Rice for sushi and rolls can be easily cooked at home from ingredients that can be found in absolutely any store. If you do everything correctly, following our instructions, then your rice will be in no way inferior to restaurant rice. Try to read the recipe carefully, because the deliciousness of your rolls depends on how you cook the rice.

What kind of rice is suitable for sushi and rolls?

Many have seen special rice for sushi and rolls on store shelves, but is it worth buying it? No! It is enough to buy ordinary small round rice (Krasnodar). It is this kind of cereal that has good consistency and gluten. The cost per pack can start from 30 rubles. But it’s better to take a product in the price category of 80-90 rubles. The companies “AgroAlliance” and “National” are suitable.

How to properly cook rice for rolls

After purchasing, you can start cooking. When cooking, it is very important to maintain all proportions. Stock up on a timer (you can find it on any phone) and patience.

What you will need:

• rice 500 grams (2-2.5 cups);
• water 550 ml;
• towel (cotton);
• seasoning for rice;
• timer.

How to prepare rice for sushi and rolls at home:

1. Pour 500-550 grams of rice into the pan.
2. Rinse 2-3 times in running water.
3. Pour 550 ml of water over the rice.
4. Place the contents on the stove and bring to a boil.
5. When the rice boils, put it on low heat.
6. Wait exactly 15 minutes.
7. After 15 minutes, turn off the stove, quickly remove the lid and place a towel on the pan, covering the rice.
8. Cover the pan tightly with a towel.
9. Wait another 15 minutes and remove the towel. It absorbed all the moisture, but what was needed remained inside.
10. Season the rice with vinegar and gently stir from the edges to the center.

While the cereal is cooking, under no circumstances should you lift the lid.

Rice dressing

To ensure that the rice in the dish is not tasteless, you need to season it with special vinegar. You can find rice vinegar in the store. The price for it starts from 50 rubles. Just add a handful of salt and a little sugar to it, and then put it in a water bath. After the ingredients have dissolved, remove the liquid from the heat. The finished product can be supplemented with rice.

If you don’t know where to find special vinegar and there simply isn’t any in your city, then don’t worry. Now we will tell you a recipe that can easily replace branded vinegar.

What you will need:

• vinegar 50-55 g;
• sugar 3 tablespoons;
• salt 1 teaspoon.

How to make seasoning for rice:

1. Pour a glass of ordinary vinegar.
2. Add 3 tablespoons of sugar and 1 teaspoon of salt to it.
3. Stir the contents well.
4. The liquid can be heated in a water bath or left on the table for a few minutes until completely dissolved.

Rice for sushi and rolls can also be cooked in a slow cooker using the “Cooking” mode.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Exotic Japanese cuisine is gaining more and more adherents. An exquisite combination of sweetish sauces, nori seaweed, fish and vegetables creates an indescribable taste sensation. Having mastered the secrets of how to cook sushi rice in a slow cooker or over an open fire, and how to prepare marinade, you will be able to create real masterpieces of Japanese cuisine at home yourself.

What kind of rice is needed for sushi?

According to the inhabitants of the Land of the Rising Sun, food should not only nourish the body, but also bring aesthetic pleasure. The appearance of sushi and taste characteristics depend on the correct choice of the main ingredient. During the cooking process, special varieties of glutinous, sticky rice are used, which can be purchased in most supermarkets or specialty stores.

Long-grained, crumbly or steamed is best left for risotto and pilaf. The ideal option would be oval-shaped cereals of small size (2–3 mm):

• Dragon Rice. Perfectly sized, has a soft, delicate texture when cooked. Color – matte white. There are no cracks or roughness on the surface.
• Short grain Rice. Small grains measuring 3 mm are rich in starch, which gives the necessary stickiness during the cooking process. They are distinguished by a mother-of-pearl shade, without husks or irregularities.

