Sushi is impossible without dressing. It is she who is the final touch of the dish. At the same time, the taste of future culinary delights is 70% dependent on this ingredient. The classic version of the sauce contains rice vinegar. We will look at various variations of how to cook dressing for rice - from classics to the latest recipes.
Classic recipe
The classic sushi dressing is sticky in consistency. This will ensure that the rice holds its shape and the rolls do not fall apart as a result. This option is not just adding vinegar to rice, but a real sauce. There is a traditional dressing recipe for which you need:
- 3 tbsp rice vinegar;
- 0.5 tsp salt;
- 2 tbsp granulated sugar.
Preparation is carried out as follows: in a small saucepan, mix the ingredients. Put it on a small fire and constantly stir the contents. When the granulated sugar is completely dissolved, the rice sauce must be removed from the heat and cool. The resulting mixture is poured into a small bottle and stored in the refrigerator, but for a short period of time.
The classic preparation of dressing, as you can see from the recipe, does not take much time, effort and money. However, it is easy to make at home. But now you need to check that it was cooked correctly. First of all, the amount obtained is enough for 2 cups of boiled rice. The second nuance is that dressing for sushi rice should have a sticky consistency and not be liquid. Only thanks to this it will be possible to glue the rice and form a roll.
Dressing with nuts
This recipe uses cashew nuts or peanuts. If everything is done correctly, the dressing will have a very pleasant texture, the sushi rice will turn out tender and fragrant, with a pronounced nutty flavor. In general, for cooking you will need:
- Nut paste from the above nuts in the amount of 3 tablespoons;
- 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. Put this mixture on a small fire and stir constantly. Then add the rest of the water and other ingredients. When the dressing thickens, you can remove it from the heat and cool.
Important! The sushi dressing needs to cool down to get its final sticky properties and final flavor.
Sushizu
This vinegar dressing also belongs to the category of classic recipes. It is quite tasty, while retaining a sticky texture. To be honest, this sauce is only for true connoisseurs of Japanese cuisine. For cooking you need:
- 1 sheet of kombu seaweed;
- Salt to taste;
- 2 tbsp granulated sugar;
- 5 tbsp rice vinegar.
In a saucepan, mix the resulting ingredients, then begin to heat them over low heat until the mixture begins to thicken. Don't let the sauce boil. Remove the rice sauce from heat after 5 minutes of thickening. Remove pieces of seaweed. Pour into bottle until use.
There is another cooking method that takes only 5 minutes. Combine all seasoning ingredients in a ceramic bowl. When the sugar has dissolved, put the container in the microwave for a couple of minutes, then strain the liquid.
The resulting filling must cool. This will increase its stickiness and also reveal the taste. 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, sushi gets a whole new flavor and aroma. To prepare the dressing for rice, you need to take:
- 1 tbsp ordinary vinegar;
- 4 tbsp apple cider vinegar;
- Salt to your taste;
- 4 tbsp granulated sugar.
These ingredients should be enough to prepare dressing for 0.5 kg of boiled rice. Whether it is possible to use for less or more - then determine to your taste. The mixture is made as follows: combine the listed ingredients in a saucepan, put on a small fire and stir the contents periodically. When sugar dissolves, remove from heat. The dressing should not boil during cooking. When the sauce has acquired a sticky consistency - consider that it is ready. Let it cool down.
Important! Sushi dressing is added to rice in portions so that the roll does not fall apart during the molding process. The proportions of rice and sauce are determined to a greater extent "by eye"
Recipe with yeast
The yeast mixture is somewhat more difficult to prepare than previous recipes. But as a result, you will get a fragrant filling that you can fill with rice, and it will not leave anyone indifferent. Ingredients:
- Egg white;
- 100 g of granulated sugar;
- Dry packaged yeast;
Soak rice for 5 hours in water. After insisting, the water is poured into a saucepan and mixed with 100 g of granulated sugar. Next, the mixture is heated on a steam bath until the sugar is completely dissolved. After that, the mixture must be cooled and yeast added. Next, the dressing for aging the consistency and taste is placed in the refrigerator for 6 days. 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, protein is added, after which the mixture is thoroughly whipped and mixed. Put the resulting sauce on the stove, boil and cool.
This recipe requires a significant investment of time, but you are unlikely to get such a delicate and original taste 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 the whole dose at once
- you need to mix the ingredients with a wooden spoon so that you don’t get just porridge, and you need to do this as carefully as possible.
- rice should be warm, only after adding the sauce it is cooled
- according to Japanese traditions, the process is carried out with the help of blowing with a fan, which supposedly gives the grits a pearly sheen, but we will follow the beaten path and just leave it to give off heat on its own. In the process of modeling, rice should not burn your hands.
