Tasty, healthy, healthy, exquisitely beautiful Japanese cuisine gave the world rolls and sushi. Many still confuse these dishes, and for good reason.
They are actually very similar. The only difference is the method of serving and the amount of ingredients used.
Rolls are rice and fish pieces folded in a special way, wrapped in a sheet of pressed nori seaweed. In fact, this is just a kind of sushi - rice and seafood dishes with vinegar dressing.
In any case, the basis of rolls and sushi is rice. Its taste and texture differ from the product used in Russian or, for example, Uzbek cuisine. Rice is combined with any seafood: fish, seaweed, shrimp, caviar. Rolls are often put fresh cucumbers, sesame, fruits.
Any experiment can be done. But the main component of rolls and sushi is still rice. To get real pleasure from food, it is important to know how to cook rice for rolls and sushi. Based on it, you can supplement traditional recipes to your liking, experiment with filling, each time getting new taste.
How to cook rice for rolls and sushi - general cooking principles
Cooking Japanese dishes at home is within the power of every housewife. Today, the cuisine of the island nation is so popular that in any supermarket there is a rack with all necessary products: Japanese rice, pressed nori seaweed, rice and soy vinegar, pickled ginger.
Before you cook rice for sushi, you need to decide on the type of grain. Incorrectly boiled rice for rolls or sushi falls apart as soon as a piece is in a bowl with soy sauce. This happens for two reasons:
1. the dish is made from the wrong rice;
2. the rice itself is cooked incorrectly.
As for the "right" rice, it is not necessary to buy a product labeled "Japanese" or "for sushi". In fact, we are talking about ordinary round-grain rice, and you should not overpay for a “hint”.
Of course, you can buy a real japanese rice. But our Krasnodar is quite suitable for an overseas dish. And all because it has the necessary qualities: it boils well and has high stickiness. It is important that the boiled rice grains are well glued together.
Story about crumbly rice This is not for sushi. Therefore, you can not use long-grain, including steamed rice. A useful brown, brown, black (wild) product will not work either. For rolls and sushi, only white sticky grains are needed. Otherwise, the question of how to cook rice for rolls becomes meaningless.
They need to be properly prepared: rinse in several waters (at least seven times). The water must be very cold and clean. Drained from a rice grain that is completely ready for cooking, it should remain absolutely transparent.
The principles for preparing rice cereal are as follows:
Boil it properly until fully cooked;
Separately prepare the filling (required rice vinegar, salt and sugar);
Combine hot rice and vinegar filling.
In principle, you can simply boil the grain of rice the way you are used to doing it, and then pour it with dressing and mix thoroughly. Or pour grain into a slow cooker and entrust the process to her. But to get the maximum restaurant effect, you should learn how to cook rice for rolls and sushi. There are several ways, and mastering them is not at all difficult.
How to cook rice for rolls in the traditional way
Ideal rice is soft, tender, but not overcooked grains. They easily accept desired shape, so rolls and sushi turn out delicious, keep their shape perfectly and are not much different from restaurant ones. How to cook rice for sushi in the traditional way?
Ingredients:
A glass of round-grain (or special Japanese) rice grain;
One and a half glasses of water;
Half a tablespoon of granulated sugar;
Half a teaspoon of salt;
50 ml real rice vinegar.
Cooking method:
Put the prepared grains of snow-white rice in a thick-walled pan.
Pour rice with a measured portion of water. The ratio of one to one and a half is the ideal ratio of grain and water. Do not salt the water, do not add any spices.
Turn on a strong fire and wait for the water to boil. The lid must be open.
As soon as the first signs of boiling appear, reduce the fire to a minimum and cover the pan with a lid as tightly as possible.
How to cook rice for sushi? No more than ten or fifteen minutes. It is important that the moisture is completely evaporated, but it is impossible to overexpose the rice on fire. Overcooked rice grains will spoil excellent dish.
While the rice is cooking, prepare the dressing. To do this, pour vinegar into a saucepan or a small saucepan (you need exactly rice vinegar, and not some other).
Pour sugar and salt into it.
Put the dishes on a small fire and wait for the grains to completely dissolve. It is important to stir the sauce so that the sugar dissolves faster and does not burn.
