Rice for sushi how much water. How to cook regular sushi rice

Japanese cuisine is becoming more and more popular every year. Among them, a special place is occupied by sushi. They have become a real fashion fad, without which not a single meeting or youth party can do lately. In most cases, people tend to buy ready-made products in stores, not thinking about the fact that they can be very easily made by yourself. First you need to understand that the main component of land is rice. This is not just porridge in which other products are wrapped. Such a component must be prepared in a special way. How to make rice for sushi at home? Recipes and some useful tips will be useful to those who decide to master the wisdom of Japanese cuisine.

Feast of Taste

Many people think that only the Japanese can truly cook sushi. This opinion in most cases is based on the fact that this dish has a rather specific taste and unusual appearance. To cook it yourself, first you need to learn how to cook rice for sushi at home. Recipes in this case can be used different. One of the simplest options involves the following ingredients: for 175 grams of raw rice, a glass of water, 10 grams of salt, 30 grams of vinegar (namely rice) and 8 grams of sugar.

Once all the components are assembled, you can start cooking:

1. First, the cereal should be poured into a sieve or a small colander and rinsed well under running cold water. You need to finish the procedure when the flowing water is completely transparent.
2. Pour the prepared rice into a deep saucepan, and then pour a glass of clean water and cook for a couple of minutes after it boils. Then turn off the fire, cover the pan with a lid and leave the food in it to swell for 10 minutes.
3. Open the lid and let the rice rest for about 10 minutes.
4. Dissolve sugar and salt in rice vinegar and heat the resulting mixture a little.
5. Pour the rice into a clean bowl and pour over the prepared marinade.
6. Using special sticks, distribute the mixture throughout the mass.

It turns out moderately crumbly fragrant rice, completely ready for sushi molding.

Alternative method

You can cook rice for sushi at home in a different way. Everyone, as a rule, chooses recipes and methods of processing independently. All of them contain several mandatory points:

1. Rice must first be washed.

2. Cooking should be done on low or medium heat. It is impossible to allow a strong boil so that the cereal does not turn into a "mess".

3. The prepared product must be poured with fragrant dressing.

Given these rules, you can make rice for sushi at home in a different way. Recipes in both cases will be somewhat similar to each other. To work, you need ordinary rice cereal and water. Everything is done very simply:

1. First of all, you need to wash the rice. To do this, you can pour it into the pan, and then add water. During washing, wet grains should be rubbed well against the walls of the dishes. This will help to further polish it, removing the smallest remnants of the husk. The water will need to be changed many times. As a result, after washing, it should remain almost transparent.
2. Throw the grains into a colander. You must wait until all the moisture drains.
3. Send rice from the pan, then pour it with plain cold water. Croup should be allowed to stand in this position for at least an hour. After that, it will need to be drained.
4. Add water to the cereal again in a ratio of 1.5: 1 to the cereal.
5. Put the saucepan on the stove, and then slowly bring its contents to a boil and cook for about 10 minutes under a lid over medium heat.
6. Remove the flame, wrap the pan in a towel and leave the rice in it for about a third of an hour.

After this, the grains will only need to be sprinkled with any aromatic dressing.

Kombu method

This variation gets its name from the popular seaweed that is involved in the actual cooking process. For cooking, you need rice and water in a 1: 1 ratio. In addition, you will need ingredients for pouring: 15 grams of white wine vinegar, 60 grams of sugar and two teaspoons of salt (preferably sea).

In this case, rice for sushi at home is done as follows:

1. Rinse the rice well using any known method.
2. Pour it into a saucepan and add water so that the container is only a third full.
3. Leave the pan on the fire, and put a cube of algae no larger than 5 centimeters in size inside. As soon as the water boils, it will immediately need to be removed.
4. Boil the cereal for 5 minutes, and then reduce the heat and wait another 13 minutes. This time will be enough for the water to be completely absorbed.
5. Ready rice should stand for another 10 minutes under the lid.
6. Make dressing from prepared ingredients. Stir the products until the salt and sugar are completely dissolved.

