How to cook rice for sushi?

Japanese cuisine has acquired a largepopularity. And it's absolutely not surprising that some housewives are trying to cook Japanese dishes - first of all, of course, sushi and rolls - at home. A pledge of delicious sushi is correctly cooked rice. The country of the Soviets will tell, how to cook rice for sushi.</ p>

Rice is the basis for any sushi and rolls. Correctly cooked rice for sushi should have a sticky consistency, so that it would be convenient to sculpt sushi and roll rolls. To your rice turned out exactly as it should, it is not enough to be able to properly cook rice for sushi - it must first be selected correctly.

The easiest way to go to a store selling products for sushi, or a large supermarket and buy a special rice. If you do not have the opportunity to purchase a special rice for sushi, buy only round-grained rice: the long-grained will not boil as it should, and you will not get anything done.

Besides, rice for sushi seasoned with a special sauce, giving it the necessary flavor. This sauce is made from rice vinegar, salt, sugar, seaweed kombu and sake or myrina (myrin is a culinary rice wine, one of the main condiments of traditional Japanese cuisine).

Cook rice for sushi in a small amount of water under a closed lid (if you open the lid and release the steam, the rice is alreadydoes not work out the way it should). No seasonings and salt in rice are added, the sauce is seasoned with already cooked rice. So, let's take a closer look at how to cook rice for sushi.

Before cooking, rice should be thoroughly rinsed in cold running water, until the water draining from rice becomes transparent. The Japanese wash rice for sushi at least seven times, considering that the taste of rice directly depends on the thorough washing. After this, it is necessary to discard the rice on a sieve and allow it to drain for at least half an hour.

Cook rice for sushi in a deep, uninsulated pan with a thick bottom. Put rice in a saucepan and pour cold water over it. Water should be more than rice, about one-fifth (pour rice with water at the rate of 250 ml of water per cup (200 grams) of rice). In this case, the pan should be filled with water no more than one-third, so choose a pan of the appropriate size.

It is possible for a better taste and aroma put a piece of kombu into the water about 5 cm in size. It will need to be removed before the water boils. But if there is no kombu - it's okay, you can cook rice without it.

Next begins cooking rice. Usually rice is boiled as follows. The pan, covered with a lid, is put on medium heat and brought to a boil. Then the fire is reduced to a minimum and boiled rice 10-13 minutes with a weak boil until it absorbs all the water. Open the lid and stir the rice can not! When the rice is ready, the fire is turned off and leave the rice to be infused under the lid for 10-15 minutes.

While rice is brewed, it is necessary to prepare the same dressing, which from ordinary boiled rice will make rice for sushi. The main components of the filling are rice vinegar (in extreme cases you can substitute white wine vinegar), sugar and salt. Ideally, you need to add sake or mirin, but if you do not have either, you can do with vinegar with sugar and salt.

The proportions of the ingredients in the dressing can be as follows:

50 ml of vinegar, 30 g of sugar, 10 g of salt;

2 tablespoons vinegar, 1 tsp. salt, 1 tsp. Sahara;

7-8 tablespoons vinegar, 4-5 tablespoons. sugar for rolls or 2-2.5 tablespoons. sugar for stucco sushi, 1 tbsp. salt.

Ideal proportions you define with time. The main thing is that the dressing was not too sweet and not too sour. Vinegar, sugar and salt should be mixed in a small saucepan, put it on the fire and heat, stirring until the sugar and salt dissolve (too much heat is not necessary).

The rice should be transferred to a wide bowl, poured with a dressing and quickly mixed with a wooden spatula with chopping movements. It turns out that you do not even mix rice, but rather turn it over. All rice must be soaked with dressing.

Then rice needs to cool down to body temperature - and you can make sushi! It is best to cool the rice with a fan, when you mix it with seasoning (you will need an assistant for this). After that, the rice will beautifully shine.

As you can see, cooking rice for sushi is not so difficult. A bit of training - and your sushi and rolls will not be worse than in a restaurant!