Rice vinegar was first made over two thousand years ago in China. In the 3rd-4th centuries BC, it appeared in Japan, from where it began to spread to other countries of the world. It was used as a seasoning for rice and was very expensive, so it was available only to the nobility. Since the 16th century, the sauce began to spread to the masses.
In Japan, its history is inextricably linked with sushi. According to the traditions, they were prepared as follows: the fish was cut into pieces, sprinkled with salt and mixed with rice. Under the action of enzymes, the cereal secreted lactic acid. She preserved the whole mass, gave it a sour taste and allowed sushi to be stored for up to a year.
Rice sauce has more mild taste than other types of vinegars. Its popularity is due not only to its mild taste, but also to its antibacterial properties.
Making it yourself is not easy, however, the result will please even gourmets. Taste homemade sauce almost perfectly repeats the taste of the original.
Some people have concerns that alternative recipes can ruin the taste ready sushi. If you do not overdo it with the amount of sugar and salt, then the difference will not be noticeable.
To prepare sushi with rice vinegar, follow the rules:
Having bought everything you need, we start cooking. You need to start with rice. Those who make their own sushi for the first time are wondering how to cook rice for sushi. In fact, rolls are made not only from special varieties of rice, but also from the most ordinary long or round rice, from which we often cook classic pilaf, cereals, soups, etc. Boil it in the usual way. Those. first, rinse the rice well, about 5-6 times, so that the water becomes clean and transparent, then pour it into boiling water, which should be 2 times more (that is, two cups of boiling water per glass of rice). Cook until cooked for 10-15 minutes over low heat, do not add salt.
You can fill the rice only after it has completely cooled down. It is not at all necessary to use special vinegar to impregnate rice. Vinegar-based dressing for rolls can be prepared by yourself. To do this, mix the indicated amount of water, vinegar, sugar, salt and lemon juice in one container, mix well until the grains of sugar and salt dissolve. Then pour this dressing into rice, mix with your hands or with a spoon. You can first pour in half the dressing, mix and taste the rice, you also need to look at its consistency, it should not be “liquid”, but on the contrary, it is better if it is sticky.
To prepare homemade rolls, place a sheet of nori on a board or bamboo mat with the smooth side down. If you bought large sheets, cut them in half or into thirds. Then, with wet hands, we take the seasoned rice and distribute it over the surface of the nori, leaving a small gap (about 0.5-1 cm) on both sides. Place a thin strip of wasabi in the middle of the rice. By the way, you can buy wasabi powder (it must be diluted in equal amounts with water) or ready-made, liquid in tubes.
Now we need to work on the filling. Basically, eel, red fish, a special omelet, crab sticks, etc. are used for sushi. We will tell you how to cook shrimp rolls. As vegetable supplement Let's take avocado and cucumber. Peel the avocado, cut into thin long strips. Cucumber can not be peeled if its skin is not bitter, also cut into thin strips.
Put the avocado and cucumber in the middle.
Peel the shrimp (by the way, provided that they are boiled, raw must first be boiled), put on top of the cucumbers.
Now, probably, the most crucial moment is to twist the roll. It is best if you do this with a bamboo rug. First, connect the ends with your hands, and then lift the edge of the rug and twist the roll with gentle movements, you can press it lightly with the rug. If you do not have such a rug, you can use parchment, foil or even a towel, in a word, you can adapt.
Don't be alarmed if the roll doesn't turn out perfectly round at first. Small irregularities do not affect the taste. And in order to learn something, you need to practice properly. Make rolls at home more often, and then you will be able to quickly twist very neat round rolls.
Cut the finished roll with shrimp into 4-6 pieces. This must be done with a wet sharp knife, otherwise the rice will be smeared on the nori, and the rolls will not look very neat.
Rolls should be served immediately after preparation. The serving must be complemented with pickled ginger (it cleans the mouth), wasabi (Japanese mustard is designed to kill microbes that can be found in seafood) and soy sauce, which goes well with rice and emphasizes its taste. They eat rolls or sushi with special chopsticks.
