Rolls are a type of sushi. The rice together with the Nori algae is twisted into "sausage", and then cut into slices. Often - 6 pieces, but sometimes 8 or 12. There are many kinds of rolls: "inside out", "color", "mosaic" and others. But, no matter what kind of rolls, they are always delicious.
Many connoisseurs of Japanese and Korean cuisine will gladly cook rolls at home . But not everyone knows how to cook the main ingredient-rice for rolls. How to choose it, what ingredients are needed for refueling and cooking in general.
Rice filling for rolls
Ingredients:
- rice vinegar - 180 ml;
- sugar - 120 g;
- salt - 30 g.
Preparation
In a saucepan put sugar, salt, pour rice vinegar and put on fire. We do not bring it to a boil, we remove it from the fire. When the salt and sugar completely dissolve, you can add algae. They need to be wiped off with something wet and put on for 10 minutes to refuel.
Next, we face the most difficult question - what kind of rice for rolls is needed. It should be noted that the best rice, of course, is suitable for a special rice. On the package it should be written that it is for sushi or rolls. You can replace it with an ordinary round, it has a special property of stickiness.
Then we cook rice itself.
Cooking Rice Recipe for Rolls
Ingredients:
- Japanese rice - 250 g;
- Japanese rice vinegar - 3 tablespoons;
- sugar - 2.5 cups;
- salt - 2 teaspoons.
Preparation
Note from the very beginning that vinegar to refuel rice for rolls should not be special - rice. It is less sour to taste a little with a sweet hint. In Japan, it is made from sake. In principle, it can be replaced by the usual - 9%, but still rice vinegar is much softer, so very carefully adjust the amount of vinegar added.
You can try to cook the vinegar yourself. It is brewed like coffee - on low heat and not to boil; Salt and sugar should dissolve. (4 tablespoons of grape vinegar, 1 teaspoon of salt and 3 teaspoons of sugar).
Rice cooking for rolls is not a difficult task. Pour the rice into a large bowl, rinse several times until the water is clear. We throw it back to the colander and leave it to drain for about an hour. At this time, we prepare everything else that will be needed for the rolls.
Then transfer the rice into a large saucepan and add 500 ml of water. We put on a strong fire and bring to a boil. It is very important, how many it is necessary to cook rice for rolls, it will significantly affect the result ¬¬- for five minutes. Then you need to reduce the fire slightly and, without removing the lid, cook until all the water has absorbed into the rice. Then leave another 15 minutes to insist. If you want so that it was completely in Japanese, you can add a brown dried seaweed, but it is not necessary.
Next, take a small container and dissolve the salt and sugar with rice vinegar, put it in a large bowl and water it with a special sauce. We stir the wooden spatula and break the lumps. When the temperature of the rice is already reduced to room temperature, you can already prepare rolls, after making a special solution of vinegar for hands (Japanese vinegar to be dissolved in water and rubbed hands well).
Rice sauce for rolls
Ingredients:
- rice vinegar - 500 g;
- sugar - 400 g;
- salt - 50 g.
Preparation
All we put in a bowl and mix well - sugar and salt should be completely dissolved, it is possible to warm up a little. The willingness of the sauce is determined by its color - when it becomes transparent, it means that it is ready.
Now everyone is convinced that the recipe for rice preparation for rolls is available to everyone and the costs are rather small. Bon Appetit!