Simple rice for sushi. Rice for sushi and rolls

23.08.2023

It only at first glance may seem that cooking rice for rolls is a simple procedure. However, experts say that this is not at all the case! Here you will see a photo recipe, as well as a detailed video at the end of the article.

At home

Firstly, it is immediately necessary to warn the culinary specialist who has taken up "Japanese cuisine" for the first time. You will need: wooden spatula for stirring rice And wooden bowl to dry. Also preferably use sea salt instead of regular table salt, and take sugar, it is useful. We also need rice vinegar, however, it can be replaced with wine for lack of it. And here is the question of what kind of rice to buy for rolls need to be given special attention.

Precisely from that will you choose the right type of rice depends on the result of your work. The best option would be to use Sushi Meshi rice for this dish. This is the same rice from which real Japanese people make real rolls. You can also purchase "Koshi-Hakari" or "Sushiki" for these purposes. These varieties are definitely suitable for any dishes, both Japanese and Chinese cuisine. At worst, you can take any other round-grain rice varieties. The shape of the cereal grains should be round and about 5 millimeters long. Of course, this should be done not at all from an aesthetic point of view, but for the simple reason that round rice is more prone to sticking grains during cooking, which is exactly what we need.

The first step in preparing rice for rolls is a long rinse with cold water. Here it is necessary to achieve the result of transparency of the water drained from the rice. It should not only clean the cereal from impurities, but also wash off all excess starch from it. So, do not be afraid to rinse the rice once again - this will only make the dish better! So, wash rice, changing water at least 10 times.

Directly for cooking rice, you can use both ordinary pots and a double boiler. Moreover, the model of the double boiler does not have any effect on the quality of the prepared dish. If you are going to cook rice in the traditional way using a saucepan, then choose an enameled or stainless steel saucepan. Another important aspect when cooking is the moment that the lid of the saucepan should fit snugly against it.

After washing the rice, it is left to lie down for forty to forty-five minutes without water, so to speak, to “rest”. During this time, the moisture that remains on the grains after washing will be absorbed into the rice, and the rice itself will swell slightly. According to some cooking methods, it is recommended to completely pour rice for 10 minutes with water. Later, you can try different cooking methods to find the best one.

Pour 1 portion of washed rice into the pan and pour ¼ of this portion of water. A unique aroma is given by a sheet of seaweed "nori", put briefly in water with boiled rice. But after boiling water, the algae must be removed. After boiling, cook rice on medium heat for exactly ten minutes, after which we remove the fire and wrap the pan with a towel for another ten minutes.

At this time, we are preparing a solution that we will need to add to the cooked rice. It consists of rice vinegar, sugar and salt. We repeat, rice vinegar can be replaced with wine vinegar, but it is better to take sea salt, just like sugar should not be ordinary, but cane. Dissolve salt and sugar in a bowl, adding vinegar to them. The calculation of the required amount is approximately as follows: for 180 grams of dry rice, you need a tablespoon of vinegar, a teaspoon of sugar and half a teaspoon of salt. This solution should be poured over cooked rice.

And now we need a wooden spatula and a wooden bowl. Putting the rice on a bowl, we should mix it well with a wooden spatula and leave to dry. He needs to be given time to absorb the vinegar brine.

To answer the question in more detail: will help video located below:

Well, if you carefully read the recipe for making rice for rolls and clearly followed all the instructions, then you should succeed no worse than in the most luxurious sushi bars!

Sushi and rolls are popular Japanese dishes that use polished round-grain rice. Making rice seems easy, but it's not always easy to replicate at home. The secret lies in the correct choice of temperature and duration of heat treatment. Knowing these features, you will quickly figure out how to cook rice for sushi and rolls at home.

Rice preparation

The ideal varieties of rice for sushi are "Japanese" and "Mistral". But a similar consistency can be achieved with any round grain variety. The difference is that Japanese rice should be soaked for 30 minutes in cold water before cooking. A round-grained does not need this.

The groats should be soft, but not lose their shape. For this, the ratio of water and rice should be 1:1.2. That is, for every 200 g of grains, there are 250 ml of water.

