Which rice is suitable for rolls and sushi?
Recently the cuisines of the Asian countries of the world, which dishes are associated with a variety of various seafood and, of course, rice, are very popular.Some countries, such as Japan, are famous for dishes that seem to have incompatible ingredients. One of these dishes that have received the most widespread, became rolls and sushi. Cooking delicious Japanese food at home is quite real. How to choose rice for rolls or sushi and not spoil it when cooking, read the article.
What kind of variety is needed, and how is it different from the usual?
It should be noted that the preparation of rolls and sushi is actually quite a complicated process and requires certain knowledge and skills. Japanese people pay great attention to proper cooking of rice, observing proportions and observing high-quality washing of cereals. It is also worth paying attention to the correct selection of rice, because a truly tasty dish will only come from well-chosen varieties. Today, there are many varieties of rice, each of which is different in external parameters, taste and method of cooking. There are separate varieties for the preparation of crumbly porridges, there is for a delicious pilaf. Of course, they are absolutely not suitable for sushi.
In big cities, the problem of choosing the right variety of rice is not so acute. Almost every major supermarket has a department for preparing these Japanese dishes, there you can always find the cherished sachets with the words "Rice for sushi." If there are no similar shops nearby, it is allowed to use the usual round rice. If you follow all the rules of cooking, the difference between it and the Japanese varieties will not be felt at all. It is strictly impossible to cook rolls and sushi on the basis of long-grain, as well as steamed rice. The taste of the dish will be far from ideal, and not the fact that it will be possible to roll even, beautiful rolls.
Rice for sushi and rolls should be round, rather large and solid. The variety can be any, the main requirement is a large percentage of gluten in the grains, thanks to which the finished product will be quite dense and sticky - this is necessary to keep the desired shape. However, he should not stay on the teeth during meals and stick to his hands during cooking. And also rice should not be too dry - the rolls will be dry, and the filling will fall out. Such a dish will be impossible not only with chopsticks, but also with standard instruments.
Very often on sale found Mediterranean rice. However, it does not contain the right amount of starch, so it will also be difficult to give the rolls the desired shape. Choosing which rice to buy for sushi or rolls is better to prefer round-grained varieties. Choosing among domestic producers, Krasnodar round grain rice is especially notable. It goes well with the rest of the ingredients and has a pleasant taste. In addition, its taste properties are almost indistinguishable from Japanese varieties, which are called elite - this is Nishiki and Kahomai.
If you choose from products imported to Russia, well-proven varieties with the names "Sushiki", "Kosi-Higari", "Fushigon". Their grains possess the necessary stickiness and please with beautiful white color and the correct form. In addition, they are rich in minerals and vitamins, which is also important for those who care about their health. These varieties are ideal for making sushi and rolls at home.
What to look for when choosing?
The quality, rice and nutritional value of the dish itself depends on the quality of the rice. Therefore, when choosing cereals, it is worth paying attention to the integrity of the grains and their color. As already mentioned, you should not buy steamed rice, which after cooking becomes friable, and the grains take on a translucent appearance. To form rolls from such rice will not work, and the taste will be completely different from the classic dish. Another important aspect when choosing cereals is the date of manufacture. You can make delicious rolls or sushi only from fresh rice. If the shelf life passes for one year, there is a chance to get quite the wrong taste.
Grain preparation
There are many recipes for rice rolls. However, the process of rice preparation in any case remains unchanged and occurs in several stages. First of all, you need to make sure that the product is quite clean. First, the croup is sorted, and then washed thoroughly, changing the water several times. For washing use only cold water.
Japanese cooks change the water at least 7 times, arguing that the better it is to wash the grits, the tastier the dish will be. In our restaurants, 3-4 rice washes are limited. But It is worth noting that the quality of cereals is different and should be washed until the water is clear and clean. In this case, at the end of the procedure, all rice should be completely submerged to the bottom of the tank. The Japanese believe that grains that are kept on the surface are unsuitable for human consumption. Some cooks pour rice in and leave from half an hour to 40 minutes, then washed in several waters.
How to cook?
For cooking rice cereal it is best to take a cast-iron cauldron or a pot with thick walls and a bottom. The rice for rolls is boiled in proportions of 1: 1. As soon as the contents of the pan boil, the fire should be lowered, covered with a lid and cooked without stirring for another 15 minutes. Raising the lid is absolutely impossible - all nutrients will evaporate with the steam. This is another reason why rice is not stirred during cooking and does not even check the readiness with a spoon.
It is important not to digest the rice, so that the grains do not lose their shape and do not stick to the bottom and walls of the container. For those who are just trying themselves in cooking, it will be difficult to cook the “right” rice for rolls the first time.
With experience comes an understanding of how to achieve the desired consistency. After the rice is fully prepared, do not immediately shift the mass out of the pan. Experienced cooks leave the container alone for about 12–14 minutes so that the steam and the remaining water are absorbed into the grits. It is also impossible to stir during this time, otherwise the mass will lose its shape and will become similar to a viscous porridge.
In the finished rice for sushi, add special Japanese rice vinegar and proceed to mixing. It is necessary to interfere with cutting movements with special care so that each grain is soaked. The main thing is to do everything accurately and efficiently, then the whole mass will be quite viscous and sticky, just the way it should be in the rolls. After mixing, the rice is left alone for another 20 minutes, after which it is thoroughly mixed again.
It is necessary to ensure that there were no missing places in the tank, and the whole mass was properly soaked with dressing. In total, the cooking process takes about 35 minutes. Sometimes cooks add natural dyes: plum vinegar, turmeric, seaweed to give them their original color. Knowing how to choose and cook rice for sushi, it will be quite easy to cook them at home.
About what rice is suitable for rolls and sushi, see the following video.
