Homemade sushi rice. Recipes with photos. Sushi rice - how to cook How to cook sushi rice correctly

It's no secret that Thai people eat many dishes (even desserts) with rice. If “khao suai” - fluffy rice - is common in the central region and the south, then in the north and northeast of the country they prefer “khao niao” - sticky or glutinous rice. It is grown on the slopes of hills and high plateaus, it contains almost no gluten, and the high content of amylopectin gives it stickiness. If you cook this rice in the usual way, the grains will boil and become soft, resulting in porridge, so it is prepared in a different way. Today I will tell you how easy it is to prepare sticky rice at home, as they do in the northern part of Thailand. It goes perfectly with different dishes: grilled chicken, or.

To make sticky rice, you need a special variety of rice. If you buy it in Thailand or in Asian markets in Russia, make sure that the packaging has one of the following inscriptions: glutinous rice, sweet rice, sticky rice or in Thai ข้าวเหนียว. The grains can be either white or black. For brands, look for Golden Phoenix, Orice, Butterfly, Double Bear Brand, Sanpatong (Three Ladies Brand), Aroy-D, Raitip, Thai Choice, Chang or others. Not so long ago, sticky rice Viola appeared in Russia, which is perfect for cooking.

Thais traditionally prepare sticky rice using a cone-shaped bamboo basket that looks more like a straw hat. It is placed in a special narrow-necked vessel with water, the rice is covered with a lid and steamed until tender. Ready rice is served in small round baskets with lids. Of course, it is quite difficult to find a similar cone-shaped basket in Russia, and it is not that important. You can cook rice in a double boiler, slow cooker, pressure cooker, or even in a saucepan with a sieve - it all depends on your capabilities and imagination.

Before cooking rice, you need to rinse it with cold water and soak it for 5-6 hours, or better yet, leave it overnight. For the first experiment, take 2-3 cups of rice. Please note that this variety absorbs water well, so its level should be 5-6 centimeters above the level of rice. After the time has passed, drain the water, place the rice on the steamer rack, and pour water into the pan. If the grill has large holes, use gauze or thin cotton cloth. In this case, there is a small disadvantage: the fabric accumulates moisture and turns the bottom layer of rice into mush. It would be better to use a fine mesh, like in a sieve. Full cooking time is usually 25-30 minutes depending on the amount of rice. Stir the rice 10-15 minutes before cooking to ensure even steaming. Ready! Each grain remains intact, but the mass itself sticks together into a lump.

Sticky rice is eaten with your hands, rolling into balls with your fingers. Don't be afraid to get dirty; if done correctly, the grains will stick to each other, but not to your hands. Rice balls are dipped in sauce or eaten with meat, fish or vegetables. When I was traveling in Laos, I attended a cooking school where they showed very simple recipes for vegetables and sticky rice. Literally 5 minutes - and you're done! I'll tell you about them another time.

The average Thai restaurant rarely serves sticky rice with main courses. It is often used in desserts: mango with sticky rice, ice cream, in various sweets cooked in bamboo or just like that. You can try them in markets and markets on the island of Phuket, and they even sell a hamburger with a sticky rice bun. Plain sticky rice as an accompaniment to the main dish can be found in Isan restaurants, which feature the cuisine of northeastern Thailand. There are not many similar establishments in Phuket: Isaan Popeye on Kamala Beach, Isaan Sap and Krua Tungtong in Kathu. Ask for the nearest Isan restaurant at your hotel reception. Bon appetit!

Method 1.

1.Rinse the rice thoroughly in cold water, changing the water until it runs clear, then drain it into a sieve and leave for an hour.

2. Place the rice in a deep saucepan and cover with water. There should be 1/5 water more than rice (for 200 g of rice - about 250 ml of water). The pan should be filled no more than a third with water. To make the rice more flavorful, place a 5cm square piece of konbu seaweed in the water, which should be removed before the water boils.

3. Cover the pan, place over medium heat and bring to a boil - this will take about 5 minutes. Then reduce the heat to low and cook the rice at a low simmer for 10-13 minutes until all the water has been absorbed.

4 Remove the pan from the heat and let stand without opening the lid for 10-15 minutes.

5. In a measuring cup, combine 7 1/2 tablespoons Japanese rice vinegar or white wine vinegar. teaspoon sugar and 2 teaspoons sea salt and mix well until the sugar and salt dissolve.