Proper rice for rolls is cooked to the degree of al dente. It should turn out crumbly and a little tougher than required for pilaf and many other dishes. To make such a side dish, it must be properly prepared for cooking.

Cooking: Rinse the cereal in running water until the liquid flowing from it becomes clear. This will remove the starch from the grains.

Traditionally, the washed rice is thrown into a colander and left for half an hour or an hour. During this time, the remaining water will drain.

in a saucepan

At home, use deep dishes with a thick bottom to cook rice. Count the ingredients so that the pan is no more than a third full.

There are many recipes for cooking cereal in a pot, but the following are most often mentioned.

No soaking

The method requires a minimum of time. The dish is prepared in haste without additional ingredients.

Cooking technology:

Rinse the rice and dry in a sieve.
Measure the right amount of water (250 ml of water for every 200 g of cereal).
Boil water.
Add rice, reduce heat to low, cover and simmer for 15 minutes.
Remove the pan from the heat, leave to swell under the lid for 20 minutes.

with soaking

Soaking allows you to get a more delicate and correct consistency of the dish.

Cooking technology:

Rinse the cereal and put it in a saucepan. Pour water at the rate of 1 cup of grains to 2 cups of liquid, leave to soak for 30 minutes.
Put on the stove, bring to a boil under the lid.
Reduce flame, cook on minimum heat for 10 minutes.
Remove from the stove, leave to languish under the lid for 20 minutes.

Nori gives rice a special flavor. But it is important to get the algae out of the broth in time so as not to spoil the taste.

Cooking technology:

Rinse the cereal, put in a saucepan, fill with water in a ratio of 1: 1.2, put on fire.
Cook rice over medium heat. At the beginning of cooking, add a piece of nori, and remove it when the water boils.
After removing the nori, cover the pot with a lid and do not open.
Bring the grains to a boil over medium heat. Then simmer for 10-15 minutes on minimum until the water is absorbed.
Remove the pan from the stove, simmer the rice under the lid for 15 minutes.

To give rice an original flavor, boil it with nori seaweed.

In a rice cooker

A rice cooker is essentially the predecessor of a multicooker, but it is designed solely to cook cereals. There are models that are used for cooking only fluffy, polished or brown rice.

Professional rice cookers differ from other kitchen gadgets in the presence of a consistency regulator. This allows you to cook the cereal in accordance with its variety and recipe, adjusting the degree of friability.

Cooking technology:

Measure the required amount of cereal using a measuring cup. Then rinse, dry it and put it in a bowl.
Pour water up to the mark corresponding to the number of cups of rice. If you took two measuring cups of cereals, then also add water to the mark with the number "2".
Leave the grains to swell in water for 20 minutes.
Turn on the rice cooker, after cooking it will turn off automatically.

In a slow cooker

Multicookers have a special “rice” mode, but you can use the “cereals” program, in extreme cases, “baking”.

Cooking technology:

Wash and dry the cereal.
For 200 g of rice, measure 250 ml of water. Put the grains in a bowl, fill with liquid.
Set the appliance to the "rice" or "cereals" mode for 25 minutes. In the absence of such a program, use the “baking” mode with a timer for 10 minutes, and after it process the rice in the “stewing” mode for another 20 minutes.

At the end of cooking, you need to hold the cereal under the lid for 5-10 minutes, and then use it to make sushi.

Refueling

Classic sushi dressing is made from the following ingredients:

rice vinegar - 2 tbsp. l.;
sugar - 1 tsp;
salt - 1 tsp

Using these proportions, you will get a dressing for 450 g of the finished product or for 200 g of dry.

Cooking technology:

Pour the vinegar into the saucepan.
Add salt and sugar.
Cook over medium heat, stirring until the solids are completely dissolved.

To get the right consistency for sushi rice, you need to combine it with dressing in a special way. Use the following tricks:

Place the rice in a sushi bowl, pour over the vinegar mixture. Using a wooden stick, mix the dressing with the grits so that the layers of grains turn over, but do not mix.
Pour rice into a bowl, drizzle with marinade, and gently mix with wooden sticks.
Rinse and dry the mixing bowl, wipe it with water acidified with rice vinegar (2-3 tablespoons per 1 cup of water). Remove excess moisture, pour the cereal into the center of the bowl, let it cool. Rice dressing will need to be poured onto the top of the hill of rice. Then dip a wooden spoon in it and gently mix the slide so that the sauce is evenly distributed.

Before twisting rolls or sushi, cool the finished cereal with sauce to a comfortable temperature.

Currently, Japanese restaurants are gaining more and more popularity, which offer their visitors try rolls and sushi. Many people prefer to spin them on their own at home, but not everyone can weld them. the key element is rice. We bring to your attention several methods of how to cook rice for rolls at home step by step with a photo.

The key to delicious rolls is well-cooked rice groats. If you want, you can buy rice meant directly for sushi. It is now sold in almost every supermarket, but you can take the usual round grain rice.

The algorithm for cooking rice is as follows:

If you like only homemade rolls, then you can simplify the cooking process using a multicooker, which will help to make the rice the desired consistency.

The proportions are as follows: 400 gr. rice, 500 ml of water, 50 gr. rice vinegar, 1 tbsp. l. lemon juice, 0.5 tsp. soy sauce, 2 tsp. granulated sugar, 1 tsp. salt.

You can find out from the following instructions:

Rinse the rice well.
We put the cereal in a bowl and add water.
Select the appropriate mode on the multicooker panel. It can be either rice or buckwheat, or just cereals.
When the cooking time is up, wait for more minutes 7-10 for the rice to finish cooking.
Prepare the dressing: mix vinegar, lemon juice, soy sauce, sugar and salt, send this mixture to the stove and bring to a boil. Then we wait until it cools down.
When the sauce has cooled, add it to the cereal and stir.

A dressing for rice like rice vinegar is not cheap. And if it is not possible to buy it or you just run out of it, then we suggest you use the recipes for its substitutes.

The method of cooking rice remains the same, regardless of whether you use a substitute for rice vinegar. But keep in mind that the taste of rice will be different from the usual.

The dressing can be made with apple, grape, and white vinegar.

For grape vinegar dressings you need: 3 tsp sugar, 1 tsp salt and 4 tbsp. l. vinegar. We immerse it all in a container and put it on fire. We are waiting for boiling and at this moment we turn off the stove. The dressing will be ready as soon as the sugar and salt have completely melted.

Based apple cider vinegar proportions are slightly different. For 1 st. l. vinegar you need to take 1 tsp. sugar and 0.5 tsp. salt and 1 more tbsp. l. water. Cook on the stove in the same way as with grape vinegar.

If we take as a basis table vinegar, then you need: 2.5 tbsp. l. vinegar, 2.5 tbsp. l. soy sauce and 1 tbsp. l. Sahara. Cook in the same way as the previous substitutes.

Also, as a basis for a substitute dressing, it can be lemon juice. For him you will need: 6 tbsp. l. boiled water and lemon juice, 3 tsp. granulated sugar and 1.5 tsp. salt. Prepare similarly to other dressings.

Rice after cooking is very difficult to wash, as it sticks to the walls of the dishes. To prevent this from happening, you can weld with foil. Here's how to do it:

If you better understand how to cook this or that dish by looking at how another person does it, then in the video below you can clearly see the process of cooking rice, which is done according to the following recipe:

So, we have told you different ways to cook rice for rolls at home. Do you now understand how to cook rice for rolls at home step by step with a photo? Or do you have your own way of how to cook regular rice for rolls at home?

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

You can only learn how to cook rice for rolls from a person who knows how to do it. Or at least did it a few times. Despite the apparent simplicity of preparation, there are many subtleties here. Read, learn and cook to your health!

1. The most correct rice

The first thing that affects the suitability for boiled rice rolls is the choice of the right type of rice grits. Take "whatever comes across" - not for this case. Finished sushi rice should have a delicate balance of qualities.

