Making rice for shushi requires many steps until you get the texture and taste that sushi has. This rice has a very basic recipe for traditional Japanese cuisine. The elaboration itself is not difficult, but its preparation is quite unknown.
| 🚻 8 Diners | 🕘 1H 30m | 🍵 Difficulty Very High | 🤯 |
| Ingredients to make rice for homemade sushi: |
| 1 kilogram of short grain rice 2 liters of water 1 bottle of sushizu or vinegar for sushi |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make rice for homemade sushi:
1. To make sushi rice you can buy a single harvest rice in specialized stores in oriental cuisine; Whenever you want to make a perfect sushi rice; But still I think it is not necessary, that with common rice good results can also be achieved and at less price.
2. The first step to follow to make rice for sushi is to wash the grains very well. We must make water changes; At least 3 times, in order to wash the grain very well and discard most of the possible starch. We will know that the grain is well washed when the water we get from washing the rice is transparent and not whitish.
3. The cooking of rice must always be done by keeping an exact proportion between the amount of water we use to boil the rice and the volume of the rice itself. We must use twice the volume of water with respect to rice. We should never trust the grammages but of the volume units.
4. We will put the rice in a Sauté along with its corresponding amount of water; This is always cold. We will start the boil, and we will keep the first 2 minutes strong. Then we will lower the heat to a minimum and finish cooking for 15 minutes. The rice should be covered.
5. We will stretch the rice in a Hangiri that is a wooden bowl that is used to keep sushi rice. In case of not having a Hagiri we will use a tray that is not metallic.
6. We will let rice cool; The first 5 minutes after cooking are rest and after these 5 minutes, we can start cooling it with the help of a fan.
7. In turn, with the help of a spatula we will remove the rice always following the same route, from left to right and from top to bottom. We will never cool it with water after cooking.
8. While we cool the rice we will slowly add sushizu, which is nothing more than a mixture composed of rice, salt and sugar vinegar. Sushizu will help us separate the grains, but the preparation will also be slightly sticky, due to rice starch.
9. The amount of sushizu depends on our palate, but we must not forget that rice should not have a strong taste. This sushizu is the one that gives a different nuance to rice, gives it a very characteristic perfume.
10. conserve tightly covered since in this way, sushi rice can last 1 day and a half out of the fridge. Another possibility is to save it wrapped in film and frozen paper. To defrost it and heat it it is advisable to use the microwave.
11. Use the Rice for Sushi Homemade to prepare sushi those you like the most like the Nigiris de Salmon.
