Japanese food has won the hearts of people. Every housewife strives to master Japanese cuisine. Sushi - classic dish, where the main ingredient is rice.

There are many methods for cooking sushi rice.

Let's figure out how to cook sushi rice at home. Everything you need to create sushi is in the store. Japanese is not sold in Russia. But they sell vinegar for rice. An alternative is round grain.

Characteristics of the cereal:

• grain to grain
• without husk
• white
• no cracks, chips

Choose round grain, as it contains a lot of starch. It creates the stickiness that sushi requires. It’s better to check, cook a test version first. Look at the stickiness of the cereal. The grains themselves, they should not break, be whole and soft.

Everything depends on rice. The main thing is to choose and cook it correctly. The calculation of cereal is simple, remember: 1 kg of dry cereal - 16-18 roll servings. One person eats 2.5 - 3.5 servings.

How to properly cook rice for rolls. Sort thoroughly, transfer to a ladle and fill with warm water. Leave for 2 minutes. See if husks float to the surface, remove. Drain, fill with clean water and repeat the procedure. Until the grain is clean and the water is clear. Pour into a colander and drain off any remaining liquid. Then soak in cold water. Leave for 20 minutes.

Basic Rules:

1. The cereal is boiled until full readiness
2. Dressing includes salt, sugar, rice vinegar
3. The finished product is seasoned in a deep saucepan

Cooking in a slow cooker

Multicooker The best way cook porridge, this is a godsend for sushi lovers. Cooking rice in it is a pleasure. It turns out the way it should be. You won’t have to suffer with fire over time. They put it in, set the time, and that’s it.

In a slow cooker, the product is prepared according to the recipe: for two servings of sushi, take 300 g of cereal, measure with a measuring cup. We wash it our way. Pour the cereal into the multicooker and fill it with water up to the mark. Select the “Rice/Grains” mode for 25 minutes and press the button. After finishing, we don’t immediately take out the rice, we give it time to reach full readiness - 20 minutes.

Cooking in a saucepan

How to cook sushi rice at home if you don’t have a multicooker. Then only in a saucepan can you cook sushi rice.

Not everyone has a multicooker, some don’t like new technologies, so you can cook in a regular saucepan. There are a huge number of methods for such cooking; here are the most traditional ones.

• Take a pan with a thick bottom. For 200g of cereal, pour 250g of water. We use a measuring container. For flavor, add a piece of nori and remove until boiling. Cover with a lid and place on medium heat, after boiling, reduce the heat to low. Cooking time is 10-15 minutes.
• Take a container for cooking. Wash the cereal, put it in a saucepan and pour cold water the ratio is 1:2. Leave it like this for 30 minutes. Next, place it on the highest heat and bring to a boil. Then put it on a small fire and cook for 10 minutes. Let it brew for 25 minutes.
• The proportions of grain to water are 1:2. Pour into boiling water, turn down the heat and turn it to the lowest setting. Cook until fully cooked for 30 minutes. Next, turn off the stove. Let it brew for 10-15 minutes.
• Rice grains are washed and dried on a towel. Place the grain in a container and pour in the liquid in a 1:1 ratio. Place on low heat and cover with a lid. Before boiling, add heat for 2-3 minutes, then turn it down. Boil for 20 minutes, before turning off, turn on the heat for 15 seconds and turn off the stove. Place a towel under the lid. Wait 15 minutes.

Hulled rice

Ingredients:

1. Cereal – 600g
2. Water – 600g
3. Salt - 1 teaspoon
4. Cream vinegar 60g;
5. Mirina - 1.5 tbsp. spoons

We wash and dry the grains, put them in a saucepan, add water and salt. Cook over low heat until fully cooked. Let it brew for 20 minutes. Place the cooled cereal in a wooden container and water classic vinegar for sushi. Mix with a wooden spatula so that the cereal does not crush. The Japanese say that in order for the rice to turn out really white, you need to fan it while it cools. If we a true connoisseur Japanese cuisine, then try it. The grain is ready for sushi, but any rice needs to be seasoned with marinade to get a familiar taste

How to prepare seasoning for rice

Preparing the dressing is simple. Classic sauce For rice cereal. Can be purchased or prepared. The most delicious thing is to make it yourself, a seasoning for rice, for sushi. A lot depends on the sauce, what taste the rolls will have, what color. Therefore, we prepare it carefully and do not violate the proportions.