6. Place the rice in a damp wooden sushi bowl and pour over the vinegar mixture. Using a wooden spatula, mix the mixture with the rice - the rice should be turned, but not stirred! Allow the rice to cool before preparing the sushi.

Method 2.

1. Rinse 175 g of sushi rice in a sieve with cold running water until the water runs clear.

2. Cook the rice in 250 ml of water for two minutes, then turn off the burner and leave it covered for 10 minutes.

3. Open the lid and leave the rice for another 10 minutes. 1 tsp. without top of salt and sugar, 2 tbsp. l. Mix rice vinegar and heat.

4. Place the rice in a bowl, sprinkle with marinade and stir with chopsticks. The result is approximately 450g of sushi rice.

Method 3

1. One hour before cooking rice, rinse it thoroughly in a flat-bottomed bowl, rubbing the wet grains along the sides and bottom. In this way, all chaff or peeling residues are removed. Let the water drain and add fresh water. Repeat until the water runs clear. Dry the rice, add water and let the rice sit. No matter how much of a rush you are in, wash and soak the rice in water at least 30 minutes before cooking.

2. Pour rice into a bowl and add a measured amount of water (water should be 1/5 more than rice), cover with a lid. Place the pan over medium heat. Once the water boils, reduce the flame and simmer for about 10 minutes. Turn off the heat and let the rice sit for at least 10 minutes. Do not remove the lid while cooking. Even opening the lid slightly will release steam and ruin the rice.

3. . Putting rice and water on the fire, equal to 3 cups of rice, add a piece of kombu measuring 6-7 cm (wiped with a damp cloth before doing this). As soon as the water begins to boil, remove the kombu and add sake or mirin at a rate of 1 tablespoon for every cup of dry rice.

4. While the rice is cooking, or better yet, before you put it on the stove, prepare the vinegar rice seasoning. For 5 cups of dry rice, mix until the composition becomes transparent in a bowl:

7 - 8 tablespoons of rice vinegar. 1 tablespoon salt;

4 - 5 tablespoons sugar (reduce the amount by half if you are going to make molded sushi with rice).

5. Moisten a wide mixing bowl with water. Remove excess moisture. Moisten the bowl a second time with acidified water (2-3 tablespoons of vinegar per 1 glass of water). Wipe off excess moisture. Place the cooked rice in the center of the bowl. Let the rice cool for about 10 minutes(1).

6. Pour the rice seasoning onto the top of the mound of rice.(2)

7. Press the spatula or wide wooden spoon all the way down and begin stirring the mound of rice to evenly distribute the seasoning.(3)

8. Fan the rice while stirring. Airing the rice gives it a pearly shine. (4)

9. Brush off any grains of rice that stick to the sides of the bowl with a cloth soaked in acidified water. Rice cooled to body temperature is ready to eat. (5)

Method 4

1. Bring water to a boil and add rice to it. Reduce heat, cover the pan and cook until the rice has absorbed all the liquid.

2. In a small saucepan, combine lemon juice, vinegar, salt and sugar. Bring to a boil, reduce heat and stir until sugar dissolves. Pour this liquid over the rice, cover the pan tightly with a lid and let it sit until the rice has absorbed all the liquid. Cool the rice.

Method 5

1. Rinse rice until clear water (optional).

2.Place it in a saucepan, cover with water and leave to swell for half an hour.

3. Place the rice on the fire and bring to a boil.

4.Reduce heat to low and cook rice for another 10 minutes.

5.Turn off the burner and let the rice simmer for 20 minutes.

6. During this time, prepare the sushi vinegar: in a small saucepan set on fire, mix all the ingredients and heat until the sugar and salt dissolve.

7. Place the rice on a sheet of parchment, sprinkle with the prepared vinegar and stir as if you were cutting it. Use a fan to cool the rice to body temperature.

Method 6

If you strictly adhere to the requirements of traditional Japanese culinary art, then you need to wash rice as follows: pour the rice into a large container, regardless of how much of it you are going to cook. Pour plenty of water over the rice and stir quickly. Drain the cloudy water, which will take with it most of the rice husks, dust, debris and other foreign substances. After draining the water, rub the rice with your palms using light movements of your fingers, gradually but quickly processing all the grains. If after this the water at the bottom of the dish becomes cloudy again, add clean water to it, mix thoroughly and drain again. Repeat this procedure several times until the water at the bottom of the dish remains clear. Drain the rinsed rice in a colander, draining it completely, and then soak it in cold water for at least 20 minutes.

Now you can start boiling the rice. If you have an electric rice cooker, then this procedure is performed as follows: measure the amount of rice you need using the measuring cup included with the rice cooker. Wash and dry the rice as described above, and then place it in the rice cooker. Fill the rice cooker with cold water up to the mark corresponding to the number of cups of rice, that is, if you are boiling two cups of rice, fill the water up to the mark with the number “2”. Let the rice sit in the water for at least 20 minutes and then turn on the rice cooker. When the rice is ready, the rice cooker will turn off automatically.

In the absence of a rice cooker, it is easy to cook rice in the traditional way. Thoroughly rinse and dry the amount of rice you need. Place the rice in a saucepan, cover it with an equal amount of cold water (for example, two cups of rice with two cups of water) and let sit for at least 20 minutes. Cover the pan with a lid and place it over low heat. Just before the water boils, turn up the heat, and then when the liquid begins to boil, turn the heat to very low. Simmer over low heat for 20 minutes until all the water is absorbed. Turn up the heat again for 10 seconds and then turn it off. Place a paper towel between the pan and the lid. After 20 minutes, the rice will be ready to eat or treat it with a vinegar mixture.

PREPARING HUSKED RICE FOR SUSHI

7OO g of hulled rice; 700 g cold water;

1 teaspoon salt;

70 g plum vinegar;

3 tbsp. spoons mirin

Rinse and dry the rice thoroughly. Place it in a saucepan, add water and salt. Boil like regular rice. Mix plum vinegar and mirin. When the rice is ready, let it sit for 15 minutes and then transfer it to a large bowl, preferably wooden, and pour over the vinegar mixture. Using a flat wooden spatula, quickly stir the rice, grabbing small portions and being careful not to crush the grains. As you spread the vinegar mixture evenly over the rice, fan it with your palm to help it cool as quickly as possible. Once the rice has cooled, it can be used to make sushi.

COOKINGGRILLED RICE FOR SUSHI

7OO g of polished rice;

7OO g cold water;

2 tbsp. sake spoons;

1 plate of brown algae kombu;

70 g apple cider vinegar; 1 tbsp. spoon of honey;

1 tbsp. spoon of salt

Rinse and dry the rice thoroughly. Place the rice in a saucepan, cover with water, add sake and brown seaweed and let stand for 1 hour. Remove the seaweed and cook the rice as usual. When ready, let it sit for 15 minutes. Mix apple cider vinegar, honey and salt. Place the rice in a large bowl, preferably wooden, and pour the vinegar mixture over it. Using a flat wooden spatula, stir the rice, distributing the vinegar mixture evenly over it, and at the same time fan the rice with your palm, trying to cool it as quickly as possible. Once the rice has cooled, it can be used to make sushi.

SIMPLIFIED METHOD OF PREPARING RICE FOR SUSHI

It's okay if you don't have sake, mirin, or kelp on hand. Although these components are traditionally used to prepare sushi rice, almost the same result can be obtained without their use. Once again we would like to emphasize that all the recipes given below - including recipes for preparing rice for sushi - are basic and can be subject to any and all changes.

IOOO g of cooked rice;

5 tbsp. spoons of rice vinegar;

2 tbsp. spoons of sugar;

1 teaspoon salt

Boil the rice as indicated above. While it is cooking, thoroughly stir the sugar, salt and vinegar until the sugar and salt are completely dissolved. Place the rice in a separate bowl, preferably wooden, and pour the vinegar mixture over it. Using a flat wooden spatula, quickly stir the rice, spreading the vinegar mixture evenly over it and fanning it with the palm of your hand to help it cool as quickly as possible.

White polished rice can be dyed in various colors to add contrast to the finished dish and thus give it a festive look.

If you use red plum vinegar instead of apple cider vinegar to make the vinegar mixture, the rice will turn pink.

If you add one teaspoon of turmeric to the water before boiling the rice, the rice will turn out bright yellow.

