First, the main raw materials of sushi: rice, vinegar and fish.
1. There are many kinds of sushi and a wide choice of raw materials. The main raw materials commonly used in sushi are sushi rice and Japanese japonica rice, which are characterized by white color and round particles. Rice cooked with it is not only elastic, chewy, but also sticky.
Tips:
Let's talk about rice first: In fact, the good rice in China is very good, and there is no need to use Japanese rice. Cooking, it is best to use a rice cooker. Wash it before cooking. Don't rub with your hands, stir with a rice spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist.
Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar. Vinegar mixed with rice, rice should be hot, bibimbap should be big, not too deep, but it must be big, so that it can breathe and the rice will not stick together. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak.
Fish: It is best to have fresh marine fish, and the most common ones are salmon, tuna and tuna. I don't recommend it when cooking sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It's best not to eat it raw, it will cause diarrhea. If you want to eat, you'd better fry it and put it in sushi. Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, you should touch the fish with your fingers, and then put it under your nose to smell. Everything that doesn't smell like fish is fresh.
2. The raw materials used to wrap sushi skin are high-quality seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on. Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers and lettuce.
Tips:
Fish: It's good to have fresh raw fish, but what should I do without it? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or they can be cooked directly and put into sushi with salad dressing.
There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when it is wrapped.
There are also shrimp boiled and salad dressing, which are also delicious when wrapped.
Vegetables: cucumber, avocado, eggs, mushrooms and shiitake mushrooms.
Mushrooms, what we do there is delicious. I like them. Practice: soak the mushrooms in water until they are soft, then boil them with water, add soy sauce, sugar and wine to taste and cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.
Second, the proportion of sushi.
The ratio of sushi refers to the ratio of rice to water when making sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.
1, rice-water ratio
Wash the sushi rice, drain the water, put it in an electric cooker, and add water according to the ratio of rice to water 1: 1 to cook the sushi rice. Note that if you cook more sushi rice at a time, more than 5 servings, you should reduce the amount of water appropriately. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.
2. The proportion of salt, sugar and vinegar
Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.
3. The ratio of vinegar to rice
When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly.
Third, the seasoning of sushi
Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce is a little strong, please put it less).
Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to get its original flavor. In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious.
Fourth, the production of sushi.
There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (also known as sashimi), which pays great attention to the knife work and the freshness of fish. )
1, rice ball type:
How to fish: This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you need to tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping.
Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that they are tied with a seaweed.
2. Volume:
Generally, you can buy seaweed slices for sushi in stores. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper. Generally, a bag of 10 pieces can be made into 20 rolls, and each roll can be made into 6 pieces, which means that a bag of seaweed can be made into 20 different sushi pieces, totaling 120 pieces.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
(1) The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.
(2) involution:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
This is stronger. Delicious and easy to take.
Specific operation steps: Take sushi rolls as an example.
Ingredients: seaweed? Porphyra 1? About 20cm long 1 5cm wide japonica rice 200g crab roe 1 thin ham half a medium-sized cucumber half an egg skin 1 horseradish sauce 1 5g lettuce leaves1salt1? 5g sugar 5g white vinegar 10g thick soy sauce vinegar ginger 1 vegetable.
Method:
(1) Dry the japonica rice to about 40℃; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.
(2) Spread seaweed vertically on the cooked chopping board, leaving 3cm at the upper edge of seaweed as an interface, spread japonica rice on the rest seaweed, press four evenly spaced grooves on japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips in the four grooves respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.
(3) Gently wrap seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice on the top joint and seal it, then cut the rice roll into 7 small rolls horizontally, and serve with pickles and vinegar pickles.
It is best to use Japanese-made or joint-venture rice, such as Northeast Wuchang Rice (Songjing No.2). If you can't buy it, you can also use Tianjin station rice instead. Soak the rice for an hour or two before steaming, and steam it moderately hard and soft.
The rice is about 0.5cm thick and compacted, and the laver with an upper end of about 2cm is empty. Be sure to wait until the temperature of the rice is slightly lower than the hand temperature, and then spread it on the seaweed. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. If you want the finished product to be beautiful, you should also pay attention to the fact that the rice should not be exposed and the tightness should be moderate.
15 Respondents: Komatsu blog-grade of vice principal14 2006-1-kloc-0/315:17.
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Respondents: gogook-scholar level 3 2006-1-1315:15.
Cook with rice
The main ingredients of sushi:
Rice, vinegar and fish.
Let's talk about rice first: In fact, the good rice in China is very good, and there is no need to use Japanese rice.
Cooking, it is best to use a rice cooker. Wash it before cooking. Don't rub with your hands, stir with a rice spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist.
Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar.
Vinegar mixed with rice, rice should be hot, bibimbap should be big, not too deep, but it must be big, so that it can breathe and the rice will not stick together. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak.
Fish: It is best to have fresh marine fish, and the most common ones are salmon, tuna and tuna. I don't recommend it when cooking sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It's best not to eat it raw, it will cause diarrhea. If you want to eat, you'd better fry it and put it in sushi.
Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, you should touch the fish with your fingers, and then put it under your nose to smell. Everything that doesn't smell like fish is fresh.
There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (also known as sashimi), which pays great attention to the knife work and the freshness of fish. )
Rice ball style:
The practice of fish
This is the simplest. Cut the fish fillet into pieces 2.5 cm wide and 5-6 cm long. When slicing, you should tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping.
Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, which is stronger and more delicious.
Volume:
Generally, you can buy seaweed slices for sushi in stores. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper.
Generally, there are 10 pieces in a generation, and 20 rolls can be made, and each roll can make 6 pieces, which means that a bag of seaweed can make 20 different kinds of sushi, totaling 120 pieces.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.
Internal volume:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
Sushi ingredients:
Fish:
It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or they can be cooked directly and put into sushi with salad dressing.
There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when it is wrapped.
There are also shrimp boiled and salad dressing, which are also delicious when wrapped.
Vegetables:
Cucumber, avocado and eggs,
Mushrooms, shiitake mushrooms, shiitake mushrooms, we do delicious there, I like it, the method is:
Soak the mushrooms in water until they are soft, then cook them in water, add soy sauce, sugar and wine to taste, and cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.
Ingredients for eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce is a little strong, please put it less).
Don't press the rice, push it slowly.
Put on your favorite clothes.
At this time, it will be pressed tightly.
Let go of the bamboo curtain on it and roll it again.
There are many ingredients in sushi, and you don't have to use fish. Few people eat salmon in Japan. Sushi vinegar can be simmered with white rice vinegar, kelp, Muyu flower, sugar and salt. Sushi rice is best cooked in Japanese clear soup!
Cut sushi, stick some water on the knife (if it's a blunt knife, no one can help you), and use a drag knife.
Porphyra should be roasted seaweed.
Responder: Silent Moon-Advanced Magician Level 5 2006-1-1315:19
Sushi rice is full and slightly sticky after cooking. Japanese rice vinegar is very mild, and there is also special sushi vinegar with good taste, which can also be replaced by diluted fruit vinegar. Seaweed slices are used to wrap rolled or stuffed sushi. You can easily roll sushi with sushi bamboo rolls, but you can also use kitchen paper towels or napkins.
Horseradish (that is, there are many kinds of Japanese mustard, which will be related topics in the future), especially the spicy light green horseradish, which is mostly powdered and is a seasoning mixed with various sushi water, and can be replaced by canned horseradish. Japanese soy sauce is suitable for dipping all sushi. If you like spicy food, you can add some mustard. Shogagari soaked in vinegar is almost always eaten with sushi, and some ginger is dyed purple, so sashimi is easy to digest and refreshing. Raw tuna is the most popular sushi material in Japan.
First, the blending method of sushi vinegar
Ingredients: 600 ml of white vinegar, 500 g of sugar and 80 g of salt.
Practice: put the above three materials into a pot and stir with low fire until the sugar dissolves. Don't boil vinegar, lest the acidity decrease.
Another way to preserve sushi vinegar: the pot or container of sushi vinegar must be dry and placed in the corner or in the shade. Generally it can be stored for three to four months in summer and five to six months in winter.
Second, the cooking method of sushi rice
1, the ratio of edible rice and glutinous rice is 10: 1, and the soft and glutinous sushi rice can be cooked.
2, the water consumption is a cup of rice to a glass of water; If it exceeds five cups of rice, the amount of water in the last glass of water will decrease 1/5.
Third, the ratio of rice to sushi vinegar.
If one cup of rice can cook two bowls of rice, according to this ratio, pour one tablespoon of sushi vinegar into one bowl of rice.
Fourthly, the stirring time of sushi rice vinegar.
1, the rice cooker cooks for about 20-25 minutes.
2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard if it is left for a long time. After mixing evenly, be sure to put it in a ventilated place or blow it with an electric fan to cool it.
Put 250g sushi rice in a sieve and rinse it with flowing cold water until the flowing water becomes clear. Then drain 1 hour.
Boil rice and 300ml water for 2min, cover and simmer for10min with minimum fire.
Open the lid, cover the rice with a napkin, and cool for 10 minutes. In the meantime, cook 2 tablespoons of sushi vinegar, sugar and 1 teaspoon of salt, and then cool.
Put the rice in a bowl, pour the seasoning vinegar on it, turn it with a wooden spoon, make it contact with the air, and then cool it. This is the weight of two recipes (8 people).
The smooth side of half a piece of seaweed is placed on the sushi bamboo shutter. The edge of the seaweed sheet should be connected with the front edge of the bamboo roll. Spread horseradish sauce thinly.
Spread rice about 0.5 cm thick, but leave a space 1 cm wide on both sides of the seaweed slices. Press out a groove in front of the rice 1/3, and put the filled material in.
Lift the bamboo roll and let the seaweed and rice wrap the stuffing to form a roll sushi. Then roll the bamboo roll tightly and press the rice on both sides of the opening tightly.
Take out the bamboo roll and cut the sushi roll in half with a sharp knife. Then the two halves are juxtaposed and cut into three equal parts to form six pieces of sushi. Turn the section face up.
