Cooking sushi is impossible without seasoning. It is this that is the final touch of the dish. Moreover, the taste of future culinary delights depends 70% on this ingredient. Classic version sauce contains rice vinegar. We will consider various variations on how to prepare rice dressing - from classics to the latest recipes.
Classic recipe
The classic sushi dressing has a sticky consistency. This will ensure that the rice holds its shape and the rolls will not fall apart as a result. This option is not just adding vinegar to rice, but real sauce. Exists traditional recipe refueling, for which you need:
- 3 tbsp. rice vinegar;
- 0.5 tsp salt;
- 2 tbsp. granulated sugar.
Preparation is as follows: mix the ingredients in a small saucepan. Place it on low heat and constantly stir the contents. When the granulated sugar is completely dissolved, the rice sauce must be removed from the heat and cooled. The resulting mixture is poured into a small bottle and stored in the refrigerator, but for a short period of time.
Classic preparation of the dressing, as you can see from the recipe, does not take much time, effort and money. At the same time, it is easily done at home. But now you need to check that it was cooked correctly. First of all, the amount received is enough for 2 glasses. boiled rice. The second nuance is that the sushi rice dressing should have a sticky consistency and not be liquid. Only thanks to this will it be possible to glue the rice together and form a roll.
Dressing with nuts
This recipe uses either cashew nuts or peanuts. If everything is done correctly, the dressing will have a very pleasant consistency, the sushi rice will be tender and aromatic, with a pronounced nutty flavor. In general, for preparation you will need:
- Nut butter from the above nuts in the amount of 3 tbsp;
- 1 tbsp. apple cider vinegar;
- 2 tsp sesame oil;
- 4 tbsp. soy sauce;
- 1 glass of boiled water.
Place the nut paste in a saucepan and add 100 ml of water. Place this mixture on low heat and stir constantly. Then add the remaining water and other ingredients. When the dressing thickens, you can remove it from the heat and cool.
Important! The sushi dressing must cool to develop its final adhesive properties and final flavor.
Sushizu
This vinegar dressing also belongs to the category classic recipes. It is quite tasty, while maintaining a sticky consistency. To be honest, this sauce is only for true connoisseurs Japanese cuisine. For preparation you need:
- 1 sheet of kombu seaweed;
- Salt to taste;
- 2 tbsp. granulated sugar;
- 5 tbsp. rice vinegar
Mix the resulting ingredients in a saucepan, then begin to heat them over low heat until the mixture begins to thicken. Don't let the sauce boil. After 5 minutes of thickening, remove the rice sauce from the heat. Remove pieces of algae. Pour into a bottle until ready to use.
There is another cooking method that takes only 5 minutes. Mix all seasoning ingredients in a ceramic bowl. When granulated sugar dissolve, put the container in the microwave for a couple of minutes, then strain the liquid.
The resulting filling should cool. This will increase its stickiness and also bring out the flavor. This sauce can be prepared in large quantities. Can be stored in the refrigerator for about 2 weeks.
Apple cider vinegar sauce
Traditional recipes usually include rice vinegar, but with apple cider vinegar, the sushi will taste perfect new taste and aroma. To prepare the rice dressing you need to take:
- 1 tbsp. regular vinegar;
- 4 tbsp. apple cider vinegar;
- Salt to your taste;
- 4 tbsp. granulated sugar.
These ingredients should be enough to prepare a dressing for 0.5 kg of boiled rice. Can it be used for smaller or more– here you can decide according to your taste. The mixture is made as follows: combine the listed ingredients in a saucepan, place on low heat and stir the contents periodically. When the granulated sugar dissolves, remove from heat. The dressing should not boil during cooking. When the sauce has acquired a sticky consistency, consider it ready. Let it cool.
Important! Sushi dressing is added to the rice in portions so that the roll does not fall apart during the sculpting process. The proportions of rice and sauce are determined largely by eye.