In the process of sculpting, you can moisten your hands with water and rice vinegar. So the croup will not stick to the palms. Well, then we make sushi from our pickled rice at 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 rice sauce is also called, is an important component of Japanese rolls and sushi. It is far from always possible to find it in stores, but without such a sauce, sushi will not be very tasty. You can prepare rice sauce from simple products that 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
- Servings: 4
- Time for preparing: 10 minutes
Rice sauce for sushi
For this recipe, you will need the most common 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 the next recipe, you will need grape vinegar, it is less common than apple cider vinegar, but also very interesting. It is useful not only for this version of the sauce, but also for other salad and other dressings. Here is the complete list of sauce ingredients:
- 4 tbsp. l. grape vinegar;
- 1 tsp salt;
- 3 tsp Sahara;
- 1 ½ st. l. water.
Cooking technology:
- Heat up the water. Add all sauce ingredients to it.
- Put the mixture on a slow fire. Stir the mixture constantly and cook it until the salt and sugar are completely dissolved, but be careful not to boil it. If the sauce starts bubbling, you will have to redo it first, as the flavor will be destroyed.
This sauce can also be used warm or cold. If you have prepared it ahead of time, store it in a cool place.
Regular rice sauce
If you do not have either apple or grape vinegar, then regular table vinegar will do. You will need these ingredients:
- 50 ml of table vinegar 6%;
- 50 ml soy sauce;
- 20 g sugar.
How to make this sushi dressing recipe:
- Mix liquid ingredients.
- Add sugar and stir for a long time until it dissolves. You don't need to heat the mixture in this recipe.
You can also use wine vinegar. Replace them 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 different sauce recipes to see what works for 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 people's hearts. Every housewife strives to master Japanese cuisine. Sushi is a classic dish where the main ingredient, rice.
There are many ways to cook sushi rice.
Let's see 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. The alternative is round grain.
Grain characteristics:
- grain to grain
- without husk
- white color
- no cracks, chips
The choice is in favor of round grain, as it contains a lot of starch. It causes stickiness, which is required for sushi. It is better to check, weld a trial version first. Look at the stickiness of the cereal. On the grains themselves, they should not break, be whole and soft.
Everything depends on rice. The main thing is to choose and weld it correctly. The calculation of cereals is simple, remember: 1 kg of dry cereal - 16-18 servings roll. One person eats 2.5 - 3.5 servings.
How to cook rice for a roll. Carefully sort out, transfer to a ladle, pour warm water. Leave for 2 minutes. Look, if a husk has surfaced on the surface, remove it. Drain, fill with clean water and repeat the procedure. Until the grain is clean and the water is clear. Pour into a colander, the remaining liquid merges. Then soak in cold water. We leave for 20 minutes.
Basic Rules:
- The cereal is boiled until fully cooked
- Dressing, includes salt, sugar, rice vinegar
- The finished product is seasoned in a deep saucepan
Cooking in a multicooker
A slow cooker is the best way to cook porridge, this is a godsend for sushi lovers. Cooking rice in it is a pleasure. It turns out the way it should be. Do not have to suffer with fire, over time. They put it, 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 our way. Pour the cereal into the slow cooker, fill with water to the mark. We select the “Rice / Cereals” mode for 25 minutes and press the button. After the end, we do not immediately get the rice, we give time to reach full readiness - 20 minutes.
Cooking in a saucepan
How to cook rice for sushi at home if there is no slow cooker. Then only in a saucepan you can cook rice for sushi.
Not everyone has a slow cooker, someone does not like new technologies, so you can cook in a regular saucepan. There are a lot of methods for such cooking, we will give the most traditional ones.
- We take a pan with a thick bottom. For 200 g of cereals, pour 250 g of water. We use a measuring container. For the smell, add a piece of nori, remove until boiling. Cover with a lid, put on medium heat, after boiling, reduce the heat to a minimum. Cooking time 10-15 minutes.
- We take a container for cooking. We wash the cereal, put it in a saucepan and fill it with cold water in a ratio of 1: 2. So we leave it for 30 minutes. Next, put on the largest fire, bring to a boil. Then put on a small fire, and cook for 10 minutes. Let's infuse for 25 minutes.
- Proportions of grain to water 1:2. We fall asleep already in boiling water, reduce the fire, put the smallest one. Cook until fully cooked for 30 minutes. Next, turn off the stove. Let it brew for 10-15 minutes.
