How to cook sushi rice at home proportions. How to cook rice for rolls at home

04.08.2021

The question "How to properly cook rice for rolls at home"? - arises in the head when there is a desire to please your loved ones and friends with rolls or sushi. However, plunging into the topic reveals many curious nuances, the solution of which gives rise to a whole bunch of questions.Which rice is best for this? Can I start with plain rice? What is Rice Dressing? Why is it needed at all? How much should it be poured? What kitchen utensils do you need to cook rice the Japanese way?

Learning how to properly cook rice for rolls can only be from a person who knows how to do it. Or at least did it several times. For all the seeming simplicity of preparation, there are many subtleties here. Read, learn and cook for health!

1. The most correct rice

The first thing that affects the suitability of cooked rice for rolls is choosing the right type of rice cereal. Take "whichever comes across" - not for this case. Prepared sushi rice should have a delicate balance of qualities.

Be tight enough so as not to spread in the rolls and keep its shape well. And at the same time, be sticky enough so that the rice grasps tenaciously to each other. If you look at the cut of a good roll, you will see that the individual rice grains are cut in half with a knife.

Therefore, for the preparation of rolls and sushi, professionals use only special varieties of rice: "botan", "fushigon" and "mishiki".

By the way, the Japanese are generally very picky people in this matter. Despite the fact that rice grown in Japan has a high cost, they still prefer to use their own, Japanese rice.

Although Vietnamese and Chinese producers grow and sell inexpensive rice of the same varieties. With sufficiently high qualities. But for the Japanese, the main thing is not the price.

It is important for them that the specific rice for the rolls was grown on their land, that it was made by the Japanese and that the Spirit of only such rice is able to make the real "Satori" feel.

"Satori" is a state of enlightenment and deep inner harmony, caused, for example, by the Perfection and Beauty of Nature. And since rice is a part of Nature, through its taste, among other things, one can attain Satori.

If for you such a subtle philosophy is not in the first place, you can simply choose a variety of rice, without reference to the place of production. Today, in large stores and specialized departments of Japanese cuisine, you can find a lot of suitable options.

The names can be different: "rice for sushi", "japonica", "fushigon", etc. There is no need to worry too much here with the search for the perfect rice. Initially, the most famous and widespread Chinese varieties of rice for rolls are "botan" and "fushigon". In Russia, such rice is imported mainly from China.

The "purely Japanese" variety is "mishiki". It is difficult to find it, and it is several times more expensive. Therefore, in search of the optimal balance of price and quality, my choice fell on excellent rice from the Russian manufacturer Agro-Alliance. We use it in the recipe.

So the rice is bought. What else can you need for cooking?

2. Why do I need RICE FILLING

Sushi rice is only half cooked in a saucepan. The second stage of its preparation takes place in a different container. And it flows with the rice dressing. And this is no ordinary vinegar.

To prepare such a dressing according to the classic recipe, you need: Japanese Mitsukan rice vinegar, seaweed, mirin (very sweet rice wine) and sea salt. All this must be correctly measured, mixed, heated. In general, everything is not very simple.

It's much easier to just buy a ready-made rice dressing from the store. In the same Asian food department. Moreover, a dressing for rice costs like a liter of soda. And one bottle of dressing is enough to make rolls several times.

It is difficult to recommend a specific manufacturer or brand here. Today there are a lot of them. There are gas stations on sale from purely Japanese brands - with reference compositions and excellent quality. Something is brought from China and sold under a variety of trademarks. It happens in different ways.

However, what is pleasant, quite often in retail you can find a domestic rice dressing "Sen Soy". He is on a solid four with a plus.

What is rice dressing for? With its help, the rice is "brought" to full readiness. The fact is that the key feature of cooking rice for rolls is less water compared to cooking ordinary rice. And the "japonica" spends less time on the stove.

Rice "ripening" to readiness occurs just with the help of dressing. It is added to rice in the right proportion (will be lower) in a special wooden dish. As the Japanese say, rice in it becomes "airy" and "stacked correctly."

Only here, when buying, be careful: there is "rice vinegar", but you need a "dressing for sushi". Rice vinegar is part of the dressing, as described in the article just above. Look at the label for the composition of the product.

So, we are at home, we have all the necessary products, and we are filled with the desire to cook rice for the rolls.

The first thing to do is rinse the rice. There is also subtlety here. In addition to the fact that the water should become completely transparent as a result of washing the cereals, clean rice should be soaked in water for 15-20 minutes.

The Japanese, depending on the season, soak rice even more - from 30 minutes to an hour. But, in general, for the preparation of good rolls, soaking rice for 15-20 minutes is quite enough. In the process of soaking, the rice turns from translucent to snow-white, and it takes less time to cook it. When finished, drain all the water from the rice. Fully.

