Preparing rice for sushi and rolls

Description

I have a great cheat sheet cooking rice for sushi and rolls, which are, sad to say, more than 10 years. It all simply and clearly, without unnecessary complications, and with photos would be even and clear. The proportions of this crib, by the way, not in cups, spoons, and cups and in grams and milliliters and "human proportions" (for two), so it's convenient.

Ingredients

Figure

125 g
Water

250 ml
Algae

1 piece
Vinegar

25 ml
Sugar

15 g
Salt

5 g

Cooking

Pour the rice into a container where it will rinse, pour a little cool water (so the hands were not too cold). Fig need to take short-grain is the only requirement! Brand and cost may be different, either will work, I tried everything! Good marketing ploy - a specialty rice for sushi - good as a gift in the composition of sushi set :) this has it's advantages, in my opinion, over.

Washing rice - the longest stage of the entire cooking process. After all happens very quickly! The rice is washed 7 times. Every odd time pour more water and washed rice with your hands (clean!), grabbing-throwing movements. When the water becomes cloudy, pour it all, helping yourself with a sieve to precious grains of rice did not run away.

Each even time pour water so that it just covers the rice, so in the process of washing the grains of rice RUB against each other, thereby better purifying. Muddy water all, no residue is drained.

In the 7th the last time the water needs to be this (photo is not even clear whether there is water, it is necessary to look).

Further, according to the rules, rice leans back in a sieve and leave in this position to dry for an hour, BUT (!) I never do that. Maybe did the first time I prepared it, already do not remember, but since then - never, I do not have much time to wait) the Maximum - to prevent a wooden spoon to force to remove excess liquid (metal spoon either harm the rice, breaking the rice grain, or just historically, because in Japan little metal, in the course of wood).

Put the rice in the pot, fill with water. Water should be at 1/5 more than rice, i.e., all occupied by rice water volume in the pot 4/5 - rice, 1/5 of water, and the pan itself should be filled with rice and water to 1/3 of its volume. It's just information for reference, do not worry))) If you follow number of these ingredients, as it turns out, it is not necessary for this reason to strain and measure everything with a ruler)))

To the taste and flavor of rice corresponded with sushi served in cafes and restaurants and put it directly into the rice, a piece of seaweed kombu. If suddenly will be wondering where it can be purchased ask, I will help where I can, or simply you run a search, it will definitely help you. It can purchase a package, is not expensive, it is dried, shall be stored long enough and too long. Alga kombu just not as popular as nori, not everyone knows about it that is beneficial to the institutions, 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).

Once the boiling has begun, diminish the fire so that the rice is cooked at a low boil for 10-13 minutes until fully visual (through the cap) absorption of water. Remove the cover and check with a spoon - no need! And so it will be noticeable that process low simmer, not visible is a sign that it's time to fire off.

Remove the pan from the heat and allow to stand for 10-15 minutes. So still not soaked into the rice water is exactly will take its place.

During this time, you can prepare the dressing. It consists of rice vinegar, sugar and salt. Previously, rice vinegar bought in a pure form, without additives and added to it the sugar and salt in the right proportions. For best and speedy dissolution vinegar better slightly warm, but not boil. Now we have rice vinegar, which is all attached, so I need only to get it out of the fridge so it was room temperature, not cold. Figure after the specified time put into the form an even layer (I have, alas, not a tree, as expected, and the glass, but nothing bad in it do not see) and pour the dressing.

Next stir the rice, making sure each piece of rice was covered with a dressing, i.e., carefully. Supposed to do it with a wooden spatula cutting movements diagonally - always start and finish as I prefer)

After that the hot rice, cover with a towel and allow to cool to a comfortable hand temperature to be able to sculpt. Actually, that's all!

The most simple and quick that you can do to cook rice is nigiri sushi. You need to take 20 gr of rice and shape it into a neat little bundle of elongated shape, holding rice between thumb and forefinger, helping to align the form with the other hand.

In figure put a piece of fish, and the weight about 20-25 g and that's all! Rice does not fall apart either after compression (reasonable) sticks nor after dipping in soy sauce! And no seaweed, which not everyone likes - just rice and fish! Very tasty!

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