ROLL RICE: BEST COOKING RECIPES (WITH DRESSING)

Rolls - a traditional Japanese dish that is incredibly popular today. They are easy to find in almost any restaurant, but not always have the opportunity to go to a cafe. In this case, the rolls can be prepared at home. And the most important thing here is to cook rice. In this case, there are many nuances and subtleties that must be followed. Let's talk about this process in more detail.

General principles

Each hostess can cook a delicious Japanese dish, especially since all the ingredients for cooking can be found in the store nearest to your home. And most of all the difficulties usually arise when cooking rice: for someone it turns out raw, for others it is boiled soft. Let's learn more about how to cook rice.

Before you start cooking, you must first decide on the grade of grains. Moreover, it is not necessary to purchase a product labeled "for sushi", since it is possible to use ordinary round grain rice.

The Krasnodar product is excellent for making sushi, since it is also boiled soft and has good stickiness.

But to use long grain, steamed, wild or brown rice should not be, because the resulting mass will be crumbly, which is not suitable for rolls.

The product should be washed 7-9 times, and the water should be very clean and cold.

How to determine that rice is ready for cooking? Drained water must be clear.

There are the following principles for making this cereal in the case of sushi preparation:

It must be properly boiled to 100% readiness.
Separately make refueling.
Connect the refueling and the grits.

In principle, you can simply cook rice, then pour it with dressing, mix everything.

But in this case, the taste of cooked rolls will be very different from those that you used to consume in restaurants.

Recommendations for the preparation of refills

Refueling is required to prepare rice masses when creating many Japanese dishes, such as Temaki or Nigiri. The secret of getting is very simple: you need to add a special dressing to the finished product and mix it very, very quickly.

The composition of the sauce depends on which dish you will be cooking for. Besides the fact that the dressing gives an unusual taste, it also makes the mass even more sticky, which means that the rolls themselves will not fall apart.

You will need the following ingredients:

400 g of sugar;
500 mg of vinegar;
50 grams of salt.

All ingredients need to be put in one pan and mix well. In order for the sugar and salt to completely dissolve, you can put the mass on the fire, the main thing is not to bring it to a boil. You can do this in the microwave, putting literally 2-3 minutes. The finished sauce should have a transparent color.

You can make another version of the sauce - the ingredients remain the same, only it needs to be supplemented with algae (about 3 g of Kombu or Nori). The cooking process is simple: put the vinegar on the fire, add all the other ingredients, and before removing the sauce from the heat, remove the algae from the pan.

Cooking rice for rolls in the traditional way

Ideal rice for rolls should be soft, tender, with undigested grains that easily take the desired shape when making rolls. The traditional method involves the use of the following ingredients:

200 grams of rice;
150 ml of water;
0.5 tbsp. Sahara;
0.5 tsp salts;
50 ml of vinegar.

The preparation method is as follows:

Prepared (washed) grains put in a pan with a thick bottom.
Fill rice with water in a ratio of 1: 1.5. Water is not necessary to salt.
Turn on the fire harder and wait until the water boils. The lid must be open.
As soon as bubbles begin to appear on the surface, reduce the temperature to a minimum and cover the pan with a lid.
Cooking time is about 12 minutes. It is important that the moisture is completely evaporated, but at the same time it is impossible to keep the grains on the fire (this will only spoil the taste of the dish).
While cooking porridge, do not forget to make a gas station.
Remove the pan from the heat and leave for 10 minutes under the lid.
Transfer the grain into a large container and pour dressing.
Stir the mixture with a wooden spatula.

When the rice has cooled, you can start making rolls.

Hot way

This method of cooking is slightly different from the first - in this case, the rice must be poured into an already boiling liquid.

Ingredients are as follows:

200 grams of rice;
400 ml of water;
2 tbsp. vinegar;
1 tsp. salt and sugar.

The cooking method is slightly different:

Boil water in a pot of suitable volume, given that the number of grains during cooking will increase by 2-3 times.
Before cooking, you need to wash the grain 6-8 times.
Put the rice in boiling water and turn on the minimum heat.
Cover the pan tightly and leave for 20 minutes - the water should be completely absorbed into the grain.
In parallel with this, prepare the dressing.

Remove the cooked rice from the heat, pour over the sauce and gently mix everything.

Nori Seaweed Recipe

If you want to give the rice rolls an unusual flavor, you will need one sheet of nori. It must be added to a container of water before adding the grains.

Ingredients are as follows:

400 grams of rice;
0.5 liters of water;
a small piece of nori;
50 ml of vinegar;
10 g of salt;
30 grams of sugar.

The cooking is very simple:

Fill the grain with cold water.
In the water, add a piece of algae.
Put the container on the stove, turn on the maximum fire and wait until the mass boils.
We take out from a saucepan nori, we reduce fire to a minimum.
Cook the mass for 12 minutes.
Turn off the fire and leave the grain under the lid for 15 minutes.
Simultaneously prepare the fill.

Mix the mass with the sauce and proceed to the preparation of rolls.

How to cook rice for a roll in a slow cooker

If you like to cook in a slow cooker, then this recipe is for you. First you need to prepare the rice itself: sort it, remove the bad and dark grains, garbage, rinse thoroughly to completely remove the starch.

After the last time, fill the bowl with rice with water and leave it for an hour.

You have already done the most laborious stage. It will remain to cook the cereal: pour the grain into the container, fill it with water in a ratio of 1: 2, turn on the “Rice” mode, and while the mass is being prepared, fill up with any of the methods listed above. It will remain to mix among themselves the grain and sauce, you can proceed to the rolls.

Some useful tips

If you want to make a truly delicious dish, you need to carefully study the tips we have cited and use them:

The maximum time for cooking the grains after boiling water is 20 minutes. If possible, do not remove the cover. You will still have to check at least once, since the cooking time for rice depends both on its variety and on the features of the plate. But if you often make such a dish at home, then over time you will learn how to determine readiness without checking.
In no case should you stir or touch the grains with a spoon, since one law applies to this product: only rest.
After cooking the rice you need to immediately start creating rolls. You should not leave the product the next day, because literally in a couple of hours all the moisture will leave it, the seeds will become hard and unsuitable for cooking Japanese dishes.
The dressing and the grains should be mixed in the form of heat, and the sauce itself should not boil - let it be better to cool a little within 1-2 minutes. The filling itself should not be very much, since its main task is to give the rice flavor and special taste. If you do not want to spend time on its preparation, just buy ready-made sauce.

The rolls themselves need to be cooked after the mass turns cold, and the Japanese themselves, wanting to cool the porridge faster, use a fan, but this is not necessary.