be removed before boiling. After boiling, reduce heat and simmer covered for 10 minutes, adding sake or mirin, at the rate of 1 tablespoon per cup of rice, then extinguish the fire and let stand without lifting the lid for another 10 minutes. Mix vinegar seasoning: 7 - 8 tablespoons of rice vinegar, 1 tablespoon salt, 4 - 5 tablespoons sugar. Then take a bowl that needs to be moistened with water acidified with vinegar and wiped. Pour the rice into the center of the bowl and let it cool for at least 10 minutes. Then pour seasoning into the mound of sushi rice. Stir the rice with a wooden spoon, which can also be fanned in the process to give it a pearly sheen. Rice can be used for cooking when it reaches body temperature.
Method 4. Pour washed rice for rolls into boiling water, reduce heat and open the pan. So cook the rice until the liquid boils away. In a small container, mix lemon juice, vinegar, salt and sugar, boil the mixture, reduce heat and wait for the sugar to dissolve. Pour the rice with the resulting liquid, close the lid and leave the rice until it absorbs everything to the drop. Then let the rice cool.
Method 5. Rinse rice for rolls, put in a saucepan and cover with water, leaving to swell for 30 minutes. Then put it on the fire, bring to a boil and reduce the heat to a minimum, leaving it on the stove for 10 minutes. With a small fire, let it “sweat” for another 20 minutes. Then dissolve salt and sugar in sushi vinegar over a fire. Sprinkle the rice laid out on parchment with the resulting mixture, mix with cutting movements and cool with a fan to body temperature.
Method 6. Pour sushi rice into a large bowl, add water and mix quickly. Then drain the water and quickly rub the rice with your palms. We refill the dishes with water and repeat the procedure until the drained water is clear. Drain the rice and then soak in a saucepan in an equal amount of cold water for 20 minutes. Then cover the pot with a lid and put on fire. Immediately before boiling, the fire must be reduced. Keep on low heat for 20 minutes until the water is absorbed. At the end, add fire for 10 seconds and turn it off. Place a paper towel between the lid and the pot and leave for 20 minutes, after which the rice can be treated with sushi vinegar.
Method 7.
Rinse the rice for rolls thoroughly and dry, then place in a saucepan, cover with water and salt. Then the rice is simply boiled, and after readiness they are allowed to stand for 15 minutes. Rice is transferred to a deep wooden bowl, the mixture is added plum vinegar and mirin, and then quickly mix with a wooden spatula, being careful not to crush the rice. Then it needs to be cooled with a fan.
Method 8. Place the washed and dried rice in a saucepan, where add the sake and kelp. Leave for 1 hour. Remove the seaweed and just boil the rice. When ready, let stand 15 minutes. mix Apple vinegar, honey and salt, and then pour this mixture over rice, transferred to a wooden bowl. Stir with a wooden spatula and cool with a fan.
- one of the most popular and beloved cereals, which has found application in many cuisines of the world. Rice is especially revered by the Japanese, because it forms the basis for the preparation of the most famous national dishes such as sushi and rolls, so choosing the right variety is of the utmost importance.
Of course, the easiest way to choose rice suitable for rolls is to buy Japanese, which is often sold in large supermarkets. But if you know the basic requirements for cereals for the preparation of these "rolls", then it is quite possible to choose rice from other commercially available varieties.
Which variety to choose?
There are many varieties of this crop, each of which has certain properties, but not all of them are suitable for making rolls. The main requirement for rice in this dish is that it be sticky enough, but not turn into porridge when cooked. Round-grain varieties are considered the best for rolls. They make a good alternative to traditional Japanese cereal. Round grain rice absorbs a large number of liquid, and also contains a lot of that makes it matte. During the cooking process, such rice becomes soft and sticky, which means it meets the necessary requirements. Of the domestic varieties with similar properties, it is possible to single out Krasnodar round rice, the properties of which are identical to the Japanese varieties Nishiki and Kahomai. In Primorsky Krai, an elite rice variety called "Fushigon" is grown, it also has high stickiness, and its snow-white, even and smooth grains are rich in vitamins and minerals. This variety is perfect for making rolls.
What to pay attention to?