Ingredients:

• 450 g - boiled cereal
• 2 tbsp. - spoons of vinegar
• 1 teaspoon - salt
• 1 teaspoon - granulated sugar

Fill the container, mix the ingredients, cook over moderate heat until smooth. For flavor, mix the dressing with seaweed. The taste and smell are amazing. Stir in the still hot ingredients and let cool.

It's better not to cook rice in advance. There are situations when this is necessary. But if this happens, then there are rules that you must follow, otherwise it will disappear. Then you will not prepare this delicacy.

1. It cannot be refrigerated in a pan.
2. Divide the cereal into portions
3. Divide into bags
4. Store in a cool place
5. Duration - 2 days

You can make festive rolls for a festive event. Simply color the husked rice in different colors. Take red cream vinegar and put it in the dressing instead regular vinegar. The color will be pinkish. Mix the finished cereal with seaweed, we get a soft green tint. When cooking, add one spoon of turmeric, the color will be bright yellow. Experiment. The main thing is not to violate the technology of cooking rice at home. Then they will be not only beautiful, but extremely tasty.

Note to the hostess

1. Average cooking time for cereals is 20 minutes
2. All ingredients are mixed while hot
3. Use ready-made rice immediately, do not leave it for later.
4. Do not stir while cooking
5. Making rolls and sushi from cooled cereals
6. Do not completely fill the cereal with sauce so that it has a slight taste
7. Do not leave it open for a long time, it will dry out.

By following these simple rules, you will succeed. Gradually you will learn how to prepare them and learn the secrets oriental cuisine. You will surprise your family and friends with amazing dishes from Japanese cuisine. Homemade sushi tastes better than restaurant sushi, as it is prepared with soul and love. Believe in yourself!

How to cook sushi rice: according to authentic Japanese recipes

Nowadays they are becoming more and more popular Japanese restaurants that offer their visitors try rolls and sushi. Many people prefer to twist them themselves at home, but not everyone is able to weld them key element- rice. We bring to your attention several methods for making rolls at home step by step with photos.

Pledge delicious rolls– well-cooked rice cereal. If you want, you can purchase rice intended specifically for sushi. It is now sold in almost every supermarket, but you can take the usual short grain rice.

The algorithm for cooking rice is as follows:

If you only like homemade rolls, then you can simplify the cooking process using a multicooker, which will help make the rice the desired consistency.

The proportions are as follows: 400 gr. rice, 500 ml water, 50 gr. rice vinegar, 1 tbsp. l. lemon juice, 0.5 tsp. soy sauce, 2 tsp. granulated sugar, 1 tsp. salt.

You can find out from the following instructions:

1. Wash the rice grains thoroughly.
2. Place the cereal in a bowl and add water.
3. Select the appropriate mode on the multicooker panel. It can be either rice or buckwheat, or just cereals.
4. When the cooking time is up, wait some more 7-10 minutes until the rice is completely cooked.
5. Prepare the dressing: mix the vinegar, lemon juice, soy sauce, sugar and salt, put this mixture on the stove and bring to a boil. Then we wait until it cools down.
6. When the sauce has cooled, add it to the cereal and stir.

Such a dressing for rice Rice vinegar is not a cheap product. And if you can’t buy it or you’ve simply run out of it, then we suggest you use recipes for its substitutes.

The method for cooking rice remains the same, regardless of whether you use a rice vinegar substitute. But keep in mind that the taste of rice will be different from what you are used to.

The dressing can be prepared using apple, grape and white vinegar.

For gas stations at grape vinegar needed: 3 tsp. sugar, 1 tsp. salt and 4 tbsp. l. vinegar. We immerse it all in a container and put it on fire. We wait for it to boil and at this moment turn off the stove. The dressing will be ready as soon as the sugar and salt have completely melted.

Based apple cider vinegar the proportions are slightly different. For 1 tbsp. l. vinegar you need to take 1 tsp. sugar and 0.5 tsp. salt and 1 more tbsp. l. water. Cook on the stove in the same way as with grape vinegar.

If we take as a basis table vinegar , then you will need: 2.5 tbsp. l. vinegar, 2.5 tbsp. l. soy sauce and 1 tbsp. l. Sahara. Cook in the same way as the previous substitutes.

It can also serve as a basis for a substitute dressing. lemon juice. For it you will need: 6 tbsp. l. boiled water and lemon juice, 3 tsp. granulated sugar and 1.5 tsp. salt. Prepare similarly to other dressings.

Rice is very difficult to wash after cooking, as it sticks to the walls of the dish. To prevent this from happening, you can cook using foil. We tell you how to do this:

If you better understand how to cook a particular dish by watching how another person does it, then in the video below you can clearly see the process of cooking rice, which is done according to the following recipe:

So we told you different ways cooking rice for rolls at home. Do you now understand how to cook rice for rolls at home step by step with photos? Or do you have your own way of cooking? regular rice for rolls at home?

Have you noticed that our world has become multicultural? Once upon a time it was difficult to imagine that spices cost tens of rubles, because they had to be transported from Asia, along a long and full of dangers, and it was also completely unthinkable to eat potatoes - a child of American fields, which came to Europe only with the ships of pioneering seafarers . But now...how the world has changed! Today, if we wish, we can get almost any product from the most different parts of the Earth, and the kitchen different countries has become part of our regular diet. Almost every city has a restaurant dedicated to Italian, Chinese, Spanish and, of course, Japanese cuisine, which has recently become commonplace for many. We eat sushi in restaurants, order it at home, cook it ourselves, however, we still know little about the food that belongs to the mysterious Japanese culture.

From the history

Sushi can be considered a very ancient type of food and, oddly enough, its origins can be found in South Asia, where boiled rice was used for preservation raw fish. In this process, rice was not considered part of the dish - it was only a raw material for processing seafood, and was often simply thrown away, reclaimed after salting. unpleasant smell and consistency. And only in the 7th century, through China and Thailand, this method of conservation found its way to Japan. Today in this way in the country rising sun preparing narezushi. It was only in the 17th century that rice became part of the sushi dish, and soon they began to produce rice vinegar, which eliminated fermentation processes. As you noticed, fish in sushi in those days was marinated, and it was only in the 19th century that chef Yohei Hanai from Tokyo suggested using it raw for cooking. Since then, the dish has been simplified so much that it can be prepared at home.

Sushi or rolls?

However, even in its simplified form, this dish is often a mystery to us. Even having made it part of our daily diet, we have not gotten rid of some stereotypes regarding sushi. And the first stereotype that we often encounter is the pronunciation of the name itself. In fact, it would be more correct to pronounce this word “sushi”, but the well-known “sushi” has already become so popular that it is difficult to imagine another option. This pronunciation is explained by the same thing as the pronunciation of the words “geisha” and “rickshaw” - borrowing not directly from Japanese language, but from European adaptations. The second stereotype is the habit of believing that “sushi” and “rolls” are the same dish, while “rolls” are just one of the varieties of sushi that are prepared in a special way. So it is preferable to call a dish prepared by rolling rolls.

So what is the peculiarity of rolls among other types of sushi? First of all, because rolls are rolls rolled with seaweed (it doesn’t matter where exactly the seaweed is - inside or outside the roll), while sushi can be prepared in any other way. By the way, all types of sushi, except rolls, can really only be made with seafood, while rolls can include any product. Among all types of sushi, only rolls can be served hot. Finally, sushi is mostly made by hand, while the rolls are rolled using a bamboo mat.

Not only rolls...