Recipe with yeast
The yeast mixture is prepared a little more complicated than previous recipes. But as a result, you will get a fragrant filling that can be used to season rice, and it will not leave anyone indifferent. Ingredients:
- Egg white;
- 100 g granulated sugar;
- Dry packaged yeast;
Soak the rice in water for 5 hours. After infusion, the water is poured into a saucepan and mixed with 100 g of granulated sugar. Next, the mixture is heated to steam bath until the sugar is completely dissolved. After this, the mixture needs to be cooled and yeast added. Next, the dressing is placed in the refrigerator for 6 days to maintain consistency and taste. At the end of fermentation, the solution is poured into a bottle and aged for another 2 weeks. When the infusion is completed, the solution is poured into a metal bowl, the protein is added, after which the mixture is thoroughly beaten and mixed. Place the resulting sauce on the stove, boil and cool.
This recipe requires a significant investment of time, but is so tender and original taste you're unlikely to get from other rice dressing options. It is quite thick and gives the rolls an unforgettable taste, which is clearly worth the effort and patience.
Features of preparation and use
It's time to add our dressing to the rice. Here's how to do it right:
- Do not pour in the entire portion at once
- You need to mix the ingredients with a wooden spoon so that it doesn’t just turn out to be porridge, and this needs to be done as carefully as possible.
- the rice should be warm, only after adding the sauce should it be cooled
- according to Japanese traditions, the process is carried out using a fan, which supposedly gives the cereal a pearly shine, but we will follow the well-trodden path and simply leave it to give off heat on its own. During the modeling process, the rice should not burn your hands.
While sculpting, you can wet your hands with water and rice vinegar. This way the cereal will not stick to your palms. Well, then we make sushi from our pickled rice according to our discretion and taste. Which sauce you choose is up to you, but I hope that the taste of each will add new shades to a familiar dish.
Rice vinegar, or as it is also called rice sauce is an important component Japanese rolls and sushi. It is not always possible to find it in stores, but without such a sauce, sushi will not be very tasty. You can make rice sauce from simple products, which are sold in our supermarkets.
Rice sauce is good for sushi
Ingredients
Salt 1 tsp Water 1 tbsp. Sugar 1 tsp Apple cider vinegar 1 tbsp.
- Number of servings: 4
- Cooking time: 10 minutes
Rice sauce for sushi
For this recipe you will need the most popular ingredients. The main thing is to mix them correctly.
Preparing the dressing will take you a minimum of time.
- Heat the water, but do not bring it to a boil. Mix hot water with apple cider vinegar.
- Add salt and sugar to the hot mixture. Stir it until the salt and sugar are completely dissolved.
The sauce can be added to rice for rolls and sushi without waiting for it to cool.
Rice sauce with grape vinegar
For next recipe You will need grape vinegar, it is less common than apple cider vinegar, but also very interesting. It will be useful not only for this option sauce, but also for other salad and other dressings. Here full list sauce ingredients:
- 4 tbsp. l. grape vinegar;
- 1 tsp. salt;
- 3 tsp. Sahara;
- 1 ½ tbsp. l. water.
Cooking technology:
- Heat the water. Add all the sauce ingredients to it.
- Place the mixture on low heat. Stir the mixture constantly and cook until the salt and sugar are completely dissolved, but be careful not to let it boil. If the sauce starts to bubble, you will have to remake it first, as the flavor will be destroyed.
This sauce can also be used warm or cold. If you prepared it in advance, store it in a cool place.
Regular rice sauce
If you don’t have apple or grape cider vinegar, then regular table vinegar will do. You will need these ingredients:
- 50 ml table vinegar 6%;
- 50 ml soy sauce;
- 20 g sugar.
How to prepare sushi dressing using this recipe:
- Mix liquid ingredients.
- Add sugar and stir for a long time until it dissolves. There is no need to heat the mixture for this recipe.