If it is not possible to purchase special Japanese rice for sushi, pay attention to regular round-grain rice. So that the taste parameters do not differ much from traditional Japanese varieties, sort out the cereal before cooking the main ingredient. For sushi, leave only whole, uncracked grains of the same size and regular round shape.

Recipes for cooking sushi rice with photos

To boil rice you will need:

• glass bowl;
• wooden spoon;
• Ingredients:
  • Japanese rice;
  • good quality water for cooking;
  • kombu seaweed (nori).

Before cooking rice, you must wash it thoroughly. The Japanese believe that taste directly depends on the purity and quality of the grain. Pour the required amount into a glass salad bowl and fill with water. After 1–2 minutes, carefully remove any floating husks and impurities with your hand. Drain off the cloudy water. Refill the bowl with cold liquid in a 1:2 ratio.

To remove “bad”, low-quality rice, gently move it through your fingers. It is necessary to rinse the cereal until the flowing water becomes clear, like spring water - at least 7 times. Then pour filtered water into the salad bowl and leave for half an hour. After time has passed, start cooking.

Cooking sushi rice in a saucepan

To prevent sushi rice from burning, use a heavy metal pan with a thick bottom. You will need:

• Japanese rice – 200 g;
• cold filtered water – 250 ml.

Place the thoroughly washed cereal into a saucepan. Fill with cold (add a couple of ice cubes) water using a ratio of 1:1.25. Add a small piece of kombu, 5x5 cm, for a subtle taste. Cover tightly and place over medium heat. When the cereal boils, remove the seaweed and close the lid tightly. How long should you cook sushi rice? Cooking time in a closed container until combined with the marinade will take about 30 minutes:

• Cook for 12 minutes on the lowest heat. The liquid must be completely absorbed so that the rice becomes sticky, grainy and fluffy.
• 15 minutes - the finished ingredient is infused, absorbing the remaining water.

How to cook sushi rice in a slow cooker

Pour thoroughly washed rice into the multicooker bowl. It is advisable to soak Japanese sushi varieties with cold water for half an hour. You will see the degree of readiness for cooking by the whitened grain, which will change its transparency to white. It is not recommended to soak ordinary round ones. Cooking sushi rice using a multicooker is not difficult:

Option 1 (when there is a “Steamer” function)

1. Pour cold filtered water over the rice, maintaining a ratio of 1:1.25.
2. Close the lid. Click the "Rice" or "Buckwheat" button. Set the timer for 10–12 minutes.
3. After automatic shutdown, do not open the multicooker lid and allow the contents to completely absorb the liquid.
4. Take out the cooked unleavened rice, pour it into a glass or wooden bowl using a wooden spatula and mix with the classic marinade.

Option 2

If the “Steamer” function is not available, it is possible to cook sushi rice in a multicooker using the “Baking” and “Stewing” modes. Divide the time it takes to cook as follows:

• 10 minutes – “Baking” function.
• 15–20 minutes – “Extinguishing” mode.

How to prepare dressing for rice

To prepare the marinade you will need:

1. rice vinegar – 60 ml;
2. sugar – 20 g;
3. teaspoon sea salt.

While you are cooking sushi rice, place a container on the stove into which you pour rice vinegar (if you don’t have the latter, replace it with natural apple vinegar), add sugar and salt. Bring to a boil. Remove from heat. Place the cooked rice into a glass container with a spatula, pour over the dressing and mix gently.

Video: how to make perfect sushi rice

Do you want to learn how to cook the right rice to make sushi? Be patient and willing to master all the intricacies of Japanese cuisine. After all, in the land of the rising sun, sushi masters have years of training in the intricacies of preparing this dish. What secrets do you need to master in order to learn how to cook rice cereal perfectly? After watching our video with step-by-step instructions, you will be able to do it elegantly, and the result will exceed your expectations.

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Sushi and rolls are popular not only in Japan. These dishes are very popular in restaurants. Sometimes you really want to treat yourself to such dishes prepared at home! But bad luck, all the ingredients are chosen correctly, and the taste of the rolls turns out completely different. It's all about poorly cooked rice. This is the main component that you need to pay special attention to. We’ll find out in this article how to properly cook rice for sushi and rolls.

