So that sushi cooked at home is in no way inferior to what is served in Japanese restaurants, it is very important to choose the right products. Rice, which is one of the ingredients in this dish, should be given special attention.
Pick your recipe
If you think that choosing rice for sushi is a secondary matter, you are deeply mistaken. The fact is that only elastic and sticky rice porridge can keep its shape and will not treacherously crumble. It is for this reason that rice, ideal for making pilaf (for example, steamed), is absolutely not suitable for rolls and sushi. Popular varieties such as jasmine or basmati are also unsuitable for making sushi.
If you don’t know what to choose and which type of rice to prefer, some simple tips will come in handy. The main secret to making rice for sushi is to use exclusively round grain cereals. It is in such rice that a large amount of starch is contained, which makes the porridge sticky. From round grains you can cook just such a rice mass, which will allow you to make neat and not falling apart rolls and sushi.
When choosing rice, make sure that the cereal does not contain any impurities, and the grains are free from chips and breaks. Also pay attention to the uniformity of rice. All grains in the bag should be approximately the same size.
Do not use translucent rice for making sushi, it is better to opt for white cereals, the grains of which are completely opaque.
The best varieties of rice for making sushi are considered to be "sushi", "mow-higari" and ordinary Krasnodar rice, which can be purchased at almost any store.