Rice for sushi 500 grams. How to cook regular sushi rice

The question "How to properly cook rice for rolls at home"? - arises in the head when there is a desire to please your loved ones and friends with rolls or sushi. However, plunging into the topic reveals many curious nuances, the solution of which gives rise to a whole bunch of questions.Which rice is best for this? Can I start with plain rice? What is rice dressing? Why is it needed at all? How much should it be poured? Which kitchenware do you need to cook rice the Japanese way?

Learning how to properly cook rice for rolls can only be from a person who knows how to do it. Or at least did it several times. For all the seeming simplicity of preparation, there are many subtleties here. Read, learn and cook for health!

1. The most correct rice

The first thing that affects the suitability of cooked rice for rolls is choosing the right kind rice groats... Take "whichever comes across" - not for this case. Prepared sushi rice should have a delicate balance of qualities.

Be tight enough so that it does not flow in the rolls and keeps its shape well. And at the same time, be sticky enough so that the rice grasps tenaciously to each other. If you look at the cut of a good roll, you will see that the individual rice grains are cut in half with a knife.

Therefore, for the preparation of rolls and sushi, professionals use only special varieties of rice: "botan", "fushigon" and "mishiki".

By the way, the Japanese are generally very picky people in this matter. Although rice grown in Japan has high cost, they still prefer to use their own, Japanese rice.

Although Vietnamese and Chinese producers grow and sell inexpensive rice of the same varieties. With sufficiently high qualities. But for the Japanese, the main thing is not the price.

It is important for them that the specific rice for the rolls has grown on their land, that it is made by the Japanese and that the Spirit of only such rice is able to make the real "Satori" feel.

"Satori" is a state of enlightenment and deep inner harmony, caused, for example, by the Perfection and Beauty of Nature. And since rice is a part of Nature, through its taste, among other things, you can reach Satori.

If for you such a subtle philosophy is not in the first place, you can simply choose a variety of rice, without reference to the place of production. Today in large stores and specialized departments Japanese food you can find a lot of suitable options.

The names can be different: "rice for sushi", "japonica", "fushigon", etc. There is no need to worry too much here with the search for the perfect rice. Initially, the most famous and widespread Chinese varieties of rice for rolls are "botan" and "fushigon". In Russia, such rice is imported mainly from China.

The "purely Japanese" variety is the "Mishiki". It is difficult to find it, and it is several times more expensive. Therefore, in search of the optimal balance of price and quality, my choice fell on excellent rice from the Russian manufacturer Agro-Alliance. We use it in the recipe.

So the rice is bought. What else can you need for cooking?

2. Why do I need RICE FILLING

Sushi rice is only half cooked in a saucepan. The second stage of its preparation takes place in a different container. And it flows with the rice dressing. And this is no ordinary vinegar.

To prepare such a dressing according to the classic recipe, you need: Japanese Mitsukan rice vinegar, seaweed, mirin (very sweet rice wine) and sea salt. All this must be correctly measured, kneaded, heated. In general, everything is not very simple.

It's much easier to just buy a ready-made rice dressing from the store. In the same department of Asian products. Moreover, the rice filling costs as much as a liter of soda. And one bottle of dressing is enough to make rolls several times.

It is difficult to recommend a specific manufacturer or brand here. Today there are a lot of them. There are gas stations on sale from purely Japanese brands - with reference compositions and excellent quality. Something is brought from China and sold under a variety of trademarks. It can be different here.

However, what is pleasant, it is quite often in retail that you can find a domestic rice dressing “Sen Soy”. He is on a solid four with a plus.

What is rice dressing for? With its help, the rice is "brought" to full readiness. The fact is that the key feature of cooking rice for rolls is less water compared to cooking ordinary rice. And the "japonica" spends less time on the stove.

Rice "ripening" to readiness occurs just with the help of dressing. It is added to rice in the right proportion(will be below) in a special wooden dish. As the Japanese say, rice in it becomes "airy" and "stacked correctly."

Only here when buying, be careful: there is "rice vinegar", but you need "sushi dressing". Rice vinegar is part of the dressing, as described in the article just above. Look at the label for the composition of the product.

So here we are, we have everything the right products, and we are filled with the desire to cook rice for rolls.

The first thing to do is rinse the rice. There is also a subtlety here. In addition to the fact that the water should become completely transparent as a result of washing the cereals, clean rice should be soaked in water for 15-20 minutes.

The Japanese, depending on the season, soak rice even more - from 30 minutes to an hour. But, in general, for the preparation of good rolls, soaking rice for 15-20 minutes is quite enough. In the process of steeping, the rice turns from translucent to snow-white, and it takes less time to cook it. When finished, drain all the water from the rice. Fully.

