Rice for rolls
Description
The recipe won't take much time. Cooking rice in Japanese cuisine is a centuries-old ritual. Anyone can learn it if they follow all the preparation rules. First, the rice must be special sushi rice. Second, it needs to be rinsed several times in a colander under running water. As for the remaining steps, see my recipe,
Instructions
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Step 1
1. In Japan, people train to cook rice for about 3 years. The process of cooking rice for rolls is not difficult in itself; the main thing is to calculate the proportions correctly and observe the timing. To begin with, the rice needs to be rinsed several times under running water. It is very important that the rice be special sushi rice. For example, long-grain rice will not work.
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Step 2
2. Rinse it thoroughly. For this, it is better to use a colander.
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Step 3
3. Then place the rice in a pot and cover it with water. Let it stand for 5 minutes, then drain the water and add fresh water. Repeat this three times.
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Step 4
4. Then take a heavy-bottomed pot, pour the rice into it, and add water in a 1:1.5 ratio. Place it over heat and bring to a boil, then cover with a lid and cook for exactly 20 minutes.
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Step 5
5. After this time, place the pot in a water bath and count another 10 minutes. During this time, the rice should absorb the remaining water.
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Step 6
6. Then transfer the cooked rice into a wooden hangiri tub (if you don’t have one, use a regular plastic basin).
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Step 7
7. Pour the prepared sauce over the rice and gently mix with a wooden spatula. For 1 kg of cooked rice, you will need 125–200 ml of prepared sauce. Do not add the seasoning to cold rice — the flavor will be ruined. As soon as you transfer the rice, immediately add the "sushi-su".
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Step 8
8. Let the rice cool completely, after which it is ready to use.