Now you just need to pour the fragrant mixture of rice and let it stand for a while.

Using a multicooker

How else can you cook rice for sushi? The recipe at home for a slow cooker is, perhaps, the simplest in terms of execution. To work on 2 cups of raw grain, you will need 2 ½ measuring cups of water.

The cooking process is as follows:

1. Rice must be thoroughly washed beforehand. For sushi, it is desirable to take a product with small and round grains. It usually contains more gluten, which is needed to glue the layer.
2. Pour the rice into the multicooker bowl.
3. Add cold water and close the lid tightly. This will allow you to keep the steam inside, which is necessary for good boiling of the grain. The number of products must be selected so that a third of the free space of the multicooker remains free.
4. Set the panel to "rice" or "buckwheat" mode. If there are no such programs, then you should select "baking" and set the timer for 10 minutes.
5. After the signal, without opening the lid, set the “extinguishing” program and the timer for 20 minutes.

This rice is perfect for making sushi. True, first it will need to be flavored with a special sweet and sour filling.

For the preparation of almost all dishes of Japanese cuisine, cereals must first be washed. Otherwise, you get the usual viscous porridge. Only after that we cook rice for sushi. At home, for this most often use a pan with a thick bottom. This prevents the product from burning and allows you to achieve the desired result. To work, you will need the following main components: for 450 grams of rice, 90 milliliters of vinegar (rice) and water.

The cooking process takes place in stages:

1. The washed cereal must be transferred to the pan.
2. Pour water there (2.5 cups), cover the lid and put the container on fire.
3. After boiling, reduce the flame and cook the rice for 12 minutes without stirring.
4. Make sure that there is no moisture left in the pan by piercing a layer of boiled product with a wooden spoon. If there is still some liquid left, then you can literally hold the pan on fire for one minute.
5. Remove the pan from the stove and hold the rice under the lid for 10 minutes.
6. Heat rice vinegar, and then pour over the finished product and mix well.
7. Wet the towel with cold water (boiled), wring it out and cover the rice with this damp cloth. Wait until the product has cooled down to room temperature.

If there is no ready-made rice vinegar available, then you can easily make it yourself by mixing 10 grams of salt, 25 grams of sugar and 15 grams of table vinegar 9%.

Japanese rice

To properly cook real sushi, you must first master the method of boiling rice. The Japanese have special devices for this, which are called "rice cookers". It is more difficult for Russian housewives to cook rice for sushi at home. They have to be content with the usual pans. Here the main secret will be in the method of brewing. For work, you will need to take: for each glass of rice twice as much water (there should be enough moisture so that it is 2 centimeters higher than the cereal) and a little salt.

To cook rice you need:

1. Pour water into a saucepan and bring to a boil.
2. Pour rice, salt and cover the container with a lid.
3. Boil the contents for 5 minutes on a fairly high heat.
4. Make the flame smaller. Cook for 2 more minutes.
5. Set a very low fire and hold the pan on it for a couple more minutes.
6. Remove the container from the stove and let it stand for 10 minutes.

Now the rice will turn out exactly the consistency that is needed for making sushi.

Quick and easy

It is very easy to cook sushi rice at home using the following products: for 900 grams of rice cereal, 10 grams of salt, 50 grams of sugar and 75 grams of 5% vinegar (rice).

Preparation of the main semi-finished product:

1. It all starts with washing the grains. To do this, you need a sieve and a tap with running water.
2. Pour the prepared rice with water and cook over medium heat for 10 minutes so that it remains a little raw.
3. Remove the pan from the stove and let the product brew for another 5 minutes. If there is moisture left in it, then you should throw the rice in a colander to let it drain completely.
4. Dissolve sugar and salt in vinegar and mix the resulting mass until smooth. For work it is necessary to use glass or porcelain dishes. Metal objects are best avoided.
5. Transfer the rice to a clean plate and pour over the prepared dressing. Stir the products slowly and very carefully.

After that, the cooled fragrant rice can be used directly for making sushi.