The secret of Japanese dishes

Many people have long loved delicious Japanese cuisine. And there are reasons for this:

• The dishes are natural.
• Not high in calories.
• Quick to prepare.
• Good for the health.

Rolls are rolled rice and fish pieces. The advantage of this dish is that the recipe can be varied at your discretion by adding delicious ingredients.

Before preparing rolls, you need to know the answers to the following questions:

• What filling should I put in the roll?
• How to cook sushi rice at home?
• How to make a dressing?

In the article you will get all the answers.

Rules for choosing rice

Still don't know how to cook sushi rice at home? Then our article is just for you.

First of all, you need to choose the right grains. 70% of success will depend on this. What you need to pay attention to:

1. The rice should be white and round. In sushi, the aesthetic appearance of the dish plays a big role. It is better to forget about dark, brown, golden types of cereals. Also, do not pay attention to long grain rice. No matter how you cook grains, you will not be able to give them a delicate texture. Steamed varieties will give a specific taste to the rolls; it is also better to avoid them.
2. Pay attention to the composition of the rice. The more gluten it contains, the better the sushi will keep its shape and will not turn into porridge.
3. Don't buy rice that needs to be cooked in bags.
4. The manufacturer is also important. The ideal rice for sushi is Japanese. But such a product is quite expensive, and besides, it is quite difficult to find it on store shelves. To prepare a Japanese dish, a Korean or Egyptian product is suitable. Rice from these manufacturers is tasty, high quality, and has a delicate texture. You can also use Krasnodar cereals. This is a more budget option. The price of a pack of rice is 60-100 rubles.
5. Rice labeled “sushi grade” is ideal. Such grains cook quickly without turning into porridge.

Once the rice has been selected correctly, you can start cooking it.

Preparing the cereal for cooking

How to properly cook sushi rice so that it doesn't become a sticky mess? The chefs reveal the main secret: the cereal needs to be thoroughly washed.

The Japanese change the water up to 40 times until it becomes completely clear. So, the step-by-step process looks like this:

• Take the required volume container.
• Fill it with purified water. It is important that it is well chilled.
• Add the grains.
• Start mixing the cereal with your hand.
• Drain the water.

Don't be alarmed that the liquid will be cloudy at first. We need to ensure that the water becomes clean and transparent. This will indicate that the rice is ready to cook.

We use the classic cooking method

It's time to learn the classic recipe for cooking sushi rice.

You will need:

• Cereals - 1 cup. Volume no more than 250 ml.
• Filtered cold water - 400 ml.
• Sugar - a few tablespoons.
• Soy sauce or salt - a teaspoon.
• Vinegar (you should use a Japanese product) - 50 ml.

The cooking process will be very simple:

1. Be sure to rinse the rice thoroughly, taking into account the tips already given in the article.
2. Place the cereal in a large saucepan.
3. Cover the cereals with water. Maintain proportions. Chefs consider the following combination ideal: 1:1.5.
4. You should not immediately add salt and sugar, this will not allow the taste of the rice to fully develop.
5. Turn on the stove at maximum power and bring the water to a boil. Make sure the lid of the pan is open.
6. As soon as the first bubbles appear, reduce the heat. Be sure to cover the pan tightly so the cereal will steam better.
7. Continue the cooking process.

How to cook sushi rice correctly? The secret is this: the process should not take more than 15 minutes. Your task is simple: the water must boil away completely, and the rice must not burn or overcook, otherwise it will turn into a messy porridge.

Soaking rice method

If time allows, you can use a recipe that involves infusing rice in water.

Ingredients needed:

• Round cereal - 1 cup.
• Chilled water - 0.5 l.
• Salt (can be replaced with soy sauce) - 15 g.
• Sugar - a teaspoon.

Many may think that such an amount of salt will spoil the dish, but this opinion is erroneous.