Total for this moment There are six known types of sushi. The first, and most ancient, is the one mentioned above narezushi. In general, the technology has changed little since ancient times: cleaned fish are stuffed with salt and placed in wooden barrel, where they press down with a heavy stone - tsukemonoishi. The fish will remain in this form for ten days, and then it will be transferred to water for a while. After the “cold bath” the fish is moved to new barrel, where they lay layers of boiled rice, which is again partially sealed with a heavy stone. The water that appears in the barrel is scooped out. And only six months later ready dish you can eat.

Another type of sushi - inarizushi, sushi with filling. It's usually a bag of deep-fried tofu filled only with rice, so here the sushi rice is not the material, but the filling. However, sometimes tofu is replaced with omelette or dried pumpkin.

And here oshizushi, pressed sushi, is made using a special device - oshibako, in which rice is pressed into a dense substance, which is cut into sticks.

And here's the view chirashizushi– on the contrary, otherwise called scattered sushi, because in it the ingredients are scattered over a plate of rice.

Type of sushi nigirizushi, unlike the above exotic types of this dish, is well known to any of us. These are small lumps of sushi rice, pressed with the palms of the hand, on which they spread small quantities wasabi and a thin piece of seafood filling. Sometimes they are tied with a strip of nori seaweed. A subspecies of nigirizushi is gunkan-maki, which is otherwise poetically called “warship”. This type is an oval of sushi rice surrounded by nori, to which a filling of caviar, natto or pasta salad is added.

Well, and finally, our most common sushi - makizushi, which are otherwise called by our favorite word “rolls”. These are cylindrical rolls of rice and filling, rolled into a dry sheet of nori or a thin omelette, which is made using a bamboo makisu mat.

Rice is the head of everything

Although the highlight of sushi is those exotic ingredients for us, the basis and common to all types of this dish is sushi rice. That's why it's important to choose sushi rice, but also to prepare it correctly. There are many ways to prepare rice for rolls. Here are some of them.

Method 1. Rinse sushi rice with cold water until the water runs clear and then leave it on a sieve for an hour. After the rice has “settled”, it must be placed in a pan and filled with water (there should be 1/5 more water than rice). For flavor, you can put a 5-centimeter piece of konbu seaweed in water heated over medium heat, which should be pulled out until the water boils. After the water in the covered pan boils, you need to reduce the heat to low and leave until the rice has absorbed all the water. Then, you need to remove the pan from the heat and let it stand for 10-15 minutes. Meanwhile, in a measuring cup, mix together a tablespoon of Japanese rice vinegar or white wine vinegar, half a teaspoon of sugar and 2 teaspoons sea ​​salt. Stir until the crystals are completely dissolved. Place the rice in a wooden bowl and pour over the resulting mixture, and then turn over with a wooden spatula (but do not stir!). Allow the sushi rice to cool before preparing the rolls.

Method 2. Rinse 175 grams of rice for rolls in a sieve until the water runs clear, cook it for 2 minutes in 250 milliliters of water, then turn off the heat and leave the rice to swell, covered, for 10 minutes. Then the rice should “rest” for another 10 minutes without a lid. Finally, add one teaspoon each of salt and sugar and pour in 2 tablespoons of rice vinegar. Heat the resulting rice and stir with chopsticks.

Method 3. Sushi rice is thoroughly washed in a flat-bottomed bowl, with the grains rubbing against the bottom and walls. The water must be changed periodically until it becomes clear. Drain the rice and then add water and let sit for at least 30 minutes. Pour the rice into the pan and add 1/5 more water than the rice, and place the pan over medium heat. Add a piece of kombu to the water, which must be removed before boiling. After boiling, reduce the heat and simmer covered for 10 minutes, adding sake or mirin, at the rate of 1 tablespoon per glass of rice, then turn off the heat and let it sit without lifting the lid for another 10 minutes. Mix vinegar seasoning: 7 - 8 tablespoons of rice vinegar, 1 tablespoon salt, 4 - 5 tablespoons sugar. Then take a bowl, which needs to be moistened with water acidified with vinegar and wiped. Place the rice in the center of the bowl and let it cool for at least 10 minutes. Then pour the seasoning over the mound of sushi rice. Stir the rice with a wooden spoon, which can also be fanned during the process, which will give it a pearly shine. Rice can be used for cooking when it reaches body temperature.

