Sushi rice – prepare perfect rice without any problems. Homemade sushi rice

Exotic Japanese cuisine gathers more and more adherents. An exquisite combination of sweetish sauces, nori seaweed, fish and vegetables creates an indescribable taste sensation. Having mastered the secrets of how to cook sushi rice in a slow cooker or over an open fire, and how to prepare marinade, you can independently create real masterpieces of Japanese cuisine at home.

What kind of rice is needed for sushi?

According to the residents of the country rising sun, food should not only nourish the body, but also bring aesthetic pleasure. From the right choice main ingredient depends appearance sushi, taste characteristics. During the cooking process, special varieties of glutinous, sticky rice are used, which can be purchased in most supermarkets or specialty stores.

Long-grained, crumbly or steamed is best left for risotto and pilaf. The ideal option would be oval-shaped cereals of small size (2–3 mm):

Dragon Rice. Perfectly sized, has a soft, delicate texture when cooked. Color – matte white. There are no cracks or roughness on the surface.
Short grain Rice. Small grains measuring 3 mm are rich in starch, which gives the necessary stickiness during the cooking process. They are distinguished by a mother-of-pearl shade, without husks or irregularities.

If it is not possible to purchase special Japanese rice for sushi, pay attention to regular round-grain rice. So that the taste parameters do not differ too much from traditional Japanese varieties, sort out the cereal before cooking the main ingredient. For sushi, leave only whole, uncracked grains of the same size and regular round shape.

Recipes for cooking sushi rice with photos

To boil rice you will need:

glass bowl;
wooden spoon;
ingredients:
- Japanese rice;
- water good quality for cooking;
- kombu seaweed (nori).

Before cooking rice, you must wash it thoroughly. The Japanese believe that taste directly depends on the purity and quality of the grain. Pour the required amount into a glass salad bowl and fill with water. After 1–2 minutes, carefully remove any floating husks and impurities with your hand. Drain off the cloudy water. Refill the bowl with cold liquid in a 1:2 ratio.

To remove “bad”, low-quality rice, gently move it through your fingers. It is necessary to rinse the cereal until the flowing water becomes clear, like spring water - at least 7 times. Then pour filtered water into the salad bowl and leave for half an hour. After time has passed, start cooking.

Cooking sushi rice in a saucepan

To prevent sushi rice from burning, use a heavy metal pan with a thick bottom. You will need:

Japanese rice – 200 g;
cold filtered water – 250 ml.

Place the thoroughly washed cereal into a saucepan. Fill with cold (add a couple of ice cubes) water using a ratio of 1:1.25. Add a small piece of kombu, 5x5 cm, to give exquisite taste. Cover tightly and place over medium heat. When the cereal boils, remove the seaweed and close the lid tightly. How long should you cook sushi rice? Cooking time in a closed container until combined with the marinade will take about 30 minutes:

Cook for 12 minutes on the lowest heat. The liquid must be completely absorbed so that the rice becomes sticky, grainy and fluffy.
15 minutes - the finished ingredient is infused, absorbing the remaining water.

How to cook sushi rice in a slow cooker

Pour thoroughly washed rice into the multicooker bowl. It is advisable to soak Japanese varieties for sushi for half an hour cold water. You will see the degree of readiness for cooking by the whitened grain, which will change its transparency to white. It is not recommended to soak ordinary round ones. Cooking sushi rice using a multicooker is not difficult:

Option 1 (when there is a “Steamer” function)

Pour cold filtered water over the rice, maintaining a ratio of 1:1.25.
Close the lid. Click the "Rice" or "Buckwheat" button. Set the timer for 10–12 minutes.
After automatic shutdown, do not open the multicooker lid and allow the contents to completely absorb the liquid.
Take out the cooked unleavened rice, pour it into a glass or wooden bowl using a wooden spatula and mix with the classic marinade.

Option 2

If the “Steamer” function is not available, it is possible to cook sushi rice in a multicooker using the “Baking” and “Stewing” modes. Divide the time it takes to cook as follows:

10 minutes – “Baking” function.
15–20 minutes – “Extinguishing” mode.

How to prepare dressing for rice

To prepare the marinade you will need:

rice vinegar – 60 ml;
sugar – 20 g;
teaspoon sea salt.