If you mix two tablespoons of ground seaweed into ready-made sushi rice, it will turn soft green.

Way7

460 g round rice 750 ml water
VINEGARMIXTURE
75 ml (5 tbsp) rice vinegar
15 ml (1 tbsp) mirin
45 ml (3 tbsp) sugar
30 ml (2 tbsp) salt

Rinse the rice until the water runs clear. Dry for 1 hour, then place the rice in a saucepan with a tight-fitting lid and add water. Bring to a boil, reduce heat and simmer for 5 minutes.

Reduce heat and steam for 12-15 minutes. Remove from heat. Remove the lid and cover the pan with a towel. Leave it like this for 15 minutes. While the rice is cooking, whisk together the vinegar mixture ingredients in a saucepan until the sugar dissolves. Keep the mixture at room temperature.

Spread the rice evenly over the bottom of a shallow wooden dish. Run a spatula through it, gently separating the grains and gradually adding the vinegar mixture. The rice should not be too wet.

You can fan dry the rice until it cools to room temperature. Cover the dish with a clean napkin. The rice will be ready soon. It may take a year until you achieve perfection. Remember, sushi rice is only good for one day. It cannot be stored and used later.

Japanese cuisine is becoming more and more popular every year. Among them, sushi occupies a special place. They have become a real fashionable hobby, without which not a single meeting or youth party can be completed lately. In most cases, people tend to purchase ready-made products in stores, without thinking about the fact that they can very easily be made by themselves. First, you need to understand that the main component of sushi is rice. This is not just porridge in which other products are wrapped. This component must be prepared in a special way. How to make sushi rice at home? Recipes and some useful tips will be useful to those who decide to master the intricacies of Japanese cuisine.

Celebration of taste

Many people believe that only the Japanese can cook sushi truly correctly. 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, you first need to learn how to cook sushi rice at home. In this case, you can use different recipes. One of the simplest options involves the following ingredients: for 175 grams of raw rice, a glass of water, 10 grams of salt, 30 grams of vinegar (specifically rice) and 8 grams of sugar.

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

First, pour the cereal into a sieve or fine colander and rinse it well under running cold water. The procedure must be completed when the flowing water is completely transparent.
Pour the prepared rice into a deep saucepan, then add 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.
Open the lid and let the rice sit for about 10 minutes.
Dilute sugar and salt in rice vinegar and slightly heat the resulting mixture.
Place the rice in a clean bowl and pour the prepared marinade over it.
Using special sticks, distribute the mixture throughout the entire mass.

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

Alternative method

There is another way to prepare sushi rice at home. As a rule, everyone chooses recipes and processing methods independently. All of them contain several mandatory points:

1. Rice must first be washed.

2. Cooking should be done over low or medium heat. Do not allow it to boil strongly so that the cereal does not turn into a “mush”.

3. The prepared product must be poured with aromatic dressing.

Given these rules, there is another way to make sushi rice at home. The recipes in both cases will be somewhat similar to each other. To work, you will need regular rice cereal and water. Everything is done very simply:

First, the rice must be washed. To do this, you can pour it into a pan and then add water. When washing, wet grains should be rubbed well against the walls of the dishes. This will help to further polish it, removing the smallest remaining husks. The water will need to be changed many times. As a result, after washing it should remain almost transparent.
Place the grains in a colander. You must wait until all the moisture has drained.
Place the rice in a saucepan, then fill it with regular cold water. The cereal should be allowed to stand in this position for at least an hour. After this it will need to be drained.
Re-add water to the cereal in a ratio of 1.5:1 to the cereal.
Place the pan on the stove, then slowly bring its contents to a boil and cook for approximately 10 minutes, covered, over medium heat.
Turn off the flame, wrap the pan in a towel and leave the rice in it for about a third of an hour.

After this, all that remains is to sprinkle the grains with any aromatic dressing.

Kombu method

This option gets its name from the popular seaweed that is involved in the cooking process itself. For cooking you will 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, sushi rice at home is made as follows:

Rinse the rice well using any known method.
Pour it into a saucepan and add water until the container is only one-third full.
Leave the pan on the fire, and put a cube of algae no larger than 5 centimeters in size inside. As soon as the water boils, it will need to be removed immediately.
Cook the cereal for 5 minutes, then reduce the heat and wait another 13 minutes. This time will be enough for the water to be completely absorbed.
The finished rice should stand covered for another 10 minutes.
Make a dressing from the prepared ingredients. Stir the products until the salt and sugar are completely dissolved.

