How to cook rice for rolls?
Sometimes I want to cook at home somean unusual and delicious dish! But usually for such a case you need to prepare well: choose the right foods, carefully study the recipe (especially when you are preparing something complicated for the first time) and prepare the dish correctly. For example, at home, you can prepare mouth-watering rolls.
Rolls are a traditional Japanese snack,which is wrapped in seaweed. The main ingredient of this dish is rice. But not every hostess who wants to cook rolls knows how to cook rice for rolls correctly. After all, rice is not an easy product, it should be chosen correctly, and cooked taking into account all its features. There are many recipes for rice preparation, but from this article you will learn the main secrets of how to cook rice for rolls, and how this process differs from how to cook rice for sushi. When you master the main recipe for rice preparation, in the future you can diversify it with the help of your additives, making rice, undoubtedly, even tastier. But first, let's define the basis.
It is important to choose the right pic. For the preparation of rolls, it is best to choose Japanese rice, since it has good tackiness. Also it is not forbidden to choose round-grain rice, which can be found in any department store. It is not necessary to take steamed croup: it is hard to boil.
Next, the rice must be cooked for cooking. Rinse it thoroughly several times in cold water. Then you need to leave the rice on the sieve for about an hour. After this time, transfer the rice to a deep pan and pour it with cold water, which should not be too much (by 1/5 more than rice). Also advise not to fill the pan with plenty of water.
Actually, the cooking of rice itself. Rice is boiled in a saucepan with a closed lid on a medium-power fire. Rice should be brought to a boil (approximate time, which will have to be spent - 5 minutes). After this, you should start cooking rice on low heat for 10-13 minutes. It must absorb all the remaining water. Next, the plate should be turned off and the rice left for another 10-15 minutes in a saucepan with the lid closed.
So that rice does not seem insipid and "empty",there are special additives to improve its taste. It's salt, sugar, wine vinegar. Choose them based on your personal preferences, but do not get carried away with large portions of salt and sugar. Everything must be balanced. You can fill the rice with a special sauce - it is made from agzhimoto, apple cider vinegar, salt and sugar.
Mix the rice with the filling
But that's not all. In order to get delicious rolls, rice should be properly mixed with the filling. We need a net of bamboo. We lay out the nori (the Japanese name for edible algae species) on top of it, put rice on top of it. It needs to be well distributed on the nori and on top with a small amount of wasabi. Remember that wasabi - seasoning is sharp enough, so do not abuse it. After this, put the stuffing. It is also chosen to taste. It can be
- Boiled or raw fish
After that, we twist everything into a tight tube. From the first time may not quite work out, but this is not a reason for the disorder! Just a few exercises, and you will learn how to do it at the highest level. The pipe is cut into several small neat rolls (they are called rolls), and the dish is ready! Rolls can be pleasantly pampered and friends in a friendly company, surprise them with their family members, make a surprise for a loved one. In any case, this dish will be delicious. If you have not read enough for you, you can go to video lessons on cooking rolls or attend special courses where a professional will teach you the true art of making this exquisite Japanese snack. Bon Appetit!