After all the components are prepared, you can start cooking:

1. Rinse the rice in a colander until the water runs completely clear.
2. Fill a large container with filtered cold water and place the cereal there. Leave for at least 30 minutes.
3. After the time has passed, start boiling the rice (with the lid closed, at maximum heat).
4. After the water boils, the cereal should remain in the pan for another 10 minutes.
5. Stir the cereal, leave the finished product under the closed lid for 25-30 minutes.

Remember this simple recipe. How to properly cook sushi rice in this way was described in detail above. This method is used by many chefs in expensive restaurants. The rice turns out tasty, soft, and not sticky.

Adding a spicy taste to the dish

How to cook sushi rice using nori? Famous Japanese chefs offer their recipe.

First you need to stock up on the following ingredients:

• Rice - 400 g.
• Filtered cold water - 0.5 l.
• Pressed nori - 1 sheet.

The preparation method is quite simple:

1. Rinse the cereal.
2. Place it in a wide saucepan.
3. Pour in the required amount of water.
4. Place a sheet of nori there (it is advisable to tear it into several pieces).
5. Turn on the heat and cover the pan with a lid.
6. After the water begins to boil, remove the nori, they have already given the desired taste and aroma to the rice.
7. Turn down the heat.
8. Cook the cereal for another 12 minutes.
9. After the time has passed, cover with a lid and leave to steam for another 15-20 minutes.

During the cooking process, you cannot salt the cereal; in order to give the dish the desired taste, you will have to use a special filling.

We use a multicooker

Recently, household appliances and devices have come to the aid of housewives in the kitchen. We'll tell you how to properly cook sushi rice in a slow cooker below.

We will need the following components:

• White rice variety - 200 g.
• Bottled water - 250 ml.

Cooking cereal in a slow cooker will take you no more than 30 minutes.

The process looks like this:

1. Rinse the rice thoroughly and place it in the slow cooker. Fill with water. There is no need to lubricate the bowl of the unit with oil or margarine, the cereal will not burn.
2. Close the lid of the device and set the desired program. There are several options: “Pilaf”, “Baking”, “Porridge”. Set a timer for 10 minutes.
3. After the signal, salt the rice and stir it.
4. Set the “Stew” program for 10 minutes.

If you cook Japanese rice in a slow cooker, you must first soak the grains (30-50 minutes). If this is not done, the grains will remain hard and unsuitable for consumption.

Many housewives prefer to use this recipe. The rice does not burn, cooks quickly, and remains crumbly.

Let's refuel

It is important for every housewife to know not only about sushi. Information about preparing the filling will also be useful. Without it, the rolls turn out dry and tasteless.

We propose to consider several popular recipes.

We will need ingredients:

• Rice vinegar - 2 tablespoons. Apple or 9% product cannot be used.
• Granulated sugar - 15 g.
• Sea or table salt - 5 g.

Preparation:

1. Mix all ingredients in one pan, stir well.
2. Put it on the stove to cook. Your dressing should not boil.
3. Wait until the main components are completely dissolved.
4. Remove the dressing from the heat.

Wait for the mixture to cool slightly and add it to the rice. This amount of dressing is designed for 400 g of finished cereal.

For the following recipe we will need ingredients:

• Vinegar “Mitsukan” - 60 ml.
• Sugar - 40 g.
• Salt - 2 teaspoons.
• dried - 1 g.

Let's start preparing the dressing:

1. Connect all components.
2. Let the resulting mixture simmer. In this case, the fire should not be large.
3. The marinade should warm up well, but not boil.
4. Once the salt and sugar have dissolved, remove the pan from the heat.

Remove the seaweed from the dressing and add the mixture to the finished cereal.

