Rice for sushi at home. Recipes with photos

Calling sushi fast food does not turn the tongue. After all, turning rolls - this is a real art, which they diligently learn from the masters. Yes, and the eating of sushi from the Japanese is transformed into a complex and lengthy ceremony. And although simple ingredients (rice, fish, seafood, soy sauce) act as ingredients for rolls and sashimi, it is rather difficult to prepare these dishes. But you can, even at home. In this article, we will not talk about how to spin rolls. We will focus only on one stage of their production - we will discuss how to make rice for sushi at home. This is the basis of the dish. If we compare the rolls to the fine arts, rice is a primer for the painting on which the artist should apply the paint. Yes, of course, the taste of sushi is determined by fish or seafood. But if the rice in them looks like a porridge from a kindergarten, the whole art of creating this dish will be reduced to nothing.

Japanese vinegar and noria: we prepare the rolls ourselves

For sushimi, special adaptations are needed - at least makis, a bamboo mat for professional coagulation of products. Exotic products will also be required. For example, nori - sheets of dried and pressed edible algae. Or wasabi - a special horseradish paste. Gary - thin layers of pickled ginger - it's also hard to cook at home. But the Japanese vinegar can be created independently. To do this, you need to dissolve in a third of a cup of ordinary table (or apple) acidulant, two large spoons of sugar and one teaspoonful of salt. We do not need a lot of Japanese vinegar. There are two spoons for two glasses of rice. But it determines the basis of taste. And now we will prepare rice for sushi at home. Recipes in this case advise us not to show self-activity, but strictly adhere to the Japanese tradition. After all, it has been practiced for centuries.

Which rice is suitable for sushi

As for cereals, it needs special. Small and round grains containing a lot of gluten. In large supermarkets special departments sell a special "Rice for sushi". At home, recipes offer to take Krasnodar or Crimean rump. In appearance it resembles the Japanese one. Elite basmati is good for pilau, but not for rolls. Sushi, rolled up from it, will crumble. Also, there is no need to be wimpy and fantasy where it is not required: all steamed, brown, unpolished and wild varieties do not fit. Also masters of Japanese cuisine rejected rice in bags. Suitable only for round groats, polished and undivided. If not, long-grain rice should be filled with cold, preferably filtered water for a couple of hours. Then rinse and cook.

Secrets of replacing products: how to turn Krasnodar rice into Japanese

Groats, ripe on the flooded fields of the Land of the Rising Sun, are not only small and round, but also contain a large amount of gluten. It is thanks to her rolls well hold shape. How to use Krasnodar rice for sushi at home? Recipes suggest we thoroughly rinse the rump. Pour two cups into a strainer or a small colander and keep under a spout until clean and clear water flows from the cereals. Thus, we will get rid of the excess of rice powder. Porridge for sushi should in no case be crumbly. But an excessively viscous and watery base also does not work. Therefore, the ratio of water and cereals when cooking porridge is the second very important condition for the creation of successful rolls.

How to cook rice for sushi at home

The recipe suggests that we pour the rump with cold water. But if we observe proportions of one to two for plov or porridge, then the rolls require a different approach. Rice and water should be equally divided. Two cups of cereal should go to the same amount of liquid. "How does the porridge cook," you ask? Will not it burn? "The whole secret is how to cook rice for sushi at home. Recipes for making pilaf, casseroles, grandmothers, baby porridges and rolls are very different. Rice is a universal grape. From it you can make a hard, like a loaf, bun, and pudding, and a viscous mixture. So, pour the washed rice with cold water and put it on the stove. It is best to take a saucepan with a thick bottom and not enameled. The ideal solution will be a small kazanok for pilova. After the contents of the saucepan boil, cover it with a lid and cook for one minute on high heat. The time limit must be taken seriously - 60 seconds, no more and no less. Then the fire should be reduced. Do not remove the lid and cook the porridge for about fifteen to twenty minutes. As soon as we see that the liquid has completely evaporated, turn off the fire under the saucepan. Let's stand under the lid for another ten minutes. So we will get a measure of glutinous rice for sushi.

