How to cook rice for sushi?

Sushi has long been popular among residents of Russia. However, an increasing number of people decide not to purchase a rather expensive dish, but to cook it themselves.This process is fairly simple, subject to several rules. For example, if you do not carefully approach the issue of cooking rice, then sushi themselves may, in general, fail.

Although ideally it would be good to purchase special Japanese white polished rice intended for sushi, ordinary round grain small rice is also suitable, for example, Krasnodar. The only condition is that in no case you can buy groats with long rice - it is absolutely not suitable for this dish. Groats should be moderately sticky due to the presence of starch and have the right consistency. Well suited brand "National" and "Agro-Alliance." In principle, there is no particular difference whether rice will be in sachets or unrestricted by a scattering of grains. It is worth mentioning that Japanese cereals today are quite common in stores. By the way, there is a point of view that you should not choose too fresh grains, as they absorb the sauce worse.

Specialists also do not recommend taking steamed rice, jasmine, brown, "Basmati" or intended for the preparation of pilau. The problem is that the kernels are dry and crumbly, so they will not stick together in sushi. Choosing grits, you need to look to the rice were the same size, beautiful white color, no spots, damage and husk. The finished product should not crumble with the slightest mechanical impact.

To prepare rice cereal, it must be rinsed. This is done with cold water until the liquid is completely clear. Rice is poured into a saucepan, poured with water and rubbed with palms. This should be done gently and gently, not kneading, but gently turning. At this point, the liquid turns to an unpleasant whitish color. It should be gently washed off and repeat the procedure as long as necessary, usually five to six times, but the maximum is ten times. All of the rice on the surface are removed, because it speaks of poor-quality empty seed. The same fate befalls dark samples, and pebbles, and other debris.

Sometimes a procedure such as soaking is performed. Clean water is poured into a saucepan with rice, after which everything is set aside for a period of ten to twenty minutes. Such an action is highly recommended in situations where groats are purchased in the store. After a specified period, the mass is transferred to a colander, and the excess moisture leaves for five minutes.

As a rule, for the preparation of rice for rolls and sushi, a glass of cereal accounts for about one and a half glasses of water: for 200 grams of rice, 250 milliliters of liquid. It is also possible the ratio of these ingredients in the ratio of one to two and one to one. Then be sure to take half a teaspoon of salt and half a teaspoon of flour. Finally, the last ingredient - rice vinegar should be in the amount of 50 milliliters. Cook rice to be from ten to fifteen minutes, but in no case more than twenty. Otherwise, you will get an overcooked product stuck to the container in which it was prepared.

Cooking rice for rolls and sushi at home is very simple. It is only necessary to follow the instructions step by step. The simplest recipe begins with proper preparation of cereals, which has already been mentioned above. Then the grains are to be cooked in a rather large saucepan, being filled with water, the amount of which is usually one and a half times the amount of cereal. Salt liquid, by the way, in general, is not recommended. The same applies to spices. Cooks only recommend adding a piece of seaweed to the water with the exotic name Kombu, or Nori, but do not forget to remove it as soon as the contents begin to boil. When large bubbles appear, the fire is reduced to the minimum, and the grits are cooked until the moisture has completely evaporated.It is important not to interfere with the process - do not stir or even touch the lid. It is more logical at this time to do refueling, because not ordinary rice is cooked, but intended for sushi.

Rice vinegar with a concentration of about 4.2% is combined with sugar and salt, gently stirred and put on a small fire. When the crystals dissolve, you can remove it from the stove. Do not let the sauce boil, otherwise the whole flavor will simply disappear. You can cook it in a water bath. After turning off the fire, the cooked rice is resting, carefully covered with a lid, and additionally with a towel under it until ten minutes have passed, and then it can be laid out in a separate container. Mass watered sauce. It is important to mention that it is not necessary to cook the sauce by yourself - today in many supermarkets it is sold ready-made. In this case, 150 milliliters of refueling are taken per kilogram of cereal. In addition, sometimes nori is added to it, but in this case it’s not worth putting it in the rice itself. Everything is neatly connected using a wooden spatula, silicone or rolls.

