Dishes Japanese cuisine become more and more popular every year. Among them, a special place is occupied by sushi. They have become a real fashion fad, without which not a single meeting or youth party. In most cases, people tend to buy already finished goods in stores, without thinking about the fact that they can be very easily made by yourself. First you need to understand that the main component of land is rice. This is not just porridge in which other products are wrapped. Such a component must be prepared in a special way. How to make rice for sushi at home? Recipes and a few useful tips useful to those who decide to master the wisdom of Japanese cuisine.

Feast of Taste

Many people think that only the Japanese can truly cook sushi. This opinion in most cases is based on the fact that this dish has a rather specific taste and unusual taste. appearance. To cook it yourself, first you need to learn how to cook rice for sushi at home. Recipes in this case can be used different. One of the most simple options provides for the following ingredients: for 175 grams of raw rice, a glass of water, 10 grams of salt, 30 grams of vinegar (namely rice) and 8 grams of sugar.

Once all the components are assembled, you can start cooking:

1. First, the cereal should be poured onto a sieve or a small colander and rinsed well under a flowing cold water. You need to finish the procedure when the flowing water is completely transparent.
2. Pour the prepared rice into a deep saucepan, and then pour a glass of clean water and cook for a couple of minutes after it boils. Then turn off the fire, cover the pan with a lid and leave the food in it to swell for 10 minutes.
3. Open the lid and let the rice rest for about 10 minutes.
4. Dissolve sugar and salt in rice vinegar and heat the resulting mixture a little.
5. Pour the rice into a clean bowl and pour over the prepared marinade.
6. Using special sticks, distribute the mixture throughout the mass.

It turns out moderately crumbly fragrant rice, completely ready for sushi molding.

Alternative method

You can cook rice for sushi at home in a different way. Everyone, as a rule, chooses recipes and methods of processing independently. All of them contain several mandatory points:

1. Rice must first be washed.

2. Cooking should be done on low or medium heat. It is impossible to allow a strong boil so that the cereal does not turn into a "mess".

3. The prepared product must be poured with fragrant dressing.

Given these rules, you can make rice for sushi at home in a different way. Recipes in both cases will be somewhat similar to each other. To work, you need ordinary rice cereal and water. Everything is done very simply:

1. First of all, you need to wash the rice. To do this, you can pour it into the pan, and then add water. During washing, wet grains should be rubbed well against the walls of the dishes. This will help to further polish it, removing the smallest remnants of the husk. The water will need to be changed many times. As a result, after washing, it should remain almost transparent.
2. Throw the grains into a colander. You must wait until all the moisture drains.
3. Send rice from the pan, then pour it with ordinary cold water. Croup should be allowed to stand in this position for at least an hour. After that, it will need to be drained.
4. Add water to the cereal again in a ratio of 1.5: 1 to the cereal.
5. Put the saucepan on the stove, and then slowly bring its contents to a boil and cook for about 10 minutes under a lid over medium heat.
6. Remove the flame, wrap the pan in a towel and leave the rice in it for about a third of an hour.

After this, the grains will only need to be sprinkled with any aromatic dressing.

Kombu method

This variant takes its name from the popular seaweed that are involved in the cooking process itself. For cooking, you need rice and water in a 1: 1 ratio. In addition, you will need ingredients for pouring: 15 grams of wine white vinegar, 60 grams of sugar and two teaspoons of salt (preferably sea).

In this case, rice for sushi at home is done as follows:

1. Rinse the rice well using any known method.
2. Pour it into a saucepan and add water so that the container is only a third full.
3. Leave the pan on the fire, and put a cube of algae no larger than 5 centimeters in size inside. As soon as the water boils, it will immediately need to be removed.
4. Boil the cereal for 5 minutes, and then reduce the heat and wait another 13 minutes. This time will be enough for the water to be completely absorbed.
5. Ready rice should stand for another 10 minutes under the lid.
6. Make dressing from prepared ingredients. Stir the products until the salt and sugar are completely dissolved.

Now all you have to do is pour fragrant mixture rice and let it stand for a while.

Using a multicooker

How else can you cook rice for sushi? The recipe at home for a slow cooker is, perhaps, the simplest in terms of execution. To work on 2 cups of raw grain, you will need 2 ½ measuring cups of water.