You can also use wine vinegar. Replace it with the usual table version indicated in this recipe in the same proportions. This will make the final taste of the dressing a little more interesting and rich.
Try making the sauce according to different recipes to find an option that suits you. Try to adhere to the proportions as accurately as possible, so the combination of a certain amount of salt, sugar, vinegar and other ingredients gives us the very desired taste.
Japanese food has won the hearts of people. Every housewife strives to master Japanese cuisine. Sushi - classic dish, where the main ingredient is rice.
There are many methods for cooking sushi rice.
Let's figure out how to cook sushi rice at home. Everything you need to create sushi is in the store. Japanese is not sold in Russia. But they sell vinegar for rice. An alternative is round grain.
Characteristics of the cereal:
- grain to grain
- without husk
- white
- no cracks, chips
Choose round grain, as it contains a lot of starch. It creates the stickiness that sushi requires. It’s better to check, cook a test version first. Look at the stickiness of the cereal. The grains themselves, they should not break, be whole and soft.
Everything depends on rice. The main thing is to choose and cook it correctly. The calculation of cereal is simple, remember: 1 kg of dry cereal - 16-18 roll servings. One person eats 2.5 - 3.5 servings.
How to properly cook rice for rolls. Sort thoroughly, transfer to a ladle, pour warm water. Leave for 2 minutes. See if husks float to the surface, remove. Drain, fill with clean water and repeat the procedure. Until the grain is clean and the water is clear. Pour into a colander and drain off any remaining liquid. Then soak in cold water. Leave for 20 minutes.
Basic Rules:
- The cereal is boiled until full readiness
- Dressing includes salt, sugar, rice vinegar
- The finished product is seasoned in a deep saucepan
Cooking in a slow cooker
Multicooker The best way cook porridge, this is a godsend for sushi lovers. Cooking rice in it is a pleasure. It turns out the way it should be. You won’t have to suffer with fire over time. They put it in, set the time, and that’s it.
In a slow cooker, the product is prepared according to the recipe: for two servings of sushi, take 300 g of cereal, measure with a measuring cup. We wash it our way. Pour the cereal into the multicooker and fill it with water up to the mark. Select the “Rice/Grains” mode for 25 minutes and press the button. After finishing, we don’t immediately take out the rice, we give it time to reach full readiness - 20 minutes.
Cooking in a saucepan
How to cook sushi rice at home if you don’t have a multicooker. Then only in a saucepan can you cook sushi rice.
Not everyone has a multicooker, some don’t like new technologies, so you can cook in regular saucepan. There are a huge number of methods for such cooking; here are the most traditional ones.
- Take a pan with a thick bottom. For 200g of cereal, pour 250g of water. We use a measuring container. For flavor, add a piece of nori and remove until boiling. Cover with a lid, place on medium heat, and once boiling, reduce the heat to low. Cooking time is 10-15 minutes.
- Take a container for cooking. Wash the cereal, put it in a saucepan and pour cold water the ratio is 1:2. Leave it like this for 30 minutes. Next, place it on the highest heat and bring to a boil. Then put it on a small fire and cook for 10 minutes. Let it brew for 25 minutes.
- The proportions of grain to water are 1:2. Pour into boiling water, turn down the heat and turn it to the lowest setting. Cook until fully cooked for 30 minutes. Next, turn off the stove. Let it brew for 10-15 minutes.
- Rice grains are washed and dried on a towel. Place the grain in a container and pour in the liquid in a 1:1 ratio. Place on low heat and cover with a lid. Before boiling, add heat for 2-3 minutes, then turn it down. Boil for 20 minutes, before turning off, turn on the heat for 15 seconds and turn off the stove. Place a towel under the lid. Wait 15 minutes.
Hulled rice
Ingredients:
- Cereal – 600g
- Water – 600g
- Salt - 1 teaspoon
- Cream vinegar 60g;
- Mirina - 1.5 tbsp. spoons
We wash and dry the grains, put them in a saucepan, add water and salt. Cook over low heat until fully cooked. Let it brew for 20 minutes. Place the cooled cereal in wooden container, watering classic vinegar for sushi. Mix with a wooden spatula so that the cereal does not crush. The Japanese say that in order for the rice to turn out really white, you need to fan it while it cools. If we a true connoisseur Japanese cuisine, then try it. The grain is ready for sushi, but any rice needs to be seasoned with marinade to get a familiar taste
How to prepare seasoning for rice
Preparing the dressing is simple. Classic sauce For rice cereal. Can be purchased or prepared. The most delicious thing is to make it yourself, a seasoning for rice, for sushi. A lot depends on the sauce, what taste the rolls will have, what color. Therefore, we prepare it carefully and do not violate the proportions.
Ingredients:
- 450 g - boiled cereal
- 2 tbsp. - spoons of vinegar
- 1 teaspoon - salt
- 1 teaspoon - granulated sugar
Fill the container, mix the ingredients, cook over moderate heat until homogeneous mass. For flavor, mix the dressing with seaweed. The taste and smell are amazing. Stir in the still hot ingredients and let cool.
It's better not to cook rice in advance. There are situations when this is necessary. But if this happens, then there are rules that you must follow, otherwise it will disappear. Then you will not prepare this delicacy.
- It cannot be refrigerated in a pan.
- Divide the cereal into portions
- Divide into bags
- Store in a cool place
- Duration - 2 days
For a festive event you can do holiday rolls. Simply color the husked rice in different colors. We take red cream vinegar and add it to the dressing instead of regular vinegar. The color will be pinkish. Mix the finished cereal with seaweed, we get a soft green tint. When cooking, add one spoon of turmeric, the color will be bright yellow. Experiment. The main thing is not to violate the technology of cooking rice at home. Then they will be not only beautiful, but extremely tasty.
Note to the hostess
- Average cooking time for cereals is 20 minutes
- All ingredients are mixed while hot
- Use ready-made rice immediately, do not leave it for later.
- Do not stir while cooking
- Making rolls and sushi from cooled cereals
- Do not completely fill the cereal with sauce so that it has a slight taste
- Don't leave it in open form for a long time, they will dry out
By following these simple rules, you will succeed. Gradually you will learn how to prepare them and learn the secrets oriental cuisine. You will surprise your family and friends with amazing dishes from Japanese cuisine. Homemade sushi tastes better than restaurant sushi, as it is prepared with soul and love. Believe in yourself!
How to cook sushi rice: according to authentic Japanese recipes
Etc., the first thing you need to do is learn how to cook rice for rolls correctly! The quality of the final product depends on this component, so do not ignore the instructions and recommendations!
Surely you have noticed that rolls often begin to fall apart upon contact with soy sauce and just one of possible reasons A similar situation can arise from improperly cooked rice. So that your Japanese dish does not fail, let's look at how to cook rice for rolls and sushi so that the result of your efforts turns out impeccable!
Ingredients:
- Japanese or regular short grain rice - 1 cup;
- salt - ½ teaspoon;
- granulated sugar - ½ tbsp. spoons;
- rice vinegar - 50 ml;
- water - 1.5 cups.
How to cook rice for rolls and sushi correctly
- To make sushi/rolls, you can buy Japanese rice, or you can get by with regular round grain rice - experienced chefs We have long been convinced in practice that there is not much difference between these types of rice. Just don’t use the long-grain variety - for Japanese dish it doesn't fit at all! So, thoroughly rinse the rice grains with cold water 6-7 times (until the liquid becomes completely clean and transparent).
- Place the rice grains in a spacious pan, fill with water, which should be one and a half times the amount of rice used. There is no need to salt the water or season with any spices! For flavor, you can throw just a piece of kombu seaweed into the pan, but be sure to remove it before the liquid boils.
How long to cook rice for rolls
- When the water boils, close the lid tightly and turn the heat to low. Cook for 10-15 minutes (until the moisture has completely evaporated). In any case, the rice should not be on the fire for more than 20 minutes, otherwise there is a high probability of overcooked grains sticking to the bottom of the pan! There is no need to stir the rice or remove the lid from the pan during cooking!
- At the same time, we are doing refueling. Add sugar and salt to the rice vinegar (do not confuse it with regular vinegar!). Place on low heat, stirring. When granulated sugar and salt dissolve in vinegar, remove the mixture from the stove.
- Already cooked rice After removing from the heat, continue to steam under a tightly closed lid for 10 minutes and only after that transfer to a bowl. Pour dressing over hot rice grains. By the way, now you can find it on sale already ready sauce for sushi rice, which can be used to replace a mixture of vinegar, salt and sugar.
- Stir the soaked rice grains with a wooden spatula. Cool the rice until room temperature, let's start forming sushi or rolls.
- Do not forget that the finished rice cannot be put in the refrigerator or left for the next day, because in this case the rice grains will become hard, which, of course, will spoil the taste of the final dish!
Once you learn how to cook rice for rolls, you can experiment with Japanese dishes!
There is hardly a housewife who, at least once in her life, has not tried to cook something unusual for her family.
If you have not yet achieved such a feat, I invite you to join me in wondering about the method of preparing sushi dressing.
How to replace rice vinegar or how to prepare it at home - that’s what my article today will be about.
After staying with my younger sister, the strong desire to make sushi at home has been haunting me for a couple of weeks now.
For some time I looked closely at the prices of ingredients, read the advice of experienced sushi experts, and asked my sister for proprietary secrets. Ultimately, I learned how to cook sushi rice, completed the roll-wrapping course, and the desire to make sushi at home reached its highest intensity.
The main ingredients for the rapidly gaining popularity of sushi are rice, rice vinegar (impregnation for finished vinegar) and kombu seaweed (another name for nori).
The question that remains is how to make this dish cheaper, that is, how to replace expensive products. A Japanese woman uses the very best to prepare sushi, but a real Russian woman can create a hairstyle, a scandal and a salad out of nothing... And so let’s try!
Rice
Special sushi rice can be replaced with regular round grain rice. In no case do we use steamed varieties or rice in bags. They make a nice side dish, but not a sticky rice mass for rolls.
Proportions of water for cooking 1 cup of rice:
- Rice pre-soaked for 1-2 hours – 1:1;
- Dry rice grain - 1.5 cups: 1 cup of water.
After the water boils (it will take about 10 minutes), reduce the heat and cook for 15 minutes. It is advisable not to lift the lid. After the time has passed, turn off the heat and let the porridge brew for 20-25 minutes, opening the lid.
Add the dressing to the rice when both the dressing and the rice have cooled a little.
Rice vinegar
This ingredient can rarely be found on the shelves of regular stores due to its high cost.
Or maybe there are no specialized stores in your small town or you rarely go to huge supermarkets? Then the question of replacing such vinegar will immediately arise the first time you want to cook an exotic dish.
In such cases, our housewives have learned to replace rice vinegar and generously share recipes on forums or blogs. True, the taste of cooked rice will be slightly different, but we are just learning and may the Japanese forgive us!
Alternative dressing for rice
For cooking alternative filling We may need apple, wine or grape rice white vinegar. These types vinegar essence Quite accessible and inexpensive compared to rice.
We use red grape vinegar
The second name is wine vinegar. Contraindications to its use may be increased stomach acidity or an allergy to grapes.
Very often at home instead wine vinegar use old red wine.
- 3 tsp Sahara
- 1 tsp salt
- 4 tbsp. grape vinegar
Place the prepared ingredients in enamel dishes and bring to a boil. The dressing should not boil. A sign of readiness is the complete dissolution of sugar and salt.