Then, using a measuring cup, pour the exact amount of water into the rice pan. The reference proportion is 5 parts of rice to 6 parts of water. This table will help you quickly find the number of cups of rice and water.

Why bother with kitchen scales, measuring grams and milliliters. It is much more convenient and quicker to simply take the required proportions with a suitable measuring cup. Like this, for example.

This one includes about 50 ml. In a 0.5 kg package of rice, there are five and a half such mugs. You will have another glass on hand. It doesn't really matter which one. It is important to calculate how many of your cups fit in 500 grams of dry rice cereal.

By the way, this amount of rice (500 gr.), When boiled, is exactly enough to cook 7 - 9 "sticks" of the simplest rolls with salmon and / or cucumber. "Stick" is a slang term for the rolled but not yet cut "sausage" of the rolls.

In Japanese restaurants and cafes, this "sausage" is cut into 8 pieces and just a portion of the rolls is obtained. That is, from a 0.5 kg package of rice, on average, you will get 7 - 9 portions of rolls!

So one more time, 3 most important things in order to properly cook rice for rolls:

myself rice for rolls
refueling for sushi
proportion 5/6 rice and water

3. What else you may need at home

1. Large enamel bowl or a small enamel bowl in which we will ferment hot rice. The Japanese use for these purposes a special wide wooden tub - handai.

2. Rice spatula... Sold in decent crockery stores. Often also comes with multicooker. If not, a slotted spoon, wooden spatula, or regular tablespoon will do.

3. How to cover the basin- a lid or large cutting board. If you are planning to take a wooden board, it is better that it is new. Otherwise, the hot rice will steam the wooden board, and it will tell the rice through its smell that it was once cut on it.

Everything. No exotic!

4. Step by step recipe: how to cook rice for rolls at home

Put a saucepan with rice and water on the stove, turn it on over medium heat and get ready not to go anywhere for 15 minutes. Cover the saucepan with a lid and wait until it boils strongly. Foam starts to rise. It is very good.

Reduce heat to low and be sure to reduce the boil to a controlled level. Make sure the rice does not run away. When the experience comes, you will literally feel what is going on under the hood. Which, by the way, during the cooking process you need keep closed.

After about 10 minutes, all the water is absorbed by the rice. This is a signal to turn off the fire. While the pan is under the lid for another 5 minutes, prepare a basin, rice dressing (pour the required amount into a glass), a spatula and a towel. This pause (after turning off the stove) is necessary for the rice to "settle down" and "donkey" properly.

On the labels of refilled bottles, you can often read the cryptic wording: “ ... pour the dressing over the rice at the rate of so many ml per 250 g of rice". A beginner may have a question "250 grams of dry rice cereal or already cooked rice?" It is completely unclear.

“And if I do this for the first time and am not sure that the rice has been cooked, is it worth weighing it several times?” Still, it's strange: weighing hot rice on a kitchen scale, then pushing it back ... into a saucepan. Mishkina's porridge!

So, when the rice has completely absorbed the water after 10 minutes of cooking, take a sample - it may well seem a little undercooked. A little bit. This is fine. Spread the rice into a bowl with a spatula. There is no need to hesitate here, otherwise it will cool down. And we need to fill it up hot.

Then pour the dressing over the steaming rice as evenly as possible. If the rice in the form of cereals was 500 grams, you will need 50 ml of dressing. It is convenient if the measuring cup is of this volume.

Mix the rice thoroughly in a bowl. Stir with the side edge of the blade with cutting movements. Trying, like a plow in arable land, to raise the bottom, saturated with dressing, "layers" of rice up.

Try to mix the rice as evenly as possible with the dressing. It is easy to feel: the seasoned rice becomes slightly yellowish and it literally starts to "flow" from the shoulder blade. Flow like fresh red caviar. Unfused rice is white and its grain sticks together.

Everything, it remains only to cover the bowl of rice with a lid and put it to cool. After a couple of hours, when it reaches room temperature, you can cook the rolls. Or sushi.

5. "Rice secret" of beauty and longevity of Japanese women

You can often hear that "Japanese women have no age." Whether it is so or not is up to everyone to judge. However, it is known that Europeans often find it difficult to determine the real age of women in the Land of the Rising Sun.

Here you can blame everything on genes, but not all representatives of the Asian (Mongoloid) race look as young as Japanese women. In Mongolia, in this regard, everything is like in Europe.

A huge number of scientific works are devoted to the study of this phenomenon. The vast majority of them agree that it is nutrition that has such a powerful anti-aging effect on women in Japan.

As for rice, it is not cooked like that anywhere else. And what is curious: it turns out that fermentation of rice with a dressing with vinegar greatly changes the properties of rice in a beneficial way.

First, rice fermented in the described way keep much longer... Once, as an experiment, I tried to keep such rice in the refrigerator for 2 weeks. Checking it from time to time. After two weeks, he was all right. This property of fermented rice can be great for traveling or for making takeaways in the Japanese style - onigiri.

