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Preparing sushi fillings is a creative matter, but the rice base does not allow liberties. Here we need to follow technology. In Japanese restaurants this process is put on stream. Let's see, how to cook rice for rolls at home, when the equipment includes an ordinary saucepan and maybe even a microwave.

First, about the rice for the rolls. We need it with high gluten, because we need sticky porridge, not crumbly. It is ideal to buy Japanese rice grains for sushi. For example, “Fushigon”, “Sen-Soi”, “Koshi Hakari”, “Sushiki”. However, without consequences for the result, it can be replaced with Russian-made short grain rice.

Before, How cook rice for rolls, necessary prepare necessary utensils and equipment:

1. In addition to the pan, you will need a wooden spatula and a wooden mixing bowl, a deep colander for draining, and a small bowl for the sauce.
2. The pan should have a “reserve” for the swelling of the cereal and a thick bottom. It's good if the lid is glass. Then you can observe the process without opening the pan. Before cooking, make sure the uncooked rice and water are less than half full.
3. You need a timer, right? how to cook rice for rolls at home Without minute-by-minute observance of time, time will not work out.

Don't make the base dressing ahead of time. The composition is prepared while the boiled grain is “resting” and is immediately applied.

How to make vinegar sauce for seasoning cereals

Rice has one peculiarity - its taste is weak and bland. And this, oddly enough, is a huge advantage of this cereal, since the cook will be able to add any flavor to it. In our case, it is a tart taste, a slight sourness.

Every sushi chef has several variations of rice roll dressings “hidden” in his arsenal. We offer with the following ingredients:

• Rice vinegar – 50-60 ml;
• Fresh lemon juice – 1-2 teaspoons;
• Soy sauce – 0.5-1 teaspoon;
• Sugar – 3 tsp;
• Salt (preferably sea salt) – 1 tsp.

How to cook refueling in . Pour vinegar and lemon juice into a gravy boat. Now mix in the dry ingredients. Stir until the “flowability” dissolves. Only now can you add soy sauce and mix again. Let us repeat, the vinegar dressing is prepared before the rice is cooked.

Let's start cooking

It doesn’t matter whether you cook in your favorite saucepan or in the microwave, you always use cereal and water in a ratio of 1 to 1.5. Rice is washed very thoroughly only in cold water. The water will have to be drained 10-12 times, no less.

Making rice in a regular saucepan

We wash the grain until clear water, put it in a sieve/colander and let it swell for 20-30 minutes so that the cereal swells a little more and cooks more evenly.

1. Lay out the grain and add water. To properly prepare rice for rolls, stick to the recommended ratio of ingredients. Focus on this indicator: the liquid should cover the cereal by 1/5 of the volume of rice.
2. Cover the pan with a lid and place on the stove at medium setting. As soon as the rice starts to boil, immediately set it to minimum and cook for 15 minutes. Do not let it boil violently and do not overcook, otherwise you will get a paste. In fact, the cereal is languishing.
3. When the time is up, remove the pan from the stove. Place a cotton cloth under the lid and close the lid again for 15 minutes. Our cereal “ripens” to the correct consistency. Just don’t completely cover the container.

A common stumbling block for home sushi chefs: Do I need to rinse rice for rolls after cooking?. Experienced craftsmen I am categorically against this step: the porridge will become watery and lose gluten. Excess moisture is absorbed by the lined cloth, and the unnecessary shells are already washed away when processing raw rice.

Next up is the vinegar dressing. The rice should be well warm – almost hot. Place it in a wooden bowl and sprinkle with the prepared sauce portionwise, gently stirring from bottom to top with a wooden spatula. Let the porridge cool to room temperature, then roll any rolls, nigiri, or gunkans.

Recipe in a slow cooker

The process is strikingly similar to the previous method. There are some advantages for inexperienced sushi chefs. The rice will definitely not burn or overcook (if “that” mode is selected).

So, how to cook rice for rolls in a slow cooker in stages:

1. My cereal in running water, let it swell and transfer it to a multi-cooker bowl. The cereal/liquid ratio is the same as when cooking in a saucepan - 1:1.5.
2. Fill with water and set the “Rice” mode (sometimes “Grains” or “Buckwheat”). Cooking time – 20-25 minutes. But here we must also rely on the recommendations of the equipment manufacturer.
3. After the timer clicks, indicating readiness, do not open the lid. The cereal needs to sit for 10-15 minutes.

Now the rice base can be transferred to wooden bowl and sprinkle with marinade. That's it, the rice for the rolls is cooked. Start experimenting with your favorite Japanese dishes.

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Rice is the main component of sushi, which means its preparation must be as correct as possible, because any, even the smallest gastronomic mistake will spoil the taste of the future dish. If the rice is undercooked, the sushi will simply taste unpleasant. If you overcook it, then no matter how fancy you choose, the rolls will eventually fall apart. This article will help you avoid annoying mistakes.

Which rice to choose for making sushi

Success largely depends not so much on the method of preparation, but on the right choice in the store. You will only get sushi if you choose elastic and sticky porridge. This means that we immediately say “no” to the steamed crumbly one. Also, your grocery basket should not include pilaf rice, jasmine and basmati varieties (they are very popular, but are not at all suitable for sushi). We invite you to get acquainted with some principles of proper cereals:

• choose round grain rice. These varieties contain a lot of starch, and the porridge will end up sticky: you can easily form neat and beautiful rolls.
• the grains must be whole. No husks, breaks or cracks, as is often the case with low quality rice.
• the grains should be the same size.
• As for color, only white is opaque, other options are unacceptable.
• the best varieties- sushi and koshi-higari (Japan). This type can easily be found in specialized corners in large supermarkets.

Cooking rice for sushi: 5 main secrets

Method 1: how to cook sushi rice

Method 2: sushi rice in a slow cooker

You may find cooking rice in a slow cooker easier. Professionals still recommend doing this traditional way in a pan, but this does not mean that a product prepared in this way will be “wrong”.

1. Wash the cereal thoroughly and soak it for half an hour (this is if you use special Japanese rice). If you are preparing sushi from regular round-grain sushi, do not soak it.
2. Place the rice in the multicooker bowl and add water (1 to 1.5, that is, 200 g of cereal per 300 ml of water).
3. Now set the “Rice” or “Buckwheat” mode (depending on the functions of your multicooker). If there are no such modes, do not be upset: the dish will be cooked in the “Baking” mode, only in this case the timer should be set for ten minutes, and then turn on the “Stew” mode for twenty minutes.

Method 3: Sushi Rice Recipe

Method 4: how to easily cook sushi rice

In this recipe, the dressing is prepared using lemon juice, which gives a pleasant flavor to future rolls.

Method 5: Simple Sushi Rice Recipe

You will need:

• polished rice (seven hundred grams);
• cold water (seven hundred milliliters);
• sake (two tablespoons);
• brown algae kombu (one plate is enough);
• Apple vinegar(seventy grams);
• honey (one tablespoon);
• sea ​​salt(one tablespoon).

Wash and dry the cereal thoroughly. Pour it into a saucepan, fill it with water in the traditional proportion (200 g per 300 ml) and add two tablespoons of sake. Seaweed also goes into the pan. This whole mixture should sit for one hour. Then the seaweed is removed and the rice is boiled in the usual way.

Once the rice is cooked, leave it covered for fifteen minutes. Then mix honey, salt and apple cider vinegar (the amount of each ingredient is indicated above. As for the rice, place it in a large bowl and pour over the prepared dressing. To ensure that the mixture is thoroughly absorbed, carefully turn it over using a wooden spatula or sushi chopsticks. Prepare the rolls you can immediately after the mixture has cooled.

Bon appetit!

Do you know how to prepare sushi rice at home? If yes, then share with our users in the comments below the article.

If you do not want to cook sushi at home, then welcome to our catalog: here you will find the best sushi bars in Kyiv with photos, descriptions and real reviews guests.

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Even more delicious and simple recipes you will find in our constant.

Photo: upon request from Yandex and Google

Many Japanese dishes and snacks include rice cooked using a special technology. If you don’t know the specifics of its preparation, sushi and rolls may not turn out as tasty as they should be. But knowing how to cook rice for rolls, you don’t have to worry that the dish won’t work out.

Which rice is better to choose for making rolls?

One of the main tasks is to choose the right rice. Large supermarkets sell packs called “Sushi Rice” that you can safely buy. But it is also permissible to use regular round-grain cereal. If everything is done correctly, then there is little difference between it and Japanese variety No. The main thing is not to buy a long-grain variety - it is completely unsuitable for these dishes.

Rice for rolls must be round, large, firm, and not steamed.

The main characteristic of such grains is their high gluten content, which allows the finished rice to be quite sticky and dense. The finished mass should be moderately sticky so that it holds its shape well, but not so much that it sticks to the teeth while eating.

How and how much to cook rice for rolls

Cooking rice correctly is not as difficult as it seems at first glance.