Then, using a measuring cup, pour the exact amount of water into the rice pan. The reference proportion is 5 parts of rice to 6 parts of water. This table will help you quickly navigate the number of cups of rice and water.

Why bother with kitchen scales, measuring grams and milliliters. It is much more convenient and quicker to simply take the required proportions with a suitable measuring cup. Like this, for example.

This one includes about 50 ml. In a 0.5 kg package of rice, such mugs are five and a half pieces. You will have another glass on hand. It doesn't really matter which one. It is important to calculate how many of your cups fit in 500 grams of dry rice cereal.

By the way, this amount of rice (500 gr.), When boiled, is exactly enough to cook 7 - 9 "sticks" of the most simple rolls with salmon and / or cucumber. "Stick" is a slang term for the rolled but not yet cut "sausage" of the rolls.

IN Japanese restaurants and in a cafe, this "sausage" is cut into 8 pieces and it turns out just a portion of the rolls. That is, from a 0.5 kilogram package of rice, on average, you will get 7 - 9 portions of rolls!

So one more time, 3 most important things in order to properly cook rice for rolls:

1. myself rice for rolls
2. refueling for sushi
3. proportion 5/6 rice and water

3. What else you may need at home

1. Large enamel bowl or a small enamel bowl in which we will ferment hot rice. The Japanese use for these purposes a special wide wooden tub - handai.

2. Rice spatula... Sold in decent crockery stores. Often also comes with multicooker. If not, a slotted spoon, wooden spatula, or a regular tablespoon will do.

3. How to cover the basin- a lid or large cutting board. If you are planning to take a wooden board, it is better that it is new. Otherwise, the hot rice will steam the wooden board, and it will tell the rice through its smell that it was once cut on it.

Everything. No exotic!

4. Step by step recipe: how to cook rice for rolls at home

Place a pot of rice and water on the stove, turn it on over medium heat and get ready to stay for about 15 minutes. Cover the pot with a lid and wait until it boils. Foam will begin to rise. This is very good.

Reduce heat to low and make sure the boil is reduced to a controlled level. Make sure the rice doesn't run away. When the experience comes, you will literally feel what is going on under the hood. Which, by the way, during the cooking process you need keep closed.

After about 10 minutes, all the water is absorbed by the rice. This is a signal to turn off the fire. While the pan is under the lid for another 5 minutes, prepare a basin, rice dressing (pour the right amount in a glass), a spatula and a towel. This pause (after turning off the stove) is necessary for the rice to "settle down" and "donkey" properly.

On the labels of bottles with refueling, you can often read the cryptic wording: “ ... pour the dressing over the rice at the rate of so many ml per 250 g of rice". A beginner may have a question "250 grams of dry rice cereal or already cooked rice?" It is completely unclear.

“And if I do this for the first time and am not sure that the rice is cooked - is that, weigh it several times?”. Although it's still strange: weighing hot rice on a kitchen scale, then pushing it back ... into the pan. Mishkina's porridge!

So, when the rice has completely absorbed the water after 10 minutes of cooking, take a sample - it may well seem a little undercooked. A little bit. This is fine. Use a spatula to scoop the rice into a basin. There is no need to hesitate here, otherwise it will cool down. And we need to fill it up hot.

Then pour the dressing over the steaming rice as evenly as possible. If the rice in the form of cereals was 500 grams, you will need 50 ml of dressing. It is convenient if the measuring cup is of this volume.

Mix the rice thoroughly in a bowl. Stir with the side edge of the blade with cutting movements. Trying, like a plow in arable land, to raise the bottom, saturated with dressing, "layers" of rice up.

Try to mix the rice as evenly as possible with the dressing. It is easy to feel: the seasoned rice becomes slightly yellowish and it literally starts to "flow" from the shoulder blade. Flow like fresh red caviar. Unfused rice is white and its grain sticks together.

That's all, it remains only to cover the bowl of rice with a lid and put it to cool. After a couple of hours, when they reach room temperature you can cook rolls. Or sushi.

5. "Rice secret" of beauty and longevity of Japanese women

You can often hear that "Japanese women have no age." Whether it is so or not is up to everyone to judge. However, it is known that Europeans often find it difficult to determine the real age of women in the Land of the Rising Sun.

Here you can blame everything on genes, but not all representatives of the Asian (Mongoloid) race look as young as Japanese women. In Mongolia, in this regard, everything is like in Europe.

The study of this phenomenon is devoted to great amount scientific works. The vast majority of them agree that it is nutrition that has such a powerful anti-aging effect on women in Japan.