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rice vinegar very popular in Asian, Japanese, Chinese cuisines. Such vinegar gives the dishes a very interesting and spicy taste. You can easily make rice vinegar for sushi at home. Most often, such vinegar is prepared from rice wine or fermented rice. Now we will look at the preparation of exactly rice vinegar for sushi, made from fermented rice.
As everyone is very well aware, sushi is now very popular among connoisseurs. delicious food. That is why many gourmets cook this dish themselves, at home, trying to surprise and feed guests and relatives. But not everyone knows how to combine everything correctly. necessary ingredients and they don’t always add something that you can’t do without. This ingredient is rice vinegar for sushi.
In addition to its palatability, rice vinegar is very beneficial for the whole body. This product contains amino acids and other useful material that increase the body's resistance to disease. In addition, rice vinegar is a powerful antibacterial agent.
At the same time, in cooked rice for sushi, not rice vinegar is added, but vinegar seasoning prepared on its basis (for 2 cups of dry rice):
Mix everything thoroughly.
That's all! With this rice vinegar, your sushi will taste incredible, since you cooked it yourself with love!
What you need to know to make rolls at home? First of all, you need to choose the right desired products for this dish. Let's figure out what to look for when choosing ingredients.
A special variety of Nishiki is used for making sushi. These are round, starchy grains that become sticky after cooking.
But it is not always possible to buy Nishiki in our stores, so when choosing rice for rolls, give preference to a round-grain type.
There are two types of wasabi sauce, or Japanese horseradish, seiyo and sawa. The most common is wasabi seiyo. It is cheaper and therefore more accessible than sava.
It is best to buy powdered wasabi, which is enough to mix with water until desired consistency. So you can be sure that you have purchased natural product without additional chemicals in the composition.
Sushi is optimally cooked with real Japanese rice vinegar. It's just perfect for flavoring and adding extra flavor.
Nori is made from red edible algae. These leaves are divided into varieties A, B and C. Nori varieties A are considered the highest quality, they have a pleasant characteristic aroma and a strong elastic leaf structure.
Well, what rolls and sushi can be without spicy soy sauce? This product gives the dish a special rich taste, juiciness and softness. In addition, it is very beneficial for health. It is important to eat natural sauce, which is prepared by natural fermentation. soybeans and wheat.
Pay attention to the ingredients on the soy sauce label. Only soy, wheat, salt, vinegar and sugar (sometimes garlic) should be present.
To cook delicious rolls with your own hands, you need to have some skills in this matter and know some subtleties. Our article is designed to help you understand the features of the cooking process. delicious rolls with a variety of toppings!
High-quality cooked rice for sushi is the basis of a real Japanese dish. Groats for him it is better to take with round, short grains.
So, we start by washing the rice in cold water until the cherished moment when it becomes crystal clear. As practice shows, this should be done about 7-10 times. Then we remove all the husks and pop-up grains.
Put the rice in thick-walled pan, fill cold water in the ratio of 1.5 parts of water to 1 part of cereal, cover with a lid. Bring to a boil over medium heat, then turn the burner down to low and simmer for 10 minutes. Turn off the stove, let the product brew for the same amount of time. The lid does not need to be opened!
We bring to your attention two of the most popular recipe dressings for sushi rice:
In your kit for rolls at home, it is desirable to have a bamboo mat. This is a small mat that greatly facilitates the process of rolling sushi.
Lay the nori sheet on the mat with the matte side facing up. The shiny part of the sheet should be in contact with the surface of the mat. We wet our hands in a bowl of acidified water, take a handful of rice, distribute it in an even layer of 0.5 - 0.7 cm over the surface of the nori. From the top and bottom edges, you need to leave strips about a centimeter wide. Then we put the filling according to the recipe. It can be fish, cheese, cucumbers, avocados, seafood.
