Recipe for rice rolls. Preparation of rice for sushi and rolls. Sushi rice dressing

Many people ask: " How to cook rice for sushi?". Any person who has tried to cook sushi with their own hands at home knows perfectly well that a very important component of this dish is properly cooked rice. To cook it, a lot of effort and knowledge is required, since cooking in the usual way will not work here. In addition, for making sushi, it is better to purchase a special variety of rice designed specifically for this. It is easier to work with than regular rice and costs a bit more because it is high quality rice.

How to choose rice?

To make your rolls come out tasty and look like real Japanese sushi, you should choose the right rice. The outcome of your choice will be the success of making sushi at home.

Going to the store for rice, he recommends opting for coarse-grained rice. It is he who is used in most methods of making rolls. The point is in its special structure: after cooking, such rice sticks together better, which is an indispensable property in the process of preparing delicious homemade rolls.

In some stores, you can see special Japanese rice designed specifically for sushi. It costs much more than other varieties of rice, but, according to many lovers of Japanese cuisine, it is practically no different from coarse-grained rice, so it makes no sense to overpay once again just for packaging.

After you have successfully chosen rice, you can consider that the task is completed by 40%. The rest is to weld it properly. Let's look at a few recipes with which this can be done at home.

How to cook in a pot on the stove?

To cook sushi rice at home in a pot, you will also need rice vinegar, which can be used to achieve the desired density of rice. Here are some of the most popular ways to easily make great homemade sushi rice with a stove and pot.

Pour rice into a bowl and pour clean water into it. Rinse it well and change the water regularly until it stays just as clean during the rinsing process. This is a very important step, try to take it responsibly, otherwise poorly washed rice can cause poorly cooked rolls. Now find a convenient container and pour rice into it. Then fill it all with water so that it covers all the rice. After that, you should cover the pan and put it on the stove, waiting for the water to boil. When this happens, you should reduce the fire and cook the rice until all the water has evaporated. If you see that there is no more water in the pan, then you should remove the rice from the oven and let it stand for another ten minutes. While the rice is infusing, take a mug and mix in it special rice vinegar, 3.5 tsp. sugar and 2 tsp. sea salt. When the bulk ingredients are dissolved, pour this solution into the cereal, which must be moved to a wet dish in advance. Using a wooden spatula, gently stir the mixture with rice by turning it over in a container, and after that you can start making sushi.

Rinse the rice well half an hour before cooking so that the water with which you wash it becomes clear. Then transfer the rice to a convenient container, fill it with water so that it covers the rice a little, and then send the container to the fire. When boiling, the fire should be reduced, and then cook the rice for as long as necessary until all the water has evaporated. Now we remove the rice and let it brew a little under the lid, and at this time make the rice sauce. To do this, you will need to mix 7 tbsp. l. rice vinegar, 1 tbsp. l. salt, 3 tbsp. l. Sahara. Then transfer the rice to a dish moistened with vinegar and use a special spatula to mix it with the resulting mixture. When the rice has cooled to room temperature, it will be ready to eat.
Here we perform the same actions as in the first two methods: wash rice, boil water, cook rice, remove it and let it brew. Only now we need to prepare a slightly different dressing. To do this, mix sugar, salt, vinegar and lemon juice in a small convenient container, then send it to the stove and bring to a boil. Cool the resulting mixture, pour it over the cooled rice and mix.

Cooking rice in a slow cooker and a double boiler

If you need to cook rice at home using a slow cooker, then you will need the following set of ingredients: two cups of rice, two and a half cups of plain running water, rice vinegar, soy sauce, lemon juice, salt and sugar.

Before cooking, thoroughly wash the rice, then pour it into the multicooker bowl, fill it with water and turn on the “Cereals” mode. We are waiting for half an hour, and at this time we mix all the other products to get vinegar, which needs to be moistened with rice.

After the sound signal, it is necessary to pour the rice with the resulting mixture, mix it directly in the multicooker, and then spread it on wet dishes and start cooking sushi.

You can cook rice in a double boiler in the following way: first, the rice must be washed at least six times, then pour it with water at room temperature for half an hour. After that, you can drain the water, and pour the rice into the bowl of the double boiler. Add the necessary spices, then set the time on the timer for 35 minutes. After the set time has elapsed, the sushi rice will be ready for further manipulations.

Using a rice cooker

To cook the right rice for sushi in a rice cooker, you first need to rinse it thoroughly. After that, pour the rice into a measuring cup and measure out the required amount. In this case, it should be borne in mind that during the cooking process, the rice will swell and begin to take up much more space. This should guide the selection of the optimal amount of rice.