As for rice, it is not cooked like that anywhere else. And what is curious: it turns out that fermentation of rice with a dressing with vinegar greatly changes the properties of rice in a beneficial way.

First, rice fermented in the described way keep much longer... Once, as an experiment, I tried to keep such rice in the refrigerator for 2 weeks. Checking it from time to time. After two weeks, he was all right. This property of fermented rice can be great for traveling or for making takeaways in the Japanese style - onigiri.

Secondly, it is known that ordinary rice water is a good remedy, sorry, for diarrhea. And the boiled rice itself is annoyingly fixing the chair. Many people came across this on vacation in Asia. And fermented rice doesn't have this disadvantage. With him peristalsis functions like a clock!

And, thirdly, rice cooked in the Japanese manner is close to ideal pH for humans... That is, from the point of view of acid-base balance, it is a very balanced product.

This is, in short. And if you are interested in learning more about how to use other Japanese nutrition tips for the benefit of your figure, slimness and well-being, you can read my book. Click on the banner with the book on the right (link will open in a new window).

Rice in Japanese cuisine occupies the most important and honorable place. Even the Japanese greeting literally translates as "Have you eaten rice today?" Who knows, maybe it is he who allows Japanese women to maintain youth and health for many years.

P.S.

So, dear reader, you now know how to properly cook rice for rolls at home. And you can certainly surprise and please your loved ones with homemade rolls.The recipe for how to make simple and tasty rolls at home from rice cooked in this way can be found in this article (will appear on 04.24.19 at 19:30.

Measure the rice, pour into a saucepan.

Be sure to rinse the rice 3-4 times with running water, which should be clear during the last rinsing. Pour rice into a saucepan with a thick bottom, pour 275 ml of cold water.

Place a saucepan with the lid closed over medium heat and bring to a boil without opening the lid. Then reduce the heat to minimum and also, without opening the lid, cook the rice for exactly 15 minutes. After that, remove the lid, cover the pan with a clean towel and close the lid again (as in the photo). Leave the rice in this position for 15 minutes.

Stir the sushi dressing until the sugar and salt are completely dissolved.

Then pour the dressing over the hot rice, stir it with a spoon, starting from the sides of the pan and continuing to the middle - this way the dressing will be completely distributed over the whole rice and the rice will not be damaged.

Allow rice, properly prepared for sushi, to cool and you can use it. Rice grains remain intact. The rice is perfectly molded and laid out on the nori sheet, and besides, it turns out to be very tasty.

1. Need rice, rice vinegar and sugar.

2. We measure required amount rice. It takes me so much for 8 portions of rolls.

3. We wash the rice very well under running water. The water should be cold, not warm. In the process, we sort of sort out the rice with our fingers. When the water is almost transparent, pour the rice cold water and leave for 20 minutes to be saturated with moisture.

4. Then rinse the rice well again. We drain the water completely. And fill it with double the amount of fresh water. This ratio is strict: there is 2 times more water than rice.

5. Let it boil over medium heat with the lid closed. Rice is best cooked in thick-walled saucepan with a transparent lid so that you can see the cooking process.

6. Further the cover is not removed at all! We reduce the heat to the very minimum and cook for 12-15 minutes. I have a usual enamel pan and even the smallest heat gives the rice a very good boil. So I put the pot in a cast iron skillet and set the fire to minimum. Do not open the pan lid during the cooking process.

7. As soon as the time is up, turn off the fire. And we insist the rice under the lid for another 10 minutes.

8. Prepare the rice dressing. For this we mix warm water, sugar and vinegar until the sugar is completely dissolved.

9. Transfer the hot rice to a wide cup and mix with the dressing with the chopping movements of the spatula.

10. Let the rice cool slightly and you can start cooking the rolls.

Bon Appetit!

Despite the seeming simplicity of the main component of rolls and sushi, rice can bring unexpected surprises to novice fans of Japanese cuisine. It would seem that there is nothing complicated: ordinary cereals, which need to be cooked and arranged in the correct order with other ingredients.

If the cereal suddenly spills out of the rolls, sticks unpleasantly to the teeth and does not decorate the dish, but only spoils it, then involuntarily you will be interested in how to cook rice for rolls at home, without a special electric rice cooker. To begin with, it is worth turning to the origins, or rather, to the main reason for the failure.

How to choose rice for rolls and sushi

Before learning how to cook rice for rolls correctly, you need to choose the right one. In special sections of large stores there is "Rice for sushi", you can safely buy, but in fact, any cereal that meets the main parameters will do.

Rice for rolls should be:

• large;
• without a cut;
• round;
• not steamed.