Secondly, it is known that ordinary rice water is a good remedy, sorry, for diarrhea. And the boiled rice itself is annoyingly fixing the chair. Many people came across this on vacation in Asia. And fermented rice doesn't have this disadvantage. With him peristalsis functions like a clock!

And, thirdly, rice cooked in the Japanese manner is close to ideal pH for humans... That is, from the point of view of acid-base balance, it is a very balanced product.

This is, in short. And if you are interested in learning more about how to use other Japanese nutrition tips for the benefit of your figure, slimness and well-being, you can read my book. Click on the banner with the book on the right (link will open in a new window).

Rice in Japanese cuisine occupies the most important and honorable place. Even the greeting from Japanese literally translates as "Have you already eaten rice today?" Who knows, maybe it is he who allows Japanese women to maintain youth and health for many years.

P.S.

So, dear reader, you now know how to properly cook rice for rolls at home. And you can certainly surprise and please your loved ones with homemade rolls.The recipe for how to make simple and tasty rolls from rice prepared in this way at home can be found in this article (will appear on 04.24.19 at 19:30.

Rice is the main component of sushi, so when preparing it, you should take into account all the recommendations of Japanese chefs. Undercooked, it will spoil the taste of the dish, if overcooked, it will ruin your rolls. Lack of pronounced taste is also considered "bad taste" in the land of the Rising Sun. Therefore, we understand the recipe for making rice for sushi thoroughly!

5 secrets of sushi rice at home

The Japanese use rice varieties called "Japanese" and "Mistral" for their favorite dish. If you can't find them in the supermarket, you can get by with the usual round-grain ones. This will not make the rolls worse - it has been proven by culinary experts from many countries of the world.
Boil the rice until tender, using water in a volume of 1: 1.5. This means that 200 grams of rice is cooked in 250 ml of water. You can cook in any dish. In such a proportion, the cereal does not boil over, it will retain its shape.
Rinse the rice before using it. Rinse in a bowl in running water. You need to drain the water many times until it remains cloudy. Rice that floats to the surface is also removed: the Japanese consider them spoiled. And all the black particles of poorly peeled cereals.
At the beginning of cooking, a cube of nori seaweed (kombu) is placed in cold water. It gives a special flavor to sushi rice, the recipe further requires removing nori before boiling the water so that the taste is not spoiled. Few people cook without this ingredient.
The classic sushi recipe involves the use of vinegar dressing. It is sprinkled with rice after cooking. The rice is carefully turned over to distribute the dressing evenly. You cannot stir them, otherwise porridge will form. Both the rice and the dressing should be hot, but not fiery, so after boiling, the rice should be allowed to cool down.

Sushi Rice Recipes

After learning how to make rice for sushi, you can freely make any kind of dish at home, from Philadelphia sushi with smoked salmon to Dynamite rolls with shrimp and avocado. There are many recipes for preparing the base of the dish. We present the most popular and simple ones.

Recipe number 1

Rinse the rice, pour into a saucepan, cover with water. Place a piece of nori in cold water. Remove the nori before boiling. Then do not open the lid again.
Bring to a boil over medium heat. Reduce heat to low. How long does it take to cook? Boil for 10-15 minutes. The water is completely absorbed.
Turn off the heat, remove the pot from the stove. Leave covered for 15 minutes.

Recipe number 2

Pour the washed cereal with water: 2 cups per glass of rice.
Leave to swell for 30 minutes.
Bring to a boil on the stove, covered.
Reduce heat to low, simmer for 10 minutes.
Remove from stove, do not open lid for 20 minutes.

Recipe number 3

Rinse the rice, add to boiling water.
Reduce heat and cover pan.
Heat the rice until the liquid is completely absorbed.

Step by step recipe in a multicooker

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

Rinse the groats, soak for 30 minutes if it is Japanese rice. When using round-grain regular, soak is not necessary.
Transfer to a bowl, fill with water at the rate of 250 ml per 200 g of cereals.
Set the mode "Buckwheat" or "Rice". If not provided, use the Bake Timer for 10 minutes, then turn on Simmer for 20 minutes.

Dressing preparation. Do I need to add vinegar

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

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

This volume is enough for 450 grams of ready-made cereals (when using 200 grams of dry rice).

Preparation

Pour vinegar into a saucepan.
Add sugar and salt.
Stir over medium heat until completely dissolved.

It turns out a classic dressing for sushi rice, the recipe is complicated in that it is not always possible to find rice vinegar with us. If it is not available in stores, you can prepare an analogue yourself and refuel.

Sushi vinegar - recipes

Option number 1

You will need:

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

Mix everything and dissolve over a fire, not boiling.

Option number 2

You will need:

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

Cooking is similar to the first option.