After measuring the required amount of rice, it must be soaked for several minutes in water at room temperature, after which you can pour it into the bowl of the rice cooker. Next, fill it with water, add the necessary spices as desired, collect the rice from the walls of the rice cooker. Make sure the water covers it completely, then you can turn on the rice cooker and cook the rice. After the beep, it is necessary to let the rice brew under the lid for about 15 minutes. After that, it will be ready for use.

Measure the rice, put it in a bowl.

Be sure to rinse the rice 3-4 times with running water, which should be clear during the last rinse. Pour rice into a saucepan with a thick bottom, pour 275 ml of cold water.

Put the pot with the lid closed over medium heat, bring to a boil without opening the lid. Then reduce the fire to a minimum and also, without opening the lid, cook the rice for exactly 15 minutes. After that, remove the lid, cover the pan with a clean towel and close the lid again (as in the photo). Leave the rice in this position for 15 minutes.

Stir dressing for sushi until sugar and salt are completely dissolved.

Next, pour the dressing over the hot rice, mix it with a spoon, starting from the walls of the pan and continuing to the middle - so the dressing will be completely distributed throughout the rice and the rice grains will not be damaged.

Allow properly cooked sushi rice to cool and use. Rice grains stay intact. Rice is perfectly molded and laid out on a sheet of nori, besides, it turns out very tasty.

Calling sushi fast food is not a good idea. After all, rolling rolls is a real art, which is diligently learned from the masters. Yes, and eating sushi among the Japanese turns into a complex and lengthy ceremony. And although the ingredients for rolls and sashimi are, in general, simple products (rice, fish, seafood, soy sauce), preparing these dishes is quite difficult. But you can, even at home. In this article, we will not talk about how to spin rolls. We will focus on only one stage of their production - we will discuss how to make rice for sushi at home. This is the base of the dish. If you compare rolls with fine art, rice is the primer for the painting, on which the artist must apply paint. Yes, of course, the taste of sushi is determined by fish or seafood. But if the rice in them looks like porridge from kindergarten, all the art of creating this dish will come to naught.

Japanese Vinegar and Nori: Cooking Your Own Rolls

For sushi, special devices are needed - at least makisu, for professional folding of products. Exotic products will also be required. For example, nori is sheets of dried and pressed edible seaweed. Or wasabi - a special horseradish paste. Gari - thin layers of pickled ginger - is also difficult to cook at home. But Japanese vinegar can be created independently. To do this, dissolve two large spoons of sugar and one teaspoon of salt in a third of a cup of ordinary table (or apple) acidifier. We don't need much Japanese vinegar. For two cups of rice, only two spoons. But it defines the basis of taste. Now let's start cooking rice for sushi at home. The recipes in this case advise us not to be amateur, but to strictly adhere to the Japanese tradition. After all, it has been practiced for centuries.

What kind of rice is suitable for sushi

As for cereals, it requires a special one. Small and round grains containing a lot of gluten. In large supermarkets in special departments, a special “Sushi Rice” is sold. At home, recipes suggest taking Krasnodar or Crimean cereals. In appearance, it resembles Japanese. Elite basmati is good for pilaf, but not for rolls. Sushi rolled from it will crumble. Also, you don’t need to be smart and show imagination where this is not required: all sorts of steamed, brown, unpolished and wild varieties will not work. Also, masters of Japanese cuisine will reject rice in bags. Only round grits, polished and not crushed, will do. If there is none, long-grain rice should be poured with cold, preferably filtered water for a couple of hours. Then rinse and put to boil.

Food Replacement Secrets: How to Turn Krasnodar Rice into Japanese Rice

Groats, ripened in the flooded fields of the Land of the Rising Sun, are not only small and round, but also contain a large amount of gluten. It is thanks to her that the rolls keep their shape well. How to use for sushi at home? Recipes suggest that we thoroughly rinse the cereal. Pour two glasses into a sieve or a shallow colander and keep under running water until clean and clear water flows from the cereal. Thus, we will get rid of the excess. In no case should porridge for sushi be crumbly. But an overly viscous and watery base will also not work. Therefore, the ratio of water and cereals when cooking porridge is the second very important condition for creating successful rolls.

