How to cook rice for sushi
Sushi delivery in Kyiv is very popular, but it is not always possible to make perfect authentic dishes at home on the first try. In this article, you will learn how to choose and cook rice for sushi. Also, "JAPIKO" will explain the rules for washing rice, so that it is more convenient and easier to cook, and the rolls do not fall apart as a result.
Rice Selection
The selection of cereals is very important when preparing sushi. If you buy cheap rice or choose the wrong variety, you will end up with a crumbly mass that is more suitable for pilaf. The rolls should be based on an elastic and mushy mass, which will be quite sticky, we also recommend ordering sushi in Poltava so as not to cook the dish yourself.
The most ingenious option for selecting rice is to purchase any round-grain variety. It is in such cereals that there is a lot of starch, which is responsible for the final viscosity. Long-grain rice is not suitable for Japanese dishes, and feel free to leave all packs with the inscription "steamed", "basmati", "jasmine" on store shelves.
When choosing round-grain cereals, try to get homogeneous rice without impurities. The grains in the pack should be the same in size, and they should not have breaks, black dots, chips. Translucent and yellowish cereals should be abandoned in favor of white or milk (so, at least, the dishes are more aesthetically pleasing). Also, don't be afraid to take grits labeled "kosi-higari" or "sushiki", "hakumai" or "nishiki". Only such rice is more often found in specialized stores.
Proper Rice Washing
In order for sushi in Kharkiv to turn out delicious, and the cereal to be cooked correctly, sushi rice must be properly washed. This is also done to remove small particles of debris or spoiled grains. Washing rice occurs in two main stages:
- Pour running cold water into the container with rice so that the water is even with the surface of the rice. Grind the rice with circular motions of the palm carefully, without applying force, so as not to break the grain. Drain the water with a sieve and repeat the procedure 3-4 times.
- Pour running cold water into the container with rice above the rice level (low-quality grains and debris particles will float - remove them), rinse the rice well, drain the water through a sieve, repeat until the water becomes clear.
How to Cook Rice
- Transfer the cereal to a large saucepan. It is advisable to place a silicone mat at the bottom of the flask, for less loss, because. the bottom layer of rice may burn, and it can no longer be used for making sushi.
- Pour the grains with cold water in a ratio of 1 to 1, but, depending on the variety and type of rice, the required amount of water varies in the range of +/- 10%. It is important that the water level is about “two fingers” above the level of the rice. Spread the rice evenly in an even layer.
- Place the saucepan over medium heat with a lid on. Never lift the lid and stir the rice. The cooking time for cereals is approximately 30 minutes - the rice should completely absorb the water.
- After the time has elapsed, turn off the fire and, without opening the lid, let it brew for another 15-20 minutes.
Ready rice should be elastic and not mushy. And many cooks advise cooking rice with a sheet of nori, which is removed before boiling water. The algae gives the groats an additional aroma with delicate marine notes.
Next, season the hot rice with rice vinegar, adding and dissolving salt and sugar in it beforehand, knead well, let it cool a little. Rice is ready for making sushi.
If necessary, you can cook rice yourself in a rice cooker and even a slow cooker. In the latter, there is an ideal “steaming” mode, in which the cereal is ready in 10-12 minutes. Just do not rush to open the multicooker lid immediately - wait until the rice "reaches".
These are all the basic secrets of making perfect rice. Don't be afraid to cook and experiment! The JAPIKO team wishes you delicious rolls and sushi in Odesa.
