Japanese cuisine has long been popular all over the world, and Russia is no exception. But judging by the growing network of cafes and restaurants offering Japanese cuisine, the number of its adherents continues to grow steadily. The desire of housewives to cook Japanese food at home, with their own hands, is also growing. Everything you need for home rolls can be purchased in ordinary hypermarkets. But how to cook rice for sushi and rolls is a separate question.
It is necessary
-
- rice
- water
- thick-walled pan
- wooden (or simple) bowl
- stirring paddle
- rice vinegar
- salt
- sugar
Instructions
Step 1
Pick up the rice first. For this, various varieties of Japanese rice are used, for example, nishiki. These varieties differ from Asian ones not only in shape - they are round - but also in the level of moisture, stickiness, sweetness of the grains. Japanese rice varieties are well molded and shaped after cooking.
Step 2
It's good if you have a cooker or rice cooker, the instructions for it indicate all the subtleties and proportions. But rice can also be cooked in a regular saucepan. Choose a heavy-walled saucepan for this, or at least a heavy-bottomed saucepan.
Step 3
Rinse the rice well, 3 to 5 times, until the water becomes clear. Soak rice in clean water for 20-30 minutes. Drain the water through a sieve or colander. Drying rice is often recommended - sprinkle the rice on a dry towel, dip it, and let it dry slightly. This should help the rice cook evenly. But when using a rice cooker, for example, there is no need for drying, since the inner thermos, and hence the rice, heats up evenly from all sides
Step 4
Different sources differ on the amount of water needed to cook rice. There is good evidence that nishiki rice that is already soaked requires less water. For 1 kilogram of dry rice of this variety, take 950 milliliters of water. The water does not cover the rice layer much. Pour over the rice and place over moderate heat. Bring to a boil. For other varieties of rice, use water 20% or 1/5 more than the weight of the driest rice.
Step 5
Once the water has boiled and its level is equal to the level of rice, cover with a lid, put on low heat. Do not open the lid for the next 20-25 minutes. The rice should evaporate well, and you can interfere with this process.
Step 6
Once the rice is cooked, set it aside to cool. Prepare the rice sauce at this time. Take 200 ml of rice vinegar or white wine vinegar and add 10 teaspoons each of sea salt and sugar. After placing everything in a saucepan, heat until dissolved.
Step 7
Properly cooked rice is not boiled, not soggy, but glued tightly. Run a spatula along the sides of the pan, thereby separating the rice from the walls, and tip the pan into a spacious, preferably wooden, bowl. The rice will tip over as a whole lump, "paste". Drizzle with rice sauce. Under the influence of the sauce, the rice will crumble, separate it only with chopping movements with a spatula and turn over to distribute the sauce evenly.
Step 8
Leave the rice to cool for a while and absorb the sauce. As soon as the temperature of the rice reaches 40 ° C, it will not burn your hands, you can start sculpting sushi and spinning rolls!