The cooking process is as follows:

1. Rice must be thoroughly washed beforehand. For sushi, it is desirable to take a product with small and round grains. It usually contains more gluten, which is needed to glue the layer.
2. Pour the rice into the multicooker bowl.
3. Add cold water and close the lid tightly. This will allow you to keep the steam inside, which is necessary for good boiling of the grain. The number of products must be selected so that a third of the free space of the multicooker remains free.
4. Set the panel to "rice" or "buckwheat" mode. If there are no such programs, then you should select "baking" and set the timer for 10 minutes.
5. After the signal, without opening the lid, set the “extinguishing” program and the timer for 20 minutes.

This rice is perfect for making sushi. True, first it will need to be flavored with a special sweet and sour filling.

For the preparation of almost all dishes of Japanese cuisine, cereals must first be washed. Otherwise, you get the usual viscous porridge. Only after that we cook rice for sushi. At home, for this most often use a pan with a thick bottom. This prevents the product from burning and allows you to achieve the desired result. To work, you will need the following main components: for 450 grams of rice, 90 milliliters of vinegar (rice) and water.

The cooking process takes place in stages:

1. The washed cereal must be transferred to the pan.
2. Pour water there (2.5 cups), cover the lid and put the container on fire.
3. After boiling, reduce the flame and cook the rice for 12 minutes without stirring.
4. Make sure that there is no moisture left in the pan by piercing a layer of boiled product with a wooden spoon. If there is still some liquid left, then you can literally hold the pan on fire for one minute.
5. Remove the pan from the stove and hold the rice under the lid for 10 minutes.
6. Warm the rice vinegar and then pour over it finished product and stir well.
7. Wet the towel with cold water (boiled), wring it out and cover the rice with this damp cloth. Wait until the product has cooled down to room temperature.

If there is no ready-made rice vinegar available, then you can easily make it yourself by mixing 10 grams of salt, 25 grams of sugar and 15 grams of table vinegar 9%.

Japanese rice

To properly cook real sushi, you must first master the method of boiling rice. The Japanese have for this special devices called "rice cookers". It is more difficult for Russian housewives to cook rice for sushi at home. They have to be content with the usual pans. Here main secret will be in the method of brewing. For work, you will need to take: for each glass of rice twice more water(there should be enough moisture so that it is 2 centimeters higher than the cereal) and a little salt.

To cook rice you need:

1. Pour water into a saucepan and bring to a boil.
2. Pour rice, salt and cover the container with a lid.
3. Boil the contents for 5 minutes on a fairly high heat.
4. Make the flame smaller. Cook for 2 more minutes.
5. Set a very low fire and hold the pan on it for a couple more minutes.
6. Remove the container from the stove and let it stand for 10 minutes.

Now the rice will turn out exactly the consistency that is needed for making sushi.

Quick and easy

It is very easy to cook sushi rice at home using following products: for 900 grams of rice groats, 10 grams of salt, 50 grams of sugar and 75 grams of vinegar 5% (rice).

Preparation of the main semi-finished product:

1. It all starts with washing the grains. To do this, you need a sieve and a tap with running water.
2. Pour the prepared rice with water and cook over medium heat for 10 minutes so that it remains a little raw.
3. Remove the pan from the stove and let the product brew for another 5 minutes. If there is moisture left in it, then you should throw the rice in a colander to let it drain completely.
4. Dissolve sugar and salt in vinegar and mix the resulting mass until smooth. For work it is necessary to use glass or porcelain dishes. Metal objects are best avoided.
5. Transfer the rice to a clean plate and pour over the prepared dressing. Stir the products slowly and very carefully.

After that, the cooled fragrant rice can be used directly for making sushi.

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How to cook rice for sushi and rolls so that the roll or nigirizushi does not fall apart when dipped in sauce, do not look sideways on a serving plate? Rice is so often used in Japanese cuisine that it's time to talk more about its preparation. This is the most difficult and rather tedious stage in an exciting action, but without it, nowhere.

How to choose and wash the grains, whether it is necessary to cover the pan with a lid during cooking and how to determine the readiness - we will talk about these and other moments of cooking rice for rolls and sushi.

How to choose good rice for rolls and nigiri

Rice preparation begins at the Japanese food shelf in a supermarket or specialty store. Yes friends, how if you didn't try cook rice for sushi by all rights, if the gluten content is low, a fiasco is inevitable. Here we need a "golden mean":

• rice should not turn into a paste on one side, otherwise the rolls will blur;
• on the other hand, do not strive to get a crumbly "pilaf", or the roll will begin to crumble when you try to grab it with bamboo sticks.