The quality of the cereal used depends on how tasty, beautiful and nutritious the dish will come out. When buying rice, pay attention to the integrity of the grains and their color. Steamed rice should not be used, it is easily distinguished by its characteristic creamy hue. After cooking, such cereals become crumbly, it is almost impossible to form rolls from it. The freshness of the cereal used is also one of the most important factors in cooking. If the cereal has been stored for several years, you risk spoiling the rolls using it.
Preparing cereals for cooking
There are many options for preparing rice for rolls, but the preliminary preparation is always the same. First of all, you need to make sure that the cereal is clean and, if necessary, sort it out. Then rinse thoroughly, changing the water several times.
Cooking methods
Each cook, as well as many lovers and admirers of oriental cuisine, will surely have their own signature recipe for making rice for rolls. We will present only some of them.
Method 1
Pour the prepared cereal with water and leave to swell for about 30 minutes, then add water, bring to a boil and, reducing the heat to a minimum, simmer for another 20 minutes.
Method 2
Pour rice with cold water to swell. After about an hour, add water at the rate of 250 ml per 200 grams of rice and cook in a cast iron pan over medium heat for about 15 minutes. After that, remove from the stove and, without opening the lid, give the grits the opportunity to reach a state of softness.
Method 3
This is the alternative way. Surely, many housewives, having a rice cooker in their kitchen arsenal, will use it to cook rice.
Sometimes it becomes necessary to cook rice in advance. In this case, you need to store it in ceramic or glassware, avoiding sunlight and moisture.
Rice dressing
Perhaps the most important thing in cooking rice for rolls is its dressing. It is she who gives a piquant unique taste to real Japanese rolls. You can prepare the original dressing yourself. To do this, you will need to mix 2.5 tablespoons of rice vinegar, 2 tablespoons and 1.5 teaspoons. Then, stirring constantly, heat on the stove until the sugar is completely dissolved and season with warm rice.
bright strokes
Quite often cooked with dyed multi-colored rice. To obtain bright and saturated colors, only natural dyes are used, for example,. Thanks to her, the rice becomes bright yellow. Adding plum vinegar will turn the rice pink. Rice becomes green when cooked with seaweed.
1. Wash rice for sushi in 5 waters - so that the water becomes completely transparent.
2. Dry the sushi rice for 30 minutes in a colander or sieve. 
3. For 1 glass of rice for sushi, you need one and a half glasses of water - pour rice into a saucepan and pour water over it. 
4. Put a pot of water and rice on the fire and bring to a boil. 
5. Cook rice for 15 minutes under the lid, without stirring, then insist for half an hour. 
6. In a bowl, mix 2 tablespoons of rice vinegar, half a teaspoon of sugar and 1 teaspoon of sea salt; mix well. 
7. Add rice to the bowl and mix well. 
8. Cool cooked sushi rice - it is ready to use in sushi and rolls.
Rice for sushi in gadgets
Cook rice for sushi in a double boiler. To do this, take 1.2 cups of water for 1 cup of rice.Cook sushi rice in a rice cooker on the "Sushi Rice" mode for about, then, without opening the rice cooker, hold for another 30 minutes.
Cook rice for sushi in a slow cooker in the ratio of 1 rice: 1.25 water in the "Buckwheat" mode for 20 minutes; or on the "Bake" mode for 10 minutes and then "Stew" for 20 minutes.
In order to cook rice for sushi in the microwave, you need to use a ratio of 1 rice: 1.5 water. Rinse and soak the rice for 40 minutes, send it to a bowl and cook for 7 minutes at the highest microwave power (800-900 W), stirring the rice every 2 minutes.
Rolls are the most famous dish of Japanese cuisine, which has conquered the whole world and has no equal in competition among Asian dishes. Being a kind of sushi, they differ from them by twisting the food with the help of a bamboo bed and then cutting it into portioned pieces. Any Japanese woman can cook rolls at home, but in our country, specialized restaurants are more likely to serve such dishes. But with a strong desire, such culinary delights can easily be made at home.
At its core, rolls are stuffed rice wrapped in a sheet of nori seaweed. This type of dish differs from sushi precisely by wrapping stuffed rice in seaweed, scrambled eggs or soy paper.
There are several types of rolls:
- Hosomaki (thin)- high with one type of filling.