Method 4. Pour the washed rice for rolls into boiling water, reduce the heat and open the pan. Cook the rice in this way until the liquid has evaporated. In a small container, mix lemon juice, vinegar, salt and sugar, boil the mixture, reduce heat and wait for the sugar to dissolve. Pour the resulting liquid over the rice, close the lid and leave the rice until it has absorbed every drop. Then cool the rice.

Method 5. Rinse the rice for rolls, place in a pan and add water, leaving to swell for 30 minutes. Then put it on the fire, bring to a boil and reduce the heat to low, leaving it on the stove for 10 minutes. Let it simmer for another 20 minutes over low heat. Then dissolve salt and sugar in sushi vinegar over fire. Sprinkle the resulting mixture onto the rice laid out on parchment, mix with cutting movements and cool with a fan to body temperature.

Method 6. Place sushi rice in a large bowl, add water and stir quickly. Then drain the water and quickly rub the rice with your palms. Refill the dish with water and repeat the procedure until the drained water is clear. Drain the rice and then soak equal amounts in the pan cold water for 20 minutes. Then cover the pan with a lid and put on fire. Just before boiling, the heat should be reduced. Keep on low heat for 20 minutes until the water is absorbed. Finally, turn up the heat for 10 seconds and turn off. Place a paper towel between the lid and the pan and leave for 20 minutes, after which the rice can be treated with sushi vinegar.

Method 7. Rinse the rice for rolls thoroughly and dry, then place in a saucepan, add water and salt. Then the rice is simply boiled, and after it is ready, it is allowed to stand for 15 minutes. The rice is transferred to a deep wooden bowl, a mixture of plum vinegar and mirin is added, and then quickly mixed with a wooden spatula, being careful not to crush the rice. Then it needs to be cooled with a fan.

Method 8. Place the washed and dried rice in a saucepan with sake and brown seaweed. Leave for 1 hour. Remove the seaweed and simply boil the rice. When ready, let sit for 15 minutes. Mix Apple vinegar, honey and salt, and then pour this mixture over the rice, transferred to a wooden bowl. Stir with a wooden spatula and cool with a fan.

Tasty, healthy, healthy, exquisitely beautiful Japanese food gave the world rolls and sushi. Many people 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.

The rolls are rice and fish pieces rolled in a special way, wrapped in a sheet of pressed nori seaweed. In essence, it is just a type of sushi - a dish of rice and seafood with a vinegar dressing.

In any case, the basis of rolls and sushi is rice. Its taste and consistency differ from the product that is used in Russian or, for example, Uzbek cuisine. Rice goes well with any seafood: fish, seaweed, shrimp, caviar. They often put it in rolls fresh cucumbers, sesame, fruit.

Any experiments can be carried out. But main component rolls and sushi are still rice. To truly enjoy your 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

Prepare Japanese dishes every housewife can do it at home. Today, the cuisine of the island state is so popular that in any supermarket there is a counter with everything necessary products: Japanese rice, pressed noria seaweed, rice and soy vinegar, pickled ginger.

Before you cook sushi rice, you need to decide on the type of grain. Incorrectly boiled rice for rolls or sushi falls apart as soon as a piece ends up in a bowl of soy sauce. This happens for two reasons:

1. the dish is made from inappropriate rice;

2. The rice itself is cooked incorrectly.

As for the “correct” rice, it is not necessary to buy a product labeled “Japanese” or “for sushi.” In fact we're talking about about regular short-grain rice, and you shouldn’t overpay for a “tip.”

Of course, you can buy real Japanese rice. But our Krasnodar is quite suitable for 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 fluffy rice– this is not for sushi. Therefore, you cannot use long-grain rice, including steamed rice. The healthy 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 should be very cold and clean. Drained from a grain of rice that is completely ready for cooking, it should remain completely transparent.