Secrets to Successfully Cooking Rice

How to cook sushi rice correctly? Tips and useful recommendations are given by the best chefs:

• Cook the cereal for no more than 20 minutes. At the same time, you need to taste the rice so that it does not turn into porridge. This product is not suitable for sushi.
• Try to stir the rice as little as possible while cooking.
• After preparing the cereal, it should be used immediately. If this is not done, the rice will quickly lose moisture and become dry and tasteless.
• Don't forget to use dressing for the rolls. It should not boil, and it is better to add it to rice while it is hot.
• Before preparing the rolls, let the rice cool slightly. For this purpose, professional chefs use a special fan.
• If you add seasoning to the rice, you should not add salt to it when cooking. Otherwise, the filling in the rolls will be too salty and may ruin the dish.
• When cooking cereal in a slow cooker, you need to choose the right program and monitor the time. The process should not take more than 30 minutes. You cannot use butter or margarine.
• When choosing rice, pay attention to the expiration date of the product. The cereal should not have an unpleasant odor.

How to cook sushi rice correctly? Useful information was given in our article today. Remember, when preparing cereal, it is important to follow the basic rules: choose the right product and do not overcook the rice so that it does not turn into a messy porridge. Taking into account all our recommendations, you can make perfect rolls.

If you decide to make sushi at home, then the first thing you will have to deal with is how to prepare sushi rice. Avid sushi connoisseurs will argue that rice for sushi must be of a special Japanese variety, and cooking rice in a steamer or rice cooker will make the taste of sushi as close to Japanese as possible.

But such statements could have been followed a few years ago, when preparing sushi at home was a fantasy, and to taste Japanese cuisine, you had to go to a restaurant. Now the situation is a little different, and personally, I always prepare sushi and rolls at home - it’s cheaper and I’m always confident in the quality and freshness of the ingredients used. So, before you start making sushi rolls at home, you need to know the following:

Rice for sushi should be round-grained, with a high percentage of gluten.

The Japanese rice varieties Nishiki, Kahomai, Maruyu, Kokuho, Minori are ideal for making sushi at home, but it’s okay if you buy rice from a domestic manufacturer with a mark on the package “Rice for sushi”, the quality of the sushi rolls will not suffer from this.

How much rice do you need?

I have experimentally found that 200 grams of raw rice is enough for two people. If you are preparing rice for four people, then take 400 grams of rice.

Before you cook

Before cooking sushi rice, be sure to rinse it several times in cold water until the water becomes clear.

How much water does it take to cook sushi rice?

If we are preparing rice for sushi, then we need to pour 1.5 times more water than the volume of rice. Pour the rice into a measuring cup to the 250 ml mark. (this will be 200 grams of rice) and measure out 1.5 times more water - 375 ml.

5. Pour cold water over the rice, cover with a lid and bring to a boil. Reduce heat and leave to cook for another 10-15 minutes until the rice has absorbed all the water. Next, remove the rice from the heat and let it stand under the lid closed for at least 15 minutes.

Sushi rice dressing

For 200 grams of rice we will need the following ingredients:

• juice from one lemon (or 25 ml rice vinegar)
• 2 tbsp. vegetable oil
• 2 tbsp. water
• 2 tsp Sahara
• 1 tsp salt

Mix all dressing ingredients until dissolved. Taste the dressing - if it's too sour, add more water. When the rice has cooled, pour in the dressing and mix thoroughly with a wooden spatula so that all the dressing is evenly distributed over the rice. You will immediately see how the density and structure of the rice will change. The rice will spread very easily over the seaweed sheets.

Today, many people strive to learn how to cook rolls and sushi, and on this path everyone faces certain difficulties.

How to cook good sushi rice, how to roll rolls and many other questions reflect the seriousness of the process.

Today we will try to answer the very first, basic question, without an answer to which good rolls or sushi cannot be made in principle: how to properly prepare rice for sushi?

First, let’s clarify right away: without certain products, it is impossible to prepare sushi rice. These products are, in addition to suitable rice, rice vinegar and kombu seaweed (nori), without which it is also not possible to make the rolls themselves. Today you can buy seaweed for sushi and rice vinegar in almost all major retail chains of any city: with the popularization of sushi and rolls, purchasing them has ceased to be a problem - you just have to search and you will definitely find the products you need. But you don’t have to buy special rice for sushi.

