On a note

Rice for sushi should be slightly firmer than for other dishes. It is better to take not long-grain, but round rice. There is a special rice for sushi, small and round, it is much shorter than our usual - oblong. His distinguishing feature: increased stickiness when boiled. It is very convenient to make sushi balls.

Europeans wash rice three times, and the Japanese - at least seven, claiming that the more you wash, the tastier it is.

The lid does not come off during cooking. The point is that when open lid(even slightly) steam comes out, and this can negatively affect the taste of the rice.

Cooling quickly makes the rice shine. You can cool the rice using a fan or hair dryer.

Method No. 1

Wash the rice in large quantities water until it becomes clear. For cooking, take a non-enamel pan with a thick bottom. Fill the rice with water in a 1:1 ratio. If you initially take a glass of rice, then there should be no more water. Close the container with a lid and place on high heat. After boiling, without opening the lid, reduce the heat to low and leave for 12 minutes. When the time is up, remove the pan from the heat and leave for 15 minutes with the lid closed. After this, mix the rice so that the top dried layer mixes with the bottom wet one. Then cover again and leave for 5 minutes. Then transfer the rice to another bowl. Pour the prepared rice with a special solution - awazesu (see recipe below) in a ratio of 3:1 (for 1 cup of rice, 1/3 cup of sweet pouring is required). Cover the finished rice with a damp towel.

To prepare awasezu required: ½ liter of rice vinegar, ½ liter of sake, ½ kg of granulated sugar and ½ tbsp. salt. Everything except salt is mixed in a saucepan and placed on high heat. When the contents of the pan boil, remove it from the heat and add ½ tbsp. salt. Then cool to room temperature and pour over the rice.

When awasezu is added, sushi acquires a specific aroma and a sour-sweet taste. When preparing awasezu, the main thing is to maintain the proportions, otherwise the rice may turn out either too sweet or too sour.

Method No. 2

Wash the rice thoroughly in cold water, changing the water until it becomes clear, then place it in a sieve and leave for an hour. After this, put the rice in a deep pan and fill it with water. The amount of water should exceed the amount of rice by 1/5, i.e. For 200 g of rice there should be approximately 240 ml. water. The pan should be no more than 1/3 full. To add flavor to the rice, add a square piece of kombu seaweed, the size of which reaches 5 cm, to the water; remove it before boiling. After this, cover the pan with a lid and place on medium heat, bringing to a boil (about 5 minutes), reduce the heat to low and cook the rice cereal at a low simmer until the rice has absorbed all the water, about 10-13 minutes. Then remove the pan from the heat and let it stand without lifting the lid for about 10-15 minutes.

Let's prepare the vinegar mixture. Mix 1 tbsp. white wine vinegar or Japanese rice vinegar with 7.5 tsp. granulated sugar and 2 tsp. sea ​​salt. Mix all of the above thoroughly until the sugar and salt are completely dissolved.

After this, transfer the rice into a damp wooden bowl intended for sushi, pour over the vinegar mixture and stir with a wooden spatula. Allow the rice to cool completely before preparing sushi.

Method No. 3

Rinse the sushi rice in a stream of cool running water until it becomes clear. Cook the rice for about 2 minutes (for 200 g of rice, 240 ml of water), then turn off the burner and leave it under the lid to swell for 10 minutes. Then remove the lid and leave for 10 minutes. Mix 1 tsp. salt and 1 tsp. sugar with 2 tbsp. rice vinegar (it is sold in large stores), heat it up. Pour the rice into a bowl, add the marinade and mix well with chopsticks.

