How to cook rice water: a recipe with a photo. How to replace rice vinegar for sushi

Rice is the main component of sushi, which means that its cooking should be as correct as possible, because any, even the smallest gastronomic mistake, will spoil the taste of the future dish. If the rice is undercooked, then the sushi will simply taste bad. If you overcook it, then no matter how sophisticated you choose, the rolls will eventually fall apart. This article will help you avoid annoying mistakes.

What kind of rice to choose for making sushi

Success to a greater extent depends not so much on the method of preparation, but on the right choice in the store. Sushi will only work if you choose elastic and sticky porridge. And this means that we immediately say “no” to the steamed friable. Also, in your grocery basket should not be rice for pilaf, jasmine and basmati varieties (they are very popular, but they are completely unsuitable for sushi). We offer you to get acquainted with some principles of the right cereals:

• choose round grain rice. These varieties have a lot of starch, and the porridge will end up sticky: you can easily form neat and beautiful rolls.
• grains must be whole. No husks, breaks or cracks, as is often the case with poor quality rice.
• grains should be the same size.
• as for the color, only white is opaque, other options are not allowed.
• the best varieties are sushi and koshi-higari (Japan). This type can be easily found in specialized corners in large supermarkets.

Cooking rice for sushi: 5 main secrets

Method 1: how to cook rice for sushi

Method 2: rice for sushi in a slow cooker

Perhaps cooking rice in a slow cooker will seem easier to you. Professionals still recommend doing it in the traditional way in a saucepan, but this does not mean that the product prepared in this way will be “wrong”.

1. We thoroughly wash the cereal and soak it for half an hour (this is if you use special Japanese rice). If you are preparing sushi from ordinary round-grained, then do not soak it.
2. We shift the rice into the bowl of the multicooker, fill it with water (1 by 1.5, that is, 200 g of cereal per 300 ml of water).
3. Now set the mode "Rice" or "Buckwheat" (depending on the functions of your multicooker). If there are no such modes, do not be discouraged: the dish will also be cooked in the “Baking” mode, only in this case the timer should be set for ten minutes, and then turn on the “Stew” mode for twenty minutes.

Method 3: Sushi Rice Recipe

Method 4: how to cook sushi rice easily

In this recipe, the dressing is prepared on the basis of lemon juice, which gives a pleasant flavor to future rolls.

Method 5: Easy Sushi Rice Recipe

You will need:

• polished rice (seven hundred grams);
• cold water (seven hundred milliliters);
• sake (two tablespoons);
• kombu brown seaweed (one plate is enough);
• apple cider vinegar (seventy grams);
• honey (one tablespoon);
• sea ​​salt (one tablespoon).

Rinse well and dry the cereal. Pour it into a saucepan, fill it with water in the traditional proportion (200 g per 300 ml) and add two tablespoons of sake. Seaweed also goes into the pan. All this mixture should be infused for one hour. Then the seaweed is removed and the rice is boiled in the usual way.

Once the rice is cooked, leave it covered for fifteen minutes. Then we mix honey, salt and apple cider vinegar (the amount of each ingredient is indicated above. As for the rice, it must be transferred to a large bowl and poured over with the prepared dressing. In order for the mixture to be well absorbed, carefully turn it over with a wooden spatula or sushi sticks. You can cook the rolls immediately after the mixture has cooled.

Bon appetit!

Do you know how to cook sushi rice at home? If yes, then share with our users in the comments below the article.

If you do not want to cook sushi at home, then welcome to our catalog: here you will find the best sushi bars in Kyiv with photos, descriptions and real guest reviews.

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Photo: at the request of Yandex and Google

This product is well known to all lovers of oriental cuisine, as it is necessary for the preparation of most traditional national dishes. Rice vinegar was first used in China, and from there it spread to other eastern countries. At present, the product is known all over the world.

At first it was necessary as a preservative, antiseptic. In particular, the Japanese used it to disinfect raw fish, without which the preparation of national dishes is indispensable. For a long time, the process of its manufacture has been improved. As a result, a recipe for a unique natural seasoning appeared, which is still used today.