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

Using a multicooker

How else can you prepare sushi rice? A homemade recipe for a multicooker is perhaps the simplest 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:

The rice must be thoroughly washed first. For sushi, it is advisable to take a product with small and round grains. It usually contains more gluten, which is needed for gluing the layer.
Pour rice into the multicooker bowl.
Add cold water and close the lid tightly. This will allow you to retain the steam inside, which is necessary for good boiling of the grain. The quantity of products must be selected so that a third of the free space of the multicooker remains free.
Set the panel to “rice” or “buckwheat” mode. If there are no such programs, then you should select “baking” and set the timer for 10 minutes.
After the signal, without opening the lid, set the “quenching” program and the timer for 20 minutes.

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

To prepare almost all Japanese dishes, the cereal must first be washed. Otherwise, you will end up with an ordinary viscous porridge. Only after this do we cook the sushi rice. At home, a thick-bottomed pan is most often used for this. This prevents the product from burning and allows you to achieve the desired result. To 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:

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

If you don’t have ready-made rice vinegar, you can easily make it yourself by mixing 10 grams of salt, 25 grams of sugar and 15 grams of table vinegar 9%.

Japanese style rice

To properly prepare real sushi, you must first master the technique of boiling rice. The Japanese have special devices for this, called “rice cookers.” It is more difficult for Russian housewives to prepare sushi rice at home. They have to be content with the usual pots. Here the main secret will lie in the brewing method. To 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 above the grain) and a little salt.

To prepare rice you need:

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

Now the rice will have exactly the consistency needed for making sushi.

Fast and easy

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

Preparation of the main semi-finished product:

It all starts with washing the beans. To do this, you will need a sieve and a tap with running water.
Pour the prepared rice with water and cook over medium heat for about 10 minutes so that it remains a little raw.
Remove the pan from the stove and let the product sit for another 5 minutes. If there is any moisture left in it, you should place the rice in a colander to allow it to drain completely.
Dissolve sugar and salt in vinegar and stir the resulting mass until smooth. For work you need to use glass or porcelain dishes. It is better to avoid metal objects.
Transfer the rice to a clean plate and pour over the prepared dressing. Mix the products slowly and very carefully.

After this, the cooled, aromatic rice can be used directly to prepare sushi.

Today, many people strive to learn how to cook rolls and sushi, and on this path everyone faces certain difficulties.

How to cook good sushi rice, how to roll rolls and many other questions reflect the seriousness of the process.

Today we will try to answer the very first, basic question, without an answer to which good rolls or sushi cannot be made in principle: how to properly prepare rice for sushi?

First, let’s clarify right away: without certain products, it is impossible to prepare sushi rice. These products are, in addition to suitable rice, rice vinegar and kombu seaweed (nori), without which it is also not possible to make the rolls themselves. Today you can buy seaweed for sushi and rice vinegar in almost all major retail chains of any city: with the popularization of sushi and rolls, purchasing them has ceased to be a problem - you just have to search and you will definitely find the products you need. But you don’t have to buy special rice for sushi.

Nowadays there are so many varieties of rice on sale that it is dizzying, and now it is very important to choose the “right” rice for sushi, sashimi and rice for rolls.

As you probably already guessed, plain rice, from which we prepare risotto, pilaf and milk porridge, is not at all suitable for sushi. Therefore, before preparing a classic Japanese dish, you should not buy long-grain rice, steamed, jasmine, brown, basmati rice and the famous Devra variety, from which delicious Uzbek pilaf is prepared. The grains of these types of rice are dry and crumbly, so attempts to mold anything from them will never be successful.
Sushi rice belongs to the class of round-grain varieties. The starch that this rice is so rich in makes it sticky. After cooking, this type of rice holds its shape and does not fall apart; it is thanks to this property that you can easily make a base for sushi and rolls from it.

When buying sushi rice, remember that it must have the following characteristics:
- same grain size
- opaque or pearly white color (rice should be free of cracks and dark spots).
- the integrity of each grain of rice, they should not be broken or broken
- absence of rice husk.