How to cook rice for sushi at home

The recipe suggests that we fill the cereal with cold water. But if for pilaf or porridge we keep the proportions one to two, then the rolls require a different approach. Rice and water should be equal. For two glasses of cereal, the same amount of liquid should go. “How will porridge be cooked, you ask, will it not burn?” The whole secret is how to cook rice for sushi at home. Recipes for creating pilaf, casseroles, grandmothers, baby cereals and rolls are very different. Rice is a versatile cereal. From it you can make a hard, like a loaf, a bun, and a pudding, and a viscous mixture. So, pour the washed rice with cold water and put it on the stove. It is best to take a saucepan with a thick bottom and not enameled. The ideal solution would be a small cauldron for pilaf. After the contents of the saucepan boil, cover it with a lid and cook for one minute over high heat. The time limit must be taken seriously - 60 seconds, no more and no less. Then the fire should be reduced. We do not remove the lid and cook the porridge for about fifteen to twenty minutes. As soon as we see that the liquid has completely evaporated, turn off the heat under the saucepan. Let stand covered for another ten minutes. So we get in measure for sushi.

Recipe at home in a slow cooker

Many doubt: can a machine make cereal for rolls? After all, Japanese chefs put their soul into every stage of preparing this incomparable dish. Let's put aside any doubts. The slow cooker not only copes with this task, but creates just the perfect rice for sushi. Cooking at home in a slow cooker will not take you much time. And the result will be even better than if you cooked cereals in a saucepan. After all, you do not need to open the lid, which means that you will not release steam from the container, which is why the rice will reach perfect stickiness. The only thing you should take care of is to rinse the cereal well. You need to pour a little more water - 2.5 measures of liquid for two glasses of grain. The multicooker bowl should be filled no more than two-thirds of the volume. Set the mode to "buckwheat" or "rice". In machines of a different design, you can use the Baking program by setting the timer for ten minutes, and when the time runs out, start the Stew for twenty minutes.

Authentic Sauce

Even properly cooked cereals will remain simple porridge if sauce is not added to it. Authentic Japanese sushi dressing includes cooking wine mirin (or sake vodka), special rice vinegar, sea salt and sugar. It gives a special charm to the base for rolls. It is put into the sauce when it warms up, and then pulled out. Dressing and rice when combined should be approximately the same temperature - warm. Believe me, but real masters cool the grits with a fan so that it shines beautifully in rolls. But on the agenda we have rice for sushi at home. Recipes, photos and useful tips teach us how to do without exotic ingredients and get a product that is as close to authentic as possible. So, let's prepare the sauce based on 250 grams of cereal.

What is rice vinegar

Although it is called Japanese, it was invented by the Chinese. According to some reports, this happened more than two thousand years ago. How was this vinegar prepared? The fish was cut into small pieces. Then it was salted and mixed with rice. The enzymes secreted by the fish acted on the groats, and lactic acid was released. She, on the one hand, preserved the fish, increased its shelf life up to a year, and on the other hand, gave it a sour taste. In the fourth century AD, rice vinegar became known in Japan. It was very expensive and only nobles used it. For the common people, vinegar became available only from the sixteenth century. Why do we provide all these details? To show that, compared to other European sauces, rice sauce has the mildest taste. In addition, it is an excellent antibacterial agent. And if we take into account that in Japan raw fish is often served at the table, it is very important to protect yourself from various infections. And most importantly, the sauce ennobles the sushi rice. The recipe (following it at home is not a problem), which we will give below, assumes the presence of this vinegar. Getting it, when the popularity of rolls around the world is growing, is not so difficult. It is sold in the same stores as wasabi and nori seaweed.

Sauce with vinegar

Well, let's season our sushi rice. The recipe at home is not much different from the one used in professional Japanese restaurants. The main thing is to have Mitsukan rice vinegar. It will require 180 milliliters. In this vinegar, 120 grams of sugar and a spoonful of sea salt should be dissolved. It is also worth putting a small piece of kombu seaweed at the initial stage. After ten minutes, it can be thrown away. We heat all the ingredients, but do not bring to a boil. Then we cool, pour into a glass, tightly closed dish and put it in the refrigerator. That is, the sauce can be prepared for the future. But if you want to use a small amount for already cooked rice, cool the sauce to the temperature of the cereal. Pour in a small amount of mirin or sake. If there is no Japanese alcohol at hand, it’s okay, we’ll skip this cooking step. Arrange the rice in a wide bowl. Drizzle with sauce. With a wooden spatula, carefully turn the rice over, but do not interfere with it (otherwise you will get porridge). Cool down to room temperature. Everything, you can twist the rolls.

rice vinegar alternative

All European types of acidifiers have a more pronounced taste, so they need to be added in small quantities. There are several ways to make a dressing to pour over sushi rice. A recipe (at home) with apple cider vinegar is one of them. Mix a tablespoon of acidifier with a teaspoon of sugar and a pinch of iodized salt. Pour one and a half tablespoons of hot water into this solution. Stir until the crystals completely disappear. Pour rice with this sauce.