Rice for sushi and rolls is easy to cook at home from ingredients that can be found in absolutely any store. If you do everything right, following our instructions, then your rice will be in no way inferior to restaurant rice. Try to read the recipe carefully, because how you cook rice depends on the deliciousness of your rolls.

What kind of rice for sushi and rolls is suitable

Many have seen special rice for sushi and rolls on the shelves in stores, but is it worth buying? No! It is enough to purchase ordinary small round rice (Krasnodar). It is this cereal that has a good consistency and gluten. The cost per pack can start from 30 rubles. But it is better to take a product in the price category of 80-90 rubles. Suitable firms "AgroAlliance" and "National".

How to cook rice for rolls

After the purchase, you can already start cooking. When cooking, it is very important to observe all proportions. Stock up on a timer (you can find it on any phone) and patience.

What will be required:

• rice 500 grams (2-2.5 cups);
• water 550 ml;
• towel (cotton);
• dressing for rice;
• timer.

How to cook rice for sushi and rolls at home:

1. Pour 500-550 grams of rice into a saucepan.
2. Rinse 2-3 times in running water.
3. Rice pour 550 ml of water.
4. Put the contents on the stove and bring to a boil.
5. When the rice boils, put it on a minimum fire.
6. Wait exactly 15 minutes.
7. After 15 minutes, turn off the stove, quickly remove the lid and put a towel on the pan, covering the rice.
8. Close the pan tightly with a lid.
9. Wait another 15 minutes and remove the towel. It absorbed all the moisture, and the right one remained inside.
10. Season rice with vinegar, gently stir from the edges to the center.

While the cereal is cooking, in no case do you need to lift the lid.

Rice dressing

In order for the rice in the dish not to be tasteless, you need to season it with special vinegar. You can find rice vinegar in the store. The price for it starts from 50 rubles. It is enough to add a handful of salt and a little sugar to it, and then put it in a water bath. After the ingredients are dissolved, it is necessary to remove the liquid from the fire. The finished product can be supplemented with rice.

If you do not know where to find special vinegar and your city simply does not have it, then you should not be upset. Now we will tell you a recipe that can easily replace branded vinegar.

What will be required:

• vinegar 50-55 g;
• sugar 3 tablespoons;
• salt 1 teaspoon.

How to make dressing for rice:

1. Pour a glass of ordinary vinegar.
2. Add 3 tablespoons of sugar and 1 teaspoon of salt to it.
3. Mix contents well.
4. The liquid can be heated in a water bath or left on the table for several minutes until completely dissolved.

Rice for sushi and rolls can also be cooked in a slow cooker on the “Cooking” mode.

Calling sushi fast food is not a good idea. After all, rolling rolls is a real art, which is diligently learned from the masters. Yes, and eating sushi among 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), preparing these dishes is quite difficult. But you can, even at home. In this article, we will not talk about how to spin rolls. We will focus on only one stage of their production - we will discuss how to make rice for sushi at home. This is the base of the dish. If you compare rolls with fine art, rice is the primer for the painting, on which the artist must apply paint. Yes, of course, the taste of sushi is determined by fish or seafood. But if the rice in them looks like porridge from kindergarten, all the art of creating this dish will come to naught.

Japanese Vinegar and Nori: Cooking Your Own Rolls

For sushi, special devices are needed - at least makisu, for professional folding of products. Exotic products will also be required. For example, nori is sheets of dried and pressed edible seaweed. Or wasabi - a special horseradish paste. Gari - thin layers of pickled ginger - is also difficult to cook at home. But Japanese vinegar can be created independently. To do this, dissolve two large spoons of sugar and one teaspoon of salt in a third of a cup of ordinary table (or apple) acidifier. We don't need much Japanese vinegar. For two cups of rice, only two spoons. But it defines the basis of taste. Now let's start cooking rice for sushi at home. The recipes in this case advise us not to be amateur, but to strictly adhere to the Japanese tradition. After all, it has been practiced for centuries.

