Japanese cuisine is becoming more and more popular every year. Sushi occupies a special place among them. They have become a real fashionable hobby, without which not a single meeting or youth party can do without. In most cases, people tend to purchase ready-made products in stores, without thinking that they can be very easily made by yourself. First you need to understand that the main component of sushi is rice. This is not just the porridge that the rest of the food is wrapped in. Such a component must be prepared in a special way. How to make sushi rice at home? Recipes and some useful tips will come in handy for anyone who has decided to master the intricacies of Japanese cuisine.

A feast of taste

Many people think that only the Japanese can cook sushi really right. This opinion in most cases is based on the fact that this dish has a rather specific taste and unusual appearance. To cook it yourself, first you need to learn how to cook sushi rice at home. In this case, different recipes can be used. One of the simplest options provides for the following ingredients: for 175 grams of raw rice a glass of water, 10 grams of salt, 30 grams of vinegar (namely rice) and 8 grams of sugar.

Once all the components are assembled, you can start cooking:

1. First, the cereal must be poured onto a sieve or fine colander and rinsed well under running cold water. You need to finish the procedure when the flowing water is completely transparent.
2. Pour the prepared rice into a deep saucepan, and then pour a glass of clean water and cook for a couple of minutes after it boils. Then turn off the fire, cover the pan with a lid and leave the food in it to swell for 10 minutes.
3. Open the lid and let the rice sit for about 10 minutes.
4. Dissolve the sugar and salt in rice vinegar and heat the mixture slightly.
5. Pour the rice into a clean bowl and pour over the cooked marinade.
6. Using special sticks, distribute the mixture throughout the mass.

The result is a moderately crumbly aromatic rice, completely ready for sushi molding.

Alternative method

You can cook sushi rice differently at home. Everyone, as a rule, chooses recipes and processing methods independently. They all contain several mandatory points:

1. Rice must be rinsed first.

2. Cooking should be done over low or medium heat. A strong boil should not be allowed so that the cereal does not turn into a "mess".

3. The prepared product must be watered with a fragrant dressing.

Given these rules, you can make sushi rice differently at home. The recipes in both cases will be somewhat similar to each other. For work, you need regular rice grits and water. Everything is done very simply:

1. First, the rice must be rinsed. To do this, you can pour it into a saucepan, and then add water. During washing, wet grains should be rubbed well against the walls of the dishes. This will help to further sand it, removing the smallest remnants of the husk. The water will need to be changed many times. As a result, after rinsing, it should remain practically transparent.
2. Drain the grains in a colander. It is necessary to wait until all the moisture has drained off.
3. Send the rice out of the pan, then pour over it with plain cold water. The croup should be allowed to stand in this position for at least an hour. After that, it will need to be drained.
4. Add water to the cereal again in a ratio of 1.5: 1 to the cereal.
5. Put the saucepan on the stove, and then slowly bring its contents to a boil and cook for about 10 minutes under a lid over medium heat.
6. Remove the flame, and wrap the pan in a towel and leave the rice in it for about a third of an hour.

After that, the only thing left to do is to sprinkle the grains with any aromatic dressing.

Method "Kombu"

This variation gets its name from the popular seaweed that is involved in the cooking process itself. For cooking, you need rice and water in a 1: 1 ratio. In addition, you will need ingredients for pouring: 15 grams of white wine vinegar, 60 grams of sugar and two teaspoons of salt (preferably sea salt).

In this case, rice for sushi at home is made as follows:

1. Rinse the rice well using any known technique.
2. Pour it into a saucepan and add water so that the container is only one third full.
3. Leave the pan on the fire, and put a cube of algae no more than 5 centimeters in size inside. As soon as the water boils, it will need to be removed immediately.
4. Cook the cereals for 5 minutes, then reduce the heat and wait another 13 minutes. This time will be enough for the water to be completely absorbed.
5. Ready rice should stand for 10 minutes under the lid for more.
6. Make a dressing from the prepared components. Stir the food until the salt and sugar are completely dissolved.

Now you just need to pour the aromatic mixture over the rice and let it stand for a while.

Using a multicooker

How else can you make sushi rice? The recipe at home for a multicooker is perhaps the most simple in terms of execution. To work with 2 cups of raw grain, you will need 2 ½ measuring cups of water.

The cooking process is as follows:

1. Rice must be rinsed thoroughly beforehand. For sushi, it is advisable to take a product with small and round grains. It usually contains more gluten, which is needed to adhere the layer.
2. Pour rice into the multicooker bowl.
3. Add cold water and close the lid tightly. This will keep the steam inside, which is necessary for good cooking of the grain. The number of products must be selected so that a third of the free space of the multicooker remains free.
4. Set the "rice" or "buckwheat" mode on the panel. If there are no such programs, then you should select "baking" and set the timer for 10 minutes.
5. After the signal, without opening the lids, set the "extinguishing" program and the timer - for 20 minutes.

This rice is ideal for making sushi. True, first it will need to be seasoned with a special sweet and sour filling.

To prepare almost all dishes of Japanese cuisine, the cereals must first be washed. Otherwise, you get the usual viscous porridge. Only after that we cook rice for sushi. At home, a saucepan with a thick bottom is most often used for this. This prevents the food from burning and allows the desired result to be achieved. For work, you will need the following main components: for 450 grams of rice, 90 milliliters of vinegar (rice) and water.

The cooking process takes place in stages:

1. The washed cereal must be transferred to a saucepan.
2. Pour water there (2.5 cups), cover the lid and put the container on fire.
3. After boiling, reduce the flame and cook the rice for 12 minutes without stirring.
4. Make sure that there is no moisture in the pan by piercing the layer of the cooked product with a wooden spoon. If there is still a little liquid left, then you can literally hold the pan over the fire for one minute.
5. Remove the pan from the stove and hold the rice under the lid for 10 minutes.
6. Heat the rice vinegar, then pour over the finished product and stir well.
7. Wet a towel with cold water (boiled), wring out and cover the rice with this damp cloth. Wait for the product to cool down to room temperature.

If ready-made rice vinegar is not available, then you can easily make it yourself by mixing 10 grams of salt, 25 grams of sugar and 15 grams of 9% table vinegar.

Japanese rice

To properly cook real sushi, you must first master the technique of boiling rice. The Japanese have special devices for this, which are called "rice cookers". It is more difficult for Russian housewives to cook rice for sushi at home. They have to be content with the usual pots. Here the main secret will be in the brewing method. For work, you will need to take: for each glass of rice, twice as much water (there should be enough moisture so that it is 2 centimeters higher than the cereal) and a little salt.

To cook rice you need:

1. Pour water into a saucepan and bring to a boil.
2. Add rice, salt and cover the container with a lid.
3. Cook the contents for 5 minutes over high heat.
4. Make the flame smaller. Cook for another 2 minutes.
5. Set the heat very low and hold the pan on it for a couple of minutes.
6. Remove the container from the stove and let it stand for 10 minutes.

Now the rice will turn out exactly the consistency that is needed for making sushi.

Fast and easy

It is very easy to cook rice for sushi at home using the following products: for 900 grams of rice cereal, 10 grams of salt, 50 grams of sugar and 75 grams of vinegar 5% (rice).

Cooking the main semi-finished product:

1. It all starts with washing the grains. This will require a sieve and a tap with running water.
2. Pour the prepared rice with water and cook over medium heat for 10 minutes so that it remains a little raw.
3. Remove the pan from the stove and let the food steep for another 5 minutes. If moisture remains in it, then you should throw the rice in a colander to allow it to drain completely.
4. Dissolve sugar and salt in vinegar and mix the resulting mass until smooth. For work, you must use glass or porcelain dishes. Metallic objects are best avoided.
5. Transfer the rice to a clean plate and pour over the prepared dressing. Stir the food slowly and very carefully.

After that, the cooled aromatic rice can be used directly for making sushi.

Despite the seeming simplicity of the main component of rolls and sushi, rice can bring unexpected surprises to novice fans of Japanese cuisine. It would seem that there is nothing complicated: ordinary cereals, which need to be cooked and arranged in the correct order with other ingredients.

If the cereal suddenly spills out of the rolls, sticks unpleasantly to the teeth and does not decorate the dish, but only spoils it, then involuntarily you will be interested in how to cook rice for rolls at home, without a special electric rice cooker. To begin with, it is worth turning to the origins, or rather, to the main reason for the failure.

How to choose rice for rolls and sushi

Before learning how to cook rice for rolls correctly, you need to choose the right one. In special sections of large stores there is "Rice for sushi", you can safely buy, but in fact, any cereal that meets the main parameters will do.

Rice for rolls should be:

• large;
• without a cut;
• round;
• not steamed.

Long rice, which makes an excellent pilaf or a side dish for vegetables, is not suitable for rolls. Traditionally, many varieties of rice are used in Japanese cuisine, but the so-called glutinous rice is used in the rolls. It perfectly keeps the shape that the cook gives it, perfectly perceives the aroma and taste of any filling.

Parboiled rice is translucent grains of a pleasant creamy shade, the porridge from it turns out to be crumbly, and it will not keep its shape.

Groats, consisting of clean large grains of an oval and slightly "pot-bellied" shape, are almost ideal. When in doubt, trust the company that wrote "Rice for sushi and rolls" on the pack, less likely to make a mistake.

Attention! Rice in cooking bags will not work, even if it is round!

How to cook rice for rolls: starting from the very beginning

An important procedure in preparing rice for cooking: it needs to be sorted out, because an accidental pebble can ruin the whole enjoyment of food. Usually, high-quality rice is enough to sprinkle on a clean table and look carefully, spreading it out with your fingers. All extraneous inclusions are visible to the naked eye.

After that, the rice must be rinsed. The rice poured into the pan is poured with cold water, washed several times - turbid whitish water will drain, this is rice starch that remains on the grains after grinding.

The washed rice must be poured with clean, you can use filtered water, and leave for an hour.

After that, rinse for the last time, put the rice in a saucepan with a thick bottom, preferably not enameled, and pour water at the rate of 250 grams of water per 200 grams of rice.

If you need a larger portion, then you can take a double volume. You do not need to salt the rice.

By the way, instead of a saucepan, a cast-iron cauldron for pilaf is perfect!

Place the saucepan over medium heat and cover. When the water boils, you need to reduce the heat and cook the rice for another 15 minutes.

Another tip on how to cook the right rice for rolls - do not open the lid from the moment you put the pan on the fire..

It will boil in about five minutes, and you can hear it by the gurgling sound, then spot it for 15 minutes and set the pot aside from the heat.

You do not need to remove the lid for another 15 minutes, let the remaining water and thick steam soak up. If you fold all the time, you will find out how much to cook rice for rolls - the cooking process itself until the next stage takes only 35 minutes .

Rice dressing - the main difference

It is not enough to learn how to cook rice for sushi and rolls correctly, you need to season it correctly, only after that you can assume that the rice is ready.

We need:

• Mitsukan rice vinegar 180 ml;
• sugar 120 gr;
• salt 30 gr;
• dry seaweed Kombu 3 gr.

In a saucepan, combine all the ingredients, heat over a fire, but do not boil. You can stir to help the sugar and salt dissolve faster. Put the algae in the dressing for literally 10 minutes, then they need to be removed - they will no longer be useful.

Using sea salt instead of table salt gives the rice a subtle touch of traditional Japanese authenticity!

Cool the prepared dressing and add to the cooked warm rice. The amount described here is enough for about a kilogram of dry rice, but you should also remember about your own taste preferences! If you like rice with a sour taste or, on the contrary, a little sweeter, do not hesitate to adapt the composition of the dressing to your own taste.

You can prepare a dressing for future use, it is perfectly stored in the refrigerator, you just need to cool it completely and pour it into a glass container - then the dressing will not acquire an extraneous taste or smell.

Seasoned rice has a delicate unobtrusive aroma, perfect for any rolls, sushi, onegiri with a variety of umeboshi (fillings). Now you know how to cook rice for rolls correctly and quickly, and you can indulge yourself with your favorite dishes!

Japanese cuisine has long been popular all over the world. The most famous food in this cuisine is sushi and rolls. Having become so widespread, many wanted to know how to cook rice for sushi and rolls at home. It should be remembered that the choice of the rice itself and the dressing with which the rice is seasoned also play an important role in cooking.

How to choose the right rice for sushi

When choosing rice, you need to pay attention to its shape. Only round grain rice can be used for making rolls and sushi. The reason is that it contains a large amount of starch, which makes the rice sticky. Often, you can also see special rice for making sushi on store shelves. It is also perfect for cooking, but often it is practically no different from ordinary Krasnodar round grain rice. When choosing, you should also make sure that there are no foreign impurities in the rice, and that the rice itself is opaque and without chips.

How to cook sushi rice

This method of cooking rice for rolls and sushi is perfect for those who cook it for the first time. It's pretty simple. However, it is imperative to follow the technique of its preparation, since only strict adherence to it will ultimately allow you to get the perfect rice.

Ingredients:

• Rice (round grain or special) 180 gr.
• Water 250 ml.
• Kombu seaweed, small piece (optional)

Sequencing:

• Rinse the rice thoroughly with clean and cold water. The best way to do this is to take a large bowl and place the rice in it. It should be rinsed about 8-10 times until the water becomes completely transparent. Next, drain off all excess water and let the rice dry a little.
• Take a heavy-bottomed saucepan and add water to it. The pot itself must be large enough. Water should occupy no more than half of the total volume. Kombu seaweed can be added to the water if desired. Thanks to this ingredient, the rice will be more aromatic and tasty.
• Place the rice in a saucepan and cover it with a lid. Wait for the water to boil completely.
• Reduce heat to low and let the rice sit on the stove for about 10-12 minutes. The pot must be closed during this time. During this time, the rice will absorb the water.
• Turn off the heat and let the rice stand, covered with a lid, for another 10-15 minutes.
• Transfer the rice to a special bowl (preferably wooden) and season with a special dressing, which you can also make yourself.

How to cook rice for rolls and sushi in a slow cooker

This method is one of the simplest. The reason is that rice no longer needs to be so closely monitored and time clearly tracked. If the multicooker has a mode for cooking rice, then you can cook rice for sushi in it too.

Ingredients:

• Round grain rice 200 gr.
• Water 250 ml.

Sequencing:

• Rinse the rice thoroughly under cold water. It is advisable to use very cold water. You need to do this about 10 times. After that, the water should be clear.
• Place the rice and water in the multicooker bowl and put it on the rice cooking mode. The cooking time for this program is 25-30 minutes.
• Transfer the rice to another bowl and season.

How to make sushi rice dressing

To prepare the dressing, you can use not only special rice vinegar, but also ordinary table, wine or apple cider vinegar. With them, the dressing and the rice itself will turn out to be no less suitable for rice rolls and sushi. There are many ways to prepare a dressing. Let's consider the most popular ones.

Method 1

To prepare this dressing, you can use wine or special, rice vinegar.

Ingredients:

• Vinegar 2 tablespoons.
• Sugar half a teaspoon.
• Salt 2 teaspoons.

How to cook:

• Heat the vinegar slightly (do not boil).
• Add salt and sugar. Mix them thoroughly with vinegar.
• Let the dressing cool slightly. Then it can be used.

Method 2

You can only use apple cider vinegar to make a dressing according to this recipe.

Ingredients:

• Vinegar 1 tablespoon.
• Water 1 tablespoon.
• Sugar 1 teaspoon.
• Salt half a teaspoon.

How to cook:

• Heat the water and add vinegar to it.
• Add salt and sugar and wait until they are completely dissolved.
• Let the dressing cool down. Then it can be used.

Rice for sushi and rolls can be easily prepared at home. To do this, it is enough to take the ingredients in the correct proportions and follow all the recommendations for cooking. The result is glutinous rice, perfect for making rice and rolls.

“The Internet offers us more than 400 thousand answers: with step-by-step instructions, photos and videos, with a variety of tips from experts and culinary experts. In short, there are so many recommendations on how to cook rice for sushi on the Web that there are probably too many of them. Therefore, today we will tell you how to cook exactly "Rice for sushi" TM Agro-Alliance (500 g) - exactly, briefly and clearly.

Ingredients

You will need:

500 ml rice vinegar

250 g sugar

• a piece of kombu (or nori) seaweed

  500 g of rice.

When combining the amount of sugar and salt, you need to consider what kind of soy sauce you will take with your ready-made sushi. For example, a store will likely offer you not only regular "naturally brewed soy sauce" but also "light soy sauce", "sweet soy sauce" and "soy sauce for sushi and sashimi". "Light" contains little salt, "sweet" is therefore suitable for exotic dishes, and "sushi sauce" differs from ordinary soy sauce in a softer taste, it is better suited for raw fish and salads. Therefore, you can adjust the amount of additives according to your preferred sushi ingredients.

Refueling

First you need to prepare sushiza - a special dressing for rice. To do this, pour all the rice vinegar into any metal container of the correct size, add sugar and salt and stir the vinegar until they are completely dissolved. To speed up the process, you can slightly warm the mixture on the stove.

Rice cooking

For rice to be perfect, you need to strictly follow the recommendations for its preparation. Of course, no matter what you cook, the rice always needs to be rinsed. This usually requires changing the water 5-7 times until it becomes clear. Before cooking, add clean water so that it covers 2 cm of the rice layer.

If you are cooking rice in a saucepan, choose a thick-walled container with a tight-fitting lid. Cook the rice for about 20 minutes. After that, immediately turn off the heat.

If you cook rice in a rice cooker, then you should remember about the peculiarities of the modes of cooking rice in a similar technique, that is, carefully monitor the process, adjusting the processing time depending on the cooking speed.

Checking the rice is easy: a properly cooked grain of rice will retain its shape if you try to flatten it between your thumb and forefinger.

Put the finished rice into a large container (preferably wooden, not iron, so that it does not overcook) and let it cool slightly, stirring occasionally so that it does not dry out on top. Then add sushisa and mix thoroughly.

The rice is ready and you can start working your culinary wonders! Bon Appetit!

You can find a variety of recipes for making rolls, sushi, bento and other delicacies of Japanese cuisine in our

If you decide to cook sushi at home, then the first thing you will have to face is how to cook rice for sushi. Avid sushi connoisseurs will argue that rice for sushi should be of a special Japanese variety, and cooking rice in a double boiler or rice cooker will make the taste of sushi as close to Japanese as possible.

But, such statements could be followed a few years ago, when making sushi at home was out of the realm of 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 cook sushi and rolls at home - it turns out cheaper and I am 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-grain, with a high percentage of gluten.

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

How much rice do you need?

Experimentally, I have found that 200 grams of raw rice is enough for two people. If you cook rice for four people, then we take 400 grams of rice.

Before you cook

Before cooking sushi rice, it must be rinsed 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 up to the 250 ml mark. (this will be 200 g. of rice) and measure accordingly 1.5 times more water - 375 ml.

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

Sushi Rice Dressing

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

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

Mix all the ingredients in the dressing to dissolve. Try 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 the entire 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 algae leaves.