While you are cooking sushi rice, place a container on the stove into which you pour rice vinegar (if you don’t have the latter, replace it with natural apple vinegar), add sugar and salt. Bring to a boil. Remove from heat. Place the cooked rice into a glass container with a spatula, pour over the dressing and mix gently.

Video: how to make perfect sushi rice

Do you want to learn how to cook the right rice to make sushi? Be patient and willing to master all the intricacies of Japanese cuisine. After all, in the land of the rising sun, sushi masters have years of training in the intricacies of preparing this dish. What secrets do you need to master in order to learn how to cook rice cereal perfectly? After watching our video from step by step instructions, you can do it elegantly, and the result will exceed your expectations.

Traditional Japanese cuisine has long ceased to be exotic. Nowadays you can enjoy sushi and rolls not only in sushi bars; you can also prepare this dish at home. All the necessary ingredients and equipment are sold in specialized stores or supermarkets, there are many recipes on the Internet, but the first cooking experience is rarely successful: despite all efforts, the rolls fall apart, and their taste is far from perfect. To avoid culinary failure, you need to know several important secrets, the main one of which is how to cook rice for rolls correctly.

Many Russian housewives dream of making perfect Japanese rolls.

What should be the rice for rolls?

Rice is the main component of sushi and rolls. If you overcook it, the rolls will not retain their shape, but will taste like a nasty sticky porridge with a piece of vegetables and fish wrapped in nori. If undercooked, it will not stick together and ruin the dish. Unleavened rice cooked without special seasoning will make sushi tasteless. When rice for rolls is prepared correctly, it does not contain excess moisture, does not form dense lumps, the shape of the grain is not broken, but individual grains of rice are easy to stick together. To achieve an ideal result, the main thing is to choose well and then prepare the rice for the roll.

In Japan, rice varieties with short, round grains are preferred. It absorbs moisture well and contains a lot of starch, which provides the necessary stickiness. Traditional Indian rice with a long, thin grain is great for pilaf and curry, but is not suitable for rolls because it is crumbly. Parboiled rice should not be used for the same reason - it is not sticky enough. The best choice would be special rice labeled “Sushi Rice” on the package, which can be easily purchased in large supermarkets.

Rice for rolls should be white, round, with short grain

Experienced cook will be able to prepare excellent sushi and rolls from ordinary Krasnodar short-grain rice, which is often used even by professional chefs in restaurants and sushi bars. But it is worth considering that cheap cereals contain a large amount of rice husks and debris. Krasnodar rice must be washed much more thoroughly than expensive varieties specially designed for preparing Japanese dishes. Low-quality rice can also boil into porridge, even if you strictly followed the cooking technology. It will not absorb dressing from rice vinegar during cooking, the roll rolled from it will not be soaked soy sauce, and the taste and appearance of the dish will disappoint. If you do not have the opportunity to buy rice specially designed for preparing Japanese dishes, do not go for cheap prices, choose more expensive varieties so as not to lose in quality. Take a closer look at the color of the rice grains, they should be rich white: Whiteness indicates a high starch content, while transparency indicates a reduced amount of gluten. Please note the date of manufacture. Rice stores well, but experienced chefs say that dishes made from freshly harvested rice are more aromatic and juicier.

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Choosing the best varieties

Japanese rice is very rare and can only be bought in Japan. Our stores sell rice grown in China, Russia, Italy and the USA. There are quite a few varieties, and they all differ in properties and price.

Ginshari is the most expensive variety. This is a product highest quality, grown in California. It is preferred by true connoisseurs of Japanese cuisine, who are willing to pay a high price to satisfy their discerning taste.

Expensive ginshari created for discerning people

Nishiki is also predominantly produced in the USA. It is somewhat inferior to ginshari in terms of characteristics, but at the same time almost half the price. This variety was developed in Japan and is intended for rice cookers, which are very common among the Japanese, but a regular slow cooker will do the job just fine. It is very hard, contains a lot of gluten and forms loose lumps, convenient for forming rolls and sushi. Nishiki grains are slightly elongated, translucent, with a white starchy coating. Those who are watching their figure will be pleased with nishiki’s reduced calorie content, which is only 277 kcal. For comparison, ginshari and Krasnodar round rice have a calorie content of 344 kcal per 100 grams. Nishiki contains a large amount of coarse fiber, which helps remove toxins from the body, improves digestion and stimulates weight loss.