Option number 3

You will need:

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

Mix everything and warm up to dissolve.

Lemon juice can be used if vinegar is not available. Mix it with a little sugar and drizzle over the rice.

Ginger for sushi. Cooking method

Some sushi recipes require the use of ginger to achieve a pungent, spicy flavor. The question of how to make ginger for sushi is also easy to figure out.

Preparation:

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

Knowing these secrets will help you prepare the right sushi rice quickly and professionally. And conquer the most complex recipes for this dish!

Video: cooking sushi rice and ginger

Measure the rice, pour into a saucepan.

Be sure to rinse the rice 3-4 times with running water, which should be clear during the last rinsing. Pour the rice into a saucepan with a thick bottom, pour 275 ml of cold water.

Place a saucepan with the lid closed over medium heat and bring to a boil without opening the lid. Then reduce the heat to minimum and also, without opening the lid, cook the rice for exactly 15 minutes. After that, remove the lid, cover the pan with a clean towel and close the lid again (as in the photo). Leave the rice in this position for 15 minutes.

Stir the sushi dressing until the sugar and salt are completely dissolved.

Next, pour the dressing over the hot rice, stir it with a spoon, starting from the sides of the pan and continuing to the middle - this way the dressing will be completely distributed over the whole rice and the rice will not be damaged.

Let the rice, properly prepared for sushi, cool down and can be used. Rice grains remain intact. The rice is perfectly molded and laid out on the nori sheet, and besides, it turns out to be very tasty.

Today, Japanese cuisine is in trend. But in order to enjoy the exquisite, spicy taste of sushi or rolls, it is not at all necessary to visit specialized restaurants. With some effort, you can prepare delicious meals at home too. I propose to learn the basics of preparing these dishes - to competently cook rice for sushi.

Kitchenware: 2 pots.

Ingredients

How to choose the right ingredients

Algae are used to add a zesty seafood flavor to a dish... If you don't like it, or you have not found such algae, simply exclude them from the list of ingredients.
It is better to take special rice - for sushi... If this is not possible, you should try to pick up a similar variety with round opaque grains. Long-grain and steamed cereals must not be used.

First, we prepare the gas station. Pour 5 tablespoons of vinegar into a saucepan.
Add 3 tablespoons of lemon juice.
Add a tablespoon of sugar.
Add half a teaspoon of salt.
We wash the Kombu algae leaf under running water, getting rid of salt deposits. We lower the sheet into the dressing.
We put the saucepan on low heat and heat, stirring occasionally, for 5 minutes, until the sugar and salt dissolve. Do not boil!
We rinse a glass of cereal under running water. Pour into a saucepan.
Pour one and a half glasses of water into the cereal.
We put the pan on high heat, heat to a boil. We make the fire the weakest, keep it covered for exactly 15 minutes.
Then turn off the fire and do not open the pan for 20 minutes. Rice turns out to be moderately sticky and at the same time a little crumbly - just the kind you need for sushi and rolls.
Transfer the contents of the pot to a bowl (not metal). Now add the dressing, adding it gradually with a spoon (also preferably not a metal one), stirring thoroughly and trying - so that the cereal is moderately sour and sweetish.

In the video, you can see how to prepare a dressing for rice for rolls and sushi, and most importantly - how to cook properly for nichris.

Cooking time: 35 minutes.
Servings: 1.
Kitchen appliances and utensils: slow cooker, hangiri.

Ingredients

Hangiri is a special wooden bowl for rice, in which it is cooled and mixed with the dressing. Hangiri can be replaced with a regular bowl - glass, clay or plastic, but in no case metal.

How to cook rice for rolls and sushi in a slow cooker

Sushi rice recipe video in a slow cooker

A video tutorial on how to cook the perfect rice for sushi and rolls in a slow cooker.

Rice contains a lot of starch, which has increased adhesive properties. To make it crumbly, not sticky, it is very important to rinse it thoroughly to remove as much starch as possible- not less than 3-4 portions of water. When the water becomes clear, the cereal must be thrown back on a fine sieve and allowed to dry a little.
You need to add the dressing in a wooden dish(ideally - in hangiri) or glass, but not in metal. The dressing contains acidic ingredients that, when combined with metal, can spoil the taste of the dish.
Stir rice with dressing repeatedly. and very carefully so as not to damage the grain structure.
When preparing the dressing, you can use ordinary vinegar, ideally a special rice vinegar, or you can use white wine, apple or sherry.
Before you start making sushi, boiled the cereal must be cooled to body temperature- under the lid so that it does not dry out.

Useful information

You may not get the perfect sushi rice the first time around, but don't stop - consider your mistakes, try again. Believe me, you will get unreal pleasure learning how to cook. When everything is working out - make a sushi cake - guaranteed to be the hero of the day for your friends.