- Futomaki (thick)- large diameter with two or more types of filling.
- Uramaki (rolls inside out)- a spectacular type of dish that differs from the rest in the order of twisting: there is a filling inside, nori around it, and all this is wrapped in a layer of rice, which is sprinkled with bat caviar or sesame seeds.
- Temaki (Japanese "shawarma")- an envelope of seaweed filled with stuffing.
- Spicy rolls— eaten with spicy sauce.
- Tempura (hot)- fried rolls, which are necessarily eaten hot.
- Spring rolls (light)- a light version of the dish, in which the filling is wrapped in a rice pancake and served raw or fried.
A brief overview of Japanese dishes will allow you to understand their subspecies and help you cook properly at home.
Basic components for homemade rolls
For self cooking Japanese delicacies, in addition to desire, also need special tools for creating rolls or a bamboo mat, quality products and some skill in cooking.
With kits for creating sushi, everything is simple: I bought the product I liked in the store and already became a skilled sushi maker. In extreme cases, you can always form a sausage roll using a special mat-mat.
Buying the required ingredients is also easy: all the necessary sauces, seasonings, seaweed, rice can be freely obtained in the store. When choosing products, you need to consider that in order to make rolls at home, you need only 6 components.
- Rice- the main component, the necessary varieties of which are sold in a special department of stores. It is cooked according to a special technology with the obligatory addition of rice vinegar.
- Nori Dried seaweed leaves for wrapping stuffed rice.
- Vinegar- a yellowish liquid necessary for soaking rice.
- Wasabi- Japanese horseradish mustard, a flavoring seasoning that can sometimes be replaced with a less spicy one.
- Ginger, soy sauce- additional ingredients that give the dish a special taste.
- Seafood and vegetables- the main fillings are selected according to taste preferences.
Having all the available ingredients on hand, the main task is to properly prepare the dish.
Proper rice is the key to a successful roll
The basis of any kind of sushi is rice. It is from its consistency that the future dish envy.
Japanese rice for rolls has the necessary stickiness, which allows it not to crumble. But even properly cooked ordinary round-grain rice can become an assistant for cooking Japanese dishes.
How to cook rice in a pot on the stove
Despite the fact that homemade roll recipes are very diverse, they are always united by one component - rice. And it is prepared for any options in the same way. This is something that remains unchanged, and the taste of the dishes is given by the fillings and the methods of their heat treatment.
Required Ingredients:
- rice - 1 kg;
- water - 1200 ml;
- rice vinegar - 330 ml.
- Rinse the rice in cold water several times. Put it in a saucepan and cover with water.
- Put the saucepan on the stove. Bring water to a boil over high heat. Then reduce the heat to a minimum and cook the rice for 12-15 minutes without stirring it.
- Then give rice porridge stand under the closed lid for about 30 minutes.
- Transfer the simmered rice to a bowl and evenly pour over the vinegar dressing. Gently mix everything, without crushing the rice, so as not to turn it into porridge.
- You can store such rice for no more than 2 days on the windowsill. Before use, it should be warmed up a little in the microwave.
A little useful tips help to avoid mistakes when choosing and cooking rice. Then the cereal will not crumble, stick to the teeth and simply spoil the dish with its appearance.
- Selected rice should be large size without cut, round shape, not steamed. Packaged rice for cooking is also not suitable for rolls.
- Mandatory washing of cereals will save rice from excess starch.
- Do not open the lid of the pot while cooking cereal.
- Rice dressing is the final step in rice preparation. Only cereals impregnated with it are considered completely ready. The easiest way to dressing: combine rice vinegar (180 ml), sugar (120 g), salt (30 g) in a saucepan and bring to a boil over low heat. Let the dressing brew and fill it with boiled rice.
- Rice for rolls should be used when it has already cooled down and does not burn your hands.
Having learned how to cook rice properly, having bought everything necessary products and having purchased a set for making rolls at home, you can safely proceed to the mysteries of Japanese cuisine.
How to cook rolls: forming rolls and cutting them
The filling is prepared, the rice is cooked and cooled. It's time to roll up delicious rolls to enjoy their taste. For the process of wrapping the filling in rice, and rice in seaweed, a special bamboo mat is needed.