Rice is the main component of sushi, which means that its cooking should be as correct as possible, because any, even the smallest gastronomic mistake, will spoil the taste of the future dish. If the rice is undercooked, then the sushi will simply taste bad. If you overcook it, then no matter how sophisticated you choose, the rolls will eventually fall apart. This article will help you avoid annoying mistakes.

What kind of rice to choose for making sushi

Success to a greater extent depends not so much on the method of preparation, but on the right choice in the store. Sushi will only work if you choose elastic and sticky porridge. And this means that we immediately say “no” to the steamed friable. Also, in your grocery basket should not be rice for pilaf, jasmine and basmati varieties (they are very popular, but they are completely unsuitable for sushi). We offer you to get acquainted with some principles of the right cereals:

choose round grain rice. These varieties have a lot of starch, and the porridge will end up sticky: you can easily form neat and beautiful rolls.
grains must be whole. No husks, breaks or cracks, as is often the case with poor quality rice.
grains should be the same size.
as for the color, only white is opaque, other options are not allowed.
the best varieties are sushi and koshi-higari (Japan). This type can be easily found in specialized corners in large supermarkets.

Cooking rice for sushi: 5 main secrets

Method 1: how to cook rice for sushi

Method 2: rice for sushi in a slow cooker

Perhaps cooking rice in a slow cooker will seem easier to you. Professionals still recommend doing it in the traditional way in a saucepan, but this does not mean that the product prepared in this way will be “wrong”.

We thoroughly wash the cereal and soak it for half an hour (this is if you use special Japanese rice). If you are preparing sushi from ordinary round-grained, then do not soak it.
We shift the rice into the bowl of the multicooker, fill it with water (1 by 1.5, that is, 200 g of cereal per 300 ml of water).
Now set the mode "Rice" or "Buckwheat" (depending on the functions of your multicooker). If there are no such modes, do not be discouraged: the dish will also be cooked in the “Baking” mode, only in this case the timer should be set for ten minutes, and then turn on the “Stew” mode for twenty minutes.

Method 3: Sushi Rice Recipe

Method 4: how to cook sushi rice easily

In this recipe, the dressing is prepared on the basis of lemon juice, which gives a pleasant flavor to future rolls.

Method 5: Easy Sushi Rice Recipe

You will need:

polished rice (seven hundred grams);
cold water (seven hundred milliliters);
sake (two tablespoons);
kombu brown seaweed (one plate is enough);
apple cider vinegar (seventy grams);
honey (one tablespoon);
sea salt (one tablespoon).

Rinse well and dry the cereal. Pour it into a saucepan, fill it with water in the traditional proportion (200 g per 300 ml) and add two tablespoons of sake. Seaweed also goes into the pan. All this mixture should be infused for one hour. Then the seaweed is removed and the rice is boiled in the usual way.

Once the rice is cooked, leave it covered for fifteen minutes. Then we mix honey, salt and apple cider vinegar (the amount of each ingredient is indicated above. As for rice, it must be transferred to a large bowl and pour over the prepared dressing. To absorb the mixture well, gently turn it over with a wooden spatula or sushi sticks. Prepare rolls as soon as the mixture has cooled down.

Bon appetit!

Do you know how to cook sushi rice at home? If yes, then share with our users in the comments below the article.

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Photo: at the request of Yandex and Google

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 which good rolls or sushi cannot be answered in principle: how to cook rice for sushi?

First, let's clarify right away: it is impossible to cook rice for sushi without certain products. These products are, in addition to suitable rice, rice vinegar and kombu seaweed (nori), without which it is also impossible to make the rolls themselves. Today you can buy algae for sushi and rice vinegar in almost all major retail chains in any city: with the popularization of sushi and rolls, their purchase has ceased to be a problem - you just have to look and you will definitely find the right products. But rice for sushi is not at all necessary to buy a special one.

Now there are so many types of rice on sale that it's dizzying, and now it's very important to choose the "right" rice for sushi, sashimi and rice for rolls.

As you probably already guessed, the simple 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 devzra 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.
Rice for sushi belongs to the class of round-grain varieties. The starch that this rice is so rich in makes it sticky. This type of rice after cooking keeps its shape and does not fall apart, it is thanks to this property that it is easy to mold the basis for sushi and rolls from it.

