Not so long ago, sushi for our compatriots was some kind of wonder, and only a few could handle chopsticks for them. It's another matter now - sushi is served in cafes, bars and pizzerias, and Japanese sticks have already become an indispensable attribute for any restaurant. Sushi can be ordered to your home by phone or even bought at the supermarket. Or you can try to do it yourself, at home. The basis for all sushi is rice prepared in a special way. The proposed recipe is just such a sushi rice.
It is necessary
-
- For 55 servings of nigiri
- wrapped nori:
- 2 cups Japanese short-grain sushi rice
- 2 glasses of water
- ¼ cups of rice vinegar (sushi vinegar).
Instructions
Step 1
Place the rice in a heavy-bottomed saucepan and wash under running water.
Throw in a colander.
Step 2
Cover with water (2 cups) and leave to swell for 30 minutes.
Step 3
Cover the saucepan with a tight-fitting lid, put on fire and bring to a boil.
Continue simmering, covered over high heat, for fifteen minutes.
Step 4
Reduce heat to low and cook rice, covered, for another 10 minutes.
Remove from heat, open the lid and let stand for 5 minutes.
Step 5
Transfer the hot rice to a large, shallow bowl (ideally a wooden one), removing any hard grains (sides or bottom).
Drizzle with sushi vinegar, spreading it over the entire surface of the rice.
Step 6
Using a fan or fan, cool the sushi rice a little. This should be done quickly enough so that the rice does not become too sticky.
When the rice has cooled, begin gently but continuously to stir the mixture with a wooden spatula. Make steady movements to one side. Do not stop until the rice has cooled to room temperature. If you follow the directions exactly, the rice should be shiny and slightly gummy. The rice is now ready to use as a base for sushi, rolls, saimaki (inside out sushi), futomaki (traditional thick rolls).
