I have a cool cheat sheet for cooking rice for sushi and rolls, which I have been using, scary to say, for more than 10 years. Everything in it is simple and accessible, without unnecessary complications, and with photographs it will also be clear. The proportions from this cheat sheet, by the way, are not in cups, spoons and glasses, but in grams and milliliters and "human proportions" (for two), so it's also convenient.

Ingredients for "Preparing Rice for Sushi and Rolls":

Recipe "Preparing rice for sushi and rolls":

Pour the rice into a container in which we will wash it, fill it with a little cool water (so that the hands are not very cold). Rice must be taken round-grain - this is the only requirement! The brand and cost can be different, anyone will do, I tried everything! A good marketing ploy - specialized rice for sushi - is good as a gift as part of a sushi set :) This is where its advantages, in my opinion, end.

Washing rice is the longest step in the entire cooking process. After everything happens very quickly! I wash rice 7 times. Every odd time I pour more water and wash the rice with my hands (clean!), Grabbing and throwing movements. When the water becomes cloudy, I drain it all, helping myself with a sieve so that precious grains of rice do not run away.

Every even time I pour enough water so that it slightly covers the rice - this is how, in the process of washing, the rice grains rub against each other, thereby cleaning better. Muddy water is also all, without residue, drained.

For the 7th last time, the water should be like this (the photo doesn’t even show if there is water, you have to look closely).

Further, according to the rules, the rice is leaned back on a sieve and left in this position to dry for an hour, BUT (!) I never do this. Maybe I did it when I cooked it for the first time, I don’t remember, but since then - never, I don’t have so much time to wait) Maximum - stir with a wooden spoon to forcibly remove excess liquid (a metal spoon either harms the rice, breaking the rice grains , or it just so happened historically, because in Japan there is little metal, wood products are in use).

Put the rice in a saucepan, fill with water. Water should turn out to be 1/5 more than rice, i.e. from the total volume occupied by rice with water in a saucepan, 4/5 is rice, 1/5 is water, and the pan itself should be filled with rice and water by 1/3 of its volume. This is just information for reference, do not be alarmed))) If you stick to the number of the indicated ingredients, this is how it turns out, you should not strain about this and measure everything with a ruler)))

In order for the taste and aroma of rice to match the sushi and rolls served in cafes and restaurants, I put a piece of kombu seaweed directly on the rice. If you suddenly find it interesting where you can buy it, ask, I will help you in any way I can, or just type it into a search engine, it will definitely tell you. You can immediately buy a package, it is not expensive, it is dried, it is stored for a long time and will also last for a long time. Kombu seaweed is just not as popular as nori, not everyone knows about it, which is beneficial for establishments, you know.

Close the pan with a lid, put it on the stove, bring the water to a boil (this should take about 5 minutes).

As soon as the boil begins, reduce the heat so that the rice is cooked at a low boil for 10-13 minutes until the water is completely absorbed visually (through the lid). Remove the lid and check with a spoon - no need! And so it will be noticeable that the process of weak boiling is not visible - this is a sign that it is time to turn off the fire.

Remove the pot from the heat and let it sit for another 10-15 minutes. So the water that has not yet been absorbed into the rice will definitely take its place.

During this time, you can prepare the dressing. It consists of rice vinegar, sugar and salt. Previously, I bought rice vinegar in its pure form, without additives, and I myself added sugar and salt to it in the right proportions. For better and faster dissolution of vinegar, it is better to warm it up a little, but not to boil. Now there's rice vinegar on the market that has it all in, so I just need to get it out of the fridge ahead of time so it's at room temperature, not cold. After the specified time, we spread the rice in the form in an even layer (I, alas, do not have a tree, as expected, but glass, but I don’t see anything wrong with that) and pour over the dressing.

On a note

Rice for sushi should be somewhat firmer than for other dishes. It is better to take not long-grain, but round rice. For sushi there is a special rice, small and round, it is much shorter than our usual - oblong. Its distinguishing feature: increased stickiness when boiled. It is very convenient to sculpt balls for sushi.

Europeans wash rice three times, and the Japanese no less than seven, claiming that the more washed, the tastier.

The lid does not come off while cooking. The fact is that when the lid is open (even slightly), steam comes out, and this can adversely affect the taste of rice.

Rapid cooling gives the rice a shine. Rice can be cooled with a fan or hair dryer.