When grains of sugar and salt disappear, the filling is ready.
Remove the boiled rice from the heat and leave covered for ten minutes.
Transfer rice grains to a large wide bowl, pour over hot vinegar dressing.
Gently mix rice with vinegar filling with a wooden spatula.
When the rice has cooled to a warm state, proceed to the formation of rolls or sushi.
How to cook rice for sushi in a "hot" way
Tender, glutinous rice can be cooked in a different way. In this case, rice is poured into boiling water, and its amount increases. How to cook rice for rolls hot?
Ingredients:
A glass of white round rice;
Two glasses of clean water;
Two tablespoons of vinegar;
A teaspoon of sugar;
A teaspoon of salt.
Cooking method:
Boil water in a suitable pot (the amount of rice will increase by about three times).
Rinse rice until clear water.
Pour the grains into the boiling water, reduce the fire to a minimum.
Cover the pan tightly with a lid, cook the rice for 15-20 minutes until the water is completely absorbed into the grain.
Prepare the dressing as described in the first recipe.
Remove the cooked rice from the heat, sprinkle with filling and mix with wooden sticks or a wooden spoon.
How to cook sushi rice with nori seaweed
You can use a nori sheet to give the rice a special flavor. You will need a small piece of pressed sheet. Before you cook rice for sushi, you just need to put it in water. It is important to remove it from the pan after boiling water. Proportions are indicated for a large number of rolls.
Ingredients:
Four hundred grams of rice;
Half a liter of water;
A small piece of pressed noria seaweed;
50 ml of rice vinegar;
30 g of granulated sugar;
10 g salt.
Cooking method:
pour rice cold water.
Throw a piece of nori into the water, cover the pan with a lid.
Turn on the maximum fire and wait for the water to boil.
Take out the seaweed, reduce the fire to a minimum level.
Cook the rice for exactly twelve minutes.
Turn off the heat and leave the rice covered for another fifteen minutes.
Prepare the vinegar dressing.
Combine it with rice, mix.
The maximum cooking time for rice after boiling water is twenty minutes. If possible, do not remove the cover. For the first time, of course, one cannot do without checking the grain for boiling water. Rice can be cooked in 15 or 20 minutes. Much depends on the characteristics of the plate and the variety of rice. But over time, experience will come, which will provide the grain with complete rest under the lid.
In no case should you touch the rice with a spoon, stir and disturb it. Remember one of the commandments: complete rest!
Ready rice should be cooked immediately. Leave it for another day, you can not store it in the refrigerator. In just a few hours, boiled grains will rapidly lose moisture. The rice will become tough and completely unsuitable for making rolls and sushi.
Dressing and rice must be mixed hot. The filling should not boil: it needs to be allowed to cool for a few minutes. The amount of filling should not be too large. The task is to give the rice a light aroma and a sharp vinegary taste.
Can be bought in the store ready gas station for sushi rice. She replaces home filling from rice vinegar and sugar with salt.
Rolls and sushi should be prepared from cooled, fully cooked rice. The Japanese use a special fan to fan and cool boiled rice grains. If you want to feel yourself in the atmosphere of old Japan, you can work with a fan. However, this is not required.
Cooking rolls or sushi is an exciting activity for lovers of Asian cuisine. You can learn how to cook rice for sushi from culinary magazines and other resources, but the process has some peculiarities, without which the dish will not turn out tasty and of high quality.
Without products such as rice vinegar and special seaweed, it is impossible to make rolls, so be sure to find these ingredients before preparing the base. It is also important to cook cereal correctly, the type depends on it. Japanese food.
Classic recipe
Sushi rice should be prepared so that it is not too soft, but at the same time, it is more difficult to make a dish out of a hard product. On initial stage you will need the following components:
- rice (1 cup);
- nori seaweed (1 plate);
- water good quality(500 ml).
Cooking process:
- Pour the washed cereal with water and leave for 30 minutes.
- Put the nori seaweed in the pan and put the food container on the fire.
- When the liquid boils, remove the seaweed from the rice and reduce the heat to a minimum, and rice groats boil for another 10 minutes.
- Turn off the burner and cover the pan with a lid so that the cereal is steamed for 20 minutes.