Nishiki rice is great for rice cookers and slow cookers.

Fushigon premium, like Nishiki, was bred in Japan, but it is grown in China. This is a very common variety with neat round white grains. In Japan, this form of grain is considered perfect and is called samurai rice. The Japanese, Koreans and Chinese prefer fushigon, which speaks for itself. This rice contains many necessary for a person micro- and macroelements (iron, sodium, zinc, phosphorus, selenium, magnesium, potassium and calcium), vitamins B and PP, calorie content - 340 kcal.

The fushigon variety is very popular in East Asia

Okomesan is an Italian variety with a high starch content, its shortened white grains are opaque, almost round in shape. They easily stick together and absorb a lot of water, so if you incorrectly calculate the amount of liquid, you can get a homogeneous creamy porridge instead of individual sticky grains of rice, which are necessary for making rolls and sushi. Okomesan is valued for its balanced composition of carbohydrates and high protein content; it is easily digestible and protects the mucous membrane of the gastrointestinal tract from irritation.

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Four ways to properly cook rice

Japanese culinary school is an impeccable union of taste and aesthetic components. Any dish must be not only tasty, but also impeccably beautiful. Another feature is following traditions. The Japanese have been following recipes strictly for centuries. national cuisine without allowing improvisation. What matters is not only the quantity, quality and proportions of ingredients, but also the sequence of actions. Japanese chefs learn to cook rice for about three years, because cooking in Japan has been elevated to the rank of an art, which a true gourmet and connoisseur of oriental cuisine can fully appreciate. But you don’t have to chase after masters and spend years studying to please your family delicious dish. The main thing is to choose good rice and follow the cooking technology, because even expensive rice can be ruined if you cook it incorrectly.

Properly cooked rice maintains the integrity of the grains and sticks together well.

First of all, you need to calculate the amount of cereal. After cooking, the rice will double in volume and weight. A kilogram pack of dry rice is usually enough for 16-18 sausages - preparations for rolls. One sausage after cutting will make a portion of rolls. On average, 2-3 servings are enough for an adult, so 350 grams is enough for dinner for two people. (about a third of the pack). Having decided on the volume of products, feel free to start cooking.

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With drying

We will need: rice - 1 cup, water - 1.5 cups. Dressing: sugar – 1 tbsp. spoon, rice vinegar - 50 ml, salt - 1 teaspoon. Rinse the rice in cool water until completely clean, then drain through a colander. Spread a kitchen towel on the table, allowing only the water to drain, and carefully spread the rice in a thin layer over the cloth. The cereal should dry for 45-50 minutes. Pour water into a saucepan, add cereal there and cook over medium heat. The saucepan must be closed with a lid. After boiling, reduce the temperature to the limit and hold for fifteen minutes, then remove from the stove and simmer for a quarter of an hour.

While the rice is fully cooked, there is time to prepare the dressing. In a deep ladle, add salt and sugar to rice vinegar and heat over low heat, stirring slowly so that the grains dissolve faster.

Important! The dressing must not be boiled. Minimal heating is required: as soon as the salt and sugar dissolve, immediately remove the container from the heat.

Pour the dressing into the warm rice and mix them carefully.

The dressing is poured into the rice over the blade in small portions.

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With added kombu seaweed

Take 1 cup of cereal and rinse. Let the well-washed rice stand in clear water 45 minutes, then drain in a colander. Place the wet rice in a pressure cooker or pan, add a small piece of kombu seaweed and 1.5 cups of water. Then set it to cook over high heat, tightly closing the container. During the cooking process, the seaweed will give the rice its aroma and taste, making it piquant, but as soon as the water boils, the kombu must be pulled out so that the seaweed does not boil over.

Important! If you have dried kombu seaweed in plates, be sure to wipe it with a clean cloth before adding it to get rid of plaque and dust.

After the water has boiled, reduce the heat to low and keep the rice on the fire for another ten minutes, then turn it off and wait a quarter of an hour for the cereal to cook under the closed lid.

Now let's prepare the dressing. Let's take 4 tbsp. spoons of grape vinegar, 3 teaspoons of brown sugar and 1 teaspoon of coarse salt. Mix the ingredients in a small saucepan, place on the stove and stir, heating until the grains disappear.

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In a slow cooker

To find perfect recipe How to cook rice for rolls in a multicooker, you will have to experiment, because the same mode works differently for different models. But once you find the perfect balance, cooking rice in a slow cooker becomes much easier than in a pressure cooker.

To prepare 200 g of rice cereal, take 250 milliliters of water. Wash the rice until the water is completely transparent. If you decide to use special rice for sushi and rolls, you need to keep it in water for about half an hour. Krasnodar round grain does not require soaking. Place the cereal in the bowl and run the “Rice” or “Buckwheat” program for 25 minutes. After turning off, let it sit for ten minutes. If such programs are not provided, leave it on for 10 minutes. the “Baking” program, and then switch to the “Stewing” mode for twenty minutes. Add the dressing to the cooked rice, stirring gently, and cool slightly.

Cooking rice in a slow cooker is quick and easy

Important! The rice must be stirred very carefully. Intense stirring will disrupt the integrity of the grains and turn them into a homogeneous mass.

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Chef's recipe

The washed rice is placed in a container with a thick bottom and water is added at the rate of 1.2 liters of water per kilogram of rice. Place the container on high heat, wait for active boiling, then reduce the heat to minimum and continue cooking for another 12 minutes. Then turn it off and leave to simmer under a closed lid for 25 minutes. Be sure to try the rice 10-12 minutes after turning it off. If it seems dry and hard, add 15-30 ml. boiling water and close the lid. When the 25 minutes are up, transfer the rice to a large bowl, pour in the dressing a little at a time and stir until the dressing is evenly distributed throughout the rice.

Many masters add kombu seaweed to the dressing, believing that there it will reveal its qualities to the maximum. Here is a version of the recipe from a sushi master: for 540 gr. rice vinegar, take a plate of dried seaweed combo or 0.5 teaspoon of Japanese seasoning ajinamoto, 180 g of salt, 420 g of sugar, mix everything and gradually heat it. The temperature should not exceed 60 degrees. After the grains have dissolved, cool the dressing, remove the seaweed and use it for its intended purpose. This amount is enough for 2 kg of cooked rice.

One piece of dried kombu seaweed is enough to give the dressing an exquisite taste and aroma of the sea.

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Useful tricks and secrets of a sushi master

The recipes seem very simple, but behind the apparent simplicity there are many subtleties, without which the ideal result cannot be achieved. Japanese culture teaches that simplicity is deceptive, and harmony consists of important little things. To properly cook rice for rolls and sushi, just knowing the recipe is not enough. The secrets of Japanese sushi masters will come to your aid.

When washing rice, do not rub the grains with your hands. Stir the rice grains in the water with gentle circular movements, this will thoroughly wash away excess starch, remaining flour and husk particles remaining after industrial processing. Expensive rice has a minimum of impurities, but cheap rice often contains not only husks and spoiled grains, but sometimes sand and pebbles. Don't be lazy! This stage is very important - sometimes it takes 7-8 procedures to achieve results. The cereal is washed with cold water.

The rice is washed until the water becomes completely clear.

To cook rice for rolls, you will need a pressure cooker, a thick-bottomed pan, or a cauldron. The transparent lid of the cooking container will allow you to control the process.
Don't salt the water! All spices and additives are added only to the dressing.
Do not stir rice during cooking. Lifting the lid is also not recommended, as this will disrupt temperature regime.
The water needs to be completely absorbed into the cereal. If some of the rice sticks to the sides and bottom of the pan, it is better to throw it away: the stuck rice loses its shape and spoils the taste and appearance of the dish.
Place the finished rice on a flat plate and spread it over it in an even layer. After this, pour the dressing over the spatula in small portions.
To ensure that the grains retain their appearance and properties, pay attention to stirring the cooked rice. This should be done with a spatula, first from bottom to top, then with careful cutting movements, then as if driving from one edge of the bowl to the other. Repeat the cycle several times. As a result, the dressing should evenly saturate the rice.