The Japanese say that sushi rice should not crumble even if you tap it with your finger, but it must simply melt in your mouth.

Rice can be long-grained, medium-grained, or round-grained. If in the first two types of rice (and these are the types, we will talk about varieties later) there is little starch and its “stickiness” is low, then round-grained rice has a maximum starch content, and due to the ability of cooked rice grains to stick together, this rice is optimal for cooking rice for sushi, rolls, sashimi. You can use an unknown variety of sushi rice grown in Russia. The round shape of the rice grain, approximately 4-5mm long, will help you identify the right variety. But, nevertheless, test cooking will be necessary to determine the ability of the rice grains to stick together.
But rice varieties such as “Koshi-Higari” or “Sushiki” are guaranteed to be suitable for Japanese and Chinese dishes. The most general advice is to look for sushi meshes, i.e. rice for making sushi. I am sure that salespeople in specialized stores will understand you and will be able to help you choose rice for sushi.

You can use any short-grain rice to make rolls and sushi. Often, what is sold in stores labeled “rice for making sushi” is ordinary short-grain rice, and not special Japanese rice at all. Using regular short-grain rice for sushi is possible not in theory, but in practice, tested by many chefs.

Preparing sushi rice

Rice is the main ingredient in sushi and rolls. It depends on him how tasty they turn out. If you select and cook the rice correctly, consider that you have already done 80% of the work in preparing sushi.
There are many recipes for preparing rice for sushi; in this regard, the situation is comparable to cooking rice in principle.

However, there are principles common to all methods:

The rice is boiled until tender;
A seasoning for rice is prepared from rice vinegar, sugar and salt;
The finished rice is transferred to a large container and poured with the prepared vinegar dressing.

Let's get started...

Whatever rice you use to make sushi: special or regular short-grain rice, you need to rinse it well with cold running water until it becomes transparent.
All floating grains of rice must be removed - according to Japanese rules, only “bad” rice floats in the water and should be thrown away. Of course, when washing rice, you also need to remove all debris, all dark grains of rice.

Method 1 . First, wash the rice in plenty of running water. Then drain the water and leave the rice for about an hour.
Place the washed rice in a thick-bottomed pan, add water in the following ratio: for every 200 g of rice there should be 250 ml of water. For flavor, add a square of nori seaweed (kombu) to the rice. but you must have time to remove it before the water boils.
The pan should be no more than a third filled with water and rice.
Cover the pan with a lid, turn on medium heat, bring to a boil, reduce the heat to low, boil the rice for 10-15 minutes until the water is completely absorbed, remove the pan from the stove without opening the lid and leave for another 10-15 minutes.

After removing the seaweed, cover the rice and do not open the lid again until the rice is completely cooked.

Method 2. Rinse the rice, place in a saucepan, pour in water in a ratio of 2 parts water to 1 part rice, leave for half an hour, then put on the stove, cover with a lid and bring to a boil over high heat, reduce the heat to low, boil the rice for 10 minutes, turn off the heat. , leave the rice covered for another 20 minutes.

Method 3. Pour the washed rice into boiling water, reduce the heat to low, cover the pan with a lid, and simmer the rice until the liquid is completely absorbed. The proportions of rice and water are the same as in the second method - 1:2

Preparing the rice dressing

Sushi rice dressing is made from rice vinegar, sugar and salt, and it is extremely simple to do.

For 450 g of cooked rice, approximately 2 tbsp is required. vinegar and 1 tsp. sugar and salt.
Salt and sugar are poured into rice vinegar and the mixture is heated until completely dissolved, stirring, over medium heat. Sprinkle the finished dressing over the rice, stirring lightly with a wooden spoon or sushi chopsticks.

There are other ways to prepare the dressing, for example, nori can be added to vinegar along with salt and sugar, but then seaweed does not need to be added to the rice when cooking.

Features of preparing rice for sushi

After the rice and dressing are cooked, they need to be mixed. The vinegar dressing is poured over the rice or sprinkled while stirring with wooden(!) utensils. You need to stir the rice carefully so as not to turn it into porridge.

Before adding the dressing to the rice, you need to cool slightly, like the rice itself, but they are mixed while still hot, then the seasoned rice needs to be cooled, according to Japanese traditions, this is done with the help of a fan, but in principle, even without this, the rice will cool down normally.