In a slow cooker
At home, people often use this device to facilitate the cooking process. Stock up on the following ingredients:
- rice (200 gr.);
- boiled water (1 glass).
Cooking process:
- Put the washed rice grains into a multicooker bowl and fill with water.
- Close the lid of the multicooker and select the mode for cooking pastries or cereals, set it for 10 minutes.
- Upon completion of the process, reset the equipment to the extinguishing program, indicating the time - 20 minutes.
Advice! If you are preparing a product from a Japanese manufacturer, designed specifically for rolls, do not forget to soak it. Other varieties of cereal can be put into the unit without pre-soaking.
Vinegar dressing recipe
The fragrant liquid is intended for sprinkling 500 g of rice and giving it a characteristic smell characteristic of Japanese cuisine. To prepare it, take the following ingredients:
- rice vinegar (2 large spoons);
- granulated sugar (1 small spoon);
- salt (1 small spoon).
Cooking process:
- Combine all ingredients in a small saucepan and place over low heat.
- Stir the mixture, achieving complete dissolution of the products, for 15 minutes and remove the finished rice dressing from the stove.
Making Rice Vinegar as a Dressing
If you have a lot of free time, it will not be difficult to make this product. Stock up on the following ingredients:
- white rice (1 cup);
- granulated sugar (1 large spoon);
- yeast (5 gr.);
- egg white (1 pc.).
Cooking process:
- Soak the washed rice in cold water using 4 cups of liquid, and put the pan with the product in the refrigerator overnight.
- In the morning, drain most of the water without rice into a glass container, and place the rest (1 glass) in a separate bowl and dissolve the sugar in the liquid.
- Next, put the rest of the liquid on the fire and wait until the syrup becomes warm.
- Now turn off the burner and add high quality yeast to the heated syrup and leave the mixture to ferment for 3 hours.
- Pour the starter into the main pot with rice water and put the container in a warm place for the further fermentation process, it averages 4 days. During this period, foam will form from air bubbles.
- At the end of the process, pour the liquid into a clean glass container and close tightly, in this form it should remain at room temperature, infused for 30 days.
- After the specified period, strain the vinegar through cheesecloth and pour it into a new pan, add raw egg white and boil the product.
- Ready rice vinegar is cooled and filtered again, after which it is bottled in dark glass.
seaweed rice dressing recipe
If you have about 1 kg of sushi rice, prepare a dressing that has a special flavor. For this purpose, you will need the following products:
- rice vinegar (70 ml);
- granulated sugar (1 tablespoon);
- salt (1 teaspoon);
- dried nori seaweed (1 plate).
Cooking process:
- Combine all the ingredients in a common saucepan and put it on fire, heat the marinade until the salt and sugar dissolve, but do not bring the mixture to a boil.
- After removing the liquid from the stove, remove the seaweed and be sure to use hot vinegar.
Preparing Soy Sauce Dressing
It is easier to make such a mixture than the usual dressing for rice cereals. Prepare the following ingredients ahead of time:
- soy sauce (1 tablespoon);
- boiling water (3 tablespoons);
- salt to taste.
Cooking process:
- Mix all the products in a saucepan, paying special attention to salt - it should not be much, as soy sauce has a spicy taste.
- Now heat the ingredients over low heat, without bringing them to a boil.
- Let the mixture cool and stir again, then use to soak the rice.
How to choose the right rice for making sushi or rolls
Japanese cuisine is based on the opinion that food should not only satisfy a person's hunger, but also bring him aesthetic pleasure, so rice for sushi must be chosen correctly. In large supermarkets, you can find special varieties of sticky and sticky cereal, from which this national dish is easily folded.
But if the nearest store does not have the right product, it is allowed to use ordinary round-shaped rice for making rolls.
Please note that excellent quality cereals have an aesthetic appearance, grains - white and round. But brown, golden and varieties with long grains are not suitable for making sushi, so they should be excluded from the list. necessary ingredients. High content gluten makes rice the best choice, as the rolls should perfectly hold their shape, and not crumble in your hands.
The manufacturer must inspire confidence, it is best to purchase a product from Asian firms, but Krasnodar rice is also of high quality.
