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 the key element is rice. We bring to your attention several methods for making rolls at home step by step with photos.

The key to delicious rolls is well-cooked rice. 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 vinegar, lemon juice, soy sauce, sugar and salt, place 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 grape vinegar dressings 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?

Sushi and rolls are popular not only in Japan. These dishes are very popular in restaurants. Sometimes you really want to treat yourself to such dishes prepared at home! But bad luck, all the ingredients are chosen correctly, and the taste of the rolls turns out completely different. It's all about poorly cooked rice. This is the main component you need to pay attention to Special attention. We’ll find out in this article how to properly cook rice for sushi and rolls.

The secret of Japanese dishes

Many people have long loved delicious Japanese cuisine. And there are reasons for this:

• The dishes are natural.
• Not high in calories.
• Quick to prepare.
• Good for the health.

Rolls are rolled rice and fish pieces. The advantage of this dish is that the recipe can be varied at your discretion by adding delicious ingredients.

Before preparing rolls, you need to know the answers to the following questions:

• What filling should I put in the roll?
• How to cook sushi rice at home?
• How to make a dressing?

In the article you will get all the answers.

Rules for choosing rice

Still don't know how to cook sushi rice at home? Then our article is just for you.

First of all, you need to choose the right grains. 70% of success will depend on this. What you need to pay attention to:

1. The rice should be white and round. In sushi, the aesthetic appearance of the dish plays a big role. It is better to forget about dark, brown, golden types of cereals. Also, do not pay attention to long grain rice. No matter how you cook grains, you will not be able to give them a delicate texture. Steamed varieties will give a specific taste to the rolls; it is also better to avoid them.
2. Pay attention to the composition of the rice. The more gluten it contains, the better the sushi will keep its shape and will not turn into porridge.
3. Don't buy rice that needs to be cooked in bags.
4. The manufacturer is also important. The ideal rice for sushi is Japanese. But such a product is quite expensive, and besides, it is quite difficult to find it on store shelves. To prepare a Japanese dish, a Korean or Egyptian product is suitable. Rice from these manufacturers is tasty, high quality, and has a delicate texture. You can also use Krasnodar cereals. This is a more budget option. The price of a pack of rice is 60-100 rubles.
5. Rice labeled “sushi grade” is ideal. Such grains cook quickly without turning into porridge.

Once the rice has been selected correctly, you can start cooking it.

Preparing the cereal for cooking

How to properly cook sushi rice so that it doesn't become a sticky mess? Chefs reveal main secret: The cereal needs to be washed thoroughly.

The Japanese change the water up to 40 times until it becomes completely clear. So, the step-by-step process looks like this:

• Take the required volume container.
• Fill it with purified water. It is important that it is well chilled.
• Add the grains.
• Start mixing the cereal with your hand.
• Drain the water.

Don't be alarmed that the liquid will be cloudy at first. We need to ensure that the water becomes clean and transparent. This will indicate that the rice is ready to cook.

We use the classic cooking method

It's time to find out classic recipe cooking rice for sushi.

You will need:

• Cereals - 1 cup. Volume no more than 250 ml.
• Filtered cold water - 400 ml.
• Sugar - a few tablespoons.
• Soy sauce or salt - a teaspoon.
• Vinegar (you should use a Japanese product) - 50 ml.

The cooking process will be very simple:

1. Be sure to rinse the rice thoroughly, taking into account the tips already given in the article.
2. Place the cereal in a large saucepan.
3. Cover the cereals with water. Maintain proportions. Chefs consider the following combination ideal: 1:1.5.
4. You should not immediately add salt and sugar, this will not allow the taste of the rice to fully develop.
5. Turn on the stove at maximum power and bring the water to a boil. Make sure the lid of the pan is open.
6. As soon as the first bubbles appear, reduce the heat. Be sure to cover the pan tightly so the cereal will steam better.
7. Continue the cooking process.

How to cook sushi rice correctly? The secret is this: the process should not take more than 15 minutes. Your task is simple: the water must boil away completely, and the rice must not burn or overcook, otherwise it will turn into a messy porridge.

Soaking rice method

If time allows, you can use a recipe that involves infusing rice in water.

Ingredients needed:

• Round cereal - 1 cup.
• Chilled water - 0.5 l.
• Salt (can be replaced soy sauce) - 15 g.
• Sugar - a teaspoon.

Many may think that such an amount of salt will spoil the dish, but this opinion is erroneous.

After all the components are prepared, you can start cooking:

1. Rinse the rice in a colander until the water runs completely clear.
2. Fill a large container with filtered cold water and place the cereal there. Leave for at least 30 minutes.
3. After the time has passed, start boiling the rice (with the lid closed, at maximum heat).
4. After the water boils, the cereal should remain in the pan for another 10 minutes.
5. Stir the cereal, leave the finished product under the closed lid for 25-30 minutes.

Remember this simple recipe. How to properly cook sushi rice in this way was described in detail above. This method is used by many chefs in expensive restaurants. The rice turns out tasty, soft, and not sticky.

Adding a spicy taste to the dish

How to cook sushi rice using nori? Famous Japanese chefs offer their recipe.

First you need to stock up on the following ingredients:

• Rice - 400 g.
• Filtered cold water - 0.5 l.
• Pressed nori - 1 sheet.

The preparation method is quite simple:

1. Rinse the cereal.
2. Place it in a wide saucepan.
3. Pour in the required amount of water.
4. Place a sheet of nori there (it is advisable to tear it into several pieces).
5. Turn on the heat and cover the pan with a lid.
6. After the water begins to boil, remove the nori, they have already given the desired taste and aroma to the rice.
7. Turn down the heat.
8. Cook the cereal for another 12 minutes.
9. After the time has passed, cover with a lid and leave to steam for another 15-20 minutes.

During the cooking process, you cannot salt the cereal; in order to give the dish the desired taste, you will have to use a special filling.

We use a multicooker

IN Lately Housewives and appliances come to the aid of housewives in the kitchen. We'll tell you how to properly cook sushi rice in a slow cooker below.

We will need the following components:

• White rice variety - 200 g.
• Bottled water - 250 ml.

Cooking cereal in a slow cooker will take you no more than 30 minutes.

The process looks like this:

1. Rinse the rice thoroughly and place it in the slow cooker. Fill with water. There is no need to lubricate the bowl of the unit with oil or margarine, the cereal will not burn.
2. Close the lid of the device and set the desired program. There are several options: “Pilaf”, “Baking”, “Porridge”. Set a timer for 10 minutes.
3. After the signal, salt the rice and stir it.
4. Set the “Stew” program for 10 minutes.

If you cook Japanese rice in a slow cooker, you must first soak the grains (30-50 minutes). If this is not done, the grains will remain hard and unsuitable for consumption.

Many housewives prefer to use this recipe. The rice does not burn, cooks quickly, and remains crumbly.

Let's refuel

It is important for every housewife to know not only about sushi. Information about preparing the filling will also be useful. Without it, the rolls turn out dry and tasteless.

We propose to consider several popular recipes.

We will need ingredients:

• Rice vinegar - 2 tablespoons. Apple or 9% product cannot be used.
• Granulated sugar - 15 g.
• Sea or table salt - 5 g.

Preparation:

1. Mix all ingredients in one pan, stir well.
2. Put it on the stove to cook. Your dressing should not boil.
3. Wait until the main components are completely dissolved.
4. Remove the dressing from the heat.

Wait for the mixture to cool slightly and add it to the rice. This amount of dressing is designed for 400 g of finished cereal.

For the following recipe we will need ingredients:

• Vinegar “Mitsukan” - 60 ml.
• Sugar - 40 g.
• Salt - 2 teaspoons.
• dried - 1 g.

Let's start preparing the dressing:

1. Connect all components.
2. Let the resulting mixture simmer. In this case, the fire should not be large.
3. The marinade should warm up well, but not boil.
4. Once the salt and sugar have dissolved, remove the pan from the heat.

Remove the seaweed from the dressing and add the mixture to the finished cereal.

Secrets to Successfully Cooking Rice

How to cook sushi rice correctly? Tips and useful recommendations the best chefs give:

• Cook the cereal for no more than 20 minutes. At the same time, you need to taste the rice so that it does not turn into porridge. This product is not suitable for sushi.
• Try to stir the rice as little as possible while cooking.
• After preparing the cereal, it should be used immediately. If this is not done, the rice will quickly lose moisture and become dry and tasteless.
• Don't forget to use dressing for the rolls. It should not boil, and it is better to add it to rice while it is hot.
• Before preparing the rolls, let the rice cool slightly. For this purpose, professional chefs use a special fan.
• If you add seasoning to the rice, you should not add salt to it when cooking. Otherwise, the filling in the rolls will be too salty and may ruin the dish.
• When cooking cereal in a slow cooker, you need to choose the right program and monitor the time. The process should not take more than 30 minutes. You cannot use butter or margarine.
• When choosing rice, pay attention to the expiration date of the product. The cereal should not have an unpleasant odor.

How to cook sushi rice correctly? Helpful information was given in our article today. Remember, when preparing cereal, it is important to follow the basic rules: choose the right product and do not overcook the rice so that it does not turn into a messy porridge. Taking into account all our recommendations, you can make perfect rolls.

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, narezushi is prepared using this method in the land of the rising sun. 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 the 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...

There are currently 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 is stuffed with salt and placed in a wooden barrel, where it is pressed 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 a new barrel, where it is lined with layers of cooked 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 species This dish is familiar to any of us. These are small lumps of sushi rice, pressed with your palms, on which a small amount of wasabi and a thin piece of seafood filling are spread. 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. Sushi rice needs to be washed cold water until the water runs clear and then leave it on the 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, combine 1 tablespoon Japanese rice vinegar or white wine vinegar, 1/2 teaspoon 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 in an equal amount of cold water in a saucepan 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 cider vinegar, honey and salt, and then pour this mixture over the rice in a wooden bowl. Stir with a wooden spatula and cool with a fan.

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 250 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. The classic sushi recipe calls for a 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. We present the most popular and simple ones.

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. Fill the washed cereal with water: 2 cups per 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. We suggest you 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.

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.

Sushi vinegar - recipes

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.
2. Mix 2 tablespoons of vodka or sake, 150 ml of rice vinegar, 3 tbsp. spoons of red wine, 70 g of sugar. Dissolve by heating over medium heat.
3. Pour the marinade over the ginger and use it after 4 days.

Knowing these secrets, you will be able to cook quickly and professionally. proper rice for sushi. And conquer the most difficult recipes for this dish!

Video: preparing sushi rice and ginger

And rolls have ceased to be exotic dishes for us. Many of us have tried and loved them. There are plenty of restaurants and cafes where you can enjoy these dishes. You can also cook them yourself. It's quite simple, you just need to follow some rules and everything will work out. Below you will learn how to properly cook rice for rolls at home.

What kind of rice is needed for rolls?

So, let's start by deciding what kind of rice we will need to make delicious rolls. In the departments of stores where you can buy everything for sushi, you can find special rice. But it's quite expensive. Ordinary round rice is absolutely in no way inferior to it. You should not take the oblong one; it is not suitable for our purposes.

How to cook rice for rolls - recipe?

Ingredients:

• round rice - 1 cup;
• rice vinegar – 25 ml;
• sugar – 15 g;
• water – 1.25 cups;
• salt – 5 g.

Preparation

Place the rice in a colander and rinse very well under running water. This must be done until the water becomes clear. After this, pour it into a saucepan, pour in water and bring to a boil over high heat with the lid on. After boiling, immediately reduce the heat to the minimum possible and cook for another 12 minutes. Then turn off the stove and let the rice brew for another 15 minutes. The lid must not be opened during the entire cooking process. Now let's make the dressing for the rice rolls. Add sugar and salt to the vinegar and lightly heat the mixture in the microwave, and then stir. After 15 minutes, place the rice in a wide bowl and pour the resulting dressing over it. Let it cool a little, and after that we use it for further work with rolls.

How to cook rice for rolls in a slow cooker?

Ingredients:

Preparation

First, rinse the rice well, and then put it in a multicooker pan. Pour in water and select the “Rice” mode. The time we need to prepare is 25 minutes. After this, do not rush to open the lid, let the rice steep for another 10 minutes. For the dressing, combine rice vinegar with lemon juice, salt, soy sauce and sugar. Heat the mass until the bulk ingredients dissolve and let it cool. Pour the marinade over the finished rice. That's it, the source material for the rolls is ready!