So that Japanese-style gatherings do not break, consider the five rules of choice.

1. Sushi houses can cook round-grain rice. How elite varieties cannot be better suited: such a grain is large, regular in shape, without cracks and breaks. It contains a lot of starchy substances, so the rice grains will stick together well, and the sushi will keep its shape.
2. As for the color, it is definitely white opaque. Steamed, transparent options are categorically not suitable, Brown rice.
3. Virtually win-win - special japanese rice. The best varieties- sushi and koshi higaru, brands - Sen Soi, Blu Dragon, Urutimae, Mochigome.

Choice by choice, but the benefits of a product can only be appreciated if you know how to cook sushi rice at home.

Steps for making rice rolls

There are many recipes for cooking cereals, the five basic steps with slight variations are indispensable.

1. Rice for sushi needs to be washed. This is done in a small bowl under running water. This step needs special attention: the cereal will have to be washed 8-10 times before the water becomes clear. It is better to throw away the pop-up grain - this is poor-quality cereal.
2. We place a clean rice groats into a saucepan and fill with water. The ratio for cooking is 1:1.5. For example, to prepare 300 grams of grain, take 450 milliliters of water.
3. Flavoring rice. Nori for sushi and rolls is like lavrushka in European cuisine. Thrown into a pot of cold water, a piece of seaweed will add a tart sea flavor to the whole dish. Be sure to remove the seaweed as soon as the water begins to boil.
4. Let's start cooking. cooking time and temperature regime largely depend on the method of preparation and the type of sushi. Generally boil rice for sushi need no more than 15 minutes.
5. Season the cooked rice with rice vinegar. To do this, the rice must cool slightly. The ratio of cereals and dressing depends on the sushi recipe. The main thing is to combine the ingredients correctly. First, do not pour the grits with sauce, but sprinkle evenly. And secondly, paste porridge is not suitable for making sushi, so we carefully separate the hot grains and turn them over with our fingers.

The theory is over, let's move on to practice. Let's try cook sushi rice at home according to different recipes.

Boil sushi rice in a pot

The area of ​​the bottom of the cookware should correspond to the diameter of the burner. Have you chosen? Then let's get started:

• lay the products and fill with cold water in a ratio of 1: 1.5. We turn on the burner on medium heat, heat it up and put the rice;
• as soon as the water boils, reduce the heat to a minimum, cook until tender for 10-15 minutes: the rice should absorb all the liquid;
• prerequisite for the traditional sushi rice recipe- "ripening" of hot rice for 5-10 minutes. Therefore, we remove the pan from the stove, but do not remove the lid. To eliminate excess moisture, lay a waffle towel or cotton cloth under the lid;
• the cereal is cooked, but it is still far from the base for rolls. Prepare the vinegar dressing.

We combine a tablespoon of Japanese wine and rice vinegar, add 1/2 teaspoon of sugar and 2 of the same spoons of salt. Mix everything thoroughly until the grains of the ingredients are completely dissolved.

Place moderately hot rice in a damp bowl. We spray the dressing over the cereal, periodically turning the grains over with a wooden spatula (at home you can use own hands). Once the rice has cooled, start rolling or shaping nigiri sushi.

Method for beginners: we almost do not cook, but we insist

How to cook rice for sushi a novice cook and not digest the cereal? There is a recipe where the cereal is not kept on a hot stove for a long time. First, thoroughly wash the cereal, further actions are as follows:

• the proportion of grain and water is different: 175 grams of rice is poured into 300 milliliters of water;
• put the pan on medium heat, bring to a boil, boil for 2 minutes, turn off the burner;
• leave the pan with the lid closed on the stove for 10 minutes. During this time, the rice will swell and absorb the remaining water;
• Now remove the base from the stove. Open the lid: so the cereal will infuse, and excess moisture will come out.

Preparing sauce for sushi

Do not let the grain cool down completely - dressing with vinegar is ahead:

• for 2 tablespoons of rice vinegar we take 1 tsp. sugar and salt;
• mix the ingredients and heat a little in a water bath;
• Spread the rice in a bowl, sprinkle with dressing and gently mix the cereal.

Now sushi rice is not only cooked, but also completely ready for use in Japanese cuisine recipes.