Method number 1

Rinse the rice in plenty of water until it becomes clear. We take for cooking a non-enameled pan with a thick bottom. Rice is poured with water in a ratio of 1: 1. If a glass of rice is taken initially, then there should be no more water. We close the container with a lid and put on a large fire. After boiling, without opening the lid, reduce the heat to a minimum and leave for 12 minutes. After the expiration date, remove the pan from the heat and leave for 15 minutes with the lid closed. After that, mix the rice so that the top dried layer is mixed with the wet bottom. Then cover again and leave for 5 minutes. Then transfer the rice to another bowl. Pour the finished rice with a special solution - avazesu (see the recipe below) in a ratio of 3: 1 (1/3 cup of sweet filling is required for 1 cup of rice). Ready rice is covered with a damp towel.

To prepare awasezu required: ½ l rice vinegar, ½ l sake, ½ kg granulated sugar and ½ tbsp. salt. Everything except salt is mixed in a saucepan and put on a large fire. When the contents of the pot boil, remove it from the heat and add ½ tbsp. salt. Then cool to room temperature and pour rice.

When awasezu is added, sushi acquires a specific aroma and a sour-sweet taste. When preparing awasezu, the main thing is to respect the proportions, otherwise the rice may turn out either too sweet or too sour.

Method number 2

Rice is thoroughly washed in cold water, changing the water until it becomes transparent, then we recline it on a sieve and leave it for an hour. After that, we lower the rice into a deep pan and fill it with water. The amount of water should exceed the amount of rice by 1/5, i.e. 200 g of rice should account for approximately 240 ml. water. The pot should be no more than 1/3 full. To add flavor to the rice, add a square piece of kombu seaweed, the size of which reaches 5 cm, into the water, take it out before boiling the water. After that, cover the pan with a lid and put on medium heat, bringing to a boil (about 5 minutes), reduce the heat to a minimum and cook the rice grits at a low boil until the rice absorbs all the water, about 10-13 minutes. Then remove the pan from the heat and let stand without lifting the lid for about 10-15 minutes.

Prepare the vinegar mixture. Mix 1 tbsp. white wine vinegar or Japanese rice vinegar with 7.5 tsp. granulated sugar and 2 tsp. sea ​​salt. All of the above mix well until sugar and salt are completely dissolved.

After that, we transfer the rice to a wet wooden bowl intended for sushi, and pour over the vinegar mixture and stir with a wooden spatula. Rice must be completely cool before making sushi.

Method number 3

Rinse the sushi rice in cold running water until it becomes clear. Cook rice for about 2 minutes (for 200 g of rice 240 ml of water), then turn off the burner and leave it under the lid to swell for 10 minutes. Then remove the lid and leave for 10 minutes. We mix 1 tsp. salt and 1 tsp. sugar with 2 tbsp. rice vinegar (it is sold in large stores), heat it up. Pour the rice into a bowl, add the marinade and mix well with chopsticks.

Method number 4

Rinse the rice thoroughly in a flat-bottomed container about an hour before cooking. To remove the remnants of peeling, rub the wet grains on the walls and bottom. Wash the rice until the water is completely clear. Then fill it with water and leave it to brew for a while. For a good result, the rice is washed and soaked in water for at least 30 minutes. Pour the peeled rice with 1/5 more water, add a piece of kombu, 6-7 cm in size, after wiping it with a damp cloth. Cover with a lid and set to cook. At the first sign of boiling, remove the kombu and add sake - for each glass of dry rice - 1 tbsp. sake. We reduce the flame and cook for about 10 minutes. After that, turn off the fire and let the rice brew for at least 10 minutes. While cooking rice, prepare vinegar seasoning. To do this, mix until smooth 7-8 tablespoons. rice vinegar and 1 tbsp. salt, 4-5 tbsp. Sahara. To begin with, we moisten the bowl in which we will cook the seasoning with water. We remove excess moisture. And moisten with acidified water, which is obtained by mixing 2-3 tbsp. vinegar and 1 cup water. Remove excess moisture. Pour the boiled rice into the center of the bowl. It cools down in about 10 minutes. After that, rice seasoning is poured over the formed hill of rice. Stir the rice with a spatula or a wide wooden spoon, lowered to the bottom, to evenly distribute the seasoning.

Method number 5

Pour rice into boiled water. Reduce the heat, cover the pan with a lid and cook until the rice has absorbed all the liquid. In a small saucepan, mix lemon juice, vinegar and add granulated sugar, as well as salt - everything to taste. Bring to a boil, reduce heat and stir until sugar is completely dissolved. Pour the rice with the resulting liquid, tightly close the pan with a lid and let it brew until the rice absorbs all the liquid. Let the rice cool down.

Method number 6

Put the rice washed to clean water in a saucepan, fill it with water and leave for 30 minutes to swell. Then put the rice on the fire and bring to a boil. After that, reduce the fire to a minimum and cook for another 10 minutes. We turn off the fire and let the rice sweat for another 20 minutes, at this time we prepare the vinegar for sushi: in a small saucepan placed on the fire, mix all the ingredients and heat until the salt and sugar dissolve. Put the finished rice on a pre-prepared sheet of parchment, moisten with ready-made vinegar and mix.

Method number 7

We wash the rice as follows: we fall asleep in a large container, pour in a sufficiently large amount of water and mix vigorously. We drain the water that has become cloudy, along with it, most of the rice husks, litter, and dust are removed. After removing the water, grind the rice with light movements of the fingers and palms, one by one, quickly process all the grains. If after this procedure the water at the bottom is still cloudy, add clean water to it, mix thoroughly and drain again, and so on until the water becomes clear. Pour the thoroughly washed rice into a colander, completely getting rid of the water, then soak it in cool water for 20 minutes.

Pour rice with water 1: 1, close the lid and leave to simmer on low heat for 20 minutes. Before boiling water, we add the fire, when it starts to boil, we reduce the fire to very weak. Let the rice boil over low heat until the liquid is absorbed into the grains, about 20 minutes. Then we add the fire again for 10 seconds, then turn it off completely. Between the pan and the lid we lay a towel or napkin. After 20 minutes, the rice is ready to eat, as well as processing it with a vinegar mixture or lemon juice.

Method number 8

Cooking peeled rice for sushi. Put the rice washed to clean water in a saucepan, pour cool water in a ratio of 1: 1 and set to boil, after salting it well. Cooking technology choose any of the above methods. While the rice is cooking, stir in 1 tsp. salt and 70 g plum vinegar and add 3 tbsp. mirina. After boiling the rice, let it stand for 15 minutes and transfer it to a large container. Sprinkle the vinegar mixture over the surface. Stir the rice with a flat wooden stick, distributing the vinegar mixture evenly. Once completely cooled, the rice can be used to make sushi.

Method number 9

Cooking polished rice for sushi. Pour rice with cold running water and add sake (approximate proportion of 700 g of rice to 700 ml of water and 2 tablespoons of sake). Then we wash the rice, fill it with water again. We mix 1 plate of kelp kombu, 70 g of apple cider vinegar and 1 tbsp. l. honey. Salt mixture 1 tbsp. l. and add to the soaked rice, insist 1 hour. After boiling a little, remove the algae, and cook the rice further as usual. After the rice is cooked, let it brew for 15 minutes. Mix apple cider vinegar with honey and salt. Transfer the rice to a bowl and pour over the vinegar mixture. Stir the rice with a flat wooden stick, distributing the vinegar mixture evenly.

Method number 10

An easy way to make sushi rice. For 1 kg of rice 2 tbsp. sugar and 1 tsp. salt. Boil the rice in any of the above ways and let it stand for 15 minutes. Mix salt, sugar and vinegar until completely dissolved. We shift the rice into a large container and sprinkle the vinegar mixture over the surface. Stir the rice with a wooden stick.

In order to give the finished dish a contrasting festive look, rice can be colored. If you use red plum vinegar instead of apple cider vinegar to make the vinegar mixture, the rice will turn pink. And to give a bright yellow tint to the water before boiling the rice, add 1 tsp. turmeric. If you add 2 tbsp to the finished sushi rice. ground seaweed, it will turn into a pale green color.

The basic and main ingredient in rolls is rice. When rice for rolls is properly cooked, the delicacy does not fall apart, retains its shape and allows you to feel the delicate delicious taste of the filling.

