Rice for rolls and sushi
2 servings
45 minutes
Rice for rolls and sushi is the foundation of Japanese cuisine, embodying a balance of flavors and textures. Historically in Japan, rice was used not only as food but also for fermenting fish, which later led to the creation of sushi in its modern form. This recipe reveals the art of preparing perfect rice: tender, slightly sticky but not overcooked. The seasoning of rice vinegar, sugar, and salt gives it a characteristic sweet-sour note that enhances the flavor of seafood and seaweed. Such rice allows rolls to hold their shape and sushi to reveal a full spectrum of gastronomic delights. Before rolling the sushi, it is important to let the rice rest so it fully absorbs the seasoning and achieves the perfect consistency.
1
Wash 1 cup of any brand of rice four times until the water runs clear.
- Rice: 1 glass
2
Pour 1.5 cups of water into a thick-walled pot with a lid. Bring the water to a boil and add the rinsed rice. Bring to a boil again and reduce the heat. Cover with a lid and simmer on low for 15 minutes.
- Water: 1.5 glass
3
After boiling for 15 minutes, turn off the heat and let the rice sit covered for another 15 minutes.
4
Pour 21 grams of rice vinegar into a container and add 21 grams of sugar, salt to taste, 1-2 grams of salt will be enough. Stir until the sugar is completely dissolved. You can heat the dressing over low heat while constantly stirring and not bringing it to a boil to speed up the process.
- Rice vinegar: 21 ml
- Sugar: 21 g
- Salt: 2 g
- Salt: 2 g
5
Pour the dressing into the rice and mix with a spatula.
6
Let the rice sit and cool for another 15-30 minutes, then you can roll the sushi.