What kind of rice is suitable for sushi

As for cereals, it requires a special one. Small and round grains containing a lot of gluten. In large supermarkets in special departments, a special “Sushi Rice” is sold. At home, recipes suggest taking Krasnodar or Crimean cereals. In appearance, it resembles Japanese. Elite basmati is good for pilaf, but not for rolls. Sushi rolled from it will crumble. Also, you don’t need to be smart and show imagination where this is not required: all sorts of steamed, brown, unpolished and wild varieties will not work. Also, masters of Japanese cuisine will reject rice in bags. Only round grits, polished and not crushed, will do. If there is none, long-grain rice should be poured with cold, preferably filtered water for a couple of hours. Then rinse and put to boil.

Food Replacement Secrets: How to Turn Krasnodar Rice into Japanese Rice

Groats, ripened in the flooded fields of the Land of the Rising Sun, are not only small and round, but also contain a large amount of gluten. It is thanks to her that the rolls keep their shape well. How to use for sushi at home? Recipes suggest that we thoroughly rinse the cereal. Pour two glasses into a sieve or a shallow colander and keep under running water until clean and clear water flows from the cereal. Thus, we will get rid of the excess. In no case should porridge for sushi be crumbly. But an overly viscous and watery base will also not work. Therefore, the ratio of water and cereals when cooking porridge is the second very important condition for creating successful rolls.

How to cook rice for sushi at home

The recipe suggests that we fill the cereal with cold water. But if for pilaf or porridge we keep the proportions one to two, then the rolls require a different approach. Rice and water should be equal. For two glasses of cereal, the same amount of liquid should go. “How will porridge be cooked, you ask, will it not burn?” The whole secret is how to cook rice for sushi at home. Recipes for creating pilaf, casseroles, grandmothers, baby cereals and rolls are very different. Rice is a versatile cereal. From it you can make a hard, like a loaf, a bun, and a pudding, and a viscous mixture. So, pour 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 would be a small cauldron for pilaf. After the contents of the saucepan boil, cover it with a lid and cook for one minute over high heat. The time limit must be taken seriously - 60 seconds, no more and no less. Then the fire should be reduced. We do not remove the lid and cook the porridge for about fifteen to twenty minutes. As soon as we see that the liquid has completely evaporated, turn off the heat under the saucepan. Let stand covered for another ten minutes. So we get in measure for sushi.

Recipe at home in a slow cooker

Many doubt: can a machine make cereal for rolls? After all, Japanese chefs put their soul into every stage of preparing this incomparable dish. Let's put aside any doubts. The slow cooker not only copes with this task, but creates just the perfect rice for sushi. Cooking at home in a slow cooker will not take you much time. And the result will be even better than if you cooked cereals in a saucepan. After all, you do not need to open the lid, which means that you will not release steam from the container, which is why the rice will reach perfect stickiness. The only thing you should take care of is to rinse the cereal well. You need to pour a little more water - 2.5 measures of liquid for two glasses of grain. The multicooker bowl should be filled no more than two-thirds of the volume. Set the mode to "buckwheat" or "rice". In machines of a different design, you can use the Baking program by setting the timer for ten minutes, and when the time runs out, start the Stew for twenty minutes.

Authentic Sauce

Even properly cooked cereals will remain simple porridge if sauce is not added to it. Authentic Japanese sushi dressing includes cooking wine mirin (or sake vodka), special rice vinegar, sea salt and sugar. Kombu seaweed gives a special charm to the base for rolls. It is put into the sauce when it warms up, and later pulled out. Dressing and rice when combined should be approximately the same temperature - warm. Believe me, but real masters cool the grits 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 do without exotic ingredients and get a product that is as close to authentic as possible. So, let's prepare the sauce based on 250 grams of cereal.

What is rice vinegar

Although it is called Japanese, it was invented by the Chinese. 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. The enzymes secreted by the fish acted on the groats, and lactic acid was released. She, on the one hand, preserved the fish, increased its shelf life up to a year, and on the other hand, gave it a sour taste. In the fourth century AD, rice vinegar became known in Japan. It was very expensive and only nobles used it. For the common people, vinegar became available only from the sixteenth century. Why do we provide all these details? To show that, compared to other European sauces, rice sauce has the mildest taste. In addition, it is an excellent antibacterial agent. And if we take into account that in Japan raw fish is often served at the table, it is very important to protect yourself from various infections. And most importantly, the sauce ennobles the sushi rice. The recipe (following it at home is not a problem), which we will give below, assumes the presence of this vinegar. Getting it, when the popularity of rolls around the world is growing, is not so difficult. It is sold in the same stores as wasabi and nori seaweed.

