Rice for sushi

Rice 591 Last Update: Jul 12, 2021 Created: Jul 12, 2021 0 0 0
Rice for sushi
  • Serves: 20 People
  • Prepare Time: 120
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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In Japan, sushi is made from round-grain glutinous rice. It has more moisture and starch than other varieties such as Basmati. The most popular brands in Japan are Koshi-hikari, Akita Komachi, and Hitomebore. You can also buy them in Russia. A good analogue is Nishiki rice, which is produced in the USA. Some Russian restaurants use Kuban round grain rice.

Ingredients

Directions

  1. Rice pre-wash. The main mistake is to wash the rice through a sieve under running water. The grain of rice breaks down during this process. It is impossible to wash rice by hand, grabbing it in handfuls and squeezing it, for the same reason. The main thing is to preserve the texture and integrity of the grain. It is necessary to collect some cool water, half the volume of rice, and, gently pressing on it with the palm of your hand, wipe in a circular motion clockwise. Dust is removed with the first water. The water becomes whitish, cloudy, like milk, because starch partially comes out along with dust and husks. This water must be drained, and then a new one must be drawn. This procedure must be repeated 4–5 times until the water becomes almost transparent.
  2. Place the rice on a sieve, place the sieve on a bowl to allow all the water to drain completely. Leave the rice on a sieve for 10-15 minutes.
  3. Pour rice into a saucepan and add water. Japanese rice should be poured with water for cooking in a ratio of one to one. Add Japanese rice baking powder called Miola. It gives the rice airiness, lightness. Then add 3-5 grams of dried kombu seaweed. Leave the rice with water, baking powder and kombu for 10-15 minutes. Then put on high heat, bring to a boil, wait until the water evaporates from the surface. As soon as it disappears and the rice appears from under the water, reduce the heat and leave the rice to simmer for 20-30 minutes. And then turn off the heat and leave the rice to stand for 10-15 minutes, so that the grain is completely steamed and becomes airy inside, otherwise the rice will remain a little rubbery.
  4. While the rice is cooking, prepare the sauce. Add sugar and salt to mirin. Heat all this over a fire, without bringing to a boil, and stir with a whisk until all loose ingredients are dissolved. This will take no more than 5 minutes. Then add 15 grams of dried kombu seaweed to the warm sauce. After that, let it brew for 1 hour.
  5. Rice should be seasoned hot and always in a wooden container, using a wooden spatula. The wood absorbs excess moisture. The norm is 200-250 grams of sauce per 1 kg of rice. Someone likes a richer taste and dense texture, someone less. But pouring more than 250 grams is not worth it: the rice will become very heavy and sticky. Pour the sauce evenly over the rice; for this, substitute a spatula, and the sauce will flow down from it.
  6. You do not need to stir the rice. Avoid careless movements, do not turn the rice, just drive it horizontally with a spatula. You also need to break up the lumps with a spatula, if any. When the sauce is absorbed on one side, leave the rice to rest for 5 minutes, gently turn it over with a spatula on the other side and repeat the procedure. Then let the rice stand again for 5 minutes and put in a saucepan. When the rice has cooled down, you can start sculpting the sushi.

Rice for sushi



  • Serves: 20 People
  • Prepare Time: 120
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

In Japan, sushi is made from round-grain glutinous rice. It has more moisture and starch than other varieties such as Basmati. The most popular brands in Japan are Koshi-hikari, Akita Komachi, and Hitomebore. You can also buy them in Russia. A good analogue is Nishiki rice, which is produced in the USA. Some Russian restaurants use Kuban round grain rice.

Ingredients

Directions

  1. Rice pre-wash. The main mistake is to wash the rice through a sieve under running water. The grain of rice breaks down during this process. It is impossible to wash rice by hand, grabbing it in handfuls and squeezing it, for the same reason. The main thing is to preserve the texture and integrity of the grain. It is necessary to collect some cool water, half the volume of rice, and, gently pressing on it with the palm of your hand, wipe in a circular motion clockwise. Dust is removed with the first water. The water becomes whitish, cloudy, like milk, because starch partially comes out along with dust and husks. This water must be drained, and then a new one must be drawn. This procedure must be repeated 4–5 times until the water becomes almost transparent.
  2. Place the rice on a sieve, place the sieve on a bowl to allow all the water to drain completely. Leave the rice on a sieve for 10-15 minutes.
  3. Pour rice into a saucepan and add water. Japanese rice should be poured with water for cooking in a ratio of one to one. Add Japanese rice baking powder called Miola. It gives the rice airiness, lightness. Then add 3-5 grams of dried kombu seaweed. Leave the rice with water, baking powder and kombu for 10-15 minutes. Then put on high heat, bring to a boil, wait until the water evaporates from the surface. As soon as it disappears and the rice appears from under the water, reduce the heat and leave the rice to simmer for 20-30 minutes. And then turn off the heat and leave the rice to stand for 10-15 minutes, so that the grain is completely steamed and becomes airy inside, otherwise the rice will remain a little rubbery.
  4. While the rice is cooking, prepare the sauce. Add sugar and salt to mirin. Heat all this over a fire, without bringing to a boil, and stir with a whisk until all loose ingredients are dissolved. This will take no more than 5 minutes. Then add 15 grams of dried kombu seaweed to the warm sauce. After that, let it brew for 1 hour.
  5. Rice should be seasoned hot and always in a wooden container, using a wooden spatula. The wood absorbs excess moisture. The norm is 200-250 grams of sauce per 1 kg of rice. Someone likes a richer taste and dense texture, someone less. But pouring more than 250 grams is not worth it: the rice will become very heavy and sticky. Pour the sauce evenly over the rice; for this, substitute a spatula, and the sauce will flow down from it.
  6. You do not need to stir the rice. Avoid careless movements, do not turn the rice, just drive it horizontally with a spatula. You also need to break up the lumps with a spatula, if any. When the sauce is absorbed on one side, leave the rice to rest for 5 minutes, gently turn it over with a spatula on the other side and repeat the procedure. Then let the rice stand again for 5 minutes and put in a saucepan. When the rice has cooled down, you can start sculpting the sushi.

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