Recipe at home in the multivark

Many doubt: can a car make groats for rolls? After all, Japanese chefs put their souls in every stage of cooking this unmatched dish. Let's drop all doubts. Multivarka not only copes with this task, but creates just perfect rice for sushi. Preparing at home in the multivarker does not take you much time. And the result will be even better than if you cooked the croup in a saucepan. After all, you do not need to open the lid, which means that you do not let the steam out of the container, making the rice achieve perfect adhesion. The only thing you should take care of is to rinse the rump well. Water should be poured a little more - for two glasses of grain 2.5 measures of fluid. The bowl of the multivark should be filled with no more than two thirds of the volume. Set the mode to "buckwheat" or "rice". In other machines, you can use the timer program for ten minutes, the "Bake" program, and when the time runs out, then start the "Quenching" for twenty minutes.

Authentic sauce

Even properly cooked cereal will remain a simple porridge, if it does not add sauce. Authentic Japanese dressing for sushimi includes culinary wine Mirin (or vodka sake), special rice vinegar, sea salt and sugar. A special charm attached to the basis for rolls is the alga kombu. It is put in sauce when it is warmed up, and later pulled out. The dressing and rice should be approximately the same temperature when connected - they are warm. Believe it, but the real masters cool the rump with a fan so that it shines beautifully in rolls. But on the agenda we have rice for sushi at home. Recipes, photos and useful tips teach us how to dispense with exotic ingredients and get the product as close to authentic as possible. So, prepare the sauce at the rate of 250 grams of cereals.

What is rice vinegar?

Although it is called Japanese, it was invented by the Chinese. According to some reports, this happened more than two thousand years ago. How was this vinegar prepared? The fish was cut into small pieces. Then, it was salted and mixed with rice. Enzymes that the fish allocated, acted on the croup, and lactic acid was released. She, on the one hand, preserved the fish, increased the shelf life of the fish to a year, and on the other, gave it an acidic taste. In the fourth century AD, rice vinegar became known in Japan. It was very expensive, and it was used only by the nobility. For the common people, vinegar became available only from the sixteenth century. Why do we give all these details? To show that, compared to other, European, rice sauces has the most mild taste. In addition, it is an excellent antibacterial agent. And if you take into account that in Japan the raw fish is often served to the table, it is very important to protect yourself from various infections. And most importantly, the sauce ennobles rice for sushi. The recipe (at home to follow it - not a problem), which we will give below, presupposes the presence of this vinegar. Get it, when the popularity of rolls around the world is growing, not so difficult. It is sold in the same stores as wasabi, and nori seaweed.

Sauce with vinegar

Well, we'll fill our rice for sushi. The recipe at home is not much different from the one used in professional Japanese restaurants. The main thing is to have rice vinegar "Mitsukan". It will require 180 milliliters. In this vinegar should be dissolved 120 grams of sugar and a spoonful of sea salt. It is also worthwhile to put in the initial stage a small piece of seaweed kombu. In ten minutes it can be thrown away. All the ingredients are warmed up, but do not bring to a boil. Then cool, pour into a glass, tightly closed dishes and clean in the refrigerator. That is, the sauce can be harvested for future use. But if you want to use a small fraction for already boiled rice, cool the sauce until the temperature of the cereal. We pour a small amount of myrin or sake. If there is no Japanese alcohol at hand, it is not terrible, we will skip this stage of preparation. We spread rice in a wide bowl. Pour the sauce. Wooden paddle carefully turn the rice, but do not interfere with it (otherwise it will turn out porridge). Cool to room temperature. All you can turn rolls.

Alternative to rice vinegar

All European types of acidulants have a more pronounced flavor, so they need to be added in small amounts. There are several ways to prepare the filling to fill it with rice for sushi. The recipe (at home) with apple cider vinegar is one of them. A tablespoon of acidulant is mixed with a teaspoon of sugar and a pinch of iodized salt. We pour into this solution one and a half tablespoons of hot water. Stir until the crystals completely disappear. With this sauce we'll fill in rice.