Description
The original recipe. Rice is the basis of sushi and rolls. How You cook will depend on not only the appearance but also the taste of the final product. It is no secret that for sushi use a special kind of rice with short grains. Now buy this figure no problem, it is sold in major hypermarkets and specialized stores. You have got delicious rice, it is necessary to properly fill with vinegar. How to do it at home, read my recipe.
Ingredients
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Figure
1 kg
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Vinegar
250 ml
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Salt
90 g
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Sugar
210 g
Cooking
You need sushi rice. I took the usual sushi rice, sold in gipermarketa. In fact, the rice in the pack as pictured, brand "agro - Alliance" quality is better than some varieties of rice that are sold in specialty stores. There are no stones rice husks and other debris.
The rice should be washed with cold water about 5-6 times, maybe more - depends on the quality of rice, the presence of foreign debris, etc. I washed 1 kg of rice. With one kilo of rice yields 2 pounds cooked rice. If you don't need so much, take less rice.
After You've washed the rice, it should put them in a saucepan with a flat bottom or bowl rice cookers (crock pots). Then it all depends on what You're cooking rice in pot, then You need a ratio of 1 : 1.5, 1 kg of rice, 1.5 liters of water; if the rice cooker or slow cooker, while the ratio of rice to water is 1 to 1. Before the rice, cover with water, spread it on the bottom evenly and thoroughly apply.
Cook the rice. The first way in a rice cooker or slow cooker. Everything is simple: put the program, cook for 20-25 minutes, then leave the rice on the heated somewhere for 20-30 minutes, possible longer. Second: cook in the pan, then a little harder. In a pan with a flat bottom (important) pour 1 kg of rice and add 1.5 liters of water. Bring to a boil. Diminish the heat to medium and cook for 20-25 min. until tender. Then turn off and allow rice to stand for 10 min - 15.
Next, we need rice vinegar. You can use vinegar from any manufacturer that You prefer or have available. Replace rice vinegar others, for example, Apple or grape, in any case impossible. You need 250 ml of rice vinegar, it we cooking the sauce for the filling of cooked rice.
To prepare the sauce, we need sugar. The most common sugar in the amount of 210 grams. Use rushy or brown sugar I do not recommend, although you can try.
To prepare the filling for rice we need salt. Here there is a choice: you can use ordinary rock salt, iodized or sea. It all depends on your desire. I use the regular rock salt. We need 90 gr.
While cooking the rice, You can cook the sauce to refill it. For this purpose in a suitable container pour 250 ml of rice vinegar and heated it on melanom heat to a temperature of 80-90 gr Celsius, in no case do not boil.
Once the vinegar is hot, add salt 90 gr. and sugar 210 gr. stir until dissolved and let cool to room temperature. You'll have a pretty thick filling consistency similar to vegetable oil. It is the dressing gives the rice its flavour and necessary stickiness for sushi and rolls.
Once the rice is cooked, put it in a wooden or plastic container of appropriate size. Important: do not break the lump of rice until until the water it rice dressing. 1 kg of cooked rice You will need from 125 to 250 ml of rice filling. In my case I use the whole volume of 2 kg of cooked rice, about 300 ml. of ready-made dressings for rice.
A wooden or plastic spatula to gently break the lump of rice, separating grains of rice from each other and mixed with rice dressing.
After You mix all the rice with the rice dressing, spread it on the tank for it to cool down. Cool pic need to the temperature of the human body. Then it can be used for sushi and rolls.
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