- Gently flatten the nori sheet on it, laying it with the smooth glossy side down.
- Spread a handful of rice evenly over the rough side of the dry seaweed. Leave clean strips of about 1 cm that are not filled with cereal from two edges. The thickness of the rice layer should be 0.7 cm.
- Lay the selected filling in a thin strip along the entire width of the seaweed. To enhance the taste of the filling, a strip of rice can be lightly smeared with wasabi.
- To roll a roll thumbs lift the mat and, holding the filling, twist the roll.
- After connecting the ends of the algae, the roll should be rolled a little on the rug. In the process of “rolling out”, do not press hard on the roll so that all the filling does not fall out.
- When creating rolls with rice outside, it should be noted that for better rolling of the dish, the bamboo mat should first be covered with cling film.
Beautiful appearance dishes directly depends on the correct cutting of the roll. This process should be carried out with a knife dipped in vinegar or lemon water. This will prevent the rice from sticking to the blade and help the knife glide smoothly. It is best to cut the roll in half, and then divide it into 6-8 equal pieces.
Such sushi is served with ginger, soy sauce and wasabi.
The most popular recipes for homemade rolls
It's time to put theoretical knowledge into practice for making rolls at home. By choosing the right recipe as you wish, you can easily make any stuffed rice rolls.
California: shrimp, avocado and flying fish roe
The most popular variety of rice outside are shrimp and avocado rolls.
Required Ingredients:
- rice - 200 gr;
- cucumber - 1 pc.;
- avocado - 1 pc.;
- smoked eel - 20 gr;
- rice vinegar - 200 ml;
- salmon caviar - 30 gr;
- tiger prawns - 30 gr;
- Nori seaweed - 1 sheet.
How to cook:
- In the case of an economy version of the dish, you can do without avocados, replace eel with affordable fish and make rolls with crab sticks.
- cucumber, avocado, smoked eel and cut the shrimp into thin pieces.
- Unfold the nori sheet. On its half, smooth out a thin layer of rice, sprinkle everything on top small caviar pressing it lightly against the rice.
- Place a sheet of seaweed rice side down on a bamboo mat.
- Put prepared ingredients (seafood and vegetables) on Nori.
- Roll everything up into a roll, giving it a square shape. Cut the roll into 6 equal pieces.
Philadelphia: Fresh Fish and Cream Cheese
To get the most out of Japanese delicacies, there is nothing easier than making Philadelphia rolls - the most satisfying and sought after from Asian cuisine. After all, a large number of fish in combination with cheese makes this recipe inimitable.
Required Ingredients:
- rice - 300 gr;
- trout - 300 gr;
- cheese "Philadelphia" - 150 gr;
- avocado - ½ pc.;
- nori - 2 pcs.;
- ginger, soy sauce, wasabi - to taste;
- chop the peeled avocado into strips.
How to cook:
- Put a thin layer of boiled rice on straightened dry seaweed. Lightly press it against Nori.
- Put them on a special mat with seaweed up.
- Put on the surface of the seaweed cream cheese in sufficient quantity.
- Arrange the sliced avocado on top of the cheese.
- Roll up the roll, giving it a square shape.
- Arrange the salmon fillet on top in a thin layer. Cut the roll into pieces.
Philadelphia rolls are best served with wasabi, pickled ginger and soy sauce. And they can also be slightly modified, because. the recipe allows you to sprinkle rice with tobiko caviar.
Caesar roll: meat delicacy with cheese
Mixing oriental and European cuisine leads to the creation of new recipes. Caesar roll, a dish from the Fusion series, in its composition is very similar to the salad of the same name. Whether you're into traditional seafood rolls or up for some bold mixed-up experimentation, this homemade recipe will show.
Required Ingredients:
- rice - 250 gr;
- chicken breast - 100 gr;
- cream cheese - 100 gr;
- parmesan - 50 gr;
- seaweed leaves;
- lettuce leaves;
- breadcrumbs.
How to cook:
- Prepare all the stuffing. Cut boiled or smoked chicken fillet into strips. Green salad chop the same way. Fry the breadcrumbs in a dry frying pan. Grate Parmesan.
- Spread the rice evenly on the Nori sheet, leaving some empty edges for gluing.
- Flip the seaweed sheet upside down. Put cream cheese, chopped breast and chopped lettuce leaves in the center.
- Carefully roll everything up, fasten the edges of the seaweed.
- Roll the finished roll in breadcrumbs and then cut into 8 pieces.
- Sprinkle the Caesar roll with Parmesan and serve with fresh lettuce.
Hot rolls: deep-fried vegetable rolls
Hot rolls - tempura - are becoming increasingly popular among lovers of Asian cuisine. This is the most original dish in terms of execution and taste. And you can enjoy them without visiting oriental restaurants, because. at home, they are prepared according to the standard procedure, followed by batter-frying. Such rolls are very tender, with a light crispy crust.
Baked rolls for gourmets: mussels with a cheese cap
Baking a traditional Japanese dish is one of the boldest steps in cooking. However, the delicate and balanced taste of the dish makes it one of the most delicious and gaining momentum in popularity. Truly royal recipe for any celebration - baked rolls at home with mussels.
There are rolls, like tempura, should be hot. Otherwise, when cooled, they lose their special bite.
The success of delicious sushi lies in properly cooked rice. In this article, we will tell you how to cook rice for sushi using the technology of professionals at home. If you follow all the rules and conditions in cooking, then each of you can easily cope with this.
How to cook rice for sushi: the technology of professionals
Rice is the basis Japanese food sushi. Therefore, in order to properly prepare the dish, and it turned out, you should know how to cook rice for sushi correctly. The first thing you need to focus on is that you need to use special Japanese rice for sushi. Such rice has a special stickiness, which does not allow it to be friable.
If it is not possible to purchase special rice for sushi, you can get by with ordinary rice. round grain rice, it also has the ability to boil well. Rice should be seasoned with sushi sauce. It consists of rice vinegar, kombu seaweed, sugar and salt, and mirin (rice cooking wine).
Rinse the rice thoroughly under cold running water before cooking.
The Japanese say that rice must be washed at least seven times, otherwise it loses some of its taste.
After washing, the rice should be thrown on a sieve and given time to drain. You need to cook rice in a non-enameled deep saucepan with a thick bottom. Water should be one-fifth more than rice (for 200 grams of rice, 250 grams of water).
Place a covered saucepan over medium heat and bring water to a boil. Then the fire must be reduced to a minimum and cook for 10-15 minutes. During this time, the water should be completely absorbed.
Rice should be cooked without salt and seasonings, and always under a closed lid. If you stir or open the lid, steam will come out and the rice will not turn out the way it should. When the rice is ready, turn it off and let it brew for 10-15 minutes under the lid.
The recipe calls for mirin or sake for the sauce. But if this is not the case, then it is quite possible to replace rice vinegar with sugar and salt. Proportions for the sauce: 2 tablespoons of vinegar, 1 teaspoon of salt, 1 teaspoon of sugar.
Mix all the ingredients and heat a little until the sugar and salt dissolve. Put the finished rice in a wide bowl and pour over the sauce, quickly mix with a wooden spatula with chopping movements. In order for the rice to shine beautifully during mixing, it must be cooled with a fan.
How to cook sushi rice at home
Are you an ardent fan of sushi? Then you just have to learn how to cook sushi. The key to making sushi is knowing how to cook sushi rice at home. Now we will study this.
- The first thing to do is thoroughly wash the rice groats and leave for about an hour in a sieve.
- Then pour it into a saucepan and fill it with water at the rate of: 250 g of rice - 300 ml of liquid. When choosing dishes for cooking rice, keep in mind that it should be filled with no more than 1/3 of the container.
- We put on fire and cook for about 15 minutes on low heat, while not opening the lid. After that, be sure to let the rice brew for another 10 minutes.
- While the rice is infused, prepare the sauce: mix 25 ml rice vinegar with 20 g of sugar and 2.5 g of salt, mix everything thoroughly.
- Then pour the already cooked rice with this mixture, but do not interfere, but gently turn it over.
- For greater aroma of rice, put a small piece of kombu seaweed into the water, which you need to remove before boiling the water.
That's all - a little effort and rice for sushi at home is ready!
How to cook rice for sushi: video
As the saying goes: "It is better to see once than hear a hundred times." We now propose to consolidate the process of how to cook rice for sushi, visually.