1. Before you start cooking, you need to understand which rice is suitable for rolls. Not all varieties of rice are suitable for our task. It is best to use the round grain type.
2. For example, rice with small grains "Urutimai". This product has a lot of starch in its composition, which allows the rice grains to stick together during cooking.
3. The most common variety of rice is plain milk white rice. It is sold in every store, has great stickiness and viscosity.
4. Pay attention to the processing of cereals. It can be steamed, polished or peeled. Do not take parboiled rice, otherwise your roll will fall apart.
5. Do not use long grain or brown rice in sushi. They have virtually no gluten.
6. After buying rice, sort it out, weed out any black grains or debris.

How to cook rice for rolls and sushi?

Sushi requires sticky rice. Therefore, the usual cooking option does not suit us.

Cooking in the traditional way in a saucepan

You will need:

• white rice - 0.33 kg;
• salt;
• water - 0.4 l;
• sugar.

How to cook rice for rolls:

1. Put the rice in a colander or sieve and rinse with cold water 5 times until the dripping liquid is clear.
2. We put the washed product in a pan with water.
3. Cook rice on high heat. We are waiting for it to boil.
4. Switch the heat to minimum power and cook for another 12 minutes. Do not mix the resulting composition.
5. Leave the pan on the stove, turning off the heat, for 25 minutes to simmer.
6. Taste the rice after 15 minutes and make sure it is soft. If the product turned out to be harsh, add another 15 ml of boiling water.
7. While the rice is simmering, make the vinegar dressing. To do this, combine sugar, rice vinegar, salt.
8. Put the mixture on the stove, and as soon as it starts to boil, remove the pan.
9. We shift the rice into a spacious bowl, pour in a slightly cooled dressing and gently mix the ingredients.
10. Now you can start making treats. Bon Appetit!

The recipe for rice for sushi and rolls in a slow cooker

Grocery list:

• granulated sugar - 16 g;
• rice vinegar - 50 ml;
• salt - 10 g;
• rice groats - 370 g;
• lemon juice - 18 ml;
• water - 0.5 l;
• soy sauce - 10 ml.

Cooking rice in a slow cooker:

1. We wash the cereal several times with cold water.
2. We spread the composition on the bottom of the multicooker bowl and add water.
3. In the kitchen appliance menu, click on the "Cereals" or "Rice" button. The set time is 25 minutes.
4. During this time, you can prepare the marinade. Pour lemon juice, soy sauce and vinegar into a separate bowl. Add sugar and salt. Pour the liquid mixture into a saucepan and bring to a boil.
5. Cool the marinade and pour over the cooked rice.

Aromatic rice cooked with nori

Algae will give the rice a pleasant aroma and delicate spicy taste.

Recipe Ingredients:

• boiled water - 0.4 l;
• three nori leaves;
• salt - 4 g;
• rice - 180 g;
• olive oil - 20 ml;
• soy sauce - 40 ml.

How to cook rice:

1. Several times we process the required amount of rice in a colander with cold water.
2. We load the washed ingredient into the pan and bring to a boil with strong heat.
3. We begin to cook rice porridge with moderate heat for 10 minutes.
4. During this time, cut the seaweed into small pieces and, when the rice is ready, add to the pan.
5. Separately, mix soy sauce, olive oil and salt.
6. Pour the resulting mixture into rice, mix all the ingredients.
7. Now you can start forming rolls.

Preparing the rice dressing

Cooked unleavened rice by itself does not give such a subtle amazing taste in rolls. In order for the product to become more tender and its taste to become richer, a special dressing is being prepared. Later it is mixed with rice.

Classic variant

You will need:

• sugar - 50 g;
• rice vinegar - 54 ml;
• salt - 5 g.

Action algorithm:

1. Combine the above ingredients in a small saucepan.
2. Turn on the fire to low power and heat the solution, stirring it constantly.
3. When the sugar dissolves into a liquid, turn off the heat and wait until the dressing has cooled.

Sushizu filling

What to take:

• vinegar - 90 g;
• salt - 4 g;
• a leaf of kombu seaweed;
• sugar - 50 g.

Step by step preparation:

1. We combine all the products in a bowl, transfer the mixture to a saucepan and heat it.
2. We prepare the dressing with slow heating, making sure that the liquid does not boil.
3. After 5 minutes, we filter the warm liquid through a sieve and remove the lumps of algae.
4. After that, you can mix the sauce with boiled rice.

