Sushi is a delicious Japanese-style rice dish. Of course, professional cooks make it best of all, but at home you can cook it yourself, the main thing is to choose and cook the rice correctly.
Which grade to choose
To make the dish perfect, it’s better to use not just round grain rice, but special, with increased stickiness, especially designed for sushi, it is now sold everywhere. Such rice has high stickiness during cooking, so it is easy to form balls from it for cooking. If there is no such rice, you can replace it with a round one.
Cooking rice for sushi simple recipe
Before cooking, wash the rice thoroughly in several waters. Throw it on a sieve and dry for half an hour. Then proceed to cooking.
Would need:
- 450 ml of water;
- 0.3 kg of rice.
Total time: 55 minutes. Calories per 100 grams: 340 kcal.
What to do:
To act in the same way as with ordinary rice. Put the cereal in a saucepan, pour boiling water (1: 1.5 ratio), close the lid tightly, cook on low heat for 10-12 minutes. Turn off the stove, leave the rice in a saucepan under the lid to infuse.
Tip: to add flavor at the very beginning, you can add “kombu” algae to the pan (remove it after boiling), pour 20 ml of rice wine or sake at your discretion.
Cooking rice for sushi in a slow cooker
Washed rice to clear water should be placed in a multicooker bowl, filled with chilled water (1: 1 ratio), salt well, turn on the “Rice” program. While it is boiling, mix 70 g of plum vinegar and 8 grams of salt, add 60 g of mirin. After turning off the program, cook ready rice in a slow cooker for 15 minutes. Then transfer to a deep container. Sprinkle vinegar on it, stir with a stick (preferably wooden), evenly mixing dressing. After cooling, you can form balls for sushi.
Cooking a sushi dressing
Spicy dressing made from rice, balsamic or other white vinegar, lemon juice also works well. To vinegar you need to add fine sugar, salt. For 230 grams of rice, one-third of a glass of vinegar is required.
Dressing with rice vinegar and sake
When adding this vinegar mixture, rice will acquire an interesting aroma and sweet-sour taste.
Would need:
- ½ liter sake;
- ½ kg of white sugar;
- ½ liter of rice vinegar;
- ½ tbsp. tablespoons of salt.
Time: 20 minutes. Calorie: 174 kcal.
What to do:
All ingredients are mixed in a saucepan (except salt) and put on the stove, setting the maximum temperature. When the liquid boils, remove the pan from the stove, season the dressing with salt. Cool slightly and pour cooked rice.
Tip: To prevent rice from getting too sweet or sour, you need to keep the ratio of ingredients when cooking the vinegar mixture.
Cooking refills quick and easy
This recipe uses rice vinegar, but you can take any wine vinegar, and replace salt with regular salt.
This recipe requires:
- 30 grams of rice vinegar;
- 10 g of salt;
- 10 g of fine sugar.
Time: 10 minutes. Caloric content: 165 kcal.
What to do:
Vinegar, salt, fine sugar combine, mix well until complete dissolution of the components. Everything, seasoning for sushi is ready, it remains to sprinkle rice with it, cover with a damp cotton napkin, allow 15 minutes to soak it well.
Five ways to cook ordinary sushi rice
General principle: cook thoroughly washed rice in water, after boiling, make the fire minimal and cook until the moisture is absorbed into the rice grains, after turning it off, allow 20 minutes later.
First way
Rice grains, rinse with water with great care. As soon as the water becomes clear, the washing process is finished. Take a saucepan (non-enameled) with a thickened bottom for cooking, put cereal into it, pour in water (1: 1) and start cooking at maximum heat. When the liquid boils without opening the pan, reduce the temperature to the minimum mark. After 12 minutes, remove the pan from the stove, insist 15 minutes without opening the lid. Then mix well, cover tightly and set aside for 5 minutes.
Second way
Rice grains with special care, rinse with water. Put in a fine sieve, leave for about an hour. After the time, put the rice in a saucepan, pour in water, its amount should exceed the amount of cereal by 1/5. For a special aroma, add seaweed (kombu) to the water, they need to be removed when the water begins to boil. On medium heat, cook until boiling, then reduce the temperature to a minimum, continue cooking until all moisture is absorbed. After about 10-14 minutes, remove from heat, let the croup stand under the lid (12-15 minutes).
Third way
Wash rice thoroughly with cool water. Cook cereal for 3-5 minutes (required proportions: 200 g of rice per 240 ml of water). Do not remove the lid when cooking, if you open it (or open it) steam will come out, and this will badly affect the taste of rice. Turn off the stove, leave the rice to swell under the lid. Then remove it, leave the cereal for 10 minutes. Pour the finished rice in a bowl, add the dressing, mix with wooden chopsticks.
Fourth way
About an hour before cooking, wash the rice in a bowl with a wide bottom. You can even rub the wet grits on the walls of the dish, then add water (1: 1.5), leave for infusion for about half an hour. Pour the cleaned grains with water, add some seaweed (kombu), put on the stove, cover the pan with a lid. Algae extract after boiling, pour sake (1 cup of dry cereal will need 1 tablespoon. Sake). Reduce heat and cook for 10 minutes. Then turn off the stove and leave the rice for 10 minutes to infuse.
Fifth way
Wash rice grains: pour them into a wide container, pour in water and stir vigorously. Drain turbid water, along with it the rice husks, dust, litter will be removed. Grind the grains with your hands after pouring water. Pour in clean water again, mix well, drain - and so rinse until the water is clear. Well washed rice recline in a colander. Then soak the cereal in cool water (20 minutes). Prepared rice should be poured with clean water at a ratio of 1: 1, covered with a lid, cooked after boiling over low heat (20 minutes) until water is absorbed into it. Then add fire for 10 seconds, turn off. Lay a towel between the lid and pan and infuse the cereal for 20 minutes.
Tips from experienced chefs
Ready rice slide pour in the center of a deep dish. Cool for 10 minutes. Instant cooling will give the grains the desired shine. And this will help in the usual hair dryer or fan. Then pour the pre-cooked dressing on top of the rice slide. Stir with a wooden spatula or spoon, dropping it to the bottom, to carefully distribute the vinegar pouring.
To give the dish an interesting look, the grains are sometimes painted. The rice will turn pink if you take plum vinegar as a dressing. For coloring in a bright yellow shade before cooking rice, put 2 pinches of turmeric into the water. Seasoned with ground seaweed (2 tablespoons), you can get rice pale green color.
For a start to moisten a bowl for preparation of gas station with clear water. Remove excess moisture and moisten again, but with slightly acidified water (30-45 g of vinegar will be needed for a glass of liquid). Excess water must be drained.
