Sushi has recently become one of the popular treats. They can be cooked at home, the main thing is to make Sushizu sauce correctly, since dressing for rice for rolls is an important component in a dish.

Classic roll dressing

Dressing is necessary in a dish not only to give it a light sweetness, but also to increase the stickiness of rice, soaking dry seaweed. And also for coupling the filling of the rolls with the shell so that the rolls keep their shape.

We prepare traditional Japanese dressing in just 10 minutes from the following ingredients:

  • 100 ml rice vinegar;
  • 3 tsp granulated sugar;
  • 1 tsp food salt.

We do the eastern dressing according to the algorithm:

  1. Mix the components on the list in an enamelled bucket. We put the container on a minimum fire.
  2. Bring the contents of the bucket to a boil with constant stirring.
  3. Remove from heat as soon as the sugar dissolves.

We cool the mixture and the filling is ready.

Cooking with nuts

You can buy ready-made sushi sauce in stores, it is sold in small bottles. However, with the addition of nuts, impregnation for rice is rare on shelves. And housewives prefer to make the sauce at home.

Cooking from the components:

  • 5 tbsp. l ground nuts;
  • 6 ml of sesame oil;
  • 10 ml apple cider vinegar;
  • 7 ml of soy sauce;
  • 1.5 tbsp. filtered water.

You can prepare a dressing for rice for rolls according to the algorithm:

  1. Mix walnut powder with sesame oil.
  2. Pour apple cider vinegar and water into the cooked mass. We boil the mixture for five minutes, while always stirring.
  3. Then we introduce soy sauce, stand on the stove for another minute, then remove from the flame. Let the mass cool.

We use the dressing to prepare Asian treats only when cold.

Step-by-step recipe "Sushizu"

Per 1 kg of dry round-grain rice, the following components will be required:

  • 130 g of granulated sugar;
  • 190 ml of rice vinegar;
  • 40 g of iodized salt;
  • 4 g seaweed kombu.

We prepare delicious and aromatic impregnation for rice as follows:

  1. We take a pan, pour rice vinegar into it, pour sugar, salt.
  2. We put the container on medium heat, remove the pan with the contents just before boiling, from the stove.
  3. Wipe the kombu seaweed with a paper towel and place in the mixture.
  4. We stand them for 10 minutes, then remove them from the rice dressing.

The most important thing is that the impregnation does not boil, it is best to withstand temperatures up to 60 degrees. If this condition is not met, refueling will not work.

Apple Cider Vinegar Variation

To get a delicious dressing for gluing rice, you must wait for the complete dissolution of granulated sugar in water. And, of course, use only fresh products.

We prepare the sauce for a gourmet dish from the following ingredients:

  • 2 tbsp. l apple cider vinegar;
  • 3 tbsp. l drinking water;
  • 2 tbsp. l granulated sugar;
  • 1 tsp sea ​​salt.

Cook with vinegar in the following sequence:

  1. Pour water into a small pan, set it on fire. When the liquid boils, reduce the flame and introduce apple cider vinegar into it. Pour salt and sugar into the contents of the pan.
  2. Stir the liquid mixture constantly. We wait until the crystals of salt and sugar are completely dissolved, and only after that we remove the dressing from the stove.
  3. The resulting sauce is completely cooled and used as an impregnation for rice.

If the proportions and stages of work were correctly observed, then the dressing will turn out delicious, which will make the Japanese dish simply amazing.

Yeast Rice Dressing

We offer to prepare a spicy sauce, which is completely different from the restaurant, from the following components:

  • 150 ml of filtered water;
  • 110 g of granulated sugar;
  • 2 sachets of dry yeast;
  • 2 egg whites.

We prepare an original rice dressing according to the following instructions:

  1. Pour water into an enameled container, pour in the yeast and let stand for five minutes. After time, we introduce egg whites, knead the mass and put on fire.
  2. Pour granulated sugar into the pan and stand on the stove until the sweet ingredient is completely dissolved. Do not forget to stir occasionally.
  3. Cook the dressing until the sauce changes color to a gray tint. The impregnation should thicken a little during cooking.
  4. When the dressing turns gray and changes the consistency, immediately remove it from the stove. We cool the mixture and use as intended or put in the refrigerator.

In Japanese cuisine, rice has one of the most important roles. True connoisseurs of Asian culinary traditions know that without a properly prepared dressing an exotic dish (sushi) will be made tasteless. That is why quality cooked impregnation for rice is of paramount importance in the refined treats.

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