Table of contents:
Has making sushi always been a mystery to you? Then we'll reveal at least one of the secrets to making these delicious rice rolls: namely, how to make sushi rice yourself. The stability and quality of sushi rolls depends on the rice. If it falls apart, the rolls are sure to crumble in your hand - or even on the plate.
Especially important: The right rice
Sushi rice cannot be made with just any kind of rice! Short-grain varieties (white and brown) are well suited; ideally, this would be Japanese rice. This has a unique consistency and is slightly stickier than regular rice. Long-grain rice or jasmine rice, on the other hand, are not suitable for sushi. Expensive "special sushi rice" is usually not necessary!
Also note: When Japanese recipes refer to "sushi rice", this always means short-grain rice that has been mixed with sushi vinegar.
Tip: There are also rice cookers with a separate setting for sushi rice. If your rice cooker doesn't have this setting, it's not tragic! Even rice that is cooked using the normal mode can be transformed into perfect sushi rice!
Why does vinegar need to be in the rice?
Sushi was originally invented to store fish! The fish was wrapped in fermented rice, and before eating, this fermented rice was discarded. Starting in 1300, the Japanese slowly began using "normal" rice, which they mixed with vinegar for longer shelf life. The result was a flavorful combination of rice and fish. And even if vinegar is no longer needed for better shelf life today, it still brings a delicious umami flavor to the rice!
Useful tips for the perfect sushi rice
- Measure the amounts of rice and water very carefully (preferably with the measuring cup)
- Do not stir the boiling rice
- Let the rice rest after cooking so it can absorb any remaining liquid
- Sushi rice can be cooked both in the rice cooker and on the stovetop.
Comments