Apple
This type of vinegar essence is one of the highest quality, having behind it big list useful properties. It is obtained by fermenting sweet apples and apple wine, which makes its taste much softer than ordinary table vinegar.
- 1 tsp Sahara
- 0.5 tsp salt
- 1 tbsp. l. apple cider vinegar
- 1 tbsp. boiled water
Preparation is similar to the previous recipe. Readiness is also determined by the dissolution of dry substances.
White grape
If there are no contraindications to the use of vinegar, then you can try regular table vinegar 6% or white wine. The cooking recipe is similar to the one where red grape tincture was used.
You can also combine vinegar with soy sauce, which will add a special twist to the soak.
- 1 tbsp. l. Sahara
- 2.5 tbsp. l. soy sauce
- 2.5 tbsp. table or white wine vinegar
Heat all ingredients until sugar dissolves.
Lemon juice is a good option for soaking rice. The fact is that rice vinegar has a very soft taste, which is difficult to reproduce. Lemon juice, divorced from a small amount sugar, may well replace it. Very rarely can anyone tell the difference in taste.
- 2 tbsp. l. boiled warm water
- 2 tbsp. lemon juice
- 1 tsp. Sahara
- 0.5 tsp salt
Mix everything until the sugar and salt dissolve. Under no circumstances let the mixture boil.
If there is nori
If you have seaweed in the kitchen (just not kelp, otherwise you'll end up with a bitter-tasting dressing), you can get an almost Japanese version of the dressing. Of course, sushi with free delivery throughout the city will be a very convenient lunch option, but we want to experiment with making it ourselves.
- 2.5 tbsp. l. any vinegar (table, wine, apple)
- 2.5 tbsp. Sahara
- 0.5 tsp salt
- 1 sheet of nori
Heat all ingredients except seaweed until dissolved and only then add nori. You can take more seaweed - instead of one sheet 2. Chop the seaweed and beat the mixture until smooth.
What not to use
Experienced cooks for preparing rice vinegar are strictly against using balsamic vinegar. The latter has a bright, specific taste, infused with a bouquet of herbs. It is completely capable of changing the taste of rice, which should have just a hint of sourness.
We use 9% or 6% table vinegars, which are familiar to our kitchens, only as a last resort.
If you have already learned how to cook sushi at home and have decided that it will become a frequent guest on your menu, you should not use substitute dressings. I suggest making a dressing for rice for future use.
To prepare real rice vinegar at home, we need:
- 1 cup short grain rice
- 250 ml water
- 4 tbsp. Sahara
- Dry yeast – 1/3 teaspoon
Preparation
After the solution stops bubbling (the fermentation process is complete), let the rice-sugar solution brew for another month.
After the specified time, filter the resulting mixture again through cheesecloth and boil. Do not be alarmed if the vinegar turns out cloudy - this is its normal condition. If you wish, you can lighten the solution by adding beaten egg white to it while boiling.
The clarification process will require another filtration, after which we pour the homemade rice vinegar into a dark glass bottle and store it in the refrigerator.
How to Add Rice Vinegar to Cooked Rice
After we've made the dressing for the rice and cooked the rice, it's time to combine them. How to do it right?
- In order to combine the dressing and rice, use a wooden spoon and utensils.
- Place the rice in wooden tub, pour in the dressing and stir with a wooden spatula or spoon.
- Mix carefully, moving the top layer of rice down. Intense stirring will turn the rice into an incomprehensible mess.
After preparing the rice and seasoning, you can start preparing the rolls. And the story about how to wrap sushi and what to use for the filling is the topic of a completely different article.
Dear friends, I hope that this collection of secrets for cooking rice and rice vinegar will help you successfully conduct your first experiment with Japanese cuisine. Even if you have to replace rare ingredients, let your rolls please your household and become the next conquered peak of culinary art!
With love, your Elena Skopich
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