Stir the rice with a wooden spatula using careful, light movements so as not to disturb the consistency.

Rice vinegar in the dressing gives the rolls a characteristic, sophisticated taste, but if you can’t find it, replace it with wine, balsamic, apple or any fruit vinegar. White table vinegar It is not recommended for rolls due to its excessive hardness and richness, so use it with caution and only when absolutely necessary. It is also acceptable to use lime and lemon juice.
Make sure the vinegar dressing and rice are warm or slightly hot before mixing. If you pour the dressing into cooled rice, dishes made from it will acquire an unpleasant aftertaste.

High-quality ingredients, adherence to technology, good mood– you are guaranteed a brilliant result

Cooked and seasoned rice for rolls and sushi should not be kept in the refrigerator. If you have some of the product left or you decide to make it in advance, distribute the finished rice in small portions among several plastic bags. A large lump can cake, the correct consistency will be disrupted, the inside will become too wet, and the outer layer will dry out. Place the bags in a cool place, for example, on a window. In this way, the quality of the rice is preserved for two days. To prepare the next portion of rolls, you will need to heat it in the microwave.

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Video master class on cooking rice from the chef

How to properly cook rice for Japanese dishes

Cooking delicious rice is an art, but it is quite accessible to any housewife. Choosing to your taste suitable recipe rice for rolls and sushi and having learned important culinary tricks, you can safely begin mastering the intricacies of the national cuisine of Japan. Strict adherence to technology, attention, accuracy - and compliments for your homemade rolls are guaranteed!

Many Japanese dishes and snacks include rice cooked using a special technology. If you don’t know the specifics of its preparation, sushi and rolls may not turn out as tasty as they should be. But knowing how to cook rice for rolls, you don’t have to worry that the dish won’t work out.

Which rice is better to choose for making rolls?

One of the main tasks is to choose the right rice. Large supermarkets sell packs called “Sushi Rice” that you can safely buy. But it is also permissible to use regular round-grain cereal. If everything is done correctly, then there is not much difference between it and the Japanese variety. The main thing is not to buy a long-grain variety - it is completely unsuitable for these dishes.

Rice for rolls must be round, large, firm, and not steamed.

The main characteristic of such grains is their high gluten content, which allows the finished rice to be quite sticky and dense. The finished mass should be moderately sticky so that it holds its shape well, but not so much that it sticks to the teeth while eating.

How and how much to cook rice for rolls

Cooking rice correctly is not as difficult as it seems at first glance.

Basic cooking rules:

Before cooking, the cereal must be sorted to avoid surprises during eating in the form of small pebbles and black pieces of unrefined grain.
Then you should thoroughly rinse the cereal with cold water several times. At the same time, Europeans believe that 3–4 times is enough, but the Japanese say that the more you wash the rice, the tastier it is. Therefore, Japanese chefs wash the cereal at least 7 times. The drained liquid must be completely transparent and clean. When washing, the Japanese monitor whether all the grains of rice sink to the bottom. Those specimens that float to the surface are considered unusable and are simply thrown away.
Sometimes it is recommended to last time pour water over the grains and leave for 40 - 50 minutes, and then rinse again and pour in a ratio of 1 to 1.25.
For cooking, you can use a regular saucepan with a thick bottom or a cast iron casserole. Bring the contents of the container to a boil, then reduce the heat, cover with a lid and cook for about ¼ hour.
There is no need to stir or lift the lid. When steam escapes, the taste properties are also lost. The cereal should be completely at rest, so you cannot mix it with a spoon or touch it to check its readiness. Once you know how long to cook rice, you shouldn't try to cook it longer than the specified time, as the grains will overcook and stick to the bottom of the pan. Of course, it is difficult to guess how the rice will behave the first time; in addition, it also depends on the operational characteristics of the stove. But with time comes experience and knowledge of how to cook rice so that it is tasty and reaches the desired condition.
After removing the container from the heat, leave it for 12 - 14 minutes. The remaining water and steam should be absorbed into the grains of rice. Only after this can the cereal be transferred to another bowl and seasoned. Do not stir the mixture intensively after adding the dressing, otherwise it will turn into an unattractive viscous porridge. Moreover, if the rice is cooked correctly, it will not stick to the pan.

