Rice cooking for sushi

Increasing popularity in our country is acquired by Japanese cuisine. Therefore, it is not surprising that many housewives are tempted to please their loved ones with Japanese dishes. The very first in popularity - of course, rolls and sushi. When preparing these dishes, it is important to know that properly cooked rice is a pledge of the unique taste of sushi. Therefore, this article will be entirely devoted to such a topic as the preparation of rice for sushi.

So, you can repeat - rice is the basis for all the rolls and sushi. When properly prepared, this product must have a sticky consistency. This is necessary to make sushi easy to sculpt, as well as roll up rolls. Such a consistency of rice to cook is not so simple. In order to achieve this result, you must first choose it correctly.

The simplest solution to this problem is to go to a specialized store and buy that rice that is needed. If there is no such store, or some other reason prevents it, then it's better to buy round-grain, as long-grain for this purpose will not work for the simple reason that it can not boil as it should.

Preparation of rice for sushi, that is, its cooking, should be done in a small amount of water. The main condition - when cooking to keep the lid closed, if you release the steam will not exactly what you need. During the preparation, absolutely no seasonings, even salt, are added, then, a little later, the rice will be seasoned with a special sauce.

Before you begin to prepare rice for sushi, it must be thoroughly washed in running and cold water, until the water is clear. According to the Japanese, the taste of rice directly depends on how many times it was washed, and therefore advised to do it at least seven times. After this procedure, the rice should drain for half an hour, this is the minimum.

Preparation of rice for sushi is better to produce in unleaded dishes, it should be deep enough and have a thick bottom. It must be put in a saucepan, and then poured with cold water. The amount of water is taken from the calculation: for 200 grams of rice 250 milliliters of water. The pan in this situation should be filled with water no more than a third. For this reason, it is very important to choose the appropriate capacity.

As for the cooking itself, it occurs as follows. A container with a covered lid is placed on an average fire and its contents are brought to a boil. After that, the temperature is set at minimum and the rice is cooked for another 10 or 13 minutes, while boiling should be weak. At this time, if the situation is right, the water must be completely absorbed. In no case can you open the lid and mix the rice. After that, the fire turns off, and the rice should stand for about 15 minutes.

As already mentioned, during the preparation you do not need to add any seasonings. A special dressing for rice is needed, which, by the way, can be done while rice is being cooked for sushi. Its main components are rice vinegar, salt and sugar. Ideally, of course, you can use Mirin or sake, but, as a rule, there are no such products, therefore, a sauce prepared independently will do.

The proportions of the constituents are: 50 milliliters of vinegar, 10 grams of salt and 30 grams of sugar. These indicators may be slightly different, it all depends on individual preferences. The most important thing is that the dressing is not too sour or sweet. All the ingredients must be mixed in a small saucepan, then put it on the fire, constantly stirring the heat until the salt and sugar completely dissolve.

After the filling is finished, it is poured into rice, and the whole mass is chopped with chopping movements. In the final result, the rice must be completely soaked. The mass should be cooled and you can start cooking sushi.

That's all. How to cook rice for sushi? It's very simple, and you'll see it very quickly. A little workout is enough, and sushi will not get worse than in a restaurant.