Fanning the rice is believed to give it a pearly shine.

The rice should cool enough that your hands are not hot. When forming rolls and sushi, it is recommended to regularly wet your hands in water to which rice vinegar has been added.
Based on materials from ovkuse.ru, domosushi.ua

Rice for sushi and rolls

Take the purchased rice and pour the required amount into a flat cup.

Be sure to wash the rice thoroughly. Rinse rice for sushi and rolls with cold water and do this for a long time. It is impossible to give recommendations on the number of “washes”; it will depend on the type of rice and its contamination. But the main task of the procedure is not just to make the rice clean, the starch dust covering the rice must be removed, the water in which the rice is immersed must become almost transparent. I think this requires changing the water about 10 times.

You can use a steamer to prepare sushi rice using almost any model. No steamer - no big deal, let's cook sushi rice in the classic way. After washing, let the rice for rolls “rest” for about 45 minutes, leaving the rice to lie without water. During this time, the sushi rice will swell, absorbing any remaining moisture after rinsing. Add one cup of rice to one and a quarter cups of water. To cook sushi rice, use an enamel or stainless steel pan with a lid that fits tightly onto the pan. It is recommended to place 1 sheet of nori seaweed in the bowl in which the rice will be cooked. Place the pan on the stove and bring to a boil; before boiling the water, the seaweed sheet should be removed. Cook the rice over medium heat for 10 minutes, then cover the lid of the pan with a towel and wait another 10 minutes.

Add rice vinegar to cooked rice. But first, sugar and salt should be dissolved in vinegar. For 1 tbsp of vinegar (the amount required for one cup of dry rice, approximately 180 grams) you need to take 1 tsp. sugar and ½ tsp. salt. It is better to use cane sugar and sea salt. Pour vinegar with sugar and salt dissolved in it over the rice.

Mix thoroughly....

AND leave to “dry”, during this procedure the rice will completely “take on” the vinegar

In the old days, rice was “dried” in such wooden tubs. Many experts in Japanese cuisine still recommend using a wooden plate or bowl and a wooden spatula or wooden spoon to stir the rice when adding vinegar to sushi meshes.

It shows step by step how many minutes you need to soak the rice, cook and settle it before you start making rolls and sushi from it.

The rice sits for 10 minutes after we have washed it.
Next, cook it after boiling water for 15 minutes.
Then, without opening the lid, keep the rice for 15 minutes.
Next, transfer the rice into a wooden or clay bowl to mix with the sauce and cover with a damp towel for 15 minutes.

That's all, after preparing the rice, you can make any rolls and sushi to your taste! Surprise your loved ones!

Today, many people strive to learn how to cook rolls and sushi, and on this path everyone faces certain difficulties.

How to cook good sushi rice, how to roll rolls and many other questions reflect the seriousness of the process.

Today we will try to answer the very first, basic question, without an answer to which good rolls or sushi cannot be made in principle: how to properly prepare rice for sushi?

Nowadays there are so many varieties of rice on sale that it is dizzying, and now it is very important to choose the “right” rice for sushi, sashimi and rice for rolls.

The Japanese say that sushi rice should not crumble even if you tap it with your finger, but it must simply melt in your mouth.

Preparing sushi rice

However, there are principles common to all methods:

The rice is boiled until tender;
A seasoning for rice is prepared from rice vinegar, sugar and salt;
The finished rice is transferred to a large container and poured with the prepared vinegar dressing.

Let's get started...

After removing the seaweed, cover the rice and do not open the lid again until the rice is completely cooked.

Preparing the rice dressing

Sushi rice dressing is made from rice vinegar, sugar and salt, and it is extremely simple to do.

There are other ways to prepare the dressing, for example, nori can be added to vinegar along with salt and sugar, but then seaweed does not need to be added to the rice when cooking.

Features of preparing rice for sushi

Fanning the rice is believed to give it a pearly shine.

Rice for sushi and rolls

Take the purchased rice and pour the required amount into a flat cup.

Mix thoroughly....

AND leave to “dry”, during this procedure the rice will completely “take on” the vinegar

How to properly cook rice for rolls:

Dressing for sushi rice:

How to prepare rice for sushi and rolls:

It shows step by step how many minutes you need to soak the rice, cook and settle it before you start making rolls and sushi from it.

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