Sometimes you want to make delicious sushi or hot rolls at home. How to choose the most important component for them – rice? Nothing seems to be easier. However, choosing the right rice and preparing it will depend on the quality of the final dish.
- Not all types of rice are suitable for making sushi and rolls. Usually, round grains of rice with a high starch content are chosen for this dish so that the final product has sufficient stickiness. The following varieties can be recommended: Kokuho, Kahomai, Maruyu, Minori and Nishiki, but you can limit yourself to absolutely any round grain, opaque rice.
- Choosing the right sort of rice for sushi is half the battle. It is much more important to cook it correctly so that the rolls turn out to be canonical and tasty. It is necessary to cook the rice in such a way that balls can be easily molded from it.
- It is washed first. At this stage, due to the treatment with water, all dirt, dust and husks, as well as excess starch, are washed off the rice. Important! Rice must be rinsed with cold water until it becomes completely transparent, otherwise it will burn to the bottom of the pan during cooking. Some adherents of Asian traditions are sure that clean water should be passed through rice nine times. After that, you will need to drain all the liquid from the rice, leaving it to dry.
- Now it’s time for cooking. To cook rice properly, it is important to maintain the correct proportions. For water and rice grains, they are 1: 1.25. Let’s choose a saucepan in which we cook ordinary rice. You can add nori algae to the pot to add a sea-scent flavor while boiling. After boiling, it is removed. Adding other ingredients will add spice and extra flavor to the rice. Try using rice wine or even sake for this.
- The final stage is rice dressing. Spread the boiled rice in an even layer in a container, evenly pouring rice vinegar mixed with salt and sugar on its surface. In this case, the rice must be mixed. After stirring, the rice should be transferred with a spatula to one half of the container. Then each portion is leveled with a spatula to allow each rice grain to soak in the vinegar. When the rice is spread over the bottom, cover it with paper towels for the final soak.