Basic cooking rules:

• Before cooking, the cereal must be sorted to avoid surprises during eating in the form of small pebbles and black pieces of unrefined grain.
• Then you should rinse the cereal thoroughly cold water repeatedly. At the same time, Europeans believe that 3–4 times is enough, but the Japanese say that the more you wash the rice, the tastier it is. Therefore, Japanese chefs wash the cereal at least 7 times. The drained liquid must be completely transparent and clean. When washing, the Japanese monitor whether all the grains of rice sink to the bottom. Those specimens that float to the surface are considered unusable and are simply thrown away.
• Sometimes it is recommended to pour water over the grains for the last time and leave for 40 - 50 minutes, and then rinse again and pour in a ratio of 1 to 1.25.
• For cooking, you can use a regular saucepan with a thick bottom or a cast iron casserole. Bring the contents of the container to a boil, then reduce the heat, cover with a lid and cook for about ¼ hour.
• There is no need to stir or lift the lid. When steam escapes, the taste properties are also lost. The cereal should be completely at rest, so you cannot mix it with a spoon or touch it to check its readiness. Once you know how long to cook rice, you shouldn't try to cook it longer than the specified time, as the grains will overcook and stick to the bottom of the pan. Of course, it’s difficult to guess how the rice will behave the first time; in addition, it also depends on performance characteristics
• After removing the container from the heat, leave it for 12 - 14 minutes. The remaining water and steam should be absorbed into the grains of rice. Only after this can the cereal be transferred to another bowl and seasoned. Do not stir the mixture intensively after adding the dressing, otherwise it will turn into an unattractive viscous porridge. Moreover, if the rice is cooked correctly, it will not stick to the pan.

What is the most important thing in sushi? It's difficult to answer unambiguously. The freshness of fish and seafood determines the degree of usefulness and safety of the product. Properly prepared sauce is responsible for the final taste and aftertaste. And following certain rules when cooking rice guarantees the aesthetics and appetizing appearance of the finished sushi. What can be said for sure is that the basis of all sushi is rice. Therefore, if you are going to prepare sushi at home, then you definitely need to know how to properly cook rice for sushi and its main variety called sushi.

How to choose and cook sushi rice? To prepare sushi, only short-grain rice, which is highly sticky, is used. It is this quality of rice that determines how neat and regular the shape of the future product will be. When choosing rice, you can choose any variety of small round rice - all of these varieties have good stickiness. But rice in packaging labeled “For sushi” is often a banal marketing ploy designed for simpletons.

After choosing rice, decide on the amount you will need to prepare the dish. Rinse it well with cold water in a large bowl. Rice must be washed until the water becomes completely clear. Professional chefs believe that this requires “changing seven waters,” stirring the rice thoroughly each time.

Clean rice needs to be dried for 30-40 minutes, laying it out thin layer along the bottom of a wide sieve.

If you intend to cook sushi rice properly, be sure to use a deep, thick-walled pan with a thick bottom. After putting rice in it, fill it with cold water at the rate of one and a half glasses of water per glass of rice. Immediately add a piece of kombu, the seaweed that gives the rice specific aroma. Cover the pan tightly with a lid and place over medium heat. When the kombu boils, you need to remove it, close the pan again and keep it on the stove for 15 minutes. Then turn off the stove and let the rice sit for another 20 minutes.

While the rice is cooking, you need to prepare a dressing that will give your rice the properties it needs for sushi. The main ingredients of the dressing are usually rice vinegar, salt and sugar. If you don't have rice vinegar, you can use white wine vinegar instead. It wouldn't hurt to add a little sake to the dressing, but you can do without this ingredient.

For two tablespoons of vinegar you need to take a teaspoon of sugar and salt. However, the ratio of ingredients is not constant and may change depending on the preferences of sushi lovers.

The ingredients prepared for the dressing should be mixed well in a small saucepan and placed over medium or low heat. Stirring constantly, keep the pan on the stove until all the grains of sugar and salt are completely dissolved.

When the rice is ready, it is transferred from the pan to a wide bowl. Pour the dressing evenly and quickly mix with a wooden spatula. This should be done with chopping movements so that the grains of rice separate from each other and do not turn into a sticky lump. Well-mixed rice will be completely soaked in the dressing. You need to let the rice cool slightly, to about 35 degrees, after which you can start preparing sushi.

Well, if you manage to find the freshest fish or seafood, your sushi will deserve the highest praise.

Rice is the main component of sushi, so when preparing it you should take into account all the recommendations of Japanese chefs. If undercooked, it will spoil the taste of the dish; if overcooked, it will ruin your rolls. The lack of pronounced taste is also considered “bad form” in the Land of the Rising Sun. Therefore, we understand the recipe for preparing sushi rice thoroughly!