5 main secrets of cooking rice for sushi and rolls

1. Choosing the right variety of rice is paramount. During the cooking process, the product should stick together and form a slurry so that it can be easily shaped later. Round grain white rice is best.
2. Don't forget to rinse the rice with water. Excess gluten will drain from it, and the one that remains will help the cereal to acquire the desired consistency.
3. It is best to cook the product in a regular saucepan or slow cooker. During the cooking process, rice should not be stirred. Otherwise, it will crumble when you start to form a roll.
4. The product cannot be digested. After it boils, cook it over low heat for no more than 15 minutes.
5. Dressing and rice must be combined hot. If your food is cold, just reheat it in the microwave. As soon as you have obtained tender rice of the desired consistency, immediately proceed to the formation of sushi. You can't leave it for the next day. Otherwise, the rice will lose moisture and fall apart.

We figured out what kind of rice to buy in order to cook rolls. Now let's move on to the main thing, that is, how to make rice for rolls after all. There are a lot of recipes for cooking rice: from traditional Japanese, which have come down to us from time immemorial, to modern ones, which have undergone many changes.

It is worth noting that the first rolls were prepared in the 17th century. Then they consisted of cooked rice, seafood and vegetables. Later, in the 19th century, a certain Yohei Hanai, a chef from Tokyo, prepared the rolls known to this day, which consisted of a sheet of nori, boiled rice, raw fish and vegetables. All this was served with various sauces and wasabi (Japanese mustard from the plant of the same name). Over the years, the process of making rolls has not changed, only the ingredients that make up the filling of the roll have changed.

rice washing

The traditional recipe for making rice for rolls is very simple, the main thing is to strictly follow the instructions of the recipe. Fundamental in the preparation of rice for rolls is the thorough washing of rice before cooking. Rinse it, according to traditional Japanese cooking recipes, in the following way: pour rice into a large container (even if you have only 200 grams of rice; do not neglect this rule, otherwise you will not be able to cook the right rice for rolls). After that, pour the rice with plenty of cold water and mix well, drain the water. Then pour water over the rice again and with light movements “grind” all the rice between the palms for better cleaning it from dust and litter, drain the water. Repeat this procedure until the water at the bottom of the container remains clean and clear. Rinse rice usually needs to be washed three to five times. After that, it is necessary to discard the rice in a colander, completely draining all the liquid, and then pour it with clean running water for 30-60 minutes.

Boiling rice

After that, you can start cooking rice. There are two ways to do this: the first is with a rice cooker, and the second is the traditional way of boiling rice. In the first case, the washed rice is simply poured into the rice cooker, pouring the required amount of water, which can be determined using the instructions for using the rice cooker. In the second case, pour rice into a small saucepan (proportionate to the volume of rice), pour the same amount of water (one glass of water is required for one glass of rice) and put on maximum heat. When the liquid begins to boil, the fire should be reduced to the lowest. Many housewives are worried about how not to digest or, conversely, not to leave raw rice. How long does it take to cook rice? The answer is simple. Boil the rice over low heat until all the liquid has evaporated. Immediately after this, you should add fire again for 10 - 15 seconds, and then turn it off completely.

The main rule of the traditional recipe is to never open the lid of the pot while the rice is boiling. Only after turning off the fire between the pan and the lid should put a paper towel. It is necessary so that the condensate is absorbed into it, and does not drip into the rice. If you don't follow this step, you risk getting the rice without the proper stickiness.

Preparing marinade for rice

After cooking, be sure to let the rice cool to room temperature. At this time, an vinegar or wine mixture is prepared to soak the rice. The cooking process is very simple, but believe me, this mixture gives the rice a unique taste. In order to prepare it, you will need a few tablespoons of wine or rice vinegar, which, however, can be replaced with white wine, 1 tablespoon of sugar and 2 teaspoons of sea or table salt. All components must be thoroughly mixed until the sugar and salt dissolve. And remove the resulting marinade for a while in the refrigerator.

The final step in preparing rice for rolls is to pour the marinade over the rice. To do this, rice must be placed in a large container (preferably wooden) and pour the previously prepared mixture. After 5 - 10 minutes, you should carefully "chop" the rice with a wooden spatula and leave for another 15 - 20 minutes.

Voila! Rice for rolls, cooked according to a traditional Japanese recipe, is ready. The point is small: show imagination in choosing the filling and make rolls. And each hostess will be unique!