The gohan rice is a cooked white rice without any ingredient that accompanies Japanese meals. Rice is so important in Japanese culture that the word gohan not only means cooked rice but they also use this word as a synonym for food, as a sign of respect for rice, which has been the sustenance of the Japanese for almost all of their history.
To make gohan rice you only need three ingredients, water, rice Japanese for sushi and preparation of rice vinegar. Japanese rice can be replaced with any short-grain rice and if you don’t have rice vinegar preparation don’t worry because below the step-by-step recipe we explain how you can substitute it and how you can prepare it yourself. In any case, we recommend that you first read our post on the basics for making sushi , since we explain all the ingredients in more detail there.
- 150 gramos arroz para sushi o sushi-mesi
- 150 mililitros de agua
- 30 mililitros de preparado de vinagre de arroz o sushi-zu
- We wash the rice for sushi or sushi- mesi in a container (eg a bowl) to remove excess starch. Add water, stir the rice gently, as if it does not break and change the water. We repeat this operation 7 or 8 times.
- Strain the rice and leave it in the colander covered with a cloth for 15 to 30 minutes, although if you are in a hurry you can skip this step, since it is not essential.
- The ideal is to make the rice in a rice cooker, but in our case we have made it in a pot. Add the cold rice along with the water and cover. We raise the fire to the maximum and when it starts to boil we lower it to medium heat (in the vitro we put it at 4). Let the rice cook for 10 minutes without stirring and without lifting the lid. After that time, we remove it from the heat and let it rest for another 10 minutes without lifting the lid again, so that the rice finishes cooking with the steam.
- It is the time to take out the rice. Traditionally, a circular wooden container called a hangiri is used, but since we don’t have one (let’s see if we can get one) we have replaced it with a plastic tray, although if you have a wooden container it is a better option.
< li id="instruction-step-5">When we already have the rice in our hangiri or in our tray, we extend it and add the rice vinegar preparation. We stir with a wet wooden spatula (since I was not at home I had to use a wooden spoon) carefully so that the vinegar is integrated while we fan the rice to cool it down. When it is cold we will have our gohan rice ready. If the rice is not going to be used immediately, it is better to cover the hangiri with a cloth so that the rice does not dry out or become soft.