How to properly cook rice for sushi

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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, the dish goes bad.

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 of water
• 3 tablespoons rice vinegar
• 1 tablespoon of sugar
• 1 teaspoon of salt

Wash the rice several times under cold water to get rid of excess starch. Fill it with water and leave for 30 minutes.

Fill with water in a ratio of 1:1.3 (400 ml of water for 300 g of rice). Bring to a boil, reduce heat and cover. Cook 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.

Tips:

• Rinse the rice until the water runs clear – this is important to get the right texture.
• Use wooden spatulas to stir to avoid damaging the fritters.
• Do not open the lid during cooking to preserve steam inside.