Be dense enough - so as not to spread in rolls and keep the shape well. And at the same time be sticky enough so that the rice grains tenaciously “hold” each other. If you look at a section of a good roll, you will see that 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 fastidious people in this matter. Despite the fact that rice grown in Japan is expensive, they still prefer to use their own, Japanese rice.

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

It is important for them that a particular rice for 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 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 achieve Satori.

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

The names can be different: “rice for sushi”, “japonica”, “fushigon”, etc. There is no need to really suffer here with the search for the perfect rice. Initially, the most famous and common Chinese varieties of rice for rolls are "nerd" and "fushigon". In Russia, such rice is imported mainly from China.

The “purely Japanese” variety is “bears”. 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 might be needed for cooking?

2. Why you need a RICE DRESSING

Sushi rice is only half cooked in a pot. The second stage of its preparation takes place in another bowl. And leaks with rice dressing. And this is no ordinary table 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 properly measured, kneaded, heated. In general, everything is not very simple.

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

It is difficult to recommend any particular manufacturer or brand here. Today there are quite a few of them. There are gas stations for sale from purely Japanese brands - with reference compositions and excellent quality. Something is brought from China and sold here under a variety of brand names. It happens differently here.

However, what is nice, quite often in retail you can find home-made rice dressing "Sen Soy". He is a solid four 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 the smaller amount of water compared to cooking ordinary rice. And “Japonica” spends less time on the stove.

The "ripening" of rice until cooked occurs just with the help of dressing. It is added to rice in the right proportion (it will be lower) in a special wooden bowl. As the Japanese say, rice in it becomes “airy” and “correctly fits”.

Only here, when buying, be careful: there is “rice vinegar”, and you need “sushi dressing”. Rice vinegar is part of the dressing, as described in the article a little higher. 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 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 cereal, clean rice should be soaked in water for 15-20 minutes.

The Japanese, depending on the time of year, 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 enough. In the process of soaking, rice from translucent becomes 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 pot. The reference ratio is 5 parts rice to 6 parts water. This table will help you quickly navigate the number of cups of rice and water.

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

This one contains 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 cooked, is exactly enough to cook 7-9 "sticks" of the simplest rolls with salmon and / or cucumber. "Stick" is a slang term for a twisted but not yet cut "sausage" of rolls.

In Japanese restaurants and cafes, such a “sausage” is cut into 8 parts and just a portion of rolls is obtained. That is, from a 0.5 kilogram package of rice, on average, 7-9 servings of rolls will turn out!

So once again 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 might need at home

1. Large enamel bowl or a small enamel bowl. We will ferment hot rice in it. The Japanese use for this purpose a special wide wooden tub - handai.

2. rice paddle. Sold in decent kitchenware stores. Often also comes with multicookers. If not, a slotted spoon, wooden spatula or regular tablespoon will do.

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

All. No exotic!

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

Put a pot of rice and water on the stove, turn it on to medium heat and get ready to go nowhere for about 15 minutes. Cover the pot with a lid and wait until it boils strongly. Foam will start to rise. This is very good.

Reduce the heat to low and make sure the simmer has reduced to a manageable level. Make sure the rice doesn't 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 will be absorbed by the rice. This is the signal to turn off the fire. While the pan is under the lid for another 5 minutes, prepare a basin, rice dressing (pour the right amount into a glass), a spatula and a towel. This pause (after turning off the burner) is necessary for the rice to “lie down” and “settle down” properly.

On the labels of refill bottles, you can often read the cryptic wording: “ ... pour dressing over rice at the rate of so many ml per 250 g of rice". A beginner may have the question “250 grams of dry rice cereal or already cooked rice?” It is not clear at all.

“And if I’m doing this for the first time and I’m not sure that the rice is cooked, is that weighing it several times?” Although it's still strange: weighing hot rice on a kitchen scale, then stuffing it back ... into the pan. Mishka's porridge!

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

Then, drizzle the dressing as evenly as possible over the steamed rice. If rice in the form of cereals was 500 grams, dressing will need 50 ml. It is convenient if the measuring cup is of such a volume.

Thoroughly mix the rice in a bowl. You need to mix with the side edge of the scapula with cutting movements. Trying, like a plow in an arable land, to raise the lower, soaked in dressing, "layers" of rice up.

