Any sushi cannot be prepared without proper cooked rice. Rice is the main ingredient in this popular Japanese dish. That is why it is so important to cook it correctly. In Japanese restaurants, there are special chefs who specialize in making sushi rice. Those who want to learn how to make sushi at home will have to start by mastering the art of making the right rice.
It is necessary
-
- For 4 large rolls (futomaki) or 10 small rolls (hosomaki)
- 500 g rice
- 600 ml water
- 60 ml rice vinegar
- 30 g sugar
- 5 g salt
Instructions
Step 1
Not every rice is suitable for sushi. In short, it should be white, polished, round-grain and short. For the first experiments, you can take the one that is sold in supermarkets marked "For sushi". In the future, you can buy expensive brands in specialized stores of Japanese products. The best sushi rice is considered to be the following brands Kokuho Rose, Tamaki Gold, Tamanishiki, Nozomi and Yume.
Step 2
First of all, you need to prepare tezu or vinegar water. To do this, mix 250 milliliters of pure boiled water, 30 milliliters of rice vinegar and 5 milliliters of salt.
Step 3
Rinse the rice under running water. Rice should be washed until the water is clear. This is done to rinse the rice powder off the rice. Then you will need to wait until the washed rice is dry. Many people neglect this step, and their boiled rice turns out to be tough, because cold water has accumulated inside the washed rice and when the shell is ready, the core remains raw.
Step 4
It is best to cook rice in a rice cooker, but if you do not have one, then you can do it on an ordinary stove. To do this, you need to take a large saucepan with a thick bottom, pour rice and pour water so that it is 3-4 centimeters higher than the cereal. If you find it difficult to determine the water level by eye, simply dip your finger into the water so that it touches the rice. The water should reach the second phalanx. Put the saucepan on the fire and bring the rice to a boil. Cover the pot with a lid, reduce heat to low and cook the rice for another 18 minutes. Remove the pan from the stove and, without removing the lid, set it aside for another 15 minutes.
Step 5
Prepare a sushi bowl during this time. It should be wooden and wide. In Japan they are called sushi-oke or hangiri. The porous wood absorbs moisture, and the large area allows the rice to cool evenly. Wipe the bowl with a cotton towel dipped in vinegar water.
Step 6
Transfer the rice to a bowl and add a quarter of the vinegar water. With a careful, gentle movement, start stirring it with a wooden spatula. Your task is to separate the rice from each other, saturate them tezu, and not make a single mass out of them. Gradually pour in all the remaining vinegar water, making sure to stir the rice gently.
Step 7
Now the fan comes in handy. If you do not have one, you will have to pick up something with which you can fan the rice, removing excess moisture. You need to dry the rice for 5-6 minutes.
Step 8
You can store such rice for no more than 4-5 hours, covered with a clean cotton towel.
