No wonder they call rice "the second bread of the planet". In Asian countries, wheat and rye are not successful, and these cereals are growing poorly there. Therefore, the bread we habitually eat is replaced with rice. From it prepare a lot of different dishes, including desserts. In Japan, this product is especially popular. Of rice make paper, powder, vodka.
But now we are talking about sushi, or rather, about rolls. By the way, this dish first appeared in the XVII century. In the cookbooks of that time, rolls of rice, vegetables and seafood are mentioned. But the usual rolls with a sheet of nori, raw fish and various sauces with wasabi was invented in the XIX century by the Tokyo chef Yoei Hanai. He left clear instructions on what to do in order to cook delicious rice for rolls.
In the roll-up of rolls, special attention should be paid toattention to choosing the right kind of rice. After all, it is important for us that it does not boil, as in pilaf, but at the same time so that a viscous mass does not leave it, as for a baby casserole. Grain should contain a large amount of starch. Then when cooking it will remain attractive whole, and the porridge will turn out sticky, and the products will not fall apart.
What kind of rice is needed for rolls? A resident of a big city will not have any problems with this. Go to the supermarket and buy a pack of "Nikisha". On the packaging it is often written: "For sushi." This rice is ideal for modeling. Not porridge, but just plasticine. There is another sort of "Japan" or "Mistral". They have rounded grains and a matte color. Well, if you live in a countryside, away from globalization with its supermarkets, what kind of rice to use for rolls? The usual "Krasnodar". It is also round-grained. Good because it gives a lot of viscosity. True, he is inclined to lose the shape of grain.
Before boiling rice for rolls, it is necessaryrinse thoroughly. We take a large container with wide edges. Pour rice there. The rule of a large bowl for washing should be followed scrupulously, even if the rice we only have a hundred grams. Fill the grain with water, mix, filter. We dip our hands into a new portion of the liquid and lightly rub the rice between the palms. This procedure is repeated three to four times until the water becomes absolutely clear. After that, throw the grain on a sieve. After all the liquid has drained, refill with clean water again and leave for half an hour or even an hour.
In a multivariate, of course, it will be easier. But when there were rolls, such devices were not heard. If we stick to the traditional method of preparation, take a small saucepan, place there the washed rice. We'll pour the same amount of cold water. That is, if we have a glass of grain, we need a similar capacity of liquid. Advanced cooks can put in water a piece of seaweed kombu.
We put the saucepan on the biggest fire. Once the water boils, pull out the combo, switch the flame to the minimum and cover the rice with a lid. Cook until all the liquid from the saucepan evaporates. As soon as this moment comes, switch the fire to the maximum. Keep it under the tightly closed lid for about fifteen seconds. Turn off the plate.
That the groats are not lost stickiness and was in the verytimes (that is, not damp and not overcooked), it is important not to lose a single gram of water from the saucepan. The liquid and the vapor must act inside it. When we are preparing rice for rolls in a multivarquet, there are no problems with this. We just pour the croup with the necessary amount of water and set the regime ("Rice, buckwheat") and time (25 minutes). We do not, of course, remove the lid from the device during the process. But what about ordinary saucepans? How do we know that all the liquid from the rice porridge has evaporated?
Yes, it will be necessary to open the cover a couple of times(and at the same time and prevent the content, so as not to burn). After turning off the fire, condensate will be released from the steaming porridge. So that he does not drip back into the rice, a paper towel should be placed between the lid and the walls of the pan. Then the condensate will be absorbed by this blotter, and you will get a wonderful sticky mess.
As you have probably noticed, we did not adviseyou add to the rice for rolls - in a multi-barrel or in a saucepan - salt. So far, we have got absolutely tasteless porridge. To bring it to the right condition and make it suitable for rolls, we need to soak it with a marinade. Traditionally, it is prepared as follows: pour in a glass a large spoonful of sugar and the same amount of sea salt, pour 100 ml of rice vinegar. In European conditions, this last ingredient can be replaced with white table wine. The mixture must be thoroughly stirred until the solids are completely dissolved. After that, we hide the marinade in the refrigerator for an hour.
It does not matter where we prepared rice for rolls - inmultivark or in a saucepan - impregnation, the last phase of our work, requires a wooden bowl. Cooled to room temperature, carefully pour it there and lightly chopsticks or wooden (this is an indispensable condition!) Shovel. Fill with a cold marinade. Leave for five to ten minutes. Then we use the spatula to work out the rice more carefully to exclude any lumps. We leave it another quarter of an hour. Now you can cut off the nori sheet, shift it with a rough side up on the mat and make roll rolls. Place a bowl next to the cold water and dip your fingers into it regularly so that the rice does not stick to your hands.</ p>