About how to cook rice vinegar at home, the recipe for cooking, its use - we will consider these questions today with you on this page www.site. We also learn about the beneficial properties of the popular product of oriental cuisine:

Rice vinegar - product varieties

Vinegar based on rice grains, in a sweetish taste, smell, reminiscent of balsamic. Several of its varieties are known, each of which is used to season certain dishes.

For example, there is red, black, light vinegar. Light is usually used in cooking with a sweet and sour taste. Black is extremely popular with the Chinese as a traditional table condiment. The white variety is more often used by culinary specialists in Vietnam, Korea, Japan, while the red or black is more popular in China. Many people like it sweetened or with a variety of seasonings (plants, garlic, etc.).

Its aroma, taste also varies depending on the country where it is made. Therefore, experts are well aware of the features of Chinese, Japanese, Korean or Vietnamese vinegar. It depends on which case one or another type of vinegar is used. Let's talk a little more about when rice vinegar is useful to us, what is its use in these cases.

Application of rice vinegar

Most often it is used for marinating fish and seafood. It gives a special taste and aroma to boiled rice, which is a staple of the cuisine of Eastern countries.

The taste of natural rice vinegar is milder than other varieties. Therefore, Japanese chefs use it to make sushi and rolls. We often use it to dress vegetable salads, serve as a seasoning for meat and fish dishes, add to the composition of sauces.

It cannot be said that this seasoning is valued in the countries of the East not only for its taste and aroma, but also for its health benefits.

Useful properties of rice vinegar

Let's make a reservation right away that only a natural product made by the method of acetic acid fermentation has useful properties. Surrogate will not bring any benefit, as it contains a large amount of harmful chemical additives.

In eastern countries, natural rice vinegar is considered almost a panacea for a variety of diseases. Indeed, its composition is extremely rich. So, it contains a large amount of essential amino acids, for example: isoleucine, valine, phenylalanine. There are trace elements, vitamins and other useful substances.

This composition is due to its beneficial effect on the human body. In particular, rice vinegar has pronounced antibacterial properties, strengthens the immune system, and increases the body's resistance to infections.

Nutritionists talk about its positive effect on hormonal levels. It also improves the condition of the cardiovascular system. When used regularly in small amounts, vinegar improves the health of the digestive system, reducing the risk of colon cancer. A large amount of phosphorus and calcium makes this seasoning a very useful prophylactic against osteoporosis and other diseases of the bones and joints.

But you shouldn't get too carried away with them. Like any other useful product, it can harm health if consumed in moderation. It is not recommended to use it often in kidney diseases, diabetes. It can harm people with stomach problems with high acidity, as well as those who suffer from hypertension. Therefore, it is worth knowing how to properly prepare rice vinegar, carefully study the cooking recipe.

rice vinegar recipe

At home, you can cook quite a high-quality rice vinegar, which is not inferior to the product from the supermarket. There are many cooking recipes. I suggest you use one of them, simple and popular:

For cooking, we need: white rice (round), wheat grains, yeast, sugar and raw egg white.

To make the vinegar more saturated in taste and color, it is also desirable to add Sudanese sorghum grass. But it is rarely found in our stores, so you can do without it. The simplest recipe for rice vinegar allows you to do without wheat grains. But we will prepare the product closest in taste to the original.

Cooking:

Rinse the cereal with running cold water. Soak in clean cold water. For a glass of cereal, take 4 glasses of water. Store in a dark place for 3-4 hours and then refrigerate overnight.

In the morning, drain the water into a glass jar. Pour a quarter of the total volume into a separate bowl, dissolve ¾ cup of sugar there. Put in a water bath for 15-20 minutes, then cool to warm the syrup. Now add a quarter tablespoon of quality yeast, leave to ferment for a couple of hours. Pour the finished sourdough into the remaining rice water. Add 2 tbsp. l. wheat grains, two pinches of sargo, mix (if there are none, it's okay).

Put the jar in a warm place, cover with a gauze cloth for further fermentation. The whole process usually takes several days. All this time, foam from air bubbles will form. When this process is over, pour everything into a clean jar, close tightly, leave to ripen at room temperature for a month. Then taste it.

