1. Selection of sushi ingredients

There are many types of sushi, and the selection of raw materials is also very wide. The main raw material commonly used for sushi is sushi rice, Japanese japonica rice, which is characterized by white color and rounded particles. The rice cooked with it is not only good in elasticity, chewy, but also has greater stickiness.

The raw materials used for wrapping sushi rolls are commonly high-quality seaweed, seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc.

The fillings of sushi are rich and colorful, and they best reflect the characteristics of sushi. The raw materials used for fillings include sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as mushrooms, cucumbers, lettuce, etc.

2. The proportion of sushi

The proportion of sushi refers to the ratio of rice and water when cooking sushi rice, the proportion of salt, sugar and vinegar when making sushi vinegar, and the proportion of sushi vinegar. The ratio of vinegar to rice in sushi rice.

1? The ratio of rice to water

Wash the sushi rice, drain the water, put it into a rice cooker, and add water at a ratio of 1:1 between rice and water. , cooked into sushi rice. Note that if you cook more than 5 servings of sushi rice at one time, you should appropriately reduce the amount of water used. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.

2? The ratio of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi. It is prepared with salt, sugar and vinegar in a ratio of 1:5:10 It's done. When making the preparation, mix the salt, sugar, and vinegar, put it in a pot, heat it, and let it cool before use. Be careful not to let 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 stir evenly. Note that sushi rice needs to be kept at a temperature of about 40°C. It is best to use a wooden spoon and wooden utensils when stirring, and use a wooden spoon to "chop" the sushi rice with vinegar to mix it evenly.

3. Sushi condiments

Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy, salty and so on. Therefore, when eating sushi, you should match the condiments according to the type of sushi. For example, when eating roll sushi, because the fillings include sashimi, shrimp, etc., you need to dip it in thick soy sauce and apply an appropriate amount of green mustard; when eating nigiri sushi, it is best not to dip it in soy sauce, so that you can eat it properly. Its original flavor.

In addition to strong soy sauce and green mustard, sushi also has a more important condiment-vinegar ginger. When eating sushi with a piece of vinegar ginger, it not only helps to add flavor, but also makes the sushi fresher and more delicious.

Sushi vinegar preparation method——

Ingredients: white vinegar: 600cc, sugar: 500g, salt: 80g

Method: put the above three ingredients Put it into the pot, place it on the stove over low heat and stir until the sugar dissolves. Do not boil the vinegar to avoid reducing the acidity.

How to preserve sushi vinegar——

Materials: The pot or container in which the sushi vinegar is placed is dry and placed in a corner or in a cool place. It can be left for three to four months in summer. Winter lasts for five to six months.

How to cook sushi rice——

Using edible rice + glutinous rice in a ratio of 10:1, you can cook soft and delicious sushi rice. The water consumption is one cup of rice< /p>

For one cup of water, if it exceeds five cups of rice, reduce the amount of water by 1/5 of the last cup of water.

The ratio of rice to sushi vinegar -

One bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio.)

Stirring time for sushi rice and vinegar——

1. It takes about 20 to 25 minutes for rice cooker rice to be cooked.

2． The sushi rice must be stirred evenly, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time. After stirring evenly, it must be placed in a ventilated place or cooled by an electric fan.

How to preserve sushi rice——

If there is any leftover sushi rice, you can cover it with two clean wet cloths. The wet cloth touching the rice surface should not be too wet, just slightly wet.

Ingredients for sushi rice:

Sushi vinegar

Measuring cup of kelp for 1 person (5CM) (sugar + white vinegar + salt)

2 people 1.5 cups 1 large 2 large 2.5 small 2/3

4 people 3 cups 2 large 4 large 5 small 1+1/3

6 people 4.5 cups 3 Large 6 pieces Large 7.5 Small 2

8 servings 6 cups 4 pieces Large 8 Large 10 Small 2+2/3

Gotame sushi, Inari sushi, nori sushi with many dishes, etc. Matching table for sushi vinegar:

3 boxes of rice, 2 boxes and 1 box

5 tablespoons of white rice vinegar

Fine sugar

Salt

The sushi vinegar blending table for raw fