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.
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:
The result is a moderately crumbly aromatic rice, completely ready for sushi molding.
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:
After that, the only thing left to do is to sprinkle the grains with any aromatic dressing.
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:
Now you just need to pour the aromatic mixture over the rice and let it stand for a while.
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:
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:
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.
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:
Now the rice will turn out exactly the consistency that is needed for making sushi.
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:
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.
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:
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!
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 .
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:
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.
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.
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:
Sequencing:
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:
Sequencing:
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.
To prepare this dressing, you can use wine or special, rice vinegar.
Ingredients:
How to cook:
You can only use apple cider vinegar to make a dressing according to this recipe.
Ingredients:
How to cook:
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.
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.
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.
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:
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.
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 cooking sushi rice, it must be rinsed several times in cold water until the water becomes clear.
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.
For 200 grams of rice, we need the following ingredients:
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.