It is very important to choose the right food to ensure that home-made sushi is in no way inferior to what is served in Japanese restaurants. Rice, which is one of the ingredients in this dish, should be given special attention.
If you think that the choice of rice for sushi is a secondary matter, you are deeply mistaken. The fact is that only elastic and sticky rice porridge can keep its shape and will not crumble treacherously. It is for this reason that rice that is ideal for making pilaf (for example, steamed) is absolutely unsuitable for rolls and sushi. Popular varieties such as jasmine or basmati are also not suitable for making sushi.
If you do not know what to opt for and what kind of rice to prefer, a few simple tips will come in handy. The main secret of making rice for sushi is that you should only use round grain. It is in such rice that a large amount of starch is contained, which makes the porridge sticky. From round grains, you can cook just such a rice mass that will allow you to make neat and not falling apart rolls and sushi.
When choosing rice, make sure that the cereals do not contain foreign impurities, and the grains are free of chips and breaks. Also pay attention to the uniformity of the rice. All grains in the bag should be approximately the same size.
You should not use translucent rice for cooking sushi; it is better to opt for white cereals, the grains of which are absolutely opaque.
The best varieties of rice for making sushi are considered to be "sushiki", "koshi-higari" and ordinary Krasnodar rice, which can be purchased at almost any store.