Sauce with vinegar

Well, let's season our sushi rice. The recipe at home is not much different from the one used in professional Japanese restaurants. The main thing is to have Mitsukan rice vinegar. It will require 180 milliliters. In this vinegar, 120 grams of sugar and a spoonful of sea salt should be dissolved. It is also worth putting a small piece at the initial stage. After ten minutes, it can be thrown away. We heat all the ingredients, but do not bring to a boil. Then we cool, pour into a glass, tightly closed dish and put it in the refrigerator. That is, the sauce can be prepared for the future. But if you want to use a small amount for already cooked rice, cool the sauce to the temperature of the cereal. Pour in a small amount of mirin or sake. If there is no Japanese alcohol at hand, it’s okay, we’ll skip this cooking step. Arrange the rice in a wide bowl. Drizzle with sauce. With a wooden spatula, carefully turn the rice over, but do not interfere with it (otherwise you will get porridge). Cool down to room temperature. Everything, you can twist the rolls.

rice vinegar alternative

All European types of acidifiers have a more pronounced taste, so they need to be added in small quantities. There are several ways to make a dressing to pour over sushi rice. A recipe (at home) with apple cider vinegar is one of them. Mix a tablespoon of acidifier with a teaspoon of sugar and a pinch of iodized salt. Pour one and a half tablespoons of hot water into this solution. Stir until the crystals completely disappear. Pour rice with this sauce.

We didn’t understand why everyone was so fond of rolls and sushi until we tried it ourselves one day. It is difficult to find another dish so harmonious. I mean, the combination of flavors of seemingly ordinary products is absolutely unusual and very VERY cool! We, in general, fell in love with Japanese cuisine from the first bite.

At first, the idea of ​​making sushi at home did not seem real to me - they look too complicated from the outside. I was especially worried about how to cook sushi rice so that it sticks and holds its shape, but does not turn out to be boiled into porridge. But the first experiment was a success, and the rolls turned out to be even tastier than in a restaurant (you won’t regret putting more fish for yourself and buying fresher vegetables).

So now we always cook rice according to this recipe: for sushi, and for kare rice, and just like that. The picture shows the ingredients needed to make sushi rice.

From a pound of rice, you can wind up 10 pieces of rolls. This is a large portion for 5 people. But we always do enough to enjoy one of our favorite goodies.

How to choose rice for sushi

Perhaps the most difficult thing is to choose the right rice. If you make a mistake, you can screw up the whole recipe. One day we took the wrong rice and it didn't stick to the heap at all.

So take this moment carefully. Need to use only high quality round grain rice. It should be slightly transparent, without white dots. Snow white rice is very dry and generally not suitable for sushi and rolls.

It is most reliable to buy rice "for sushi". But this is irrational - it is 4 times more expensive than the same, but in a different pack. Look for rice that is visually identical to "sushi" rice. In no case do not try long-grain, brown, black rice - this is all from another opera.

How to cook rice for sushi

A chip of sushi rice in a special dressing that makes the grains a little sticky and gives an oriental flavor. The rice itself is cooked separately, without adding anything. I drew the instructions here, and after it I will describe the process step by step.

Step 1. Rinse the rice with water

Pour the cereal into a sieve and rinse under the tap. This is required until the flowing water becomes more or less transparent.

Step 2. Leave to soak

Transfer the rice to a container and fill with water. We leave for about half an hour. Ideally, the rice should swell a little during this time. I have never seen any visible change. But after such a procedure, it still absorbs moisture, and you can cook it with a small amount of water.