- Rice groats are washed and dried on a towel. We spread the grain in a container and pour the liquid in a ratio of 1: 1. We put on a minimum fire, cover with a lid. Before bubbling, add fire for 2-3 minutes, then reduce. Boil for 20 minutes, before turning off, add a light for 15 seconds and turn off the stove. Put a towel under the lid. Wait 15 minutes.
husked rice
Ingredients:
- Cereal - 600g
- Water - 600g
- Salt - 1 teaspoon
- Creamy vinegar 60g;
- Mirina - 1.5 tbsp. spoons
We wash, dried grains, put them in a saucepan, add water and salt. Cook over low heat until fully cooked. Let's brew for 20 minutes. We put the cooled cereal in a wooden container, watering with classic vinegar for sushi. Mix with a wooden spatula so that the cereal does not crush. The Japanese say that to make rice really white, you need to fan it with a fan when it cools. If we are a real connoisseur of Japanese cuisine, then try it. The cereal is ready for sushi, but any rice needs to be seasoned with marinade to get a familiar taste.
How to make rice dressing
Preparing the dressing is easy. Classic sauce for rice cereal. Can be purchased or prepared. It's best to make your own, dressing for rice, for sushi. A lot depends on the sauce, what taste the rolls will have, what color. Therefore, we carefully prepare it, do not violate the proportions.
Ingredients:
- 450 g - boiled cereal
- 2 tbsp. - tablespoons of vinegar
- 1 teaspoon - salt
- 1 teaspoon - granulated sugar
We fill the container, mix the ingredients, cook over moderate heat until a homogeneous mass is obtained. For flavor, mix dressing with seaweed. The taste and smell are amazing. Whisk the hot ingredients together and let cool.
It is better not to cook rice in advance. There are times when this is necessary. But if this happened, then there are rules that you must follow, otherwise it will disappear. Then you will not cook this delicacy.
- It can not be put in the refrigerator in a saucepan
- Divide cereal into portions
- Divide into bags
- Store in a cool place
- Deadline - 2 days
For a festive event, you can make holiday rolls. Just color the husked rice in different colors. We take red creamy vinegar, put it in a dressing instead of ordinary vinegar. The color will be pinkish. Mix the finished cereal with seaweed, we get a gently green tint. When cooking, add one tablespoon 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 extraordinarily tasty.
Note to the owner
- The average cooking time for cereals is 20 minutes
- All ingredients are mixed hot.
- Ready rice to use immediately, do not leave for later
- Do not stir while cooking
- Make rolls and sushi from cooled cereals
- Do not fill the cereal completely with sauce so that there is a slight taste
- Do not leave it open for a long time, it will dry out
If you follow these simple rules, you will succeed. Gradually you will learn how to cook them, learn the secrets of oriental cuisine. You will surprise your family and friends with amazing dishes from Japanese cuisine. Homemade sushi is tastier than restaurant ones, as it is prepared with soul and love. Believe in yourself!
How to cook rice for sushi: according to true Japanese recipes
Etc., the first step is to 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 the same, one of the possible reasons for this situation may be 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 is perfect!
Ingredients:
- Japanese or regular round 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 ordinary round-grain rice - experienced chefs have long been convinced in practice that there is not much difference between these types of rice. Just do not use the long-grain variety - it is absolutely not suitable for a Japanese dish! So, thoroughly rinse the rice grains with cold water 6-7 times (until the liquid becomes completely clean and transparent).
- Rice grains are placed in a spacious pan, filled with water, which should be one and a half times the amount of rice used. Salt water and season with any spices is not necessary! For flavor, you can throw only a piece of kombu seaweed into the pan, but you must definitely get it before the liquid boils.
How much to cook rice for rolls
- When the water boils, tightly close the lid, make a minimum fire. Cook for 10-15 minutes (until the moisture evaporates completely). In any case, rice should not be on fire for more than 20 minutes, otherwise there is a high probability of overcooked grains sticking to the bottom of the pan! During the cooking process, you do not need to stir the rice and remove the lid from the pan!
- At the same time, we are busy with refueling. Pour sugar and salt into rice vinegar (do not confuse with ordinary!) Sugar and salt. Place over low heat, stirring. When granulated sugar and salt dissolve in vinegar, remove the mixture from the stove.
- After removing the cooked rice from the heat, we continue to steam under a tightly closed lid for 10 minutes and only after that we transfer it to a bowl. Drizzle hot rice grains with dressing. By the way, now you can find ready-made sauce for sushi rice on sale, which can replace a mixture of vinegar, salt and sugar.
- Stir the soaked rice grains with a wooden spatula. After cooling the rice to room temperature, we proceed to the formation of sushi or rolls.
- Do not forget that the finished rice should not be put in the refrigerator or left the next day, because in this case the rice grains will become hard, which, of course, will spoil the taste of the final dish!
After learning how to cook rice for rolls, you can experiment with Japanese dishes!
There is hardly a hostess who has not tried to cook something unusual for her family at least once in her life.
If you have not yet managed to accomplish such a feat, I invite you to take an interest in the method of preparing sushi dressing with me.