At the same time, we grab the edge of the rug with the edge of the algae and begin to roll it into a tight cylinder. A properly formed roll should be sufficiently elastic, the filling in it is held firmly and does not fall out. We cut the sausage into two parts, and then divide each half into three more pieces of the same size with a clean, sharp knife dipped in water.
Some types of rolls are made by rolling them with rice on the outside. These are dishes with fillings from several components, for example, Caesar or Philadelphia.
Let's start rolling. To prevent rice grains from sticking to the surface of the bamboo mat, wrap it with stretch film. On top we place a sheet of nori, as we already know, with the shiny part down. We wet our hands in a bowl of acidified water and put a handful of rice on the algae, spreading it over the entire surface in an even, fairly thin layer. We wait a few minutes until the sheet gets wet and firmly sticks to the rice grains.
Now, holding the edges of the nori with your fingers, with a smooth movement, turn our design upside down. We place the filling on the sheet and roll up the roll, picking up the mat along with the nori with our fingers. The workpiece outside can be sprinkled with toasted sesame seeds or caviar flying fish. Slice finished goods it is necessary with a sharp knife, abundantly moistened with the same water from a bowl.
Now, knowing some tricks and secrets on the process of making rolls, you can easily make them. There are many recipes for making rolls at home.
Most common Japanese dish has the American name Philadelphia, due to the cheese used in the recipe. Philadelphia rolls are easy to make at home. You just need to have certain set products and desire.
Also in your arsenal you should have:
How to make Philadelphia rolls, we already have an idea. Did you know that sushi can be baked and even fried?
We place the cooked rice on a sheet of nori, turn it into a tube. Grind the mussels with a knife, add mustard and cheese sauce. On top of each roll, put a spoonful of mussel filling and a square of cheese. Preheat the oven to 200 degrees, send a baking sheet with food and bake for 10 minutes until lightly browned.
Highly original taste have hot rolls or, as they are also called, Tempura. And if you practice, then you will get a dish no worse than a restaurant one!
To make hot rolls at home, you need the following products:
Usually sushi is put salty and smoked fish, cucumbers and avocados, cheese, mussels, shrimps. But crab sticks are also used as an inexpensive and tasty filler. The dish with them is tender and juicy. Rolls with crab sticks can be prepared according to the recipe below.
Rice, laid out in an even layer on the surface of the nori, sprinkle with dressing. Top with sliced cream cheese fresh cucumbers and stripes crab sticks. Using a bamboo mat, twist the roll tighter and cut the workpiece into slices 3–4 cm wide.
Do you think that only seaweed leaves are used to make rolls? Wrong! This dish can be prepared even with pita bread! And home recipe caesar roll will tell you how to do it right.
Let's sit down at the table, take wooden sticks in hand and with a peaceful and joyful face try the delicious oriental dish homemade home cooking! Enjoy your meal!
Photo gallery: How to replace rice vinegar
Sushi and rolls are included in our everyday life. Now it is no longer necessary to go to a restaurant to try these dishes. Japanese cuisine. All ingredients can be purchased at the store. Rolls and sushi prepared at home are no worse than those that can be tasted in restaurants. But the right products, for example, rice vinegar, may not always be at hand. The Land of Soviets will tell you how to replace rice vinegar.
Rice vinegar is one of the main ingredients in Japanese cuisine.. Initially, rice vinegar appeared in China, from where it was brought to Japan. In Japan, rice vinegar used to be available only to the privileged sections of society. Only a few centuries later, ordinary people could also use rice vinegar for cooking.
In Japan, rice vinegar is very popular not only because of its mild taste, but also because of its antibacterial properties. If the Japanese menu constantly includes raw fish, then it should be as safe as possible for further use. That's exactly why the Japanese constantly use rice vinegar to make rolls and sushi.
Rice vinegar for sushi is not always found on the store counter. Therefore, it is necessary to look for a way out of the situation and replace rice vinegar with something else. So what can be substituted for rice vinegar?
Naturally, rice vinegar can be replaced with other vinegar. suit you apple, wine or regular. But the thing is that rice vinegar has a very mild taste, so try not to overdo it with the usual one, otherwise you will spoil the sushi or rolls.
