How to cook rice for sushi and rolls: cooking features
Sushi is a unique dish from Japan that is cooked at home with pleasure. Even if all the product names in the recipe are clear, not everyone understands what rice is for sushi. This moment is the most important in preparation, otherwise the dish will not take proper form.
So, how does rice for sushi differ from ordinary? First of all, the method of preparation, as well as all its appearance. Russian people are used to eating crumbly croup, whereas in the Japanese version it should be sticky and easily take on a given shape.
Although there is a special type of rice, which is used by real chefs, but at home the usual solid round grain can suit. It has one more necessary property — it is well boiled soft and, subsequently, small balls can be molded from it.
Not any cookware is suitable for cooking, the best choice would be an un-enameled saucepan with a thick bottom. The vessel should be large enough so that at least 2/3 of the pieces remain free.
The washed and dried rice is filled with water in a ratio of 1: 1.2, i.e. 250 ml of cereals account for 250 ml. water. No seasonings, and even salt, are added. This is a must to get the right taste.
From the very beginning, the pan should be closed with a lid and not opened until the end of cooking. This is done in order to avoid steam, which plays a big role in the preparation. As soon as the water boils, the fire is reduced to a minimum, and 10-15 minutes are detected, after which the dishes must be removed from the stove.
If the water has completely disappeared, then all instructions have been followed correctly. Still, covered with a lid, the pan should cool 10-15 minutes. The final touch is the addition of a special rice vinegar sauce, the recipe of which is presented in the last part of the article.
You can put rice on a flat dish or a wooden tray:
The second option requires more time, but it will not affect the quality of the product. After diligent washing of rice, it is advised to pour water, and the latter should be 2 times more cereals.
The next 30 minutes does not involve any action. And then begins cooking under the lid, after which the pan should cool for 20 minutes.
At the moment, the most convenient way of cooking rice is cooking in a slow cooker. A huge plus of this miracle of technology is that you do not need to follow the process. The whole role of a person is to fill up the necessary products and select the appropriate mode.
- 2 cups of rice;
- 2.5 glasses of water.
It all starts with washing the cereal, then water flows from it for a while and only now comes the turn of the multicooker. Rice is laid out in a special container, water is added, everything is covered with a lid and prepared in the “Cereals” mode. The process will go a little faster if you select the mode «Buckwheat.»
In advance, you need to prepare a plate where the boiled rice will move. It is desirable that it was wooden, but the main requirements relate to its forms. The vessel should be large enough for the croup to form a thin layer. Otherwise, unwanted lumps may form.
Like rice, do not cook, but without a special sauce, it will not be suitable for sushi. The dressing is added to the sushi-rice cooled to the temperature of the human body and is completely absorbed into it. The sauce should not be much, about 150 ml per 1 kg of cereals.
You do not need to treat this frivolously, compliance with all requirements gives rice a very appetizing look, which cannot be achieved in any other country. If you do not jump around the plate with cereal, then at least you can find a wooden spoon.
There are several recipes, and the result is almost the same. Honestly, no one will say which of the sauces should be used in the original recipe. Everyone chooses what is closer to the soul or what is available in household supplies.
Rice Vinegar Dressing:
- 100 ml. rice vinegar;
- 1 tsp salts;
- 3 tsp. Sahara.
Grape Vinegar Dressing:
- 4 tbsp. l grape vinegar;
- 3 tsp. Sahara;
- 1 tsp salt.
Apple Cider Vinegar Dressing:
- 2 tbsp. l apple cider vinegar;
- 2 tsp. Sahara;
- 3 tbsp. l water;
- 1 tsp salt.
Refill with vinegar:
- 50 ml. table vinegar (6%);
- 50 ml. classic soy sauce;
- 20 gr. Sahara.
All of these options are prepared in the same way: the ingredients are put in a saucepan, mixed and brought to a boil. The finished mixture is added to the rice in the cooled form. These sauces can be left in the refrigerator and used at any time, pre-boiling.
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At first, the kitchen of such a distant country may seem too difficult to cook, but there are some tricks to help beginners.
If there was no rice vinegar at home, and there is no desire to buy it, then the recipe below will be very helpful.
Leave the rice flooded overnight.
In the morning, pour the infusion into a separate dish and add sugar, at the rate of 200 gr. on the glass.
Then place the mixture in a water bath and leave to simmer, stirring occasionally, until the sugar finally dissolves.
After obtaining the desired result, cool and pour into a jar, add yeast, calculated by the formula 1/4 tbsp. spoons per liter.
After a week, when the bubbles disappear, pour into a clean jar. After a month, strain the mixture, boil with egg yolk and strain again. Sushi rice vinegar is ready to use.
A few words about rice: every solid variety of small and round shape will be a good choice.
The correct rice is called «Japanese» and «Mistral», but they are not sold in every store. About the amount of water goes different information, but it certainly should not be much, the maximum ratio of rice to water is 1: 1.5.
Some recipes contain a special “zest”: it is recommended to put a piece of nori seaweed, and remove it before boiling water. This procedure will give the dish a special taste, but if you plan to wrap the sushi in seaweed, and this is the easiest and most popular option, then the meaning of cunning manipulation is lost.
And few have heard about this secret, but those who know him always use it — washing the grits, grains can be rubbed against the walls of the dishes. Such a simple way to eliminate the remnants of the husk.
If you cook Japanese sushi, then according to all the rules. This can be done by anyone who learns the basic rules for cooking rice in a saucepan and a slow cooker, as well as recipes for sushi rice dressings.