Long rice, which makes an excellent pilaf or a side dish for vegetables, is not suitable for rolls. Traditionally, many varieties of rice are used in Japanese cuisine, but the so-called glutinous rice is used in the rolls. It perfectly keeps the shape that the cook gives it, perfectly perceives the aroma and taste of any filling.

Parboiled rice is translucent grains of a pleasant creamy shade, the porridge from it turns out to be crumbly, and it will not keep its shape.

Groats, consisting of clean large grains of an oval and slightly "pot-bellied" shape, are practically perfect option... When in doubt, trust the company that wrote "Rice for sushi and rolls" on the pack, less likely to make a mistake.

Attention! Rice in cooking bags will not work, even if it is round!

How to cook rice for rolls: starting from the very beginning

An important procedure in preparing rice for cooking: it needs to be sorted out, because a random pebble can ruin the whole enjoyment of food. Usually, high quality rice is enough to sprinkle on a clean table and look carefully, spreading it out with your fingers. All extraneous inclusions are visible to the naked eye.

After that, the rice must be rinsed. The rice poured into the pan is poured with cold water, washed several times - turbid whitish water will drain, this is rice starch that remains on the grains after grinding.

The washed rice must be poured with clean, you can use filtered water, and leave for an hour.

After that, rinse for the last time, put the rice in a saucepan with a thick bottom, preferably not enameled, and pour water at the rate of 250 grams of water per 200 grams of rice.

If you need a larger portion, then you can take a double volume. You do not need to salt the rice.

By the way, instead of a saucepan, a cast-iron cauldron for pilaf is perfect!

Place the saucepan over medium heat and cover. When the water boils, you need to reduce the heat and cook the rice for another 15 minutes.

Another tip on how to cook the right rice for rolls - do not open the lid from the moment you put the pan on the fire..

It will boil in about five minutes, and you can hear it by the gurgling sound, then spot it for 15 minutes and set the pot aside from the heat.

You do not need to remove the lid for another 15 minutes, let the remaining water and thick steam soak up. If you fold all the time, you will find out how much to cook rice for rolls - the cooking process itself until the next stage takes only 35 minutes .

Rice dressing - the main difference

It is not enough to learn how to cook rice for sushi and rolls correctly, you need to season it correctly, only after that you can assume that the rice is ready.

We need:

• Mitsukan rice vinegar 180 ml;
• sugar 120 gr;
• salt 30 gr;
• dry seaweed Kombu 3 gr.

In a saucepan, combine all the ingredients, heat over a fire, but do not boil. You can stir to help the sugar and salt dissolve faster. Put the algae in the dressing for literally 10 minutes, then they need to be removed - they will no longer be useful.

If you take sea ​​salt instead of cooked, it will give the rice a subtle touch of traditional Japanese authenticity!

Cool the prepared dressing and add to the cooked warm rice. The amount described here is enough for about a kilogram of dry rice, but you should also remember about your own taste preferences! If you like rice with a sour taste or, on the contrary, a little sweeter, do not hesitate to adapt the composition of the dressing to your own taste.

You can prepare a dressing for future use, it is perfectly stored in the refrigerator, you just need to cool it completely and pour it into a glass container - then the dressing will not acquire an extraneous taste or smell.

Seasoned rice has a delicate unobtrusive aroma, perfect for any rolls, sushi, onegiri with a variety of umeboshi (fillings). Now you know how to cook rice for rolls correctly and quickly, and you can indulge yourself with your favorite dishes!

Cooking sushi is impossible without dressing. It is she who is the final touch of the dish. Moreover, the taste of future culinary delights is 70% dependent on this ingredient. Classic version the sauce contains rice vinegar. We're going to take a look at variations on how to make a rice dressing, from the classic to the latest recipes.

Classic recipe

The classic sushi dressing is sticky in consistency. This will ensure that the rice holds its shape, and the rolls will not fall apart as a result. This option is not just adding vinegar to rice, but a real sauce. Exist traditional recipe refueling for which you need:

• 3 tbsp rice vinegar;
• 0.5 tsp salt;
• 2 tbsp granulated sugar.

Cooking is carried out as follows: in a small saucepan, mix the ingredients. Put it on low heat and stir the contents constantly. When the granulated sugar is completely dissolved, the rice sauce must be removed from the heat and cooled. The resulting mixture is poured into a small bottle and stored in the refrigerator, but for a short period of time.

The classic preparation of the dressing, as you can see from the recipe, does not take much time, effort and money. At the same time, it is easily done at home. But now it is necessary to check that it was cooked correctly. First of all, the amount received is enough for 2 cups of boiled rice. The second caveat is that the sushi rice dressing should have a sticky consistency and not be liquid. Only thanks to this it will be possible to glue the rice and form a roll.

Dressing with walnuts

This recipe uses cashew nuts or peanuts. If everything is done correctly, the dressing will have a very pleasant consistency, the sushi rice will turn out to be tender and aromatic, with a pronounced nutty flavor. In general, cooking will require:

• Nut butter from the above nuts in the amount of 3 tablespoons;
• 1 tbsp apple cider vinegar;
• 2 tsp sesame oil;
• 4 tablespoons soy sauce;
• 1 glass of boiled water.

Put the nut paste in a saucepan and add 100 ml of water. Put this mixture on low heat and stir constantly. Then add the rest of the water and the rest of the ingredients. When the dressing thickens, you can remove it from the heat and cool.

Important! The sushi dressing must be allowed to cool in order to achieve its final gummy properties and final flavor.

Sushizu

This vinegar dressing also belongs to the category classic recipes... It is quite tasty, while maintaining a sticky consistency. To be honest, this sauce is only for true connoisseurs of Japanese cuisine. For cooking you need:

• 1 sheet of kombu seaweed;
• Salt to taste;
• 2 tbsp granulated sugar;
• 5 tbsp rice vinegar.

Stir the ingredients in a saucepan, then start heating them over low heat until the mixture begins to thicken. Do not let the sauce boil. Remove the rice sauce from heat 5 minutes after thickening. Remove pieces of algae. Transfer to bottle until use.

There is another cooking method that takes only 5 minutes. Mix all seasoning ingredients in a ceramic bowl. When the granulated sugar has dissolved, put the container in the microwave for a couple of minutes, then strain the liquid.

The resulting fill should cool. This will increase its stickiness and also reveal the taste. This sauce can be cooked in large quantities. It can be stored in the refrigerator for about 2 weeks.

Apple cider vinegar sauce

Traditional recipes usually include rice vinegar, but with apple cider vinegar, the sushi gets a whole new flavor and aroma. To prepare a dressing for rice, you need to take:

• 1 tbsp regular vinegar;
• 4 tablespoons apple cider vinegar;
• Salt to your taste;
• 4 tablespoons granulated sugar.

These ingredients should be enough to make a dressing for 0.5 kg of boiled rice. Whether it can be used for less or more - here determine to your taste. The mixture is made as follows: combine the listed ingredients in a saucepan, put on low heat and stir the contents from time to time. When the granulated sugar dissolves, remove from the heat. The dressing should not boil during the cooking process. When the sauce has acquired a sticky consistency, consider that it is ready. Let it cool down.

Important! Sushi dressing is added to the rice for portions so that the roll does not fall apart during the sculpting process. The proportions of rice and sauce are determined to a greater extent "by eye"

Yeast recipe

The yeast mixture is a little more complicated to prepare than the previous recipes. But as a result, you will get a fragrant filling, which you can fill with rice, and it will not leave anyone indifferent. Ingredients:

• Egg white;
• 100 g granulated sugar;
• Dry packaged yeast;

Soak rice for 5 hours in water. After insisting, the water is poured into a saucepan and mixed with 100 g of granulated sugar. Then the mixture is heated in a steam bath until the sugar is completely dissolved. After that, the mixture must be cooled and yeast added. Further, the dressing to maintain the consistency and taste is placed in the refrigerator for 6 days. At the end of fermentation, the solution is poured into a bottle and kept for another 2 weeks. When the infusion is complete, the solution is poured into a metal bowl, protein is added, after which the mixture is thoroughly whipped and mixed. Put the resulting sauce on the stove, boil and cool.

This recipe is time consuming, but so gentle and original taste you are unlikely to get from other rice dressing options. It is quite thick and gives the rolls an unforgettable taste, which is clearly worth the effort and patience.

Features of preparation and use

It's time to add our dressing to rice. Here's how to get it right:

• do not pour in the whole portion at once
• you need to mix the ingredients with a wooden spoon so that it does not turn out to be just porridge, and this should be done as carefully as possible.
• the rice should be warm, only after adding the sauce is it cooled
• according to Japanese traditions, the process is carried out with the help of blowing with a fan, which supposedly gives the rump a pearl shine, but we will follow the well-trodden path and just leave it to give off heat on its own. During the sculpting process, the rice should not burn your hands.

During the sculpting process, you can wet your hands with water and rice vinegar. This will prevent the croup from sticking to your palms. Well, then we make sushi from our pickled rice at our discretion and taste. Which sauce you choose is up to you, but I hope that everyone's taste will add new shades to a familiar dish.