Nowadays there are so many varieties of rice on sale that it is dizzying, and now it is very important to choose the “right” rice for sushi, sashimi and rice for rolls.

As you probably already guessed, plain rice, from which we prepare risotto, pilaf and milk porridge, is not at all suitable for sushi. Therefore, before preparing a classic Japanese dish, you should not buy long-grain rice, steamed, jasmine, brown, basmati rice and the famous Devra variety, from which delicious Uzbek pilaf is prepared. The grains of these types of rice are dry and crumbly, so attempts to mold anything from them will never be successful.
Sushi rice belongs to the class of round-grain varieties. The starch that this rice is so rich in makes it sticky. After cooking, this type of rice holds its shape and does not fall apart; it is thanks to this property that you can easily make a base for sushi and rolls from it.

When buying sushi rice, remember that it must have the following characteristics:
- same grain size
- opaque or pearly white color (rice should be free of cracks and dark spots).
- the integrity of each grain of rice, they should not be broken or broken
- absence of rice husk.

The Japanese say that sushi rice should not crumble even if you tap it with your finger, but it must simply melt in your mouth.

Rice can be long-grained, medium-grained, or round-grained. If in the first two types of rice (and these are the types, we will talk about varieties later) there is little starch and its “stickiness” is low, then round-grained rice has a maximum starch content, and due to the ability of cooked rice grains to stick together, this rice is optimal for cooking rice for sushi, rolls, sashimi. You can use an unknown variety of sushi rice grown in Russia. The round shape of the rice grain, approximately 4-5mm long, will help you identify the right variety. But, nevertheless, test cooking will be necessary to determine the ability of the rice grains to stick together.
But rice varieties such as “Koshi-Higari” or “Sushiki” are guaranteed to be suitable for Japanese and Chinese dishes. The most general advice is to look for sushi meshes, i.e. rice for making sushi. I am sure that salespeople in specialized stores will understand you and will be able to help you choose rice for sushi.

You can use any short-grain rice to make rolls and sushi. Often, what is sold in stores labeled “rice for making sushi” is ordinary short-grain rice, and not special Japanese rice at all. Using regular short-grain rice for sushi is possible not in theory, but in practice, tested by many chefs.

Preparing sushi rice

Rice is the main ingredient in sushi and rolls. It depends on him how tasty they turn out. If you select and cook the rice correctly, consider that you have already done 80% of the work in preparing sushi.
There are many recipes for preparing rice for sushi; in this regard, the situation is comparable to cooking rice in principle.

However, there are principles common to all methods:

1. The rice is boiled until tender;
2. A seasoning for rice is prepared from rice vinegar, sugar and salt;
3. The finished rice is transferred to a large container and poured with the prepared vinegar dressing.

Let's get started...

Whatever rice you use to make sushi: special or regular short-grain rice, you need to rinse it well with cold running water until it becomes transparent.
All floating grains of rice must be removed - according to Japanese rules, only “bad” rice floats in the water and should be thrown away. Of course, when washing rice, you also need to remove all debris, all dark grains of rice.

Method 1 . First, wash the rice in plenty of running water. Then drain the water and leave the rice for about an hour.
Place the washed rice in a thick-bottomed pan, add water in the following ratio: for every 200 g of rice there should be 250 ml of water. For flavor, add a square of nori seaweed (kombu) to the rice. but you must have time to remove it before the water boils.
The pan should be no more than a third filled with water and rice.
Cover the pan with a lid, turn on medium heat, bring to a boil, reduce the heat to low, boil the rice for 10-15 minutes until the water is completely absorbed, remove the pan from the stove without opening the lid and leave for another 10-15 minutes.

After removing the seaweed, cover the rice and do not open the lid again until the rice is completely cooked.

