If you wanted to prepare houses of sushi, it is necessary to understand not only technology of their formation, but also how to prepare separate ingredients. The component, most important for sushi, – rice. From that, how correctly it is prepared, the taste of sushi will depend.
Long rice – its grains too dry won't be suitable for making sushi and hold a lot of water. Choose short grains of the rounded-off form.
Fill up rice in wide ware, fill in it with water so that it only slightly covered grain. Now begin to wash out it – ship a hand and accurately mass. So it is necessary to do to separate small garbage. Water from washing of rice in it becomes hazy, gets a dairy shade. Without washing of a croup during cooking will become covered with sticky starch and for sushi won't be suitable any more.
Drain water. Mix rice – wring out it a hand a little more feasibly, but it is accurate, trying not to break, and so do about 10 seconds. Fill in all with fresh water, wring out and merge. Repeat the same operation once again or two until water becomes almost transparent, then dry grain.
Put the washed-out rice in a deep pan and add water – on a glass of grain of 250 ml of cold water. Bury a pan a cover and at the maximum heating bring to the boil. Then on weak fire boil thoroughly rice about 12-15 more minutes until it absorbs water completely. On its surface at the same time ventilating poles will appear. A pan, without uncovering, remove from fire and put to infuse on a quarter of hour.