Ready rice vinegar does not taste like alcohol. It has a sweet-sour taste, pleasant aroma. If it is not ripe yet, leave it in the jar for a while. Strain the finished product through a thick gauze napkin.

Pour into a saucepan, add raw protein to clean and get transparency, boil. Judge, pass. Pour into glass bottles, which must be tightly corked.

Such a useful, aromatic seasoning can be stored for a long time, using for cooking all kinds of dishes. Be healthy!

Vinegar is the "air" for sushi rice. The Japanese and Chinese use rice. It comes in different colors and flavors, but its main task is to make rice sticky and easy to model, to add to it that same Asian note that plays the leading part in the entire orchestra.

There are three types of rice vinegar:

• black -
  thick like gravy, spicy and rich. Add to seafood
  used for sushi rice, when stewing meat;
• red -
  from rice and red yeast. Add to seafood, soups, use as
  base for sauce, combined with noodles;
• white -
  light, sweetish, the most common. Always used in rice for
  rolls or sushi, dress them with salads (sunomo), marinate fish.

It contains many elements that have a positive effect on the body. For example, amino acids support metabolism, calcium is needed for bone tissue. If you are still wondering why the Japanese and Chinese live long and do not look their age, now you know one of their secrets. Also, rice vinegar is not aggressive towards our stomach and intestines. There are even diets that include dishes seasoned with it.

Dosage: Usually 1 to 2 tablespoons per dish.

For sushi rice, you need not specifically vinegar itself in its pure form, but its so-called. "marinade". You can cook it like this: for two glasses of rice you will need 3 tbsp. l. rice vinegar (30-50 ml), half st. l. salt, two tbsp. l. Sahara. The mixture must be heated on the stove, without bringing to a boil, you can heat it in the microwave. Place the cooked rice in a wooden container (or glass), then add the marinade. With a wooden spatula, turn over the layers with cutting movements, do not interfere like porridge, but turn over. Let it cool down, and you can sculpt koloboks for sushi or wrap rolls.

Rice vinegar can be bought ready-made, as well as cooked at home. This process is quite laborious, but real. It will take patience and time. The result is a completely authentic product.

If the cherished bottle suddenly runs out, then there are alternatives on how to save the dish. We will give some of the recipes for a home-made analogue below. Ordinary vinegar is suitable as a base: table 6%, apple, grape, wine, plum. The only negative is that you need to be careful with them in the dosage, since their consistency is much brighter and the smell is sharper.

Option 1

• grape vinegar - Art. l.
• sugar - 3 tsp
• salt - 1 tbsp. l.

Heat to dissolve sugar and salt, Art. l. Not
bringing to a boil.

Option 2

Apple cider vinegar in the amount of 2 tablespoons, a little
salt (1/2 tsp), 1 tsp. Sahara. We act in the same way as with grape
mixture. In some cases, in such a mixture for sushi, which is prepared by their own
hands, add a spoonful of soy sauce.

Option 3

50 ml of table vinegar diluted with the same amount
soy sauce, add a teaspoon of sugar, mix and heat. IN
some recipes add more water - 1-2 tbsp. l., as well as crushed
nori seaweed.

Option 4

Sushi vinegar can be made from lemon juice (4 tbsp.
l. squeezed lemon juice, some gourmets take lime) stir with two
spoons of sugar, 1 tsp. salt, heat to dissolve the grains.

Etc., the first step is to learn how to cook rice for rolls correctly! The quality of the final product depends on this component, so do not ignore the instructions and recommendations!

Surely you have noticed that rolls often begin to fall apart upon contact with soy sauce, and just the same, one of the possible reasons for this situation may be improperly cooked rice. So that your Japanese dish does not fail, let's look at how to cook rice for rolls and sushi so that the result of your efforts is perfect!

Ingredients:

• Japanese or regular round grain rice - 1 cup;
• salt - ½ teaspoon;
• granulated sugar - ½ tbsp. spoons;
• rice vinegar - 50 ml;
• water - 1.5 cups.