Method 2. Rinse the rice, place in a saucepan, pour in water in a ratio of 2 parts water to 1 part rice, leave for half an hour, then put on the stove, cover with a lid and bring to a boil over high heat, reduce the heat to low, boil the rice for 10 minutes, turn off the heat. , leave the rice covered for another 20 minutes.

Method 3. Pour the washed rice into boiling water, reduce the heat to low, cover the pan with a lid, and simmer the rice until the liquid is completely absorbed. The proportions of rice and water are the same as in the second method - 1:2

Preparing the rice dressing

Sushi rice dressing is made from rice vinegar, sugar and salt, and it is extremely simple to do.

For 450 g of cooked rice, approximately 2 tbsp is required. vinegar and 1 tsp. sugar and salt.
Salt and sugar are poured into rice vinegar and the mixture is heated until completely dissolved, stirring, over medium heat. Sprinkle the finished dressing over the rice, stirring lightly with a wooden spoon or sushi chopsticks.

There are other ways to prepare the dressing, for example, nori can be added to vinegar along with salt and sugar, but then seaweed does not need to be added to the rice when cooking.

Features of preparing rice for sushi

After the rice and dressing are cooked, they need to be mixed. The vinegar dressing is poured over the rice or sprinkled while stirring with wooden(!) utensils. You need to stir the rice carefully so as not to turn it into porridge.

Before adding the dressing to the rice, you need to cool slightly, like the rice itself, but they are mixed while still hot, then the seasoned rice needs to be cooled, according to Japanese traditions, this is done with the help of a fan, but in principle, even without this, the rice will cool down normally.

Fanning the rice is believed to give it a pearly shine.

The rice should cool enough that your hands are not hot. When forming rolls and sushi, it is recommended to regularly wet your hands in water to which rice vinegar has been added.
Based on materials from ovkuse.ru, domosushi.ua

Rice for sushi and rolls

Take the purchased rice and pour the required amount into a flat cup.

Be sure to wash the rice thoroughly. Rinse rice for sushi and rolls with cold water and do this for a long time. It is impossible to give recommendations on the number of “washes”; it will depend on the type of rice and its contamination. But the main task of the procedure is not just to make the rice clean, the starch dust covering the rice must be removed, the water in which the rice is immersed must become almost transparent. I think this requires changing the water about 10 times.

You can use a steamer to prepare sushi rice using almost any model. No steamer - no big deal, let's cook sushi rice in the classic way. After washing, let the rice for rolls “rest” for about 45 minutes, leaving the rice to lie without water. During this time, the sushi rice will swell, absorbing any remaining moisture after rinsing. Add one cup of rice to one and a quarter cups of water. To cook sushi rice, use an enamel or stainless steel pan with a lid that fits tightly onto the pan. It is recommended to place 1 sheet of nori seaweed in the bowl in which the rice will be cooked. Place the pan on the stove and bring to a boil; before boiling the water, the seaweed sheet should be removed. Cook the rice over medium heat for 10 minutes, then cover the lid of the pan with a towel and wait another 10 minutes.

Add rice vinegar to cooked rice. But first, sugar and salt should be dissolved in vinegar. For 1 tbsp of vinegar (the amount required for one cup of dry rice, approximately 180 grams) you need to take 1 tsp. sugar and ½ tsp. salt. It is better to use cane sugar and sea salt. Pour vinegar with sugar and salt dissolved in it over the rice.

Mix thoroughly....

AND leave to “dry”, during this procedure the rice will completely “take on” the vinegar

In the old days, rice was “dried” in such wooden tubs. Many experts in Japanese cuisine still recommend using a wooden plate or bowl and a wooden spatula or wooden spoon to stir the rice when adding vinegar to sushi meshes.

How to properly cook rice for rolls:

Dressing for sushi rice:

How to prepare rice for sushi and rolls:

It shows step by step how many minutes you need to soak the rice, cook and settle it before you start making rolls and sushi from it.