The principles for preparing rice cereal are as follows:

Boil it properly until fully cooked;

Separately prepare the filling (rice vinegar, salt and sugar are required);

Connect hot rice And vinegar filling.

In principle, you can simply cook a grain of rice the way you are used to doing it, and then pour the dressing over it and mix thoroughly. Or pour the grain into a slow cooker and entrust the process to it. But to get the maximum restaurant effect, it’s worth learning 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 the traditional way

Perfect rice- These are soft, tender, but not overcooked grains. They accept easily the required form, so the rolls and sushi turn out delicious, keep their shape perfectly and are not much different from restaurant ones. How to cook sushi rice traditional way?

Ingredients:

A glass of short-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:

Place the prepared grains of snow-white rice in a thick-walled pan.

Pour a measured portion of water over the rice. The proportion 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 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 heat to low and cover the pan with a lid as tightly as possible.

How to cook sushi rice? No more than ten to fifteen minutes. It is important that the moisture completely evaporates, but you should not overexpose the rice on the fire. Overcooked rice grains will spoil excellent dish.

While the rice is cooking, prepare the dressing. To do this, in a saucepan or small saucepan pour in vinegar (you need rice vinegar, not some other kind).

Pour granulated sugar and salt into it.

Place the dishes on low heat and wait until the grains are completely dissolved. It is important to stir the sauce so that the sugar dissolves faster and does not burn.

When the grains of sugar and salt disappear, the filling is ready.

Remove the boiled rice from the heat and leave covered for ten minutes.

Place the rice grains in a large wide bowl and pour over the hot vinegar dressing.

Gently mix the rice with the vinegar mixture using a wooden spatula.

When the rice has cooled to a warm state, start forming rolls or sushi.

How to cook sushi rice using the “hot” method

Tender, sticky rice can be prepared differently. In this case, the rice is poured into boiling water, and its quantity increases. How to cook rice for rolls using a hot method?

Ingredients:

Glass of white round rice;

Two glasses clean water;

Two tablespoons of vinegar;

A teaspoon of sugar;

A teaspoon of salt.

Cooking method:

Boil water in a saucepan of suitable volume (the amount of rice will approximately triple).

Rinse the rice until the water runs clear.

Pour the grains into the boiling water, reduce the heat to low.

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 finished rice from the heat, sprinkle with the filling and stir using wooden sticks or a wooden spoon.

How to cook sushi rice with nori seaweed

You can use a sheet of nori to add a special flavor to the rice. You will need a small piece of pressed sheet. Before cooking sushi rice, you just need to put it in water. It is important to remove it from the pan after the water boils. Proportions are given for large quantity rolls.

Ingredients:

Four hundred grams of rice;

Half a liter of water;

A small piece of pressed noria seaweed;

50 ml rice vinegar;

30 g granulated sugar;

10 g salt.

Cooking method:

Pour cold water over the rice.

Throw a piece of nori into the water and cover the pan with a lid.

Turn on the heat to maximum and wait for the water to boil.

Remove the seaweed and reduce the heat to low.

Cook the rice for exactly twelve minutes.

Turn off the heat and leave the rice covered for another fifteen minutes.

Prepare vinegar filling.

Combine it with rice and 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, you can’t do without checking the grain for boiling water. Rice can be cooked in 15 or 20 minutes. Much depends on the characteristics of the stove and the type of rice. But over time, experience will come, which will allow the grain to be completely at rest under the lid.

Under no circumstances should you touch the rice with a spoon, stir or disturb it. Let us remember one of the commandments: complete peace!

Ready rice should be cooked immediately. You can’t leave it for another day or store it in the refrigerator. In just a few hours, the boiled grains will begin to rapidly lose moisture. The rice will become tough and completely unsuitable for making rolls and sushi.

The dressing and rice must be mixed while hot. The filling should not boil: it should be given a few minutes to cool. The amount of filling should not be too large. The task is to give light rice aroma and sharp vinegar taste.