The growing global popularity of Chinese and Japanese cuisine has encouraged many amateur chefs to prepare rolls and sushi at home. In practice, this is not so difficult, but preparing such dishes at home still requires certain skills and knowledge. The main question that arises for a novice sous chef is how to cook rice for rolls. After all, this ingredient is the basis for all dishes of this type; it is responsible not only for taste, but also for their consistency and appearance.

How to choose the right rice for rolls

When preparing rolls, it is important that the rice grains remain intact and stick together into a single mass, so it is important to choose the right type of cereal. It is believed that the ideal option is types of rice specifically intended for rolls and sushi. They have increased adhesiveness and hold their shape well. A special variety of rice is slightly more expensive than others intended for preparing porridges or side dishes. However, it is much more difficult to roll it into rolls or form them into lumps.

With certain skills, it is also possible to cook ordinary rice cereal so that it is suitable for rolls or sushi. Just give preference to round grains: unlike long-grained types, they boil easily and can acquire a viscous consistency. To cook rice for rolls, it is better not to use steamed grains, since they are more suitable for crumbly pilaf and side dishes, and for rolls this is the worst option. When choosing rice for rolls, keep in mind that it should also be:

Large.
No section.

Taste qualities Two-thirds of the rolls depend on rice. Therefore, if you cook it incorrectly, the result will be a spoiled dish. To avoid disappointment, choose and prepare cereals responsibly. After cooking rice, it should be cooled until room temperature and mix well. After this, it must be seasoned with a special sauce.

How to prepare a dressing for rice with vinegar

Rice seasoned with a specially prepared sauce is necessary to create many Japanese dishes - temaki-zushi, nigiri-zushi and others. The secret of vinegar-soaked rice grains is that... finished product add a little sauce and quickly stir it. The composition of the dressing depends on what dish the rice is being cooked for. This sauce not only gives the rolls a special taste, but also increases their stickiness, which ensures the integrity of the cooked rolls.

You will need:

0.4 kg sugar.
0.5 kg of rice or wine vinegar.
50 g salt.

How to prepare the dressing:

Place all ingredients in one container, then mix thoroughly.
The salt and sugar should be completely dissolved in the liquid, so you can warm the sauce (but do not bring it to a boil) using a water bath or microwave.
The finished vinegar sauce will have a clear color.

How long does it take to cook rice for rolls?

Rice is a key ingredient in many dishes: soups, pilaf, salads. However, not all amateur cooks know how to properly cook rice grains, since often during the cooking process they stick together, become watery, and tasteless. Each type of rice is designed for a specific cooking time. So, long-grain cereals should be cooked for about 20 minutes, unpolished rice takes longer - 50 minutes, and round rice will be ready in 15-18 minutes.

Recipes for cooking rice for rolls with photos

There are several ways to cook rice: using a regular pan or in a slow cooker. The cooking time for the rice depends on the method you choose. To understand which of the above methods is right for you, you should try both recipes and choose the one that suits you. Whatever type of rice you purchase, before cooking, be sure to sort and rinse the grains to remove small stones or debris. Eastern cooks recommend using seven waters to clean rice. Rinse the cereal seven times until white muddy water will not become transparent and only after that you can cook the rice.

Cooking rice for rolls in a pan

To cook rice for rolls, you will need:

Nori seaweed sheet.
180 g rice.
1 tablespoon rice or other vinegar.
A teaspoon of sugar.
A little salt.

How to cook:

Pour rice into a pan, fill it with water, place a sheet of nori in the container - this will give the cereal unique aroma. Place the pan on the fire.
When the water boils, reduce the heat to medium flame and cook the cereal, covered, for another 8-10 minutes.
Turn off the stove, cover the pan with a towel and leave the grains to steep for another 15 minutes.
At this time, you can prepare the dressing. For 180 g of rice you will need a tablespoon of vinegar, a teaspoon of sugar, a teaspoon of salt.
Place the finished porridge, preferably in a wooden bowl, and season with sauce. Using a spatula, carefully turn the grains over without stirring them. Allow the grains to cool and absorb the liquid.

Recipe for cooking rice in a slow cooker

Ingredients:

100 g of cereal.
0.2 liters of water.
Vegetable oil.
Sugar.

How to cook rice for rolls in a slow cooker:

Rinse the cereal under water, getting rid of excess starch. Place it in the multicooker bowl and fill it with water.
Add a teaspoon of sugar to the water and the same amount vegetable oil. Turn on the “Buckwheat” mode.
You can use an alternative mode - “Baking”, and after 10 minutes switch to “Stewing”. The rice will cook in this mode for about 20 minutes.
In any cooking mode, after turning off the device, let the grains brew under the lid for another 10-15 minutes.

Video lesson from the chef on preparing rice for rolls

Rice is the basis of any roll, be it Philadelphia, California, Ginkan-maki, Hosomaki, tempura-maki and others. Therefore, it is fundamentally important to cook the rice correctly when preparing rolls. Each sous-chef uses his own tricks: some add seaweed to the water for cooking cereals, others salt the liquid. With the help of this video you can learn how to properly prepare rice for rolls. However, do not forget that you should not limit your imagination to strict adherence to the recipe - fantasize and bring something of your own to the cooking process. Check out the recipes.

Tasty, healthy, healthy, exquisitely beautiful Japanese cuisine gave the world rolls and sushi. Many people still confuse these dishes, and for good reason.

They are actually very similar. The only difference is the method of serving and the amount of ingredients used.

The rolls are rice and fish pieces rolled in a special way, wrapped in a sheet of pressed nori seaweed. In essence, it is just a type of sushi - a dish of rice and seafood with a vinegar dressing.

In any case, the basis of rolls and sushi is rice. Its taste and consistency differ from the product used in Russian or, for example, Uzbek cuisine. Rice goes well with any seafood: fish, seaweed, shrimp, caviar. They often put it in rolls fresh cucumbers, sesame, fruit.

Any experiments can be carried out. But the main component of rolls and sushi is still rice. To truly enjoy your food, it is important to know how to cook rice for rolls and sushi. Based on it, you can supplement traditional recipes according to your taste, experiment with filling, getting a new taste each time.

How to cook rice for rolls and sushi - general cooking principles

Every housewife can prepare Japanese dishes at home. Today, the cuisine of the island state is so popular that in any supermarket there is a counter with all the necessary products: Japanese rice, pressed noria seaweed, rice and soy vinegar, pickled ginger.

Before you cook sushi rice, you need to decide on the type of grain. Incorrectly boiled rice for rolls or sushi falls apart as soon as the piece ends up in a bowl of soy sauce. This happens for two reasons:

1. the dish is made from inappropriate rice;

2. The rice itself is cooked incorrectly.

As for the “correct” rice, it is not necessary to buy a product labeled “Japanese” or “for sushi.” In fact we're talking about about regular short-grain rice, and you shouldn’t overpay for a “tip.”

Of course, you can buy real Japanese rice. But our Krasnodar one is quite suitable for an overseas dish. And all because it has necessary qualities: It boils well and has high stickiness. It is important that the boiled rice grains are well glued together.

Story about fluffy rice- this is not for sushi. Therefore, you cannot use long-grain rice, including steamed rice. The healthy brown, brown, black (wild) product will not work either. For rolls and sushi, only white sticky grains are needed. Otherwise, the question of how to cook rice for rolls becomes meaningless.

They need to be properly prepared: rinsed in several waters (at least seven times). The water should be very cold and clean. When drained from a grain of rice that is completely ready for cooking, it should remain completely transparent.

The principles for preparing rice cereal are as follows:

Boil it properly until fully cooked;

Separately prepare the filling (rice vinegar, salt and sugar are required);

Combine hot rice and vinegar sauce.

In principle, you can simply cook a grain of rice the way you are used to doing it, and then pour the dressing over it and mix thoroughly. Or pour the grain into a slow cooker and entrust the process to it. But to get the maximum restaurant effect, you should learn how to cook rice for rolls and sushi. There are several methods, and mastering them is not at all difficult.

How to cook rice for rolls the traditional way

Ideal rice is soft, tender, but not overcooked grains. They accept easily the required form, so the rolls and sushi turn out delicious, keep their shape perfectly and are not much different from restaurant ones. How to cook sushi rice the traditional way?