How to cook rice for rolls and sushi correctly

1. To make sushi / rolls, you can buy Japanese rice, or you can get by with ordinary round-grain rice - experienced chefs have long been convinced in practice that there is not much difference between these types of rice. Just do not use the long-grain variety - it is absolutely not suitable for a Japanese dish! So, thoroughly rinse the rice grains with cold water 6-7 times (until the liquid becomes completely clean and transparent).
   
2. Rice grains are placed in a spacious pan, filled with water, which should be one and a half times the amount of rice used. Salt water and season with any spices is not necessary! For flavor, you can throw only a piece of kombu seaweed into the pan, but you must definitely get it before the liquid boils.
   

   How much to cook rice for rolls

3. When the water boils, tightly close the lid, make a minimum fire. Cook for 10-15 minutes (until the moisture evaporates completely). In any case, rice should not be on fire for more than 20 minutes, otherwise there is a high probability of overcooked grains sticking to the bottom of the pan! During the cooking process, you do not need to stir the rice and remove the lid from the pan!
   
4. At the same time, we are busy with refueling. Pour sugar and salt into rice vinegar (do not confuse with ordinary!) Sugar and salt. Place over low heat, stirring. When granulated sugar and salt dissolve in vinegar, remove the mixture from the stove.
   
5. After removing the cooked rice from the heat, we continue to steam under a tightly closed lid for 10 minutes and only after that we transfer it to a bowl. Drizzle hot rice grains with dressing. By the way, now you can find ready-made sauce for sushi rice on sale, which can replace a mixture of vinegar, salt and sugar.
   
6. Stir the soaked rice grains with a wooden spatula. After cooling the rice to room temperature, we proceed to the formation of sushi or rolls.
   
7. Do not forget that the finished rice should not be put in the refrigerator or left the next day, because in this case the rice grains will become hard, which, of course, will spoil the taste of the final dish!
   After learning how to cook rice for rolls, you can experiment with Japanese dishes!

Before you learn how to cook rice, you need to understand what kind of dish you need it for. Rice for rice porridge is easy to cook, rice for pilaf or rice for a side dish is more difficult to cook. Cooks are more often interested in how to cook rice for a side dish. We'll tell you how to cook rice so that it is crumbly. First, you need to rinse the rice well, the recipes contain a recommendation to rinse the rice in cold water seven times. Secondly, you need to choose the right variety of rice, different rice dishes are prepared from different varieties. Recipes for risotto, paella, pilaf usually contain information on which rice is best to cook them from. Steamed rice is easier and faster to cook, and most importantly - such rice turns out to be more crumbly. Thirdly, the recipe for cooking rice may contain advice to pre-fry the rice a little so that it does not stick together later. Finally, one more important note on the question of how to properly cook rice: 1 cup of rice should be poured with 1.5 cups of water and boiled over low heat. When the water has completely boiled away and the rice is ready, you can start cooking the rice dish. You can cook rice with stew, rice with gravy, rice with minced meat, rice with champignons or with other mushrooms. There are many options for making rice. Rice is a filler, a base. Rice dishes can be meat, fish and vegetarian, sweet. Side dishes, sweet dishes, casseroles are prepared from rice. Rice can be made into a delicious side dish by combining it with other grains. These are, for example, rice with corn, rice with beans, rice with peas and corn. Rice goes well with fish and seafood, so rice dishes with seafood are often prepared, this is rice with squid, rice with mussels, boiled rice with shrimp.

There is another important nuance to the question of how to cook rice deliciously: you need to know how to season it and what spices to use. Whether you cook rice in the oven for a side dish, or rice in pots, add a little grated ginger to it, it will give the rice an interesting flavor and sharpness. Rice you can cook without spices, but there are rice dishes and recipes where spices play a key role. Spices are especially loved in Indian cuisine, they cook rice with saffron, rice with curry. Vegetarian rice dishes are often prepared with various dried fruits: rice with prunes, rice with raisins, rice with dried apricots. In addition, meat dishes with rice often contain dried fruits, which are added to rice dishes for a special flavor. For the same purpose, rice with fruits is prepared, for example, rice with apples, rice with quince. Rice is usually seasoned with butter, cream. Rice with soy sauce is traditional in Asia.

We hope now you know what to cook with rice. If you are interested in some rice dishes that you have not cooked before, choose rice dishes with a photo.