5 secrets of sushi rice

1. The Japanese use rice varieties for their favorite dish, which we call “Japanese” and “Mistral”. If you can’t find them in the supermarket, you can get by with regular round-grain. This will not make the rolls worse - it has been proven by culinary specialists from many countries around the world.
2. Boil the rice until tender, using water in a volume of 1:1.5. This means that 200 grams of rice requires 250 ml of water. In this proportion, the cereal will not boil over and will retain its shape.
3. Rice grains must be washed before use. Do this in a bowl, in running water. You need to drain the water many times until it remains cloudy. The grains of rice that float to the surface are also removed: the Japanese consider them spoiled. And all the black particles of poorly cleaned cereal.
4. At the beginning of cooking cold water Place a cube of nori seaweed (kombu). It gives a special flavor to sushi rice; the recipe later requires removing the nori before boiling the water so that the taste is not spoiled.
5. The classic sushi recipe calls for a vinegar dressing. It is sprinkled over the rice after it is cooked. The grains of rice are carefully turned over so that the dressing is distributed evenly. You can’t mix them, otherwise a mess will form. Both the rice and the dressing should be hot, but not fiery, so the rice should be allowed to cool after boiling.

Sushi rice recipes

Once you learn how to make sushi rice, you'll be free to make any type of dish at home, from Philly sushi with smoked salmon to Dynamite shrimp and avocado rolls. There are many recipes for preparing the base of the dish. We present the most popular and simple ones.

Recipe No. 1

1. Rinse the rice, pour into a saucepan, and cover with water. Place a piece of nori in cold water. Remove the nori before boiling. After this, do not open the lid again.
2. Bring to a boil over medium heat. Reduce heat to low and simmer for 10-15 minutes. The water will be completely absorbed.
3. Turn off the heat and remove the pan from the stove. Keep covered for 15 minutes.

Recipe No. 2

1. Fill the washed cereal with water: 2 cups per cup of rice.
2. Leave to swell for 30 minutes.
3. Bring to a boil on the stove, covered.
4. Reduce heat to low and simmer for 10 minutes.
5. Remove from the stove; do not open the lid for 20 minutes.

Recipe No. 3

1. Rinse the rice and add to boiling water.
2. Reduce heat and cover the pan.
3. Simmer the rice grains until the liquid is completely absorbed.

Recipe in a slow cooker

Preparing the base of the rolls is possible not only in a saucepan. We suggest you learn how to cook sushi rice in a slow cooker.

1. Rinse the cereal and soak for 30 minutes if it is Japanese rice. When using regular round grain, there is no need to soak.
2. Place in a bowl and add water at the rate of 250 ml per 200 g of cereal.
3. Set the “Buckwheat” or “Rice” mode. If they are not provided, use the “Baking” mode with a timer for 10 minutes, then turn on the “Stewing” mode for 20 minutes.

Preparing the dressing

An equally simple question is how to prepare a dressing for sushi rice. You will need 3 components:

• rice vinegar - 2 tablespoons;
• sugar - 1 teaspoon;
• salt - 1 teaspoon.

This volume is enough for 450 grams of finished cereal (using 200 grams of dry rice).

Preparation

1. Pour vinegar into the pan.
2. Add sugar and salt.
3. Stir over medium heat until completely dissolved.

It turns out to be a classic dressing for sushi rice, but the recipe is complicated in that you can’t always find rice vinegar here. If it is not available in stores, you can prepare an analogue yourself.

Sushi vinegar - recipes

Option #1

You will need:

• grape vinegar - 4 tablespoons;
• sea ​​salt - teaspoon;
• sugar (white, brown) - 3 teaspoons.

Mix everything and dissolve on fire, without bringing to a boil.

Option No. 2

You will need:

• apple cider vinegar - a tablespoon;
• salt - half a teaspoon;
• sugar - teaspoon;
• hot water - 1.5 tablespoons.

Preparation is similar to the first option.

Option No. 3

You will need:

• table vinegar 6% - 1.5 tablespoons;
• soy sauce - 1.5 tablespoons;
• sugar - a teaspoon.

Mix everything and heat to dissolve.

If vinegar is unavailable, you can use lemon juice. Mix it with a small amount of sugar and drizzle over the rice.

Ginger for sushi

Some sushi recipes call for the use of ginger to achieve a tangy, spicy flavor. The question of how to prepare ginger for sushi is also easy to figure out.

Preparation:

1. Peel the fresh root (weighing about 400 g), cut into thin pieces - “petals”. Boil for a minute in boiling water or rub with salt and leave overnight. In the morning, wash off the salt.
2. Mix 2 tablespoons of vodka or sake, 150 ml of rice vinegar, 3 tbsp. spoons of red wine, 70 g of sugar. Dissolve by heating over medium heat.
3. Pour the marinade over the ginger and use it after 4 days.

Knowing these secrets, you can quickly and professionally prepare the right sushi rice. And conquer the most difficult recipes for this dish!

Video: preparing sushi rice and ginger