Multicooker for preparing cereals for sushi

House rice for sushi more convenient prepare in the multicooker: how As a rule, this technique allows you to more accurately adjust the temperature regime. True, in sushi bars they prefer traditional way. It is believed that this is how the rice is unnecessarily steamed. But why not make it easier for yourself at home:

• thoroughly wash the cereal, and Japanese rice is also soaked for 20-30 minutes in cold water;
• we shift the grain into the bowl of the multicooker and fill it with water in the standard ratio for sushi;
• set the mode "Rice" or "Buckwheat" and cook for 13 minutes;
• if there are no special parameters for cereals, you can use "baking". In this mode, we cook rice for 10 minutes, then switch to “stewing” and hold the grain for another 15-20 minutes.

Open the bowl and let the rice “reach” and cool at the same time. Well, then we process the rice base with vinegar dressing.

Rice dressing for rolls - the main difference

There are others sushi rice recipes and rolls. But interestingly, the cooking process is similar everywhere: washing, hot stove, “ripening” of the finished grain. Sauce may vary.

• rice vinegar replace with apple and flavor it with honey and salt;
• sometimes "classics of the genre" are mixed with the same volume lemon juice, salt and sugar

Choose the option that suits you best and delight your friends and family with beautifully designed rolls and sushi nigiri.

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If you want to cook fluffy rice, rinse it under cold water before cooking. So you get rid of starch, which is responsible for stickiness. Rinse the rice about five times or more until the water runs clear. It is most convenient to perform this procedure using a fine sieve.

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Some dishes, such as , require glutinous rice. In this case, it is not worth rinsing. AT last resort You can limit yourself to one rinse to wash off all the excess.

To make rice cook faster, you can soak it for 30-60 minutes. Then the cooking time will be reduced by almost half. However, in this case it is better to reduce the amount of water used for cooking.

Proportions

It is generally believed that rice needs twice as much water to cook. But this is an approximate proportion. It is better to measure the volume of water based on the type of rice:

• for long grain - 1: 1.5–2;
• for medium grain - 1: 2–2.5;
• for round grain - 1: 2.5–3;
• for steamed - 1: 2;
• for brown - 1: 2.5–3;
• for wild - 1: 3.5.

Be sure to read the instructions on the package. The manufacturer knows exactly what kind of processing the rice has undergone, and suggests the optimal amount of water for it.

Measure rice and water with a measuring cup - it's much more convenient. Standard portion for one - 65 ml of dry rice.

Tableware

It is better to cook rice in a saucepan with a thick bottom: in it the temperature is distributed evenly. You can also cook rice in a large skillet. A cauldron is traditionally used for pilaf.

Cooking rules

If you are cooking rice in a saucepan, first bring salted water to a boil, and then pour the grits into it. Stir the rice once so that the grains do not stick to the bottom. Then wait until the dish begins to boil, reduce the heat to a minimum and cover the pan with a lid.

Do not open the lid during cooking, otherwise the rice will take longer to cook. If you want the rice to be fluffy, don't stir it (except the first time). Otherwise, the grains will break and release starch.

The average cooking time, depending on the type, is:

• for white rice - 20 minutes;
• for steamed rice - 30 minutes;
• for brown rice- 40 minutes;
• for wild rice- 40–60 minutes.

When the rice is cooked, remove it from the heat and let it stand for 10-15 minutes covered. If there is water left in the cooked rice, drain it or cover the pan with a dry towel to absorb excess moisture.

If you are cooking rice in a pan, use a pot with a diameter of 24 cm or more, high sides and a lid. Rice is cooked in it in almost the same way as in a saucepan, with the exception of one nuance: the grains must first be quickly fried on vegetable oil. Do this for 1-2 minutes, stirring constantly so that the grains are covered with oil: then the rice will be crumbly. Then it must be poured with boiling water and cooked as described above.

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condiments

Rice is good because its taste can always be changed a little. For example, with the following:

• saffron;
• curry;
• cardamom;
• zira;
• caraway;
• cinnamon;
• carnation.

Spices are added to the water during cooking or to a ready-made dish.

Rice can also be flavored. herbs, citrus zest or cook not on water, but on meat or chicken broth.

Bonus: how to make rice for sushi

1. Special Japanese rice is used for making sushi. You can replace it with the usual round-grain.
2. Rice should be washed 5-7 times before cooking. It is better to throw out the floating grains.
3. Pour washed rice with cold water in a ratio of 1: 1.5. A piece of nori seaweed can be added to the pot for flavor, but must be removed before boiling.
4. Rice is cooked under a lid: before boiling - over medium heat, after - at a minimum for about 15 minutes. After you need to remove the rice from the stove and let it stand for another 15 minutes.
5. Ready rice must be seasoned with a special dressing. To prepare it, pour 2 tablespoons of rice vinegar into a separate saucepan, add 1 teaspoon of sugar and 1 teaspoon of salt and heat the mixture over medium heat until the bulk ingredients are completely dissolved.
6. Transfer the rice to a wide bowl, pour over the sauce and stir gently with a wooden spatula. After that, cool and start cooking sushi.

Know other ways to cook delicious rice? Share your secrets and recipes in the comments.

“The history of sushi began 800 years ago in Osaka and Kyoto. People salted crucian carp in barrels along with rice, salt, vinegar, and then wrapped it in bamboo leaves and took it with them on the road. That is, sushi arose as a result of the desire of people to preserve food for a long time.

This dish is constantly changing. A hundred years ago, for example, of course, no one salted fish with rice in barrels, but no one used tuna belly, one of the most popular ingredients for sushi today, it was considered garbage. It only started to be used in the 1960s.

Most Japanese families eat sushi once every few months, usually in restaurants. We do not cook sushi at home. Ask a Japanese housewife to show you how to cook sushi, she probably won't be able to. Because sushi is restaurant food, like tempura, for example. Sushi is difficult to prepare. For example, to weld right rice, many nuances must be taken into account.

1.

In Japan, sticky rice is used for sushi. It has more moisture and starch than other varieties such as basmati. The most popular brands in Japan - Koshi H ikari, akita komachi and hitomebore . They can also be bought in Russia.

A good analogue is Nishiki rice, which is produced in the USA. Some Russian restaurants use Kuban round-grain rice. All these types of rice have a slightly different taste, but it is very difficult for me to describe such subtle nuances words, just trust that the taste is different.

The good thing is that when you pour the dressing over the rice, the taste will be about the same no matter which rice you use. But texture is a little more complicated. Boiled Japanese rice is not rubbery. It is firm on the outside and very soft on the inside. This is its uniqueness.

The measure of good rice is considered to be such an indicator: in a ball weighing 15 g there should be 186 rice grains, in a ball weighing 25 g - about 300 grains. Then the rice will be airy, soft, but elastic. In American rice, this figure is much higher, although I will not tell you the exact figure. That is, the grains themselves are smaller, more can fit in 15 g, but the texture of the rice ball turns out to be heavier, more massive, because there is less air between the grains. But I would not say that this is a dramatic moment. We, for example, use both Japanese and American rice.

There is another secret. In Japan, sushi is made from a mixture of last year's harvest and fresh rice. Young rice is softer, while old rice is firmer. To get something in between, we mix crops. Although for different types fish and seafood suits different rice. For example, for white fish ( sea ​​bass, halibut) rice is needed softer, younger. But these are already quite subtle nuances.

I will show you how to cook rice for sushi, using the example of American rice Nishiki . It has fewer broken grains, whitish rice grains than Russian rice, although more than Japanese. The Japanese one is even more round than this one. After cooking Nishiki it turns out slightly longish, while the Japanese one is oval.

2.

Rice must first be washed to remove any remaining husks. The main mistake is to wash the rice through a sieve under running water. This is not entirely correct; often a grain of rice breaks during this process. Washing rice with your hands, grabbing it in handfuls and squeezing it, is not allowed for the same reason.

The main thing is to preserve the texture and integrity of the grain. It is necessary to collect a little cool water, half the volume of rice, and, gently pressing it with the palm of your hand, wipe it in a clockwise circular motion. With such pressure, how do you wipe the dust off the shelves at home.

3.

With the first water, dust is removed. The water becomes whitish, cloudy, like milk, because starch partially comes out along with dust and husks.

4.

This water must be drained, and then dial a new one. This procedure must be repeated 4-5 times until the water becomes almost transparent.

5.

Approximately like this. Then you need to throw the rice on a sieve, put the sieve on a bowl to let all the water drain completely. We leave the rice for 10-15 minutes.

6.

After that, you need to pour the rice into the rice cooker and add water. Japanese rice should be poured with water for cooking in a ratio of one to one. American and Russian need a little less water, about 1.9 liters of water per 2 kg.

7.

Then you need to add Japanese baking powder for rice, it is called Miola, sold in many Asian stores in Moscow. It gives the rice airiness, lightness. Ready rice will not choke and flatten when you start to sculpt balls out of it. You need very little baking powder, literally 3-4 g per 2 kg of rice.

8.

Then we add 3–5 g dried kombu seaweed. Kombu is a natural flavor enhancer, a source of umami. If there is no umami - a dish according to Japanese traditions it will be tasteless. The nuance is this. Many people wash the kombu under running water before use - and this is not necessary. Just wipe the surface with a damp cloth.

9.

If you cook rice in a rice cooker, then there is nothing to think about, it will do everything by itself. Leave rice for 45 minutes and forget about it. Part of this time, the rice will settle, part of it will be cooked. And then the finished rice should be left for 15 minutes, so that the grain is completely steamed and becomes airy inside, otherwise the rice will remain a little rubbery.

If you do not have a rice cooker, then the sequence of actions is as follows. First, leave rice with water, baking powder and kombu to stand for 10-15 minutes. Then put on a strong fire, bring to a boil, wait until the water evaporates from the surface. As soon as she disappeared from the eyes and rice appeared from under the water, reduce the fire and leave the rice to languish for 20-30 minutes, then look at readiness. And then turn off the fire and leave the rice to stand for 10-15 minutes; why - I already said above.

While the rice is cooking, prepare the sauce. As I said, initially they began to add it to rice in order to keep it cooked for a long time. The sauce consists of mirin rice vinegar, sugar and salt. To dress 2 kg of rice, you need 500 ml of mirin.

10.

Then we add 250 g of sugar and 75 g of salt. In general, sugar is not used in Japan, only salt and vinegar. Sugar in rice sauce is an American invention, they love richer and sweeter flavors. Sushi came to Russia from the USA, and Russians like heavy and rich tastes more, so we add sugar. But if you do not like sugar, then you can not add. Rice will turn out to be just as sticky in texture, and sour-salty in taste.

11.

All this must be heated over a fire, not bringing to a boil and stirring with a whisk until all the loose ingredients are dissolved. This will take no more than 5 minutes.

12.

Then we add 15 g of dried kombu seaweed to the warm sauce (to enhance the taste, you can cut the seaweed itself with a Christmas tree). After that, let it brew - at least an hour. Usually restaurants make this sauce in in large numbers and stored directly with algae. Some people add lemon juice or yuzu (or whole citrus fruits, half a lemon is needed for 500 ml of sauce), then the sauce will be sourer.

13.

This is what it should look like when finished boiled rice. It must be served hot.

14.

Many people think that you can just thump the sauce into the pan and mix everything. This is not true. Refueling should be done in a wooden container with a wooden spatula. Wood absorbs excess moisture. If you knead in any other non-porous container, then the moisture will not go away, the rice will become too soft, boiled.

Norm - 200-250 g of sauce per 1 kg of rice. Someone likes a richer taste and dense texture, someone less. But more than 250 g should not be poured, the rice will become very heavy and sticky, sticky.

The sauce must be poured onto the rice evenly, for this we substitute a spatula, and the sauce is already pouring down from it.

15.

Remember how we washed the rice? Here are approximately the same movements, only with a spatula, it must be mixed.

Avoid careless movements, do not turn the rice, just drive along the horizontal plane with a spatula. With a spatula, you need to break up the lumps, if any: when the rice cools down, you will no longer break the lumps.

When the sauce is absorbed from one side, leave the rice to rest for 5 minutes, carefully turn it over with a spatula to the other side and repeat the procedure. Then again let the rice stand for 5 minutes and put it in a thermos or back into the pan.

16.

When the rice has cooled down, you can start making sushi. Correct temperature serving in Japan is calculated cunningly: it should be slightly higher than body temperature. But women have a slightly higher body temperature than men, so in Japan, men are more likely to work as sushi masters.

17.

For sushi you need to take 10-12 g rice, roll into a ball, put a piece of fish (about 15 g) on ​​the rice and form a small sausage with your fingers. In Russia, cooks often compress rice very strongly, resulting in an overly dense ball. No, it must be air.

18.

