If you wanted to make sushi at home, you should understand not only the technique of their formation, but also how to prepare the individual ingredients. The most important component for sushi is rice. The taste of sushi will depend on how correctly it is prepared.
Long rice is not suitable for making sushi - its grains are too dry and retain a lot of water. Choose short, rounded grains.
Pour the rice into a wide bowl, fill it with water so that it only slightly covers the cereal. Now start rinsing it - immerse your hand and massage gently. This should be done in order to separate small debris. Water from washing rice in it becomes cloudy, acquires a milky hue. Without rinsing, the cereal will become covered with sticky starch during cooking and will no longer be suitable for sushi.
Drain the water. Stir the rice - squeeze it with your hand a little harder, but gently, trying not to break, and do this for about 10 seconds. Fill everything with fresh water, squeeze and drain. Repeat the same operation one or two more times until the water is almost clear, then dry the cereal.
Put the washed rice in a deep saucepan and add water - 250 ml of cold water to a glass of cereal. Cover the pot with a lid and bring to a boil with maximum heat. Then boil the rice over low heat for about 12-15 minutes, until it absorbs the water completely. At the same time, ventilation holes will appear on its surface. Remove the saucepan from the heat without removing the lid and leave to infuse for another quarter of an hour.