Press the rice ball on the sliced fish fillet, and knead it gently from top to bottom until the rice and fish fillet are closely combined.
Turn the sushi upside down and press it into a semicircle with your fingers to form a typical cushion shape.
Porphyra slices are cut into strips with a width of 3 cm, which surround the small rice balls, and an opening with a height of about 1 cm is left on the upper side.
Fold the downward seaweed slices inward and stick rice to form a cup. Fill the opening with fish eggs.
Salmon sushi
You can also use lightly smoked salmon sashimi instead of high-grade salmon.
8 materials:
Fresh salmon steak (middle of Irish salmon)150g
2 teaspoons of mustard)
1/2 sushi rice.
Lemon 1
In addition:
Japanese soy sauce
preserved ginger
Production time: 30 minutes
Freezing time: 1 hour
Heat per serving: about 90 kcal.
Although sweet lemon sauce is not the original Japanese flavor, it is also a very delicate match. 6 tablespoons vegetable stock, 1/2 tablespoons sherry, 1 tablespoon white soy sauce, sweet lemon juice and 1 teaspoon ground sweet lemon peel.
1. Salmon meat is wrapped in aluminum platinum paper and put in the freezer for about 1 hour for easy cutting.
2. Stir horseradish powder and 3 teaspoons of water into a thick paste and let it stand.
3. The knife is perpendicular to the fiber, and the fish is obliquely cut into 8 pieces, about 3cm ×5cm in size, and then thawed on the kitchen paper towel.
4. After the fish is thawed, coat a thin layer of horseradish sauce on one side.
5. Knead 1 tbsp sushi rice into an oval rice ball with wet hands, put the side of the fish fillet coated with mustard sauce on the left palm, and gently press the rice ball on it. Turn the sushi upside down and shape it carefully.
6. Wash and dry the lemon with hot water, cut four thin slices from the middle, and then cut in half to decorate the sushi. Serve the seasoned soy sauce with the remaining mustard sauce and pickled ginger.
Raw tuna with white rice, sushi in Japanese red and white.
8 materials:
1 string onion (about 30g)
2 teaspoons of mustard)
Fresh tuna steak150g
Sushi rice 1/2 servings
In addition:
Japanese soy sauce
preserved ginger
Production time: 30 minutes
Heat per serving: about 1 10kcal.
1. Wash the onion, spin it dry, and dry it with a kitchen paper towel. Stir horseradish powder and 3 teaspoons of water into a thick paste, and then let it stand.
2. If there are still thorns in tuna meat, take them out with tweezers. The trimming should be smooth and the knife should be perpendicular to the fiber. Cut the fish into 8 slices about 3cm×5cm, and dry them with kitchen paper towels.
3. Spread a thin layer of horseradish sauce on one side of the fish fillet. Knead 1 tbsp sushi rice into oval rice balls with wet hands. Put the fish fillet on the left palm, mustard side up, put the rice ball on it and gently press it on the fish fillet.
4. Turn the sushi upside down and carefully press it into a symmetrical shape from the top. Each sushi is decorated with two thin onion leaves and placed on a flat plate. Seasoned soy sauce and leftover wasabi sauce are served with pickled ginger as a side dish.
You can buy raw tuna in reputable fish shops and fish sales departments in big supermarkets. It tastes like lean beef or veal, not fish.
2 Prepare ingredients: I usually use rice, seaweed, cucumber, pork floss and egg skin.
Rice: the most common one.
Cucumber: Cut into small strips and marinate with salt and rice vinegar first.
Meat floss: It's all in the supermarket.
Egg skin: You can make one in a non-stick pan and cut it into strips.
Seaweed: It's also in the supermarket.
Then prepare a small bamboo curtain, spread it with plastic wrap, and then spread a layer of rice, seaweed, pork floss, egg skin and cucumber. Wrap them together and cut them into small pieces with a knife.
The practice of sushi
It is more complicated to roll purple cabbage in rice. Here's how to roll purple cabbage outside white rice without sushi vinegar powder.
Sesame 1 tablespoon
4-6 pieces of laver
2 eggs (fried into shredded eggs)
Pickled sweet and sour ginger 1 chunks (cut into filaments)-can be omitted.
Chop a little imitation crab meat, add a little egg yolk sauce and mix well.
Shredded cucumber ... a little
Sushi rice material
Rice 3 bowls of rice
3 tablespoons white vinegar
4 tablespoons sugar
Clear water 1 1/2 tablespoons.
Practice steps:
1. Add white vinegar; White sugar; Put the water in a small pot, cook it evenly on low heat, and then slowly pour it into the white rice (the rice should be mixed with chopsticks first). Pay attention to stirring when pouring to keep the rice grains loose.
2. Grabbing with a net, and roasting laver with low fire;
3. Spread the mixed rice thinly on the laver, then spread shredded eggs, shredded ginger, shredded cucumber and mixed crab meat to make strips, and then roll them up with a bamboo shutter door (which looks good after rolling) or roll them into a tube by hand, and then cut them into inches.
You don't have to use crab meat, but floss is also delicious.