With sushi such a paradox. Rice should set off the taste of fish, but not interrupt it. Although the main thing in sushi is still rice.

Dip sushi in soy sauce need fish, not rice. So you don’t oversaturate the sushi with sauce, the extra one just rolls off the fish, and the rice doesn’t fall apart.”

Today, many people strive to learn how to cook rolls and sushi, and on this path everyone faces certain difficulties.

How to cook good rice for sushi, how to roll rolls and many other questions reflect the seriousness of the process.

Today we will try to answer the very first, basic question, without which good rolls or sushi cannot be answered in principle: how to cook rice for sushi?

First, let's clarify right away: it is impossible to cook rice for sushi without certain products. These products are, in addition to suitable rice, rice vinegar and kombu (nori) seaweed, without which it is also impossible to make the rolls themselves. You can buy seaweed for sushi and rice vinegar today in almost all major retail chains in any city: with the popularization of sushi and rolls, their purchase has ceased to be a problem - you just have to look, and you will definitely find desired products. But rice for sushi is not at all necessary to buy a special one.

Now there are so many types of rice on sale that it's dizzying, and now it's very important to choose the "right" rice for sushi, sashimi and rice for rolls.

As you probably already guessed, the simple rice from which we prepare risotto, pilaf and milk porridge is not at all suitable for sushi. Therefore, before preparing the classic Japanese food you should not buy long-grain rice, steamed, jasmine, brown, basmati rice and the famous devzra variety, from which delicious Uzbek pilaf. The grains of these types of rice are dry and crumbly, so attempts to mold anything from them will never be successful.
Rice for sushi belongs to the class of round-grain varieties. The starch that this rice is so rich in makes it sticky. This type rice after cooking keeps its shape and does not fall apart, it is thanks to this property that it is easy to mold the basis for sushi and rolls from it.

When buying rice for sushi, remember that it must have the following characteristics:
- the same grain size
- opaque or pearly white color (rice should be free of cracks and dark spots).
- the integrity of each rice grain, they should not be broken or broken
- lack of rice husks.

The Japanese say that sushi rice should not crumble even if you tap it with your finger, but it should definitely melt in your mouth.

Rice comes in long-grain, medium-grain, and round-grain. If in the first two types of rice (and these are the types, the varieties will be discussed later) there is little starch and its “stickiness” is small, then in round grain rice maximum content starch, and due to the ability to stick together cooked rice, this rice is ideal for making rice for sushi, rolls, sashimi. You can use unidentified sushi rice grown in Russia. The rounded shape of the rice grain, approximately 4-5 mm long, will help you determine right sort. But, nevertheless, a test cooking will be necessary to determine the ability of the rice to stick together.
But rice varieties such as "Koshi-Higari", or "Sushiki" are guaranteed to be suitable for Japanese and Chinese food. Most general advice- look for sushi meshes, i.e. rice for sushi. I am sure that sellers in specialized stores will understand you and be able to help you choose rice for sushi.

For the preparation of rolls and sushi, you can use any round-grain rice. Often, what is sold in stores with the inscription "sushi rice" is ordinary round-grain rice, and not at all special Japanese rice. The use of ordinary round-grain sushi rice is possible not in theory, but in practice, tested by many culinary specialists.

Cooking rice for sushi

Rice - main ingredient sushi and rolls. It depends on him how tasty they turn out. If you choose and cook the rice correctly, consider that you have already done 80% of the work in making sushi.
There are many recipes for making rice for sushi, in this regard, the situation is comparable to cooking rice in principle.

However, there are principles common to all methods:

1. Rice is boiled until tender;
2. Rice dressing is prepared from rice vinegar, sugar and salt;
3. Ready rice is transferred to a large container and watered with cooked vinegar dressing.

Let's get started...

Whatever rice you use for making sushi: special or regular round-grain, it must be rinsed well with cold running water until it becomes transparent.
All pop-up rice must be removed - according to the rules of the Japanese, only "bad" rice floats in the water, and it should be thrown away. Of course, when washing rice, you also need to remove all debris, all dark grains of rice.

Method 1 . First, rinse the rice in plenty of running water. Then drain the water and leave the rice for about an hour.
Put the washed rice in a thick-bottomed pan, pour water in the following ratio: for every 200 g of rice there should be 250 ml of water. For flavor, a square of nori seaweed (kombu) is placed in rice, but it must be removed before the water boils.
The pot should be filled with water and rice no more than a third.
Cover the pan with a lid, turn on medium heat, bring to a boil, reduce heat to a minimum, boil the rice for 10-15 minutes at a low boil until the water is completely absorbed, remove the pan from the stove without opening the lid, leave for another 10-15 minutes.

