Sushi and rolls are the most popular Japanese dishes, easy on the stomach and very tasty. Properly cooked rice is the most important part of the dish. If you make a mistake in the choice of variety or the process of cooking, then the rolls will disintegrate or on the contrary will turn into sticky mush.
How to choose rice for sushi – the right kind
Rice for sushi must be sticky so that the dish does not fall apart. Rice varieties with a high starch content, such as jasmine and Nishiki, as well as any top-grade round rice are not suitable. Some stores sell special rice for sushi.
How to make sushi rice
- Round rice or jasmine rice – 200 g.
- Water – 200 ml.
- Rice vinegar – 5 teaspoons.
- Sugar – 2 teaspoons.
- Salt – 1 teaspoon.
Rice vinegar can not be replaced with regular vinegar, but you can use lemon juice instead.
Rice is washed under running water at least 5 times until the water becomes completely clear. Toss the washed rice in a colander and leave for 10 minutes to allow all the water to drain.
Pour the rice into a pot and add water at a ratio of 1:1, no more, no less. Bring to a boil over medium heat, then turn down the heat to low and cover with a lid. Bring rice to a boil and let it cook for 15 minutes. Remove the pot from the heat, but do not remove the lid. Leave to steam under the lid for another 10 minutes.
For the dressing, mix together the rice vinegar, sugar, and salt in a small saucepan or coffee maker. Place the pot over low heat until the salt and sugar have dissolved, then immediately remove from the heat. Pour the rice into a wide bowl, preferably a wooden bowl.
Pour the dressing evenly over all the rice and stir gently with a wooden spatula so as not to damage the grains of rice. Cover the rice with a clean, damp towel and leave it to cool completely. After this time you can work with it.