Rice for sushi at home. Recipes with photos
Calling sushi with fast food does not turn the tongue. After all, turning rolls is a real art, which they diligently learn from masters. And the eating of sushi from the Japanese turns into a complex and lengthy ceremony. And although the ingredients for rolls and sashimi are, in general, simple products (rice, fish, seafood, soy sauce), it is rather difficult to prepare these dishes. But you can, even at home. In this article, we will not talk about how to spin rolls. We will focus only on one stage of their production - we will discuss how to make rice for sushi at home. This is the basis of the dish. If we compare the rolls to the fine arts, rice is a primer for the painting on which the artist should apply the paint. Yes, of course, the taste of sushi is determined by fish or seafood. But if the rice in them looks like a porridge from a kindergarten, the whole art of creating this dish will be reduced to nothing.
Japanese vinegar and noria: we prepare the rolls ourselves
For sushimi special appliances are needed -at least makisu, a bamboo mat for professional coagulation of products. Exotic products will also be required. For example, nori - sheets of dried and pressed edible algae. Or wasabi - a special horseradish paste. Gary - thin layers of pickled ginger - it's also hard to cook at home. But the Japanese vinegar can be created independently. To do this, you need to dissolve in a third of a cup of ordinary table (or apple) acidulant, two large spoons of sugar and one teaspoonful of salt. We do not need a lot of Japanese vinegar. For two glasses of rice, only two spoons. But it determines the basis of taste. And now we will prepare rice for sushi at home. Recipes in this case advise us not to show self-activity, but strictly adhere to the Japanese tradition. After all, it has been practiced for centuries.
Which rice is suitable for sushi
As for cereals, it needs special. Small and round grains containing a lot of gluten. In large supermarkets special departments sell a special "Rice for sushi". At home, recipes offer to take Krasnodar or Crimean rump. It looks like Japanese in appearance. Elite basmati is good for pilau, but not for rolls. Sushi, rolled up from it, will crumble. Also, you do not have to be wimpy and fantasy where it is not required: any steamed, brown, unpolished and wild varieties do not fit. Also, Japanese cuisine masters reject rice in bags. Suitable only for the round groats, polished and undivided. If not, long-grain rice should be filled with cold, preferably filtered water for a couple of hours. Then rinse and cook.
Secrets of replacing products: how to turn Krasnodar rice into Japanese
Groats, ripe on the flooded fields of the CountryThe rising sun, not only small and round, but also contains a large amount of gluten. It is thanks to her that the rolls keep their shape well. How to use Krasnodar rice for sushi at home? Recipes suggest we thoroughly rinse the rump. Pour two cups into a strainer or a small colander and keep under a spout until clean and clear water flows from the cereals. Thus, we will get rid of the excess of rice powder. Sushi porridge in no case should not be crumbly. But an excessively viscous and watery base also does not work. Therefore, the ratio of water and cereals when cooking porridge is the second very important condition for the creation of successful rolls.
How to cook rice for sushi at home
The recipe suggests that we pour the rump with cold water. But if for plov or porridge we observe proportions one to two, then the rolls require a different approach. Rice and water should be equally divided. Two cups of cereal should go to the same amount of liquid. "How to cook porridge," you ask-will not it burn? "The whole secret is how to cook rice for sushi at home. Recipes for making pilaf, casseroles, grandmothers, baby porridges and rolls are very different. Rice is universal. From it you can make a hard, like a loaf, bun, and pudding, and a viscous mixture. So, fill the washed rice with cold water and put it on the stove. It is best to take a saucepan with a thick bottom and not enameled. The ideal solution will be a small kazanok for pilova. After the contents of the saucepan boil, cover it with a lid and cook for one minute on high heat. The time limit must be taken seriously - 60 seconds, no more and no less. Then the fire should be reduced. Do not remove the lid and cook the porridge for about fifteen to twenty minutes. As soon as we see that the liquid is completely evaporated, turn off the fire under the saucepan. Let's stand under the lid for another ten minutes. So we will get a measure of glutinous rice for sushi.
