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

Which rice is better to choose for making sushi and rolls?

  1. Before you start cooking, you need to understand which rice is suitable for rolls. Not all rice varieties are suitable for our task. It is best to use a round grain view.
  2. For example, rice with small grains of “Urutimai”. This product has a lot of starch in its composition, which allows the rice to stick together during cooking.
  3. The most common rice variety 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, sanded or peeled. Do not take steamed rice, otherwise your roll will fall apart.
  5. In preparing sushi, you can not use long-grain and brown rice. They have almost no gluten.
  6. After buying rice, sort it out, sift out possible black grains or garbage.

How to cook rice for rolls and sushi?

Sticky rice is needed for sushi. Therefore, the usual cooking option does not suit us.

Cook in a traditional way in a pan

You will need:

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

How to cook rice for rolls:

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

Recipe for making 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.

Cook rice in a slow cooker:

  1. We rinse the cereal several times with cold water.
  2. We spread the composition to the bottom of the multicooker bowl and add water.
  3. In the menu of the kitchen appliance, click on the button “Cereals” or “Rice”. The set time is 25 minutes.
  4. During this time, you can cook 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. We cool the marinade and fill it with cooked rice.

Fragrant rice cooked with nori

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

Recipe Components:

  • boiled water - 0.4 l;
  • three leaves of nori;
  • 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 a saucepan and bring to a boiling state with strong heating.
  3. We begin to cook rice porridge with moderate heating for 10 minutes.
  4. During this time, cut the algae 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.

Cooking Rice Dressings

Cooked unleavened rice alone does not produce such a subtle, amazing taste in rolls. In order for the product to become softer and its taste to become saturated, a special dressing is being prepared. Later it is mixed with rice.

Classic version

You will need:

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

Algorithm of actions:

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

Sushizu dressing

What you need to take:

  • vinegar - 90 g;
  • salt - 4 g;
  • kombu seaweed sheet;
  • sugar - 50 g.

Step-by-step preparation:

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

Top 5 Secrets to Making Sushi and Rolls Rice

  1. The primary concern is choosing the right rice variety. During cooking, the product should stick together and form a slurry, so that later it can easily be given the desired shape. Round grain white rice is best.
  2. Do not forget to rinse the rice with water. Excess gluten drains from it, and the one that remains will help the groats to acquire the desired consistency.
  3. It is best to cook the product in a conventional pan or slow cooker. During cooking, rice should not be mixed. Otherwise, it will crumble when you begin to form a roll.
  4. Do not digest the product. 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 heat it in the microwave. As soon as you get tender rice of the desired consistency, immediately proceed to the formation of sushi. You can’t leave this business the next day. Otherwise, the rice will lose moisture and will decay.

Related:More from the author: