Sushi and rolls - traditional Asian dishes - have become very popular outside of Asia. Now there are as many restaurants where you can taste similar food than pizzerias.
At the same time, unlike pizza, which our housewives have been successfully preparing for a long time and at home, not everyone is at risk of trying to make sushi on their own or rolls. This is largely due to the need to purchase specific products of Asian cuisine - algae, sauces, caviar and others.
Find all the necessary ingredients can not be in every store. The cooking process itself is not very complicated and quite fascinating.
In order to succeed, it is very important to choose and cook rice correctly. It should not be undercooked, but its transformation into a pulp should also not be allowed. There are several ways to achieve the correct state of rice readiness.
What rice you need to choose for sushi and rolls
For the preparation of sushi, Mistral rice, a regular white round grain or a special variety that is sold in Asian food stores or food departments for its preparation in supermarkets is suitable.
Steamed and long grain varieties are not suitable. Groats can be ground. Such rice contains a lot of starch, thanks to which it absorbs water well and becomes tender and crumbly.
The caloric content of the rice itself is about 350 kcal per 100 g of finished cereal. Cooking time depends on the chosen method. Usually with soaking it takes up to 40-50 minutes to cook.
Rice should be well washed before cooking. This is done as follows:
- the right amount of porridge is poured with water in a bowl or pan, quickly stir the rice with your hand;
- they drain the water, letting the grains, husks and debris that have risen to the surface of the water leave with it;
- fray slightly rice in the palms, picking up a few handfuls;
- washed again and repeat this action until the drained water becomes clear.
Then the rump is soaked for 20 minutes in cold water.
The classic recipe for cooking rice for Asian cuisine
Cooking with this recipe follows the traditional method as closely as possible.
Products:
- 700 g of washed rice;
- 700 g cold filtered water.
Time required for preparation: 45 min.
Caloric content per 100 g: 344 kcal.
How to cook rice for sushi at home? Consider this process in detail. Pour rice water, it is placed in a saucepan on the stove, turned on the slow fire.
Before the water starts to boil, the fire increases, and at the moment of boiling the temperature is made weak. Cook for another 20 minutes, during which time the liquid evaporates and is absorbed into fig. Then turn on the big fire for 10 seconds, then turn off the stove.
It is very important not to stir porridge during cooking. You can loosen it with a wooden stick after turning off the plate.
Cover the pan with a towel and then a lid, let it stand for 20 minutes before cooking.
Cooking rice with rice vinegar
Now cook rice for sushi at home in another way - with vinegar. Let's get started!
Products:
- 200 g of washed rice;
- 250 ml of water;
- 1 tsp white sugar;
- 2 g of table or sea salt;
- 1 tbsp. rice vinegar.
Time required for preparation: 45 min.
Caloric content per 100 g: 353 kcal.
The croup is poured with cold fresh water and allowed to boil at an average temperature. The fire is changed to the minimum and cook 14 minutes with the lid closed.
Opening the lid and stir porridge is not allowed. Then the pan is set aside from the plate, salt, sugar and vinegar are added. Before cooking, porridge should stand for a while and cool down so that it is comfortable to hold in your hands when cooking sushi.
Another simple rice cooking recipe
Below we describe how to cook ordinary rice for sushi.
Products:
- 200 grams of plain washed rice;
- 250 ml of filtered water;
- 1 piece of alga Konba - no more than 5 cm.
Time required for cooking: 35 min.
Calories per 100 g: 342 kcal.
The cereal in the pan is poured with water, and the container must be such that water fills it by a third, not more. They put konba algae into the water, but they have to be pulled out before the liquid boils.
Up to this point the pan is covered with a lid. After boiling, boil the porridge for 10-13 minutes at a minimum temperature.
Cooking in a multivariate
It is much easier to cook rice in a slow cooker, because you do not need to control the process. So, how much time and how to cook rice for a sushi in a slow cooker?
Pre-soaked washed cereals with water in a ratio of 1 part of the cereal to 1.5 parts of water are placed in a multicooker bowl. In some devices there are modes "Rice" or "Buckwheat", you can set them for cooking.
In the absence of special functions, the porridge is cooked for 10 minutes in the "Baking" mode, and then another 20 minutes - in the "Quenching".
Recipes for delicious sushi rice dressing
Before you start cooking sushi or rolls, rice must be filled. This is done with vinegar.
Products:
- 2 tbsp. rice vinegar (you can take wine, or even apple, if rice is not in the store);
- 1 tsp. sugar and soy sauce.
All ingredients are mixed so that sugar is dissolved. Then the dressing can be slightly warmed in the microwave, so that it is slightly warm. The mixture is poured cooled rice. Now you can start cooking sushi.
For another refueling will need:
- 70 grams of plum vinegar (or apple);
- 1 tsp preferably sea salt;
- 3 tbsp. mirin (rice wine).
A mixture of the listed ingredients is poured into a porridge, spread it evenly with wooden sticks.
Refill can be used to change the color of the finished rice. Then sushi will be more original. Red plum vinegar gives the croup a pleasant pinkish tint.
If 1 teaspoon of turmeric seasoning is added to the water before cooking porridge, then the color of the finished rice will be yellowish. Milled algae (1-2 tablespoons), mixed into the finished porridge, make it soft green.
Useful tips for cooking rice
To croup prepared as necessary, you should not forget to rinse and soak it before cooking. When cooking, it is best to use wooden dishes, where possible: chopsticks or small flat shovels for loosening and mixing, wooden bowls for soaking and cooling rice in them.
Mixing and porridge when mixed should be heated, but not hot and not cold.
To hot porridge cooled faster, it should not be put in a cold place, even on the windowsill.
In Japan, a fan is used to speed up the cooling process. You can fan the porridge with your palms, magazine, or sheet of paper.
It is better not to store rice in the refrigerator, if cooking is not planned immediately. It is recommended to use porridge for dishes on the day of its preparation.
Good rice for sushi and rolls may not turn out right away. Each time it will be better and sushi will be as tasty as in restaurants.
The subtleties of cooking rice for sushi and rolls can also be found in the following video.