Can be bought in store ready-made dressing for sushi rice. It replaces homemade rice vinegar, sugar and 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 like you are in the atmosphere of old Japan, you can work with a fan. However, this is not necessary.

I have a cool cheat sheet for preparing rice for sushi and rolls, which I’ve been using, scary to say, for more than 10 years. Everything in it is simple and accessible, without unnecessary complications, and with photographs it will also be clear. The proportions from this cheat sheet, by the way, are not in cups, spoons and glasses, but in grams and milliliters and “human proportions” (for two), so it’s also convenient.

Ingredients for “Preparing rice for sushi and rolls”:

Recipe “Preparing rice for sushi and rolls”:

Pour the rice into the container in which we will wash it, fill it with slightly cool water (so that your hands are not very cold). You need to take short-grain rice - this is the only requirement! Brand and price may vary, Any will do, I tried everything! Good marketing ploy- specialized rice for sushi - good as a gift as part of a sushi set :) This is where its advantages, in my opinion, end.

Washing the rice is the longest step of the entire cooking process. Afterwards everything happens very quickly! I wash the rice 7 times. Every odd time I pour in more water and wash the rice with my hands (clean!), using grabbing and throwing movements. When the water becomes cloudy, I drain it all, using a sieve to help myself so that the precious grains of rice do not run away.

Every even number of times I pour in enough water so that it barely covers the rice - this way, during the washing process, the rice grains rub against each other, thereby cleaning themselves better. I also drain all the muddy water without any residue.

For the 7th and last time the water should be like this (you can’t even see in the photo whether there is water, you have to look closely).

Then, according to the rules, the rice is placed on a sieve and left in this position to dry for an hour, BUT (!) I never do that. Maybe I did it the first time I cooked it, I don’t remember, but since then - never, I don’t have that much time to wait) Maximum - stir with a wooden spoon to forcefully remove excess liquid(a metal spoon either harms the rice by breaking grains of rice, or it just happened historically, because in Japan there is little metal, wooden products are in use).

Place the rice in a saucepan and add water. There should be 1/5 more water than rice, i.e., of the total volume occupied by rice and water in the pan, 4/5 is rice, 1/5 is water, and the pan itself should be 1/3 filled with rice and water. its volume. This is just information for reference, don’t be alarmed))) If you stick to the quantities of the specified ingredients, this is how it will turn out, don’t stress about it and measure everything with a ruler)))

In order for the taste and aroma of rice to match the sushi and rolls served in cafes and restaurants, I place a piece of kombu seaweed directly on the rice. If you suddenly wonder where you can buy it, ask, I will help as best I can, or just type it into a search engine, it will definitely tell you. You can immediately buy a package, it is not expensive, it is dried, it is stored for a long time and will last for a long time. Kombu seaweed is simply not as popular as nori, not everyone knows about it, which is beneficial for establishments, as you understand.

Close the pan with a lid, place it on the stove, and bring the water to a boil (this should take about 5 minutes).

As soon as boiling begins, reduce the heat so that the rice cooks at a low boil for 10-13 minutes until the water is completely visually absorbed (through the lid). No need to remove the lid and check with a spoon! And so it will be noticeable that the process of weak boiling is not visible - this is a sign that it is time to turn off the fire.

Remove the pan from the heat and let stand for another 10-15 minutes. This way, the water that has not yet been absorbed into the rice will definitely take its place.

During this time, you can prepare the dressing. It consists of rice vinegar, sugar and salt. I used to buy rice vinegar from pure form, without additives, and she herself added sugar and salt to it in the required proportions. To dissolve them better and faster, it is better to warm the vinegar a little, but not to boil. Now there is rice vinegar on sale that has everything already added, so I just need to take it out of the refrigerator in advance so that it is room temperature, not cold. After the specified time, spread the rice into the mold in an even layer (unfortunately, mine is not wood, as it should be, but glass, but I don’t see anything wrong with that) and pour over the dressing.