Recipe at home in the multivark
Many doubt: but can a car make groats for rolls? After all, Japanese chefs put their souls in every stage of cooking this unmatched dish. We reject all doubts. Multivarka not only copes with this task, but creates just perfect rice for sushi. Preparing at home in the multivarker does not take you much time. And the result will be even better than if you cooked the croup in a saucepan. After all, you do not need to open the lid, which means that you do not let steam out of the container, which makes rice achieve perfect adhesion. The only thing you should take care of is to rinse the rump well. Water should be poured a little more - two glasses of grain 2.5 measures of fluid. The bowl of the multivark should be filled not more than two thirds of the volume. Set the mode to "buckwheat" or "rice". In other machines, you can use the timer program for ten minutes, the "Bake" program, and when the time runs out, then start the "Quenching" for twenty minutes.
Even properly cooked cereals will remain simpleporridge, if it does not add sauce. Authentic Japanese dressing for sushi includes culinary wine Mirin (or vodka sake), special rice vinegar, sea salt and sugar. A special charm attached to the basis for rolls is the alga kombu. It is put in sauce when it is warmed up, and later pulled out. Refueling and rice at connection should be approximately identical temperature - warm. Believe it, but the real masters cool the rump with a fan so that it shines beautifully in rolls. But on the agenda we have rice for sushi at home. Recipes, photos and useful tips teach us how to dispense with exotic ingredients and get a product as close to authentic as possible. So, prepare the sauce at the rate of 250 grams of cereals.
What is rice vinegar
Although it is called Japanese, they invented itChinese. According to some reports, this happened more than two thousand years ago. How was this vinegar prepared? The fish was cut into small pieces. Then, it was salted and mixed with rice. Enzymes, which the fish allocated, acted on the croup, and lactic acid was released. She, on the one hand, preserved the fish, increased the shelf life of the fish to one year, and on the other hand, gave it an acidic taste. In the fourth century AD, rice vinegar became known in Japan. It was very expensive, and it was used only by the nobility. For the common people, vinegar became available only from the sixteenth century. Why do we give all these details? To show that, compared to other, European, rice sauces has the most mild taste. In addition, it is an excellent antibacterial agent. And if you take into account that in Japan, often served raw fish to the table, to protect themselves from different infections - is very important. And most importantly, the sauce ennobles rice for sushi. The recipe (at home, follow it - not a problem), which we will give below, presupposes the presence of this vinegar. Get it, when the popularity of rolls around the world is growing, not so difficult. It is sold in the same stores as wasabi, and nori seaweed.
Sauce with vinegar
Well, we'll fill our rice for sushi. The recipe at home is not much different from the one used in professional Japanese restaurants. The main thing is to have rice vinegar "Mitsukan". It will take 180 milliliters. In this vinegar should be dissolved 120 grams of sugar and a spoonful of sea salt. It is also worthwhile to put in the initial stage a small piece of seaweed kombu. In ten minutes it can be thrown away. All the ingredients are warmed up, but do not bring to a boil. Then cool, pour into a glass, tightly closed dishes and clean in the refrigerator. That is, the sauce can be harvested for future use. But if you want to use a small fraction for already boiled rice, cool the sauce to the temperature of the cereals. We pour a small amount of myrin or sake. If there is no Japanese alcohol at hand, it's not terrible, let's skip this stage of preparation. We spread rice in a wide bowl. Pour the sauce. Wooden paddle carefully turn the rice, but do not interfere with it (otherwise it will turn out porridge). Cool to room temperature. All you can turn rolls.
Alternative to rice vinegar
All European types of acidulants have morethe expressed taste, therefore it is necessary to add them in small quantities. There are several ways to prepare the filling to fill it with rice for sushi. The recipe (at home) with apple cider vinegar is one of them. A tablespoon of acidulant is mixed with a teaspoon of sugar and a pinch of iodized salt. We pour into this solution one and a half tablespoons of hot water. Stir until the crystals completely disappear. With this sauce we'll fill in rice.