A glass of round grain (or special Japanese) rice grain;

One and a half glasses of water;

Half a tablespoon of granulated sugar;

Half a teaspoon of salt;

50 ml real rice vinegar.

Place the prepared grains of snow-white rice in a thick-walled pan.

Pour a measured portion of water over the rice. The proportion of one to one and a half is the ideal ratio of grain and water. Do not salt the water, do not add any spices.

Turn on high heat and wait for the water to boil. The lid must be open.

As soon as the first signs of boiling appear, reduce the heat to low and cover the pan with a lid as tightly as possible.

How to cook sushi rice? No more than ten to fifteen minutes. It is important that the moisture completely evaporates, but you should not overexpose the rice on the fire. Overcooked rice grains will ruin an excellent dish.

While the rice is cooking, prepare the dressing. To do this, pour vinegar into a saucepan or small saucepan (you need rice vinegar, not some other kind).

Pour into it granulated sugar and salt.

Place the dishes on low heat and wait until the grains are completely dissolved. It is important to stir the sauce so that the sugar dissolves faster and does not burn.

When the grains of sugar and salt disappear, the filling is ready.

Remove the boiled rice from the heat and leave covered for ten minutes.

Place the rice grains in a large wide bowl and pour over the hot vinegar dressing.

Gently mix the rice with the vinegar mixture using a wooden spatula.

When the rice has cooled to a warm state, start forming rolls or sushi.

How to cook sushi rice using the “hot” method

Tender, sticky rice can be prepared differently. In this case, the rice is poured into boiling water, and its quantity increases. How to cook rice for rolls using a hot method?

A glass of white round rice;

Two glasses of clean water;

Two tablespoons of vinegar;

A teaspoon of sugar;

A teaspoon of salt.

Boil water in a saucepan of suitable volume (the amount of rice will approximately triple).

Rinse the rice until the water runs clear.

Pour the grains into the boiling water, reduce the heat to low.

Cover the pan tightly with a lid, cook the rice for 15-20 minutes until the water is completely absorbed into the grain.

Prepare the dressing as described in the first recipe.

Remove the finished rice from the heat, sprinkle with the filling and stir with wooden sticks or a wooden spoon.

How to cook sushi rice with nori seaweed

You can use a sheet of nori to add a special flavor to the rice. You will need a small piece of pressed sheet. Before cooking sushi rice, you just need to put it in water. It is important to remove it from the pan after the water boils. Proportions are given for large quantity rolls.

Four hundred grams of rice;

A small piece of pressed noria seaweed;

50 ml rice vinegar;

30 g granulated sugar;

Pour cold water over the rice.

Throw a piece of nori into the water and cover the pan with a lid.

Turn on maximum heat and wait for the water to boil.

Remove the seaweed and reduce the heat to low.

Cook the rice for exactly twelve minutes.

Turn off the heat and leave the rice covered for another fifteen minutes.

Prepare vinegar filling.

Combine it with rice and mix.

The maximum cooking time for rice after boiling water is twenty minutes. If possible, do not remove the cover. For the first time, of course, you can’t do without checking the grain for boiling water. Rice can be cooked in 15 or 20 minutes. Much depends on the characteristics of the stove and the type of rice. But over time, experience will come, which will allow the grain to be completely at rest under the lid.

Under no circumstances should you touch the rice with a spoon, stir or disturb it. Let us remember one of the commandments: complete peace!

Ready rice should be cooked immediately. You can’t leave it for another day or store it in the refrigerator. In just a few hours, the boiled grains will begin to rapidly lose moisture. The rice will become tough and completely unsuitable for making rolls and sushi.

The dressing and rice must be mixed while hot. The filling should not boil: it should be given a few minutes to cool. The amount of filling should not be too large. The goal is to give the rice a light aroma and a sharp, vinegary taste.

You can buy ready-made dressing for sushi rice in the store. It replaces homemade rice vinegar, sugar and salt.

Rolls and sushi should be prepared from cooled, fully cooked rice. The Japanese use a special fan to fan and cool boiled rice grains. If you want to feel yourself in the atmosphere old Japan, you can work with a fan. However, this is not necessary.