When making sushi rice balls, how should the rice be steamed to make it more fragrant and tasty?

Many young people especially like to eat sushi rice balls, because the production process of sushi rice balls is relatively simple, and it also has a different taste, which is deeply loved by many young people. It is also necessary to prepare certain ingredients before making sushi rice balls, and rice is also an indispensable thing. You also need to pay special attention to the process of steaming rice, so that you can make your sushi rice balls more delicious.

You also need to soak the rice in advance, so that the steamed rice can be more delicious. And you can also put a piece of kelp in the process of steaming rice, which can also make the cooked rice more soft, so cooking rice is also a crucial link. <>

Soak the rice in water in advanceRice is really very important, and it is best to soak the rice in water during the process of cooking rice, so that it can better clean the impurities in the rice. In addition, you can also choose to use simmering alternately during the cooking process, first turn on high heat and steam when cooking rice, and then turn down the heat and boil slowly, which can also make the cooked rice more soft and delicious. Everyone knows that rice is very important when making sushi rice balls, and if the rice is too hard, then it will not taste good.

Many people think that the sushi rice balls sold outside are very expensive, so they will buy some ingredients and make them at home. This will also make it easier for you to eat sushi rice balls better, and you can also save an extra amount of money. So it's good for everyone to choose to make their own sushi rice balls, but there are many things to keep in mind when making this kind of food.

I hope that everyone can also make more delicious sushi rice balls, and don't choose the tap water at home when steaming rice. Try to use mineral water such as Nongfu Spring, which can also be better absorbed, and can also make the cooked rice more moist. As we all know, the rice used to make sushi rice balls is not something that can be easily overlooked.

First of all, soak the rice in advance, and then wash it, it is best to put some glutinous rice in it, pour an appropriate amount of water, steam for 20 minutes, and the rice is very fragrant after steaming.

When cooking rice, you should put some salt and add some purified water, so that the rice is more delicious and sweet.

Soak the rice for half an hour before steaming, and then put the rice in the steamer to steam, and the rice that comes out of this way tastes good.

When steaming rice, be sure to steam the rice softly, never let the rice get raw, and let the rice be fully cooked before making sushi rice balls.

Soak the rice in advance, the amount of water is moderate, and it should be simmered alternately, and a layer of kelp can also be placed at the bottom of the steamed rice, so that the taste of the rice can be effectively guaranteed.

We can put it in a wooden cage and steam it over a charcoal fire, so that the steamed rice has a charcoal smell and is very fragrant.

Add some sushi vinegar, because pure white rice tastes nothing and is not delicious, add some sushi vinegar to make the rice more fragrant and tastier.

You can put a little rice vinegar when steaming rice, you can also put some lotus leaves to increase its fragrance, or you can put some sesame oil.

For rice, it is best to steam it in a pressure cooker, and then the ratio of water and rice must be matched, so that the steamed rice is more chewy and more suitable for sushi.

Ingredients: 250g of rice

Sieve one. Method: Rinse the rice with water until the water is crystal clear, then soak the rice in clean water. It takes about 30 minutes in summer and about an hour in winter. Then put it in a sieve and drain the water!

After the rice is dried, the ratio of rice to water is generally as follows.

This ratio to steam rice! In other words, if you put 1000ml of rice, you need to put 1200ml of water! This ratio is more versatile!

The more formal thing is that the draught of the rice is generally tested when you come back from buying rice, and the draught of each type of rice is different! Generally, the draught of new rice will be a little higher, possibly.

Generally, the first time I buy rice, I usually use a ratio of 1:1 to steam and test it.

If it's hard, I'll use it next time.

If it's hard, use it!

This is more professional, and there will be no problem with general use!

When steaming rice, you can put a small piece of kombu (dried kelp) in it!It can increase the flavor of sushi rice!

Answering whether the rice is steamed or not, rice is very important. Therefore, the rice used to make sushi rice balls should be soaked in advance so that the steamed rice will be delicious. It is best to wash the rice before soaking, and then prepare an appropriate amount of water to pour the rice into it, the water should cover the rice, and soak it in cold water.

Depending on the temperature, the time for the rice to soak is also different. If it's summer, the temperature is relatively high, soak for half an hour, and if it's winter, it will take an hour. After soaking, the rice needs to be washed again and then put into a pot to steam, so that the steamed rice is very glutinous and chewy, and it is very suitable for making sushi rice balls.

Rice steaming techniques.

1) First of all, wash the rice, put the rice in the basin, pour the water, pour the water quickly and gently with your hands, and pour the rice washing water immediately after rinsing, and repeat twice.

2) Then pour in a little water, slowly turn the basin in a certain direction with your left hand, and gently and evenly grasp the rice grains with your right hand. Do not rub the rice for too long, otherwise it will destroy the vitamins and fiber in the rice.

3) Then put the rice in the basket and drain the water and let it stand for 30 minutes for 1 hour.

4) After these are done, it is time to steam, the ratio of rice to water is 1:1 (this can also be adjusted according to personal preference), do not boil the steamed rice immediately, let the rice simmer for 10 to 15 minutes, so that the taste of the rice grains can be brought into play more.

How to preserve sushi rice.

If there is any leftover sushi rice, you can cover it with two clean damp cloths, and the damp cloth that touches the rice noodles should not be too wet, but slightly wet.

Sushi Rice Ingredients Table:

Each place has its own specialty, some places are noodles, some places are rice balls, for example, Taiwan has a special food is rice balls, and this rice ball is made of special rice. This kind of rice requires a special method to attract such rice balls to be delicious. But a large part of the population does not know how this rice is steamed, so I will teach you how to do it.