There are several recipes you can use to replace rice vinegar. Try to take 4 tbsp. l. grape vinegar, add 1 tsp. salt and 3 tsp. Sahara. Put the mixture on the fire and cook until the salt and sugar dissolve. Note that the vinegar should not boil.
Another option than replacing rice vinegar. you can mix 1 st. l. apple cider vinegar, 1 tsp. sugar, 0.5 tsp. salt and 1.5 tbsp. l. hot water. Mix all the ingredients and wait for the sugar and salt to dissolve.
How to make rice vinegar
This option is also possible to replace rice vinegar: take 50 ml regular table vinegar(6%), 20 g sugar and 50 ml soy sauce. Stir the mixture until the sugar is completely dissolved. By the way, for this recipe you can also use apple or white wine vinegar.
If you are afraid that your replacement for rice vinegar will somehow affect the taste of sushi, then you are mistaken. The main thing is add the vinegar you prepared in smaller proportions. But here it all depends on your taste.
It is also worth considering that there are other options for replacing rice vinegar. Cooked rice for sushi can be soaked with lemon juice diluted in water with a little sugar. With such an impregnation, you may not even feel the difference in taste.
By the way, rice vinegar can also be made at home. Of course, it will take a little fiddling, but the result will be worth it. So, we will tell you how to cook rice vinegar. You will need sugar, yeast, white round grain rice, egg white and a piece of cotton cloth or gauze. First, soak the rice for 4 hours in a covered bowl. Then refrigerate the rice overnight. Strain the rice, but don't squeeze it. For each cup (250 ml) of rice water, add 3/4 of the same cup of sugar. Stir the sugar well until it dissolves completely. Boil the mixture in a water bath for 20 minutes. After cooling, pour the mixture into a jar.
For 1 liter of mixture, add 1/4 tbsp. l. yeast. Leave the mixture to ferment for 4-6 days. Bubbles should completely disappear on it. Then pour the mixture into another clean jar and let it infuse for a month. Then strain the mixture and boil it before bottling.
As homemade rice vinegar turns cloudy, it can be cleared. To do this, just add beaten egg white before boiling. Then strain the mixture and you can bottle it.
How to make vinegar for sushi
Rice vinegar was first made over two thousand years ago in China. In the 3rd-4th centuries BC, it appeared in Japan, from where it began to spread to other countries of the world. It was used as a seasoning for rice and was very expensive, so it was available only to the nobility. Since the 16th century, the sauce began to spread to the masses.
In Japan, its history is inextricably linked with sushi. According to the traditions, they were prepared as follows: the fish was cut into pieces, sprinkled with salt and mixed with rice. Under the action of enzymes, the cereal secreted lactic acid. She preserved the whole mass, gave it a sour taste and allowed sushi to be stored for up to a year.
Rice sauce has a milder flavor than other types of vinegar. Its popularity is due not only to its mild taste, but also to its antibacterial properties.
Making it yourself is not easy, however, the result will please even gourmets. The taste of homemade sauce almost perfectly repeats the taste of the original.
Ingredients:
Cooking:
Some people have concerns that alternative recipes can spoil the taste of ready-made sushi. If you do not overdo it with the amount of sugar and salt, then the difference will not be noticeable.
To prepare sushi with rice vinegar, follow the rules:
Good luck with your experiments and enjoy your meal!
Rice vinegar in cooking - from sushi to salads and soups
Vinegar has become indispensable ingredient in cooking, it is often used by housewives, not even suspecting that there are a lot of varieties of the product: apple, wine, malt, balsamic and even rice - that's what we'll talk about today. How does it differ from its "brothers", when did it appear and what can be cooked with it?
Vinegar was used as a seasoning for rice during the preparation of sushi. The point is that raw fish is mixed with salt and rice during the cooking process. A reaction occurs and the rice begins to release lactic acid. Acid plays the role of a preservative for fish, gives it "sourness" and extends its shelf life. But the whole process can take up to a month. Rice vinegar allows you not to waste time on long fermentation, make sushi cooking lightning fast and without compromising the quality of the dish.
