Along with Italian pizza, Japanese rolls have long been part of our ordinary menu.
They are served in almost all catering establishments, starting expensive restaurants and ending with small cafes and pizzerias. Moreover, those who want to enjoy this dish without leaving at home, they can order sushi there.
Another popular culinary trend today is cooking. do it yourself rolls. Everything you need for this (rice vinegar, nori seaweed and other products) can be bought in stores, but the main sushi is, of course, properly cooked rice. Contrary to popular belief, not only is it suitable for rolls special, but also ordinary rice with round grains. Sometimes it happens so that in bags labeled “Sushi Rice”, it contains just such a product – not the variety of rice is important here, but the principle of its preparation.
Simple recipe
There are several recipes for making sushi rice, from which is easy to choose the right one. Before you start cooking, the grains should be washed well (the water should be transparent), removing those that come to the surface – the Japanese believe that A “good” product always remains at the bottom. Cooking Sushi Stuffing best in a container with a thick bottom, and take rice and water in proportions 1: 1. Grains should be put in a container, filled with water and boil. Further, the fire should be minimized as much as possible, with this should be 10-15 minutes (in no case should it interfere). At the end of the specified time to remove the pan from the stove and hold for another 10-15 minutes boiled rice under the lid. The result should be pretty adhesive mass that holds its shape well.