The sauce is poured gradually from above, and the spatula performs the stirring. Then the rice remains to cool for about five minutes. Once it reaches an acceptable temperature, you can begin to collect rolls or sushi. It is also important to remember that this rice is not intended for long-term storage, it should be immediately disposed of. Staying in the fridge will make the texture tough and the taste less pleasant.

By the way, used utensils should have dense walls and bottom. There are also a few recommendations on the temperature of rice at different stages. When the cereal is soaked with sauce, it cannot be either overheated or cooled. If the temperature turns out to be high, then the sauce will begin to evaporate corny, and in the second case, the rice won't be able to be filled with dressing. The Japanese, preparing the dish, use such an unusual technique as fanning. According to reviews, this should give the Rysinka a beautiful shine. It is important to mention that such rice can be made both at home in a double boiler and in a multicooker.

In a multicooker, the product is prepared even easier. First, the croup, of course, is washed. If it is Japanese rice, then it will need to be soaked for thirty minutes, and if Russian is round, then this procedure can be avoided. The seeds are laid out in the multicooker tank and poured with water in the ratio of one to one and a half. After the “Rice” mode or “Buckwheat” mode is selected, if the first is not available. In the case when both of them are absent, you can first turn on the Baking mode for ten minutes and spend the next third of an hour in the Quenching program.

Rice for sushi is allowed to cook and a little different method. A glass of cereal also accounts for two glasses of water, but first the liquid is put on the fire and brought to a boil, after which the washed cereal is poured into it. The fire goes down to the weakest possible, the saucepan is covered with a lid, and the rice stays under it until all the liquid is absorbed. It is worth noting that in the absence of rice vinegar, you can still use grape vinegar. A glass of cereal is usually taken four tablespoons of vinegar, a teaspoon of sea salt and three teaspoons of sugar. If it is not, then you will have to mix one and a half tablespoons of six percent table vinegar, one and a half tablespoons of soy sauce and a teaspoon of granulated sugar. In extreme cases, lemon juice is mixed with a small amount of granulated sugar.

There is another proven method of cooking product. Initially, 175 grams of kernels are taken, which are qualitatively washed in running water. After that, the croup is covered with 300 milliliters of water and placed on the burner for only two minutes.The cooker turns off and the rice rests under the lid until ten minutes have passed. The lid is removed, the croup "breathes" for a dozen minutes, while the sauce is being prepared. A teaspoon of sugar, a teaspoon of sea salt and two tablespoons of rice vinegar are warmed slightly over low heat. The finished rice is poured into a container of wood and mixed with dressing.

The following recipe begins with the fact that the rice is washed under running water. After that, it is placed in a saucepan, filled with water and left to soak for half an hour. Then the mass is placed on the plate and brought to a bubbling. As soon as the bubbles go, you can reduce the temperature. Typically, after ten minutes, the rice will absorb all of the main liquid, and it can be left to “reach the mind” for a third of an hour. The dressing is made from sugar, salt, vinegar and lemon juice. Everything, as usual, is heated and stirred on the stove to dissolve the crystals. On the paper for baking laid cereal. It is sprayed with sauce and quickly turns over to the other side. It is important not to forget to cool the product to a comfortable temperature and to use instruments made of wood.

Finally, in the case of polished rice, the basic recipe again undergoes some changes. Ingredients include 200 grams of cereal, 300 milliliters of water, two tablespoons of sake, a plate of nori, 70 grams of apple cider vinegar, a tablespoon of honey and a tablespoon of sea salt. Prepared grits are put into a saucepan and poured with water, in which sake and nori are added. The mass is infused for sixty minutes and is freed from algae. After the rice is brought to condition in the usual way. While the cereal is resting for fifteen minutes under the lid, the honey is mixed with salt and vinegar. The finished cereal is laid out on a wooden pallet, poured over a dressing and turned over with a wooden stick for complete absorption.

How to cook rice for sushi and rolls, see the following video.