The product is obtained from different varieties by prolonged fermentation. How and when people first learned to make vinegar from rice has remained a mystery, but all traces lead to Asia. By the way, the countries of this region are still leaders in the production and supply of an invaluable ingredient to all continents.
1) Black in demand in Chinese cuisine. It is made from a mix of long grain rice and some glutinous varieties. Then cereals are added to the resulting mixture: barley, rice husks, wheat. The combined mixture undergoes double fermentation, moreover, the process stretches for about six months. But in the end, a saturated one is born, thick product noble dark color.
2) To get red variety, regular rice mixed with special red yeast, after which the mixture begins to ferment.
3) White appearance is obtained from adhesive white variety without any additives or other ingredients.
Briefly, the process of fermentation and the birth of vinegar looks like this: rice is soaked in water for a certain time, then the liquid is drained and placed in the refrigerator. After a certain time, sugar is added to the liquid, heated, yeast is added and left to ferment in a warm place. The composition is periodically mixed, and when bubbles cease to form, it is filtered, filtered, boiled, and already finished product poured into containers.
Unlike its "brothers", it is not dangerous for the gastric mucosa, so it can be used for ulcers and gastritis. It improves digestion, which is why it is included in most diets for proper nutrition. Doctors confirmed the presence of more than 20 useful amino acids in its composition, which remove toxins, block the action of free radicals (metabolic products in the body), and thus prolong youth.
Rice vinegar relieves the body of cholesterol and, with regular use, allows you to maintain blood vessels in excellent condition.
The product has practically no prohibitions in use. Its consumption can only be limited by patients diabetes and people with severe allergies. The only thing worth paying attention to is the manufacturer. The quality of the production technology of the product depends on its usefulness, and taste qualities.
Black has a rich taste and aroma. Taste notes of different manufacturers may vary from sweet to strong.
Red has a tart-sweet taste, it is filled with fruity notes and pleases with a pleasant taste. light fragrance.
white look recognized as the softest and most gentle. It is much softer than French wine.
Prolonged or incorrect storage may change the taste of the product, so strictly follow the manufacturer's instructions.
Black is added to stews, meat is dipped in it. It successfully replaces balsamic vinegar thanks to its density and luxurious fragrant bouquet.
Red is added to sauces, soups, noodles. It goes well with seafood dishes.
White is added to deep fat, in which seafood will be fried. In Asia, white vinegar is used to marinate fish and dress salads and sauces; it is an indispensable ingredient in sunomono salad dressing. And, of course, he has a central role in the preparation of sushi, rolls and sashimi.
Rice vinegar is an extremely useful and versatile product!
Rice vinegar is an essential ingredient for making sushi and rolls. Using this product, a dressing is prepared, which is moistened with cooked rice to give it a specific taste for sushi. Due to the high cost, rice vinegar is rarely found in small shops, and not all cooks have the opportunity to regularly visit hypermarkets.
Since it is impossible to cook without vinegar, the question arises of a qualitative replacement of the desired ingredient. Home sushi chefs have learned to use other variations of this product instead of rice vinegar, slightly modifying the dressing recipe. In stores you can easily find grape and Apple vinegar This is what we use to make the sauce.
All this is mixed with one tablespoon of apple cider vinegar and heated. The main thing is not to boil, but just wait for the salt and sugar to dissolve.
Making a dressing out of grape (wine) red vinegar is just as easy as making a dressing out of apple cider vinegar. You should change the proportions a little: take three teaspoons of sugar, one - salt and four tablespoons of vinegar. Some recipes allow you to use just red wine in the same proportions instead of vinegar.
White wine vinegar (and even ordinary table vinegar) also successfully replace the canonical rice counterpart. For making grape dressing white vinegar you will need one tablespoon of sugar, two and a half tablespoons of soy sauce and the same amount of table or white vinegar. We put the mixture on the stove and heat until the sugar dissolves.