It is important to know that rice in bags intended for boiling is not suitable for making sushi. Do not forget to thoroughly rinse the rice in clean water, there should be no black particles and impurities in it.
Why do you need refueling
Everyone who is interested in Japanese cuisine can learn how to cook rice for sushi, but the correct dressing plays an important role in the process of creating rolls. It gives the dish a unique taste, increases the stickiness of the cereal, so without this component it is impossible to imagine the real creations of Japanese chefs.
When cooking rice groats, salt, according to the recipe, is not added, but good gas station gives the dish all the necessary spices. Rice vinegar is considered an important ingredient for sushi in Japan, but is not always found in other countries.
Some people try to replace the special rice vinegar with the usual apple or wine vinegar, but they are far from always able to keep the proportions right and get a good quality dressing. It is much better to try making Japanese vinegar at home using the recipe above.
Advice! Store any dressing in the refrigerator to keep it fresh and tasty, but the mixture will need to be warmed up before use.
How to choose seaweed and soy sauce
No culinary specializing in Japanese cuisine can do without dried and pressed seaweed. There are several varieties of this product, and it is sold in the form of large sheets or plates, each package contains from 10 to 100 pieces.
Advice! Give preference to dark-colored nori seaweed, as their aroma will be bright and memorable.
Like nori seaweed, soy sauce is used by cooks to add ready meal characteristic aroma. This product does not contain artificial additives - preservatives and dyes, as it is prepared by natural fermentation. It is recommended to choose the sauce in glass container because it retains the benefits and flavor of the sauce.
Japanese cuisine has long been popular all over the world. The most famous food of this cuisine is sushi and rolls. Having received such wide distribution, many wanted to learn how to cook rice for sushi and rolls at home. It should be remembered that the choice of the rice itself and the dressing with which the rice is seasoned also play an important role in cooking.
How to choose the right rice for sushi
When choosing rice, you need to pay attention to its shape. Only round grain rice can be used for making rolls and sushi. The reason is that it contains a large amount of starch, which makes rice sticky. Often on the shelves of stores you can also see special rice for making sushi. It is also perfect for cooking, but often it is practically no different from ordinary Krasnodar round-grain rice. When choosing, you should also make sure that there are no impurities in the rice, and the rice itself is opaque and without chips.
How to cook rice for sushi
This method of cooking rice for rolls and sushi is perfect for those who cook it for the first time. It is quite simple. However, it is imperative to follow the technique of its preparation, since only its strict observance will eventually allow you to get perfect rice.
Ingredients:
- Rice (round-grain or special) 180 gr.
- Water 250 ml.
- Kombu seaweed, small piece (optional)
Sequencing:
- Rinse the rice thoroughly with clean, cold water. To do this, it is best to take a large bowl and place rice in it. Rinse it should be about 8-10 times until the water becomes completely transparent. Drain off any excess water and let the rice dry a little.
- Take a saucepan with a thick bottom and pour water into it. The pot itself should be large enough. Water should occupy no more than half of the total volume. Kombu seaweed can be added to the water if desired. Thanks to this ingredient, rice will turn out more fragrant and tasty.
- Place the rice in a saucepan and cover it with a lid. Wait for the water to boil completely.
- Reduce the heat to low and leave the rice on the stove for about 10-12 minutes. All this time the pan should be closed. During this time, the rice will absorb water.
- Turn off the heat and let the rice stand with the lid closed for another 10-15 minutes.
- Transfer the rice to a special dish (preferably wooden) and season with a special dressing, which you can also prepare yourself.
How to cook rice for rolls and sushi in a slow cooker
This method is one of the easiest. The reason is that rice no longer needs to be watched so carefully and clearly track the time. If the slow cooker has a mode for cooking rice, then you can cook rice for sushi in it.
Ingredients:
- Round grain rice 200 gr.
- Water 250 ml.
Sequencing:
- Rinse the rice thoroughly under cold water. It is advisable to use very cold water. You need to do this about 10 times. After that, the water should be clear.
- Place rice and water in the multicooker bowl and set it to the rice cooking mode. The duration of cooking according to this program is 25-30 minutes.
- Transfer the rice to another bowl and season it.