After removing the seaweed, cover the rice and do not open the lid again until the rice is completely cooked.

Method 2. Rinse the rice, put it in a saucepan, pour in water in the ratio of 2 parts of water to 1 part of rice, leave for half an hour, then put on the stove, cover and bring to a boil over high heat, reduce the heat to a minimum, boil the rice for 10 minutes, turn off the heat leave the rice covered for another 20 minutes.

Method 3. Pour the washed rice into boiling water, reduce the heat to a minimum, cover the pan with a lid, simmer the rice until the liquid is completely absorbed. The proportions of rice and water are the same as in the second method - 1: 2

Preparing the rice dressing

Dressing for sushi rice is made from rice vinegar, sugar and salt, and this is done very simply.

For 450 g of cooked rice, approximately 2 tablespoons are required. vinegar and 1 tsp. sugar and salt.
Salt and sugar are poured into rice vinegar and the mixture is heated until they are completely dissolved, stirring over medium heat. Ready dressing you need to sprinkle the rice, lightly stirring it with a wooden spoon or chopsticks for sushi.

There are other ways to prepare the dressing, for example, nori can be added to vinegar along with salt and sugar, but then the seaweed does not need to be added to the rice during cooking.

Features of cooking rice for sushi

After the rice and dressing are cooked, they need to be mixed. Vinegar dressing rice is watered or sprinkled while stirring with wooden(!) appliances. Stir the rice carefully so as not to turn it into porridge.

Before adding to the rice, the dressing needs to be slightly cooled, like the rice itself, but they are mixed while still hot, then the seasoned rice needs to be cooled, according to Japanese traditions, this is done with a fan, but in principle, even without this, the rice will cool down normally.

It is believed that fanning the rice gives it a pearly sheen.

The rice should be cool enough so that the hands are not hot. When forming rolls and sushi, it is recommended to regularly wet your hands in water to which rice vinegar has been added.
Based on materials from ovkuse.ru, domosushi.ua

Rice for sushi and rolls

We take the purchased rice and pour it into a flat cup required amount.

Be sure to thoroughly rinse the rice. Rinse rice for sushi and rolls should be cold water and this should be done for a long time. It is impossible to give recommendations on the number of "washings", it will depend on the variety of rice and on its contamination. But the main task of the procedure is not just to achieve the purity of rice, the starch dust covering the rice must be removed, the water in which the rice is immersed must become almost transparent. I think that for this it is necessary to change the water about 10 times.

You can use a steamer to cook sushi rice using almost any model. No double boiler - no big trouble, cook rice for sushi the classic way. After washing, let the rice for rolls “rest” for about 45 minutes, leaving the rice to lie without water. During this time, the sushi rice will swell, absorbing the remaining moisture after washing. Pour one cup of rice with one and a quarter cups of water. To cook sushi rice, use enamel pan or stainless steel cookware, the lid should fit snugly on the pan. It is recommended to put 1 sheet of nori seaweed in the bowl in which the rice will be cooked. We put the pan on the stove and bring to a boil, before boiling the water, the algae leaf should be removed. Cook rice over medium heat for 10 minutes, then cover the lid of the pan with a towel and wait another 10 minutes.

Add rice vinegar to cooked rice. But first, sugar and salt should be dissolved in vinegar. For 1 tbsp of vinegar (the amount needed for one cup of dry rice, about 180 grams), you need to take 1 tsp. sugar and ½ tsp. salt. Sugar is better to use cane, and sea salt. Pour rice with vinegar with sugar and salt dissolved in it.

Mix thoroughly...

And leave to "dry", during this procedure, the rice will completely "take" the vinegar

Such wooden tubs in the old days they "dried" rice. Many connoisseurs of Japanese cuisine still recommend using a wooden plate or bowl and a wooden spatula or wooden spoon to stir the rice when adding vinegar to sushi meshes.

How to cook rice for rolls:

Dressing for sushi rice:

How to cook rice for sushi and rolls:

It shows step by step how many minutes you need to get wet rice, cook and defend it before we start making rolls and sushi from it.