In addition to recipes with vinegar substituted, try making a dressing without this ingredient at all. As an alternative character, lemon juice is suitable here, which has a fairly pronounced taste.
Add to two tablespoons of lemon juice as many tablespoons of boiled warm water, one teaspoon of sugar and half a teaspoon of salt. Mix the ingredients and wait for the sugar and salt to dissolve. Heating such a filling is not recommended.
Since nori seaweed is an indispensable ingredient in cooking, you can diversify the recipes above and add an even deeper flavor to the sauce. Almost original japanese recipe dressing, which is difficult to distinguish from what is obtained with rice vinegar.
For the nori dressing, use one sheet of seaweed, half a teaspoon of salt, two and a half tablespoons of sugar, and the same amount of any vinegar you have. First, mix the liquids and spices, and heat them until the sugar and salt dissolve. Then add the nori, finely crumbling the sheet with your fingers and beating the mixture until smooth.
Rice vinegar for sushi indispensable component Japanese cuisine: it is thanks to him that sushi and rolls acquire their unique aroma . Invented in ancient China, this seasoning after some time became the most widespread in the countries of the East. For 12 centuries, rice vinegar appeared only on the tables of the most famous persons because it was a very expensive product.
Nowadays, the technology of its production has been greatly simplified, which has made rice vinegar a very affordable and popular product in Chinese and Japanese cuisine.
Initially, rice vinegar was used exclusively as a marinade for cooking fish, because thanks to its antibacterial effect on the human body it was possible to protect eaters from helminths and pathogens of dangerous infections contained in raw fish.
In addition, rice vinegar is used:
There are two varieties of rice vinegar: Chinese and Japanese. Chinese rice vinegar has a little more pungency and a slight sourness. Japanese product has a slightly sweet taste.
For making rolls and sushi, it is better to choose the Japanese variety of vinegar, since the Chinese version can bring disharmony by interrupting discriminating taste sushi.
Apple vinegar
If you can't find rice vinegar in the store, you can buy wine, apple or regular (6%) canteen vinegar. But in this case, it should be used very carefully: unlike rice, which has a special mild taste, table varieties of vinegar, taken in excessive quantities, can ruin gourmet sushi and rolls.
To avoid mistakes and perfect substitute for rice vinegar you can use one of the following recipes:
Vinegar prepared in this way is in no way inferior to rice, you just need to add it in smaller quantities.
Instead of rice vinegar for soaking rice(boiled for sushi) you can use lemon juice diluted with water with the addition of a drop of sugar. This dressing option is as close as possible to the taste of real rice vinegar, so lovers of homemade rolls should take note of this recipe.
Ingredients:
You should get approximately 870 ml of the finished product.
Cooking:
All components of the future sauce are placed in a deep container and put on low heat, stirring constantly and continuously to prevent the granulated sugar from burning. The mixture is heated only so that no residue dissolve salt and sugar. Do not bring it to a boil!
The product can be considered ready if the salt and sugar have dissolved, and the liquid became completely transparent. At the very end of cooking, you need to add kelp leaves: in the process of infusion, it will give the sauce the necessary rich taste.
The minimum time for infusing sushi sauce is at least 60 minutes. After that, it can be used for cooking.
The sauce prepared according to this recipe does not have an expiration date. You can store it at room temperature, which will save you from the mistake made by inexperienced cooks who pour hot rice cold sauce in the refrigerator.
Do you want to make your own rice vinegar? It is quite easy to do this.
Ingredients:
Cooking:
Mix vinegar, salt and sugar until completely dissolved. Rinse a flat ceramic (or wooden) plate with cold water and put already boiled rice on it. Pour the rice with the resulting mixture and add a small amount of boiling water.
Gently, without crushing, mix the rice with a wooden spatula. Cool the rice to 20 degrees, and then transfer it to a special container with a lid (nabe). Process natural fermentation will take two to three weeks. Ready vinegar can be used to make sushi, rolls, salad dressings.