Step 3. Bring the rice to a boil

The water in which the rice soaked must be drained and replaced with clean water in a ratio of 1 to 1 (you can use a quarter cup more water). I think that this is an important secret of successful rice. We are used to giving twice as much water, which is why we end up with porridge, not crumbly rice.

We put the pan on the fire and wait for it to boil. It is better to use a transparent lid to observe what is happening. But it is absolutely impossible to lift it!

Step 4. Cook for 20 minutes

Immediately after boiling, you need to reduce the heat to a minimum and cook the sushi rice for 20 minutes.

Step 5. Let it brew

Don't look under the lid! Turn off the stove and wait at least 15 minutes for the rice to reach.

Step 6. Put in a bowl and season

In a wide dish (I have a bowl, but the Japanese have a special wooden trough - hangiri), put a little rice and season it, gently stirring with a spatula.

Sushi rice dressing

There is nothing complicated about dressing for sushi rice. But it is important to find rice vinegar(it tastes different from grape and apple). In large supermarkets, it is always sold in the sushi section.

Pour half a cup of vinegar into a saucepan, add a quarter cup of sugar and a teaspoon of salt. Put on the stove and bring to a boil. Stir the mixture to dissolve the sugar and salt. As soon as it boils, turn it off.

If desired, you can throw in half a sheet of nori - this will add a pleasant aroma. But it’s not necessary to do this for rolls and sushi, because nori is present there in large quantities anyway. And kare rice from nori definitely gets better!

I also want to warn you: during heating, the vinegar emits a rather pungent smell, which is normal. And, perhaps, it will seem that dressing is not enough for such an amount of rice - it is not. If you give a lot of dressing, then the rice will be clearly sour, which will beat off the taste of other ingredients. The number given here has been checked by me more than once.

Proper sushi rice glistens in the sun. Each grain of rice remains whole, but sticks to the others. From such rice you can make onigiri, make sushi or wrap rolls - this will not be a problem, because it is ideal in work.

I wrote a lot of letters - just don't be scared. Making sushi rice is not difficult. I even did it several times on hikes, on a gas burner, so at home in a calm environment, everything should turn out for sure!

Itadakimass!

And rolls have already ceased to be exotic dishes for us. Many of us have tried and loved them. There are plenty of restaurants and cafes where you can enjoy these dishes. You can also cook them yourself. It's pretty simple, just follow a few rules and you'll be fine. Below you will learn how to cook rice for rolls at home.

What kind of rice is needed for rolls?

So, let's start by deciding what kind of rice we will need to make delicious rolls. In the departments of stores where you can buy everything for sushi, you can find special rice. But it's quite expensive. Absolutely nothing inferior to ordinary round rice. Oblong should not be taken, it is not suitable for our purposes.

How to cook rice for rolls - a recipe?

Ingredients:

• round rice - 1 cup;
• rice vinegar - 25 ml;
• sugar - 15 g;
• water - 1.25 cups;
• salt - 5 g.

Cooking

Put the rice in a colander and rinse very well under running water. This must be done until clear water. After that, pour it into a saucepan, pour in water and bring to a boil, always over high heat under a lid. After boiling, immediately reduce the fire to the minimum possible and cook for another 12 minutes. Then turn off the stove and let the rice brew for another 15 minutes. The lid must not be opened during the entire cooking process. Now let's get to the dressing for the rice rolls. Add sugar, salt to vinegar and slightly heat the mass in the microwave, and then stir. After 15 minutes, put the rice in a wide bowl and pour over it with the resulting dressing. We let it cool down a bit, and after that we already use it for further work with rolls.

How to cook rice for rolls in a slow cooker?

Ingredients:

Cooking

First, rinse the rice well, and then put it in a multi-cooker pan. Pour in water and select the "Rice" mode. The time we need to prepare is 25 minutes. After that, we are not in a hurry to open the lid, let the rice rest for 10 minutes. For dressing, combine rice vinegar with lemon juice, salt, soy sauce and sugar. We heat the mass to dissolve the bulk ingredients, and let it cool. Drizzle the cooked rice with the marinade. Everything, the source material for the rolls is ready!