How to make dressing for sushi rice
To prepare the dressing, you can use not only special rice vinegar, but also ordinary table, wine or apple vinegar. With them, the dressing and the rice itself will turn out to be no less suitable for rice rolls and sushi. There are many ways to prepare dressing. Consider the most popular of them.
Method 1
To prepare this dressing, you can use wine or special, rice vinegar.
Ingredients:
- Vinegar 2 tablespoons.
- Sugar half a teaspoon.
- Salt 2 teaspoons.
How to cook:
- Heat the vinegar slightly (don't let it boil).
- Add salt and sugar. Mix thoroughly with vinegar.
- Let the dressing cool down a bit. After that, it can be used.
Method 2
Only apple cider vinegar can be used to prepare dressing according to this recipe.
Ingredients:
- Vinegar 1 tablespoon.
- Water 1 tablespoon.
- Sugar 1 teaspoon.
- Salt half a teaspoon.
How to cook:
- Heat water and add vinegar to it.
- Add salt and sugar and wait for them to completely dissolve.
- Let the filling cool down. After that, it can be used.
Rice for sushi and rolls can be easily prepared at home. To do this, it is enough to take the ingredients in correct proportions and follow all cooking instructions. The result is glutinous rice, which is great for making rice and rolls.
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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.
- Sushi houses can cook round-grain rice. As 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.
- As for the color, it is definitely white opaque. Steamed, transparent options, brown rice are categorically not suitable.
- An almost win-win option is 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.
- 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.
- Place clean rice grains in a saucepan and cover with water. The ratio for cooking is 1:1.5. For example, to prepare 300 grams of grain, take 450 milliliters of water.
- 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.
- 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.
- 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 is replaced with apple cider vinegar and flavored 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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Etc., the first step is to learn how to cook rice for rolls correctly! The quality of the final product depends on this component, so do not ignore the instructions and recommendations!
Surely you have noticed that rolls often begin to fall apart upon contact with soy sauce, and just the same, one of the possible reasons for this situation may be improperly cooked rice. So that your Japanese dish does not fail, let's look at how to cook rice for rolls and sushi so that the result of your efforts is perfect!
Ingredients:
- Japanese or regular round grain rice - 1 cup;
- salt - ½ teaspoon;
- granulated sugar - ½ tbsp. spoons;
- rice vinegar - 50 ml;
- water - 1.5 cups.
How to cook rice for rolls and sushi correctly
- To make sushi / rolls, you can buy Japanese rice, or you can get by with ordinary round-grain rice - experienced chefs have long been convinced in practice that there is not much difference between these types of rice. Just do not use the long-grain variety - it is absolutely not suitable for a Japanese dish! So, thoroughly rinse the rice grains with cold water 6-7 times (until the liquid becomes completely clean and transparent).
- Rice grains are placed in a spacious pan, filled with water, which should be one and a half times the amount of rice used. Salt water and season with any spices is not necessary! For flavor, you can throw only a piece of kombu seaweed into the pan, but you must definitely get it before the liquid boils.
How much to cook rice for rolls
- When the water boils, tightly close the lid, make a minimum fire. Cook for 10-15 minutes (until the moisture evaporates completely). In any case, rice should not be on fire for more than 20 minutes, otherwise there is a high probability of overcooked grains sticking to the bottom of the pan! During the cooking process, you do not need to stir the rice and remove the lid from the pan!
- At the same time, we are busy with refueling. Pour sugar and salt into rice vinegar (do not confuse with ordinary!) Sugar and salt. We place on slow fire, stirring. When granulated sugar and salt dissolve in vinegar, remove the mixture from the stove.
- After removing the cooked rice from the heat, we continue to steam under a tightly closed lid for 10 minutes and only after that we transfer it to a bowl. Drizzle hot rice grains with dressing. By the way, now you can find ready-made sauce for sushi rice on sale, which can replace a mixture of vinegar, salt and sugar.
- Stir the soaked rice grains with a wooden spatula. Let the rice cool down room temperature, proceed to the formation of sushi or rolls.
- Do not forget that the finished rice should not be put in the refrigerator or left the next day, because in this case the rice grains will become hard, which, of course, will spoil the taste of the final dish!
After learning how to cook rice for rolls, you can experiment with Japanese dishes!