How to replace rice vinegar or how to cook it at home - that's what my article today will be about.
Having stayed with my younger sister, a strong desire to cook 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 masters", and asked for company secrets from my sister. In the end, she learned how to cook sushi rice, completed the roll wrapping course, and the desire to cook sushi at home reached its highest intensity.
The main ingredients for the rapidly gaining popularity of sushi are rice, rice vinegar (impregnation for ready-made vinegar) and kombu seaweed (the second name for nori).
The question remains of how to reduce the price of this dish, that is, how to replace expensive products. A Japanese woman uses all the best to make sushi, but a real Russian woman can create a hairstyle, a scandal and a salad out of nothing ... And so we will 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 beautiful side dish, but not 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 boiling water (it will take about 10 minutes), reduce the fire and cook for 15 minutes. It is advisable not to lift the lid. After the time has elapsed, turn off the fire 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 down a bit.
rice vinegar
This ingredient is rarely found on the shelves of ordinary stores due to its high cost.
Or maybe there are no specialty stores in your small town or you rarely go to huge supermarkets? Then the question of replacing such vinegar will immediately become an exotic dish at the first desire.
In such cases, our housewives have learned how 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 only learning and may the Japanese forgive us!
Alternative dressing for rice
For an alternative dressing for rice, we can use apple, wine or grape white vinegar. These types of vinegar essence are quite affordable and are budgetary in comparison with rice.
Using red grape vinegar
The second name is wine vinegar. A contraindication to its use may be increased acidity of the stomach or an allergy to grapes.
Very often at home, old red wine is used instead of wine vinegar.
- 3 tsp Sahara
- 1 tsp salt
- 4 tbsp grape vinegar
Place the prepared ingredients in an enamel bowl and bring to a boil. The filling 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 a large list of useful properties behind it. It is obtained by fermenting sweet apples and apple wine, which makes its taste much milder than ordinary table vinegar.
- 1 tsp Sahara
- 0.5 tsp salt
- 1 st. 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 the usual table 6% or white wine. The recipe is similar to the one where red grape tincture was used.
You can also combine vinegar with soy sauce, which will give a special flavor to the impregnation.
- 1 st. l. Sahara
- 2.5 st. l. soy sauce
- 2.5 tbsp table or wine white 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 mild taste that is difficult to reproduce. Lemon juice, diluted with a little sugar, may well replace it. The difference in taste is very rare to be able to distinguish.
- 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. Never let the mixture boil.
If there is nori
If there is seaweed in the kitchen (but not kelp, otherwise we get a bitter-tasting dressing), you can get an almost Japanese version of the dressing. Of course, sushi with free delivery around the city will be a very convenient lunch option, but we want to experiment with making them ourselves.
- 2.5 st. l. any vinegar (table, wine, apple)
- 2.5 tbsp Sahara
- 0.5 tsp salt
- 1 nori sheet
We heat all ingredients except seaweed until dissolved and only then add nori. Algae can be taken more - instead of one sheet 2. Algae crumble and beat the mixture until smooth.
What not to use
Experienced chefs for the preparation of rice vinegar are categorically against the use of 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 only have a hint of sourness.
Usual for our kitchens table 9% or 6% vinegars are used only as a last resort.
If you have already learned how to cook sushi at home and decide that they will become a frequent guest on your menu, you should not use dressing substitutes. I suggest making a dressing for rice for future use.
To prepare real rice vinegar at home, we need:
- 1 cup round grain rice
- 250 ml water
- 4 tbsp Sahara
- Dry yeast - 1/3 teaspoon
Cooking
After the solution stops bubbling (the fermentation process is over), let the rice-sugar solution brew for another month.
After the specified time, the resulting mixture is again filtered through cheesecloth and boiled. Do not be afraid if the vinegar turns cloudy - this is its normal state. If you wish, you can clarify the solution by adding beaten egg white to it while boiling.
The clarification process will require one more filtration, after which we pour the homemade rice vinegar into a dark glass bottle and store 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 put them together. How to do it right?
- In order to connect the dressing and rice, we use a wooden spoon and dishes.
- Put the rice in a wooden tub, pour over the dressing and mix with a wooden spatula or spoon.
- Stir gently, moving the top layer of rice down. Intense stirring will turn the rice into an incomprehensible porridge.
After preparing the rice and dressing, you can start making rolls. And the story of how to wrap sushi and what to use for the filling is already a topic for a completely different article.
Dear friends, I hope that this collection of secrets for cooking rice and rice vinegar will help you to have a successful first experiment with Japanese cuisine. Even if you have to replace rare ingredients, let your rolls delight the household and become another conquered pinnacle of culinary art!
With love, your Elena Skopich
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