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

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

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

For the preparation of rolls and sushi, you can use any round-grain rice. Often, what is sold in stores with the inscription "sushi rice" is ordinary round-grain rice, and not at all special Japanese rice. The use of ordinary round-grain sushi rice is possible not in theory, but in practice, tested by many culinary specialists.

Cooking rice for sushi

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

However, there are principles common to all methods:

Rice is boiled until tender;
Rice dressing is prepared from rice vinegar, sugar and salt;
Ready rice is transferred to a large container and watered with cooked vinegar dressing.

Let's get started...

Whatever rice you use for making sushi: special or regular round-grain, it must be rinsed well with cold running water until it becomes transparent.
All pop-up rice must be removed - according to the rules of the Japanese, only "bad" rice floats in the water, and it should be thrown away. Of course, when washing rice, you also need to remove all debris, all dark grains of rice.

Method 1 . First, rinse the rice in plenty of running water. Then drain the water and leave the rice for about an hour.
Put the washed rice in a thick-bottomed pan, pour water in the following ratio: for every 200 g of rice there should be 250 ml of water. For flavor, a square of nori seaweed (kombu) is placed in rice, but it must be removed before the water boils.
The pot should be filled with water and rice no more than a third.
Cover the pan with a lid, turn on medium heat, bring to a boil, reduce heat to a minimum, boil the rice for 10-15 minutes at a low boil until the water is completely absorbed, remove the pan from the stove without opening the lid, 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, put it in a saucepan, pour in water in the ratio of 2 parts of water to 1 part of rice, leave for half an hour, then put on the stove, cover and bring to a boil over high heat, reduce the heat to a minimum, 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 a minimum, cover the pan with a lid, 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

Dressing for sushi rice is made from rice vinegar, sugar and salt, and this is done very simply.

For 450 g of cooked rice, approximately 2 tablespoons are required. vinegar and 1 tsp. sugar and salt.
Salt and sugar are poured into rice vinegar and the mixture is heated until they are completely dissolved, stirring over medium heat. Sprinkle the finished dressing over the rice, stirring it 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 the seaweed does not need to be added to the rice during cooking.

Features of cooking rice for sushi

After the rice and dressing are cooked, they need to be mixed. Vinegar dressing rice is watered or sprinkled with stirring with wooden (!) Appliances. Stir the rice carefully so as not to turn it into porridge.

Before adding to the rice, the dressing needs to be slightly cooled, 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 a fan, but in principle, even without this, the rice will cool down normally.

It is believed that fanning the rice gives it a pearly sheen.

The rice should be cool enough so that the 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

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

Be sure to thoroughly rinse the rice. Rinse rice for sushi and rolls should be cold water and this should be done for a long time. It is impossible to give recommendations on the number of "washings", it will depend on the variety of rice and on its contamination. But the main task of the procedure is not just to achieve the purity of rice, the starch dust covering the rice must be removed, the water in which the rice is immersed must become almost transparent. I think that for this it is necessary to change the water about 10 times.

You can use a steamer to cook sushi rice using almost any model. There is no double boiler - there is no big trouble, we will cook rice for sushi 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 the remaining moisture after washing. Pour one cup of rice with one and a quarter cups of water. To cook sushi rice, use an enamel pot or stainless steel cookware with a tight-fitting lid. It is recommended to put 1 sheet of nori seaweed in the bowl in which the rice will be cooked. We put the pan on the stove and bring to a boil, before boiling the water, the algae leaf should be removed. Cook 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 needed for one cup of dry rice, about 180 grams), you need to take 1 tsp. sugar and ½ tsp. salt. Sugar is better to use cane, and sea salt. Pour rice with vinegar with sugar and salt dissolved in it.

Mix thoroughly...

AND leave to "dry", during this procedure, the rice will completely "take" the vinegar

Rice was “dried” in such wooden tubs in the old days. Many connoisseurs of 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 cook rice for sushi and rolls:

It shows step by step how many minutes you need to get wet rice, cook and defend it before we start making rolls and sushi from it.

Rice stands for 10 minutes after we washed it.
Next, cook it after boiling water for 15 minutes.
Next, without opening the lid, keep the rice for 15 minutes.
Next, transfer the rice to a wooden or earthenware bowl to mix with the sauce and cover with a damp towel for 15 minutes.

That's all, after cooking rice, you can make any rolls and sushi of your choice! Surprise loved ones!

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