Step 2: Boil the rice with 300 ml of water over high heat for 2 minutes, cover and simmer over the lowest heat for 10 minutes.
Step 3: Open the lid, cover the rice with a dishtowel and cool for 10 minutes. During this time, boil 2 tablespoons sushi vinegar, sugar and 1 teaspoon salt, then cool.
Step 4: Serve the rice in bowls, drizzle with the seasoned vinegar and toss with a wooden spoon to expose it to air, then cool. This is a portion for two recipes (8 servings).
Sushi - the most important ingredient
Sushi rice is full-grained and slightly sticky when cooked. Japanese rice vinegar is very mild; special sushi vinegar is also available that is already flavored, or diluted fruit vinegar can be used in place of sushi vinegar. Seaweed sheets are used to wrap rolled or stuffed sushi. Rolled sushi is easily accomplished with a sushi bamboo roll, but kitchen towels or napkins can also be used.
Yamabi (or Japanese mustard, of which there are many kinds, and which will be the subject of a future post), a particularly spicy light-green horseradish, mostly powdered and stirred with water, is used as a flavoring for a wide variety of sushi, and can be substituted for horseradish in a jar. Japanese soy sauce is good for dipping all sushi. For those who like it spicy, add some wasabi. Pickled ginger (shogagari) dipped in vinegar is almost always served with sushi, and is also dyed a purplish-red color to make the sashimi easily digestible and refreshing to eat. Raw tuna is the most popular sushi ingredient in Japan.
Basic sushi rice production method
(part of the mainland cuisine restaurant sushi rice often do not do as well as expected, hard and soft is not appropriate, some stores in order to save costs, a time to do a lot of, put a long time the rice began to harden, so that the texture of the sushi greatly reduced, the production of sushi rice is very concerned about the experience and technology, in fact, most of the sushi to eat sushi rice, so let the diners feel that the sushi is good or bad! (One of the key points is the flavor and comfort level of the rice.)
One, sushi vinegar method
Materials: 600ml of white vinegar, sugar 500 grams, 80 grams of salt
Methods: put the above three materials into the pot, placed on the stove on a low flame stirring until the sugar can be dissolved. The vinegar should not be boiled, so as not to reduce the acidity.
Another way to store sushi vinegar: the pot or container where you put the sushi vinegar must be dry and placed in a corner or a cool place. Generally, it can be left for three to four months in summer and five to six months in winter.
Two, sushi rice cooking
1, edible rice + glutinous rice to 10:1 ratio, you can cook soft and sticky sushi rice.
2, the amount of water for a cup of rice to a cup of water; if more than five cups of rice, then reduce the last cup of water 1 / 5 water.
3. Ratio of rice to sushi vinegar
If one cup of rice can be used to cook two bowls of rice, then one tablespoon of sushi vinegar should be poured over one bowl of rice.
Four, sushi rice and vinegar mixing time
1, rice cooker rice about 20-25 minutes.
2, sushi rice in the mixing must strive to be uniform, otherwise after a long period of time not mixed with the vinegar of the rice will become hard, mixing evenly, must be placed in a ventilated place or with an electric fan blowing cold.
●Making sushi rolls
1. Place half a piece of seaweed, smooth side down, on a bamboo sushi curtain. The edge of the seaweed sheet needs to meet the front edge of the bamboo roll. Spread a thin layer of wasabi paste.
2. Spread rice about 0.5 cm thick, but leave a 1 cm wide space on each side of the seaweed sheet. Press a groove in the first 1/3 of the rice to place the filling.
3. Lift up the bamboo roll so that the seaweed and rice wrap around the filling to form a rolled sushi. Then roll the bamboo roll tightly, pressing the rice on both sides of the opening.
4. Remove the bamboo roll and cut the maki sushi in half with a sharp knife. Then place the halves side by side and cut each into three equal pieces to make six pieces of sushi. Arrange the cut side up.
●Fish Grip Sushi Making
1. Press a small rice ball on top of the cut fish slices, and gently pinch and shape from the top down until the rice is tightly bonded to the fish slices.
2. Flip the sushi over and press it into a semicircle with your fingers from the top, forming a typical cushion shape.
●Making the frigate sushi
1. Cut the seaweed sheets into 3-cm-wide ribbons and wrap them around the small rice balls, leaving an opening of about 1 cm in height toward the top.
2. Fold the downward-facing seaweed sheet inward and adhere it to the rice to form a cup. Fill the top opening with fish eggs.
●How to make avocado and shiitake mushroom sushi
Classic sushi with a new twist.
Ingredients for 8 servings:
2 teaspoons of sesame seeds
4 fresh shiitake mushrooms of the same size
1 tablespoon of oil
2 teaspoons of wasabi powder
1 tablespoon of white soy sauce
1/4 of ripe avocado
1 teaspoon of lemon juice
For garnish:
For garnish.
8 green onion leaves
l/2 sushi rice
Additionally:
Japanese soy sauce
Pickled ginger
Making time: 35 minutes
Calories per serving: 80kcal
1. In a pan, fry the sesame seeds in no oil until golden brown, then remove from the pan and set aside.
2. Clean and slice the mushrooms. Heat the oil in a pan and sauté the mushrooms. Remove the pan from the heat, pour in the white soy sauce and allow the mushrooms to cool.
3. Peel the avocado, slice the flesh first, then cut it into equal-sized wedges, and immediately drizzle with lemon juice so it doesn't darken.
4. Stir the wasabi powder with 3 teaspoons of water to make a thick sauce and leave it to stand. Wash the finely chopped shallots and pat dry well.
5. With moistened hands, knead 1 tablespoon of sushi rice into small balls. Flatten the rice balls slightly and spread a thin layer of wasabi paste on the surface.
6. Garnish the rice balls with avocado and shiitake mushroom slices. Garnish the sushi with fried sesame seeds and green onions. Serve with soy sauce and pickled ginger.
Add finely sliced white or red radish and season with wasabi, salt and sushi vinegar. Variation: Instead of avocado, substitute tender fingerling zuccino.
●Artesian Trout Egg Frigate Sushi Preparation
This cup-shaped sushi is almost always wrapped in fish eggs.
Ingredients for 8 servings:
2 pieces of seaweed sheets
50g of trout or salmon eggs
1/2 portion of sushi rice
1 small piece of cucumber (approx. 30g)
Additionally:
Marinated ginger
Preparation time: 35 mins
Calories per serving: approx. 80kcal
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1. In a nonstick skillet without oil, toast the seaweed over medium heat, without turning, until the aroma wafts out. Remove seaweed slices to cool and cut into eight 3cm-wide ribbons.
2. Place the trout or salmon eggs in a sieve and rinse carefully, then drain well.
3. With moistened hands, knead 1 tablespoon of the sushi rice into small ball-shaped rice balls. Take a strip of seaweed, smooth side out, and wrap it around the rice ball, leaving an opening about lcm in height toward the top, and fold the seaweed sheet inward toward the bottom to form a cup.
4. Press the rice in the seaweed cup tightly, and fill the opening at the top with fish eggs.
5. Wash the cucumber and cut 4 slices diagonally, about 0.5cm thick. Cut the cucumber slices in half again, and cut the skinned end into thin fan leaves. Decorate the sushi with the cucumber fan leaves. Arrange the sushi on a flat plate and serve with the pickled ginger.
Cheap caviar can also be used; caviar dyed red looks more appealing than black