Rice filling for sushi

In our time, Japanese cuisine is very popular. Lunch or dinner sushi or rolls has become the order of things. There is such a joke that making sushi at home is not only fascinating, but also "budget-saving" and "health-preserving", so we'll pay a little attention to an important component in making sushi - refueling for rice, for rolls and sushi.

Why do I need rice dressing? It gives the rice for rolls and sushi not only the necessary taste, but also increases the stickiness, so it does not fall apart.

Since in rice when cooking salt is not added, the rice dressing for sushi contains both salt and sugar. The main role in the refueling for rice is given to vinegar. Rice vinegar can be found in specialized departments of shops, where other components for sushi are also sold. But what to do if you still can not get rice vinegar. How can I replace it?

Replace rice vinegar usually with white wine vinegar, grape vinegar, apple cider vinegar, or, at worst, table vinegar. Here it is necessary to choose the right proportions so as not to spoil the taste of rice.

You can try the finished recipes, and then adjust the amount of ingredients to taste.

The recipe for refueling with rice vinegar

Ingredients:

• rice vinegar - 100 ml;
• sugar - 3 tsp.
• salt - 1 teaspoon.

Recipe with apple cider vinegar

Ingredients:

• apple cider vinegar - 2 tbsp. spoons;
• water - 3 tbsp. spoons;
• sugar - 2 tsp.
• salt - 1 teaspoon.

Recipe with grape vinegar

Ingredients:

• grape vinegar - 4 tbsp. spoons;
• sugar - 3 tsp.
• salt - 1 teaspoon.

Recipe with table vinegar

Ingredients:

• table vinegar 6% - 50 ml;
• soy sauce - 50 ml;
• sugar - 20 g.

Preparation

All boil, and stir until completely dissolved. Add to the rice in a warm form. And if you have prepared the refueling for future use, then store it in the refrigerator and preheat it before use.

The recipe for rice vinegar

Rice vinegar can be cooked on your own. If there is time and desire.

Ingredients:

• rice;
• sugar;
• yeast;
• egg white.

Preparation

Fill rice with water, and leave to bed for the night. The next day, we express the water, and add about 180 g of sugar. Put the dishes in a water bath and stir until the sugar dissolves, cook for about twenty minutes. Cool, pour into a jar and add a quarter of a tablespoon of yeast to a liter of liquid. The fermentation process will take about a week. When the bubbles disappear completely, we pour into a clean jar. We insist on a month.

A month later the mixture is filtered. Boil with beaten raw egg white (for cleaning), and filter again.

This is such a long way, but the real rice vinegar of your own preparation will always be at your service.

With such a dressing you can on the shoulder like cooking classic rolls with salmon , and more complex sushi maki .