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Want to learn how to cook the perfect sushi rice so that every roll has the perfect texture? Rice is the basis of the dish, and its correct preparation plays a decisive role in the taste of sushi. Of course, seafood is also important, but if the rice is bad, then the dish spoils.
Sushi rice contains more starch than regular rice, which makes it sticky and easy to keep in the form of rolls.
Ingredients:
- 300 g of rice for sushi
- 400 ml water
- 3 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1 teaspoon of salt
Rinse the rice several times under cold water to remove excess starch. Pour water over it and leave for 30 minutes.
Pour water in a ratio of 1:1,3 (400 ml of water per 300 g of rice). Bring to a boil, reduce heat and cover. Boil for 10-12 minutes, then leave to infuse under the lid for another 10 minutes.
Prepare the vinegar dressing. Mix rice vinegar, sugar and salt. Heat over low heat until the sugar dissolves. Stir the rice and vinegar dressing with a wooden spatula, without over-mixing.
Advices:
- Rinse the rice until the water runs clear—this is important to achieve the right texture.
- Use wooden spatulas for stirring so as not to damage the rice balls.
- Do not open the lid during cooking to preserve the steam inside.