Traditional Taiwanese rice balls.

Ingredients: rice (long glutinous rice is recommended.) The taste is better) a fritter (fried old point. Relatively fragrant & crispy).Cut into sections and set aside an appropriate amount of meat floss (fish floss) and an appropriate amount of vegetable pu (need to be fried in advance.) Can be oiled) peanut flour white caster sugar egg (can be added or not).

Method:1Wash 2 cups of rice (the measuring cup of ordinary cooking rice) first, so that you can make almost 3 rice balls, glutinous rice must be soaked in water for about 1 hour after washing, and then cooked in the same way as white rice

Take out a transparent plastic bag and dip it in a little water (it is convenient to put the rice on it, and the rice must be served hot) 3Put the rice on a plastic bag and flatten it 4Put the fritters, cabbage, meat floss, and eggs in order (salty taste).

For sweet flavors, just replace the meat floss and vegetable pu with peanut flour and sugar (the amount of ingredients depends on personal taste preferences)5Fold the plastic bag to 2 sides and knead the rice ball into a round.

The first step is to soak the glutinous rice. Wash twice with water to wash off the starch, so that the steamed rice looks crystal clear, and the rice must be soaked in cold water, not warm or boiled water, even in winter. Generally soak for 5-8 hours, depending on the temperature, can not be sour, to pinch and crush as the standard, note:

The water cannot be changed during the rice soaking period, which will affect the flavor of the rice; If it's a little sour, it's much better to rinse the water a few more times.

The second step is to preheat the barrel. Add water to the pot, and the water added cannot exceed the water level of the bucket, which is the height under the bottom of the bucket. Speaking of pots, I think most people use relatively shallow iron pots.

And I use a deeper aluminum pot, as shown in the picture, which can wrap most of the barrel, so that it is easy to lock the steam, and the aluminum is thin, conducts heat quickly, and saves fuel. Of course, if the rice bucket is large, you may not be able to buy a suitable aluminum pot, so you can only use an iron pot, so you can wrap a towel around the bottom.

The third step is to put rice in the bucket. Strain the soaked rice to dry, strain the rice into another container, and pour it directly when it is preheated. Pour gently, smooth out the rice without a lid, and then burn.

Step 4: Steam the rice. When the rice is steaming, make a hole in the rice, so that the steamed rice will not be too soft.

Stick the chopsticks to the bottom of the bucket and shake it a few times to make your eyes wider. Tie all the holes evenly, the chopsticks must be pierced to the bottom of the barrel, cover the lid and continue to steam, the lid of the barrel is uneven after a long time, and it is easy to leak, so it is better to put a warm cloth on the lid of the barrel.

Tips and tricks:

1. Prepare the ingredients, beat a part of the cooked black sesame seeds into black sesame powder, and mix in the sugar.

2. Glutinous rice and rice (2:1 ratio), wash and soak for two hours, then cook into rice in a rice cooker (note that the amount of water is a little less than usual cooking).

3. Take a piece of plastic wrap, spread it out, and sprinkle black sesame seeds in the middle.

4. Use a spoon to dip cold boiling water to prevent sticking, scoop a ball of rice onto plastic wrap, spread it out with a spoon and press it tightly.

5. Sprinkle a layer of sugar on top of the rice and mix with black sesame powder.

6. Spread another layer of meat floss.

7. Finally, fold half of the fritters in three folds and put them in the middle.

8. Pick up the plastic wrap and roll it up, tighten it with a little force, and a spindle-shaped rice ball is ready.

Note: 1. The ratio of glutinous rice and rice is 2:1, so that the taste is good and not too sticky. It is best to soak for two hours before cooking, and the amount of water is a little less than the usual cooking rice.

2. Scoop the spoon of rice and dip it in cold boiled water in advance, so that the rice will not stick to the spoon when making rice.

3. When rolling it up and forming it, you should use a little force, otherwise it will be easy to spread out when eating.

4. Glutinous rice is difficult to digest, don't eat too much at a time, just make it smaller.

The glutinous rice of the rice must be soaked in water for about 1 hour after washing, and then cooked in the same way as white rice, washed twice with water to wash off the starch, so that the steamed rice looks crystal clear, and the rice must be soaked in cold water.

Kiss this is the answer to your query, I hope it can help you.

Sincerely answer every question for you! Best if you're satisfied! If you have any questions, please keep asking! Your praise is the driving force for us to move forward, learn from each other and make progress together!

Question: What kind of mold is used to steam the rice of the rice balls.

Qinqin's home is generally the kind of steaming grid in the rice cooker, plastic long-term steamed food, not good, often steamed glutinous rice is replaced with iron, when not steaming glutinous rice can also be used to wash rice, drain vegetables. The restaurant is made of wood or bamboo. The latter will be more fragrant when steamed than at home.

In some places, lotus leaves will be placed in the steamer, and there is a faint fragrance of lotus leaves when steamed.

1. Make sushi vinegar for backup first. Take 50ml of chrysanthemum vinegar, 20g of white sugar and 10g of salt (5:2:1) and pour it into a clean, oil-free container.

Heat the container slightly and stir so that the sugar and salt are fully dissolved in the white chrysanthemum vinegar without precipitation, and then let it cool thoroughly and set aside.

2. Put the rice in a basin, add an appropriate amount of cold water to wash it, and rub it repeatedly with both hands.

3. In order to ensure that the steamed rice grains are smooth and glutinous and not sticky, it needs to be washed repeatedly, if the rice water becomes turbid, pour it off and re-add water to continue to rub and wash until the rice is rubbed and the rice water is still crystal clear.

4. Pour the rice into the bamboo grate and drain thoroughly.