Try to mix the rice with the dressing as evenly as possible. It is easy to feel: the seasoned rice becomes slightly yellowish and it begins to literally “flow” from the shoulder blade. Flow like fresh red caviar. Unseasoned rice is white and its grains stick together.

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

5. The "rice secret" of the beauty and longevity of Japanese women

You can often hear that "Japanese women have no age." Like it or not, to judge everyone. 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 attribute everything to 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 which agree that it is nutrition that has such a powerful rejuvenating effect on women in Japan.

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

First, rice fermented in the manner described stored much longer. Once, as an experiment, I tried to store 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 preparing Japanese-style take-away snacks - onigiri.

Secondly, it is known that a good remedy, excuse me, for diarrhea is ordinary rice water. And the boiled rice annoyingly strengthens the chair. Many people have experienced this on vacation in Asia. But fermented rice does not have this disadvantage. With him the peristalsis functions like a clock!

And, thirdly, rice cooked in the Japanese manner has close to ideal human pH. That is, in terms 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 chips for the benefit of the figure, harmony 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 Japanese greeting literally translates to “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 cook rice for rolls at home. And for sure you will be able to surprise and please your loved ones with rolls of your own preparation.A recipe for how to make simple and tasty rolls at home from rice prepared in this way can be found in this article (appears on 04/24/19 at 19:30.

Rolls are the most famous dish of Japanese cuisine, which has conquered the whole world and has no equal in competition among Asian dishes. Being a kind of sushi, they differ from them by twisting the food with the help of a bamboo bed and then cutting it into portioned pieces. Any Japanese woman can cook rolls at home, but in our country, specialized restaurants are more likely to serve such dishes. But with a strong desire, such culinary delights can easily be made at home.

At its core, rolls are stuffed rice wrapped in a sheet of nori seaweed. This type of dish differs from sushi precisely by wrapping stuffed rice in seaweed, scrambled eggs or soy paper.

There are several types of rolls:

Hosomaki (thin)- high with one type of filling.
Futomaki (thick)- large diameter with two or more types of filling.
Uramaki (rolls inside out)- a spectacular type of dish that differs from the rest in the order of twisting: there is a filling inside, nori around it, and all this is wrapped in a layer of rice, which is sprinkled with bat caviar or sesame seeds.
Temaki (Japanese "shawarma")- an envelope of seaweed filled with stuffing.
Spicy rolls- eaten with spicy sauce.
Tempura (hot)- fried rolls, which are necessarily eaten hot.
Spring rolls (light)- a light version of the dish, in which the filling is wrapped in a rice pancake and served raw or fried.

A brief overview of Japanese dishes will allow you to understand their subspecies and help you cook properly at home.

Basic components for homemade rolls

For self-preparation of Japanese delicacies, in addition to desire, you also need special tools for creating rolls or a bamboo mat, quality products and some skill in cooking.

With kits for creating sushi, everything is simple: I bought the product I liked in the store and already became a skilled sushi maker. In extreme cases, you can always form a sausage roll using a special mat-mat.

Buying the required ingredients is also easy: all the necessary sauces, seasonings, seaweed, rice can be freely obtained in the store. When choosing products, you need to consider that in order to make rolls at home, you need only 6 components.

Rice- the main component, the necessary varieties of which are sold in a special department of stores. It is cooked according to a special technology with the obligatory addition of rice vinegar.
Nori Dried seaweed leaves for wrapping stuffed rice.
Vinegar- a yellowish liquid necessary for soaking rice.
Wasabi- Japanese horseradish mustard, a flavoring seasoning that can sometimes be replaced with a less spicy one.
Ginger, soy sauce- additional ingredients that give the dish a special taste.
Seafood and vegetables- the main fillings are selected according to taste preferences.

Having all the available ingredients on hand, the main task is to properly prepare the dish.

Proper rice is the key to a successful roll

The basis of any kind of sushi is rice. It is from its consistency that the future dish envy.