Method No. 4

About an hour before starting to cook the rice, rinse it thoroughly in a flat-bottomed container. To remove remnants of peeling, rub the wet grains against the walls and bottom. Wash the rice until the water becomes completely clear. Then fill it with water and leave it to brew for a while. For good results, wash the rice and soak it in water for at least 30 minutes. Fill the peeled rice with 1/5 more volume of water, add a piece of kombu, 6-7 cm in size, after wiping it with a damp cloth. Cover with a lid and set to cook. At the first signs of boiling, remove the kombu and add sake - 1 tbsp for each glass of dry rice. sake. Reduce the flame and cook for about 10 minutes. Then turn off the heat and let the rice brew for at least 10 minutes. While the rice is cooking, prepare the vinegar seasoning. To do this, mix 7-8 tbsp until smooth. rice vinegar and 1 tbsp. salt, 4-5 tbsp. Sahara. To begin, moisten the bowl in which we will cook the seasoning with water. Remove excess moisture. And moisten with acidified water, which is obtained by mixing 2-3 tbsp. vinegar and 1 glass of water. Remove excess moisture. Pour the boiled rice into the center of the bowl. It cools down in about 10 minutes. After this, pour the rice seasoning over the resulting mound of rice. Stir the rice with a spatula or a wide wooden spoon lowered to the bottom to evenly distribute the seasoning.

Method No. 5

Add rice to boiling water. Reduce heat, cover the pan with a lid and cook until the rice has absorbed all the liquid. In a small saucepan, mix lemon juice, vinegar and add granulated sugar, as well as salt - all to taste. After bringing to a boil, reduce the heat and stir until the sugar is completely dissolved. Pour the resulting liquid over the rice, close the pan tightly with a lid and let it sit until the rice has absorbed all the liquid. Leave the rice to cool.

Method No. 6

Place the rice, washed until clean, in a saucepan, add water and leave for 30 minutes to swell. Then put the rice on the fire and bring to a boil. Then reduce the heat to low and cook for another 10 minutes. Turn off the heat and let the rice simmer for another 20 minutes, at this time we prepare the vinegar for sushi: in a small saucepan placed on the fire, mix all the ingredients and heat until the salt and sugar dissolve. Place the finished rice on a pre-prepared sheet of parchment, moisten it with the prepared vinegar and mix.

Method No. 7

We rinse the rice as follows: pour it into a large container, pour enough big amount water and stir vigorously. Became muddy water we drain, along with it most of the rice husks, litter, and dust are removed. After removing the water, grind the rice light movements fingers and palms, quickly process all the grains one after another. If after this procedure the water at the bottom is still cloudy, add clean water to it, mix thoroughly and drain again, and so on until the water becomes clear. Pour the thoroughly washed rice into a colander, completely getting rid of the water, then soak it in cool water for 20 minutes.

Fill the rice with water 1:1, close the lid and leave to simmer over low heat for 20 minutes. Before the water boils, turn up the heat; when it starts to boil, turn down the heat to very low. Simmer the rice over low heat until the liquid is absorbed into the grains, about 20 minutes. Then turn up the heat again for 10 seconds, then turn it off completely. Place a towel or napkin between the pan and the lid. After 20 minutes, the rice is ready to eat, as well as treating it with a vinegar mixture or lemon juice.

Method No. 8

Preparation peeled rice for sushi. Place the rice, washed to clean water, in a saucepan, fill it with cool water in a 1:1 ratio and set to cook, having previously salted it thoroughly. We choose any of the methods described above for cooking technology. While the rice is cooking, stir 1 tsp. salt and 70 g of plum vinegar and add 3 tbsp. Mirina. After boiling the rice, let it stand for 15 minutes and transfer it to a large container. Spray the vinegar mixture over the surface. Using a flat wooden stick, stir the rice evenly distributing the vinegar mixture. Once the rice has cooled completely, you can use it to make sushi.

Method number 9

Preparation polished rice for sushi. Pour cold running water over the rice and add sake (approximate proportion of 700 g of rice per 700 ml of water and 2 tablespoons of sake). Then we wash the rice and fill it with water again. Mix 1 plate of kombu brown seaweed, 70 g apple cider vinegar and 1 tbsp. l. honey Salt the mixture 1 tbsp. l. and add to the soaked rice, leave for 1 hour. After cooking a little, remove the seaweed, and continue to cook the rice as usual. After the rice is cooked, let it sit for 15 minutes. Mix apple cider vinegar with honey and salt. Transfer the rice to a bowl and pour over the vinegar mixture. Using a flat wooden stick, stir the rice, distributing the vinegar mixture evenly.

Method No. 10

A simplified method of preparing sushi rice. For 1 kg of rice 2 tbsp. sugar and 1 tsp. salt. Boil the rice using the method described above and let it stand for 15 minutes. Mix salt, sugar and vinegar until completely dissolved. Transfer the rice to a large container and sprinkle the vinegar mixture over the surface. Wooden stick mix the rice.

In order to give ready-made dish Contrasting festive look, rice can be painted. If you use red plum vinegar instead of apple cider vinegar to make the vinegar mixture, the rice will turn out pink. And to give a bright yellow tint to the water before boiling the rice, add 1 tsp. turmeric. If you add 2 tbsp to the prepared sushi rice. ground seaweed, it will turn a soft green color.

Making rolls or sushi is exciting activity for lovers of Asian cuisine. You can learn how to prepare sushi rice from culinary magazines and other resources, but the process has some features, without which the dish will not turn out tasty and of high quality.

It is impossible to make rolls without products such as rice vinegar and special seaweed, so be sure to find the specified ingredients before preparing the base. It is also important to cook the grain correctly; the type of Japanese dish depends on this.

Classic recipe

Rice for sushi should be prepared so that it is not too soft, but at the same time it is more difficult to turn a hard product into a dish. At the initial stage you will need the following components:

• rice (1 cup);
• nori seaweed (1 plate);
• water good quality(500 ml).

Cooking process:

1. Pour the washed cereal with water and leave for 30 minutes.
2. Place the nori seaweed in the pan and place the container with the food on the fire.
3. When the liquid boils, remove the seaweed from the rice and reduce the heat to low, and boil the rice grains for another 10 minutes.
4. Turn off the burner and cover the pan with a lid to allow the cereal to steam 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:

1. Place the washed rice grains in a multicooker bowl and fill with water.
2. Close the multicooker lid and select the mode for cooking baked goods or cereals, set it for 10 minutes.
3. Upon completion of the process, reset the equipment to the extinguishing program, specifying the time - 20 minutes.

Advice! If you are preparing a product from a Japanese manufacturer intended 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 aromatic liquid is designed to sprinkle 500 g of rice and give 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:

1. Combine all ingredients in a small saucepan and place over low heat.
2. Stir the mixture until the products are completely dissolved 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, this product will not be difficult to make. You should stock up on the following ingredients:

• white rice (1 cup);
• granulated sugar (1 large spoon);
• yeast (5 gr.);
• egg white (1 pc.).

Cooking process:

1. Soak the washed rice in cold water using 4 cups of liquid, and put the pan with the product in the refrigerator overnight.
2. In the morning, pour most of the water without rice into a glass container, and place the remainder (1 glass) in a separate bowl and dissolve the sugar in the liquid.
3. Next, put the rest of the liquid on the fire and wait until the syrup becomes warm.
4. Now turn off the burner and add the yeast to the heated syrup High Quality and leave the mixture to ferment for 3 hours.
5. Pour the starter into the main saucepan with rice water and place the container in a warm place for further fermentation, which takes an average of 4 days. During this period, foam will form from air bubbles.
6. Upon completion of the process, pour the liquid into a clean glass container and close tightly; in this form, it should remain at room temperature, infusing for 30 days.
7. After the specified period, strain the vinegar through cheesecloth and pour it into a new pan, add raw egg white to it and boil the product.
8. The finished rice vinegar is cooled and filtered again, after which it is bottled in dark glass.

Recipe for rice dressing with seaweed

If you have about 1 kg of sushi rice, prepare a dressing that has a special aroma. For this purpose you will need the following products:

• rice vinegar (70 ml);
• granulated sugar (1 tbsp);
• salt (1 teaspoon);
• dried nori seaweed (1 plate).

Cooking process:

1. Combine all the ingredients in a common saucepan and put it on the fire, heat the marinade until the salt and sugar dissolve, but do not bring the mixture to a boil.
2. After removing the liquid from the stove, remove the seaweed and be sure to use the vinegar while it is hot.

Making soy sauce dressing

This mixture is easier to make than the usual seasoning for rice cereal. Prepare the following ingredients in advance:

• soy sauce(1 tbsp);
• boiling water (3 tablespoons);
• salt to taste.

Cooking process:

1. Mix all the ingredients in a saucepan, Special attention paying attention to salt - there should not be a lot of it, since soy sauce has a spicy taste.
2. Now heat the ingredients over low heat without bringing them to a boil.
3. Cool the mixture and stir again, then use to soak 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, therefore sushi rice must be chosen correctly. In large supermarkets you can find special varieties of sticky and sticky cereal, from which this national dish is easily formed.

But if the nearest store does not have the required product, you can use regular round rice to make rolls.

Please note that excellent quality cereals have an aesthetic appearance, the grains are white and round. But brown, golden and long-grain varieties are not suitable for making sushi, so they should be excluded from the list necessary ingredients. High gluten content makes rice optimal choice, since the rolls should hold their shape perfectly and not crumble in your hands.

The manufacturer must inspire confidence; it is best to purchase the product from Asian companies, but Krasnodar rice is also of high quality.

It is important to know that bagged rice intended for cooking is not suitable for making sushi. Don't forget to rinse the rice thoroughly clean water, there should be no black particles or contaminants in it.

Why do you need refueling?

Anyone interested in Japanese cuisine can learn how to prepare sushi rice, but the correct dressing plays an important role in the process of creating rolls. It gives the dish a unique taste and increases the stickiness of the cereal, so without this component it is impossible to imagine the real creations of Japanese chefs.

When cooking rice cereal, salt is not added, according to the recipe, and a good dressing gives the dish all the necessary spices. Rice vinegar is considered an important ingredient for sushi in Japan, but it is not always available in other countries.

Some people try to replace special rice vinegar with the usual apple or wine vinegar, but they are not always able to keep the proportions correctly and get a good quality dressing. It is much better to try making Japanese vinegar at home using the recipe above.

Advice! Any dressing should be stored in the refrigerator, so it will remain fresh and tasty, but the mixture will need to be heated before use.

How to choose seaweed and soy sauce

No cook 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 containing from 10 to 100 pieces.

Advice! Give preference to dark-colored nori seaweed, as its aroma will be bright and memorable.

Like nori seaweed, soy sauce is used by chefs to add a distinctive flavor to the finished dish. This product does not contain artificial additives - preservatives and dyes, as it is prepared by natural fermentation. It is recommended to choose sauce in a glass container, as it preserves the benefits and taste of the sauce.

How to cook rice for sushi? Newcomers regularly face this dilemma. Japanese cuisine.

Which variety to choose? How to cook it correctly? How to make a dressing? Believe me, despite the differences in our cultures, in Japan they also adhere to the principle: the simpler, the better. Therefore, just by understanding the nuances, you will manage sushi rice quickly and easily!

Rice is the main component of sushi, so when preparing it you should take into account all the recommendations of Japanese chefs. If undercooked, it will spoil the taste of the dish; if overcooked, it will ruin your rolls. The lack of distinct taste is also considered “bad form” in the country Rising Sun. Therefore, we understand the recipe for preparing sushi rice thoroughly!

5 secrets of sushi rice

1. The Japanese use rice varieties for their favorite dish, which we call “Japanese” and “Mistral”. If you can’t find them in the supermarket, you can get by with regular round-grain. This will not make the rolls worse - it has been proven by culinary specialists from many countries around the world.
2. Boil the rice until tender, using water in a volume of 1:1.5. This means that 200 grams of rice requires 300 ml of water. In this proportion, the cereal will not boil over and will retain its shape.
3. Rice grains must be washed before use. Do this in a bowl, in running water. You need to drain the water many times until it remains cloudy. The grains of rice that float to the surface are also removed: the Japanese consider them spoiled. And all the black particles of poorly cleaned cereal.
4. At the beginning of cooking, a cube of nori seaweed (kombu) is placed in cold water. It gives a special flavor to sushi rice; the recipe later requires removing the nori before boiling the water so that the taste is not spoiled.
5. Classic recipe sushi involves the use of vinegar dressing. It is sprinkled over the rice after it is cooked. The grains of rice are carefully turned over so that the dressing is distributed evenly. You can’t mix them, otherwise a mess will form. Both the rice and the dressing should be hot, but not fiery, so the rice should be allowed to cool after boiling.

Sushi rice recipes

Once you learn how to make sushi rice, you'll be free to make any type of dish at home, from Philly sushi with smoked salmon to Dynamite shrimp and avocado rolls. There are many recipes for preparing the base of the dish.

I present the most popular and simple ones.

The simplest recipe

Ingredients:

• 200 gr. rice;
• 700 gr. water.

For refueling:

• 2 teaspoons;
• 2 tablespoons sugar;
• 3 tablespoons rice vinegar (can be replaced with apple cider vinegar).

If you use Japanese rice, you need to rinse it several times until the water runs clear. It will not lose its stickiness. If you use regular rice, you only need to rinse it once to maintain its stickiness.

After washing, pour in the rice cold water, put on fire and bring to a boil. After boiling, reduce heat and simmer for 15 minutes without a lid. Remove from heat, cover and leave for 10 minutes to allow the rice to absorb the remaining water.

To prepare the dressing, stir salt, sugar and rice vinegar in a small saucepan. Place on the fire and stir constantly until the salt and sugar dissolve. Bring vinegar to a boil, remove from heat, cool.

Pour the dressing over the rice and stir gently. To prepare sushi, use rice at room temperature. Sushi rice is used within one day, it cannot be stored and used later.

Here are more popular recipes for making sushi rice

Recipe No. 1

1. Rinse the rice, pour into a saucepan, and cover with water. Place a piece of nori in cold water. Remove the nori before boiling. After this, do not open the lid again.
2. Bring to a boil over medium heat. Reduce heat to low and simmer for 10-15 minutes. The water will be completely absorbed.
3. Turn off the heat and remove the pan from the stove. Keep covered for 15 minutes.

Recipe No. 2

1. Pour the washed cereal with water: 2 cups for 1 cup of rice.
2. Leave to swell for 30 minutes.
3. Bring to a boil on the stove, covered.
4. Reduce heat to low and simmer for 10 minutes.
5. Remove from the stove; do not open the lid for 20 minutes.

Recipe No. 3

1. Rinse the rice and add to boiling water.
2. Reduce heat and cover the pan.
3. Simmer the rice grains until the liquid is completely absorbed.

Recipe in a slow cooker

Preparing the base of the rolls is possible not only in a saucepan. Let's learn how to cook sushi rice in a slow cooker.

1. Rinse the cereal and soak for 30 minutes if it is Japanese rice. When using regular round grain, there is no need to soak.
2. Place in a bowl and add water at the rate of 250 ml per 200 g of cereal.
3. Set the “Buckwheat” or “Rice” mode. If they are not provided, use the “Baking” mode with a timer for 10 minutes, then turn on the “Stewing” mode for 20 minutes.

How to Make the Perfect Sushi Rice

Preparing the dressing

An equally simple question is how to prepare a dressing for sushi rice. You will need 3 components:

• rice vinegar - 2 tablespoons;
• sugar - 1 teaspoon;
• salt - 1 teaspoon.

This volume is enough for 450 grams of finished cereal (using 200 grams of dry rice).

Preparation

1. Pour vinegar into the pan.
2. Add sugar and salt.
3. Stir over medium heat until completely dissolved.

It turns out to be a classic dressing for sushi rice, but the recipe is complicated in that you can’t always find rice vinegar here. If it is not available in stores, you can prepare an analogue yourself.

Vinegar for sushi

Option #1

You will need:

• grape vinegar - 4 tablespoons;
• sea ​​salt - teaspoon;
• sugar (white, brown) - 3 teaspoons.

Mix everything and dissolve over the fire, without bringing to a boil.

Option No. 2

You will need:

• apple cider vinegar - a tablespoon;
• salt - half a teaspoon;
• sugar - teaspoon;
• hot water - 1.5 tablespoons.

Preparation is similar to the first option.

Option No. 3

You will need:

• table vinegar 6% - 1.5 tablespoons;
• soy sauce - 1.5 tablespoons;
• sugar - a teaspoon.

Mix everything and heat to dissolve.

If you don't have vinegar, you can use lemon juice. Mix it with a small amount of sugar and drizzle over the rice.

Ginger for sushi

Some sushi recipes call for the use of ginger to achieve a tangy, spicy flavor. The question of how to prepare ginger for sushi is also easy to figure out.

Preparation:

1. Peel the fresh root (weighing about 400 g), cut into thin pieces - “petals”. Boil for a minute in boiling water or rub with salt and leave overnight. In the morning, wash off the salt.
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If you decide to make sushi at home, then the first thing you will have to deal with is how to prepare sushi rice. Avid sushi connoisseurs will argue that rice for sushi must be of a special Japanese variety, and cooking rice in a steamer or rice cooker will make the taste of sushi as close to Japanese as possible.

But such statements could have been followed a few years ago, when preparing sushi at home was a fantasy, and in order to taste Japanese cuisine, you had to go to a restaurant. Now the situation is a little different, and personally, I always prepare sushi and rolls at home - it’s cheaper and I’m always confident in the quality and freshness of the ingredients used. So, before you start making sushi rolls at home, you need to know the following:

Rice for sushi should be round-grained, with a high percentage of gluten.

The Japanese rice varieties Nishiki, Kahomai, Maruyu, Kokuho, Minori are ideal for making sushi at home, but it’s okay if you buy rice from a domestic manufacturer with a mark on the package “Rice for sushi”, the quality of the sushi rolls will not suffer from this.

How much rice do you need?

I have experimentally found that 200 grams of raw rice is enough for two people. If you are preparing rice for four people, then take 400 grams of rice.

Before you cook

Before cooking sushi rice, be sure to rinse it several times in cold water until the water becomes clear.

How much water does it take to cook sushi rice?

If we are preparing rice for sushi, then we need to pour 1.5 times more water than the volume of rice. Pour the rice into a measuring cup to the 250 ml mark. (this will be 200 grams of rice) and measure out 1.5 times more water - 375 ml.

5. Pour cold water over the rice, cover with a lid and bring to a boil. Reduce heat and leave to cook for another 10-15 minutes until the rice has absorbed all the water. Next, remove the rice from the heat and let it stand under the lid closed for at least 15 minutes.

Sushi rice dressing

For 200 grams of rice we will need the following ingredients:

• juice from one lemon (or 25 ml rice vinegar)
• 2 tbsp. vegetable oil
• 2 tbsp. water
• 2 tsp Sahara
• 1 tsp salt

Mix all dressing ingredients until dissolved. Taste the dressing - if it's too sour, add more water. When the rice has cooled, pour in the dressing and mix thoroughly with a wooden spatula so that all the dressing is evenly distributed over the rice. You will immediately see how the density and structure of the rice will change. The rice will spread very easily over the seaweed sheets.

2. Dry the sushi rice for 30 minutes in a colander or sieve.

3. For 1 glass of sushi rice, you need one and a half glasses of water - pour the rice into a pan and add water.

4. Place a saucepan with water and rice on the fire and bring to a boil.

5. Cook the rice for 15 minutes, covered, without stirring, then leave for half an hour.

6. In a bowl, mix 2 tablespoons rice vinegar, half a teaspoon of sugar and 1 teaspoon of sea salt; mix well.

7. Add rice to the bowl and mix well.

8. Cool the boiled sushi rice - it is ready for use in sushi and rolls.

Sushi rice in gadgets