Japanese rice for rolls has the necessary stickiness, which allows it not to crumble. But even properly cooked ordinary round-grain rice can become an assistant for cooking Japanese dishes.

How to cook rice in a pot on the stove

Despite the fact that homemade roll recipes are very diverse, they are always united by one component - rice. And it is prepared for any options in the same way. This is something that remains unchanged, and the taste of the dishes is given by the fillings and the methods of their heat treatment.

Required Ingredients:

rice - 1 kg;
water - 1200 ml;
rice vinegar - 330 ml.

Rinse the rice in cold water several times. Put it in a saucepan and cover with water.
Put the saucepan on the stove. Bring water to a boil over high heat. Then reduce the heat to a minimum and cook the rice for 12-15 minutes without stirring it.
Then let the rice porridge stand under the closed lid for about 30 minutes.
Transfer the simmered rice to a bowl and evenly pour over the vinegar dressing. Gently mix everything, without crushing the rice, so as not to turn it into porridge.
You can store such rice for no more than 2 days on the windowsill. Before use, it should be warmed up a little in the microwave.

A few useful tips will help you avoid mistakes when choosing and cooking rice. Then the cereal will not crumble, stick to the teeth and simply spoil the dish with its appearance.

Selected rice should be large size without cut, round shape, not steamed. Packaged rice for cooking is also not suitable for rolls.
Mandatory washing of cereals will save rice from excess starch.
Do not open the lid of the pot while cooking cereal.
Rice dressing is the final step in rice preparation. Only cereals impregnated with it are considered completely ready. The easiest way to dressing: combine rice vinegar (180 ml), sugar (120 g), salt (30 g) in a saucepan and bring to a boil over low heat. Let the dressing brew and fill it with boiled rice.
Rice for rolls should be used when it has already cooled down and does not burn your hands.

Having learned how to cook rice correctly, having purchased all the necessary products and purchasing a set for making rolls at home, you can safely proceed to the mysteries of Japanese cuisine.

How to cook rolls: forming rolls and cutting them

The filling is prepared, the rice is cooked and cooled. It's time to roll up delicious rolls to enjoy their taste. For the process of wrapping the filling in rice, and rice in seaweed, a special bamboo mat is needed.

Gently flatten the nori sheet on it, laying it with the smooth glossy side down.
Spread a handful of rice evenly over the rough side of the dry seaweed. From two edges, leave clean strips of about 1 cm not filled with cereal. The thickness of the rice layer should be 0.7 cm.
Lay the selected filling in a thin strip along the entire width of the seaweed. To enhance the taste of the filling, a strip of rice can be lightly smeared with wasabi.
To roll the roll, lift the mat with your thumbs and, holding the filling, twist the roll.
After connecting the ends of the algae, the roll should be rolled a little on the rug. In the process of “rolling out”, do not press hard on the roll so that all the filling does not fall out.
When creating rolls with rice outside, it should be noted that for better rolling of the dish, the bamboo mat should first be covered with cling film.

The beautiful appearance of the dish directly depends on the correct cutting of the roll. This process should be carried out with a knife dipped in vinegar or lemon water. This will prevent the rice from sticking to the blade and help the knife glide smoothly. It is best to cut the roll in half, and then divide it into 6-8 equal pieces.

Such sushi is served with ginger, soy sauce and wasabi.

The most popular recipes for homemade rolls

It's time to put theoretical knowledge into practice for making rolls at home. By choosing the right recipe as you wish, you can easily make any stuffed rice rolls.

California: shrimp, avocado and flying fish roe

The most popular variety of rice outside are shrimp and avocado rolls.

Required Ingredients:

rice - 200 gr;
cucumber - 1 pc.;
avocado - 1 pc.;
smoked eel - 20 gr;
rice vinegar - 200 ml;
salmon caviar - 30 gr;
tiger prawns - 30 gr;
Nori seaweed - 1 sheet.

How to cook:

In the case of an economy version of the dish, you can do without avocados, replace eel with affordable fish and make rolls with crab sticks.
Cucumber, avocado, smoked eel and shrimp cut into thin portions.
Unfold the nori sheet. On its half, level the rice with a thin layer, sprinkle everything on top with small caviar, pressing it lightly to the rice.
Place a sheet of seaweed rice side down on a bamboo mat.
Put prepared ingredients (seafood and vegetables) on Nori.
Roll everything up into a roll, giving it a square shape. Cut the roll into 6 equal pieces.

Philadelphia: Fresh Fish and Cream Cheese

To get the most out of Japanese delicacies, there is nothing easier than making Philadelphia rolls - the most satisfying and sought after from Asian cuisine. After all, a large number of fish in combination with cheese makes this recipe inimitable.

Required Ingredients:

rice - 300 gr;
trout - 300 gr;
cheese "Philadelphia" - 150 gr;
avocado - ½ pc.;
nori - 2 pcs.;
ginger, soy sauce, wasabi - to taste;
chop the peeled avocado into strips.

How to cook:

Put a thin layer of boiled rice on straightened dry seaweed. Lightly press it against Nori.
Put them on a special mat with seaweed up.
Spread plenty of cream cheese on top of the seaweed.
Arrange the sliced avocado on top of the cheese.
Roll up the roll, giving it a square shape.
Arrange the salmon fillet on top in a thin layer. Cut the roll into pieces.

Philadelphia rolls are best served with wasabi, pickled ginger and soy sauce. And they can also be slightly modified, because. the recipe allows you to sprinkle rice with tobiko caviar.

Caesar roll: meat delicacy with cheese

Mixing oriental and European cuisines leads to the creation of new recipes. Caesar roll, a dish from the Fusion series, in its composition is very similar to the salad of the same name. Whether you're into traditional seafood rolls or up for some bold mixed-up experimentation, this homemade recipe will show.

Required Ingredients:

rice - 250 gr;
chicken breast - 100 gr;
cream cheese - 100 gr;
parmesan - 50 gr;
seaweed leaves;
lettuce leaves;
breadcrumbs.

How to cook:

Prepare all the stuffing. Cut boiled or smoked chicken fillet into strips. Chop the green salad the same way. Fry the breadcrumbs in a dry frying pan. Grate Parmesan.
Spread the rice evenly on the Nori sheet, leaving some empty edges for gluing.
Flip the seaweed sheet upside down. Put cream cheese, chopped breast and chopped lettuce leaves in the center.
Carefully roll everything up, fasten the edges of the seaweed.
Roll the finished roll in breadcrumbs, and then cut into 8 pieces.
Sprinkle the Caesar roll with Parmesan and serve with fresh lettuce.

Hot rolls: deep-fried vegetable rolls

Hot rolls - tempura - are becoming increasingly popular among lovers of Asian cuisine. This is the most original dish in terms of execution and taste. And you can enjoy them without visiting oriental restaurants, because. at home, they are prepared according to the standard procedure, followed by batter-frying. Such rolls are very tender, with a light crispy crust.

Spread the rice in an even layer on the spread seaweed, press lightly. Turn them upside down.

Lay the chopped ingredients on the nori leaves. Roll up the dish.

Whisk an egg with 2 tbsp. spoons of cold water. Add a little flour and mix thoroughly until the consistency of medium density.

Dip the rolls in batter, then roll them in breadcrumbs and fry in hot oil until a pleasant golden crust.

Put the finished dish on a paper towel to remove excess fat. Then cut the rolls into portions.

Baked rolls for gourmets: mussels with a cheese cap

Baking a traditional Japanese dish is one of the boldest steps in cooking. However, the delicate and balanced taste of the dish makes it one of the most delicious and gaining momentum in popularity. A truly royal recipe for any celebration - baked rolls at home with mussels.

Cut the roll into the desired number of pieces. Lay them all out on a baking sheet.

Grind pickled mussels, mix them with two sauces: mustard and cheese. Cut hard cheese into thin squares.

Place mussel filling on top of each piece. Cover it with a piece of hard cheese.

Bake the rolls in a hot oven (200 ° C) for about 10-12 minutes.

There are rolls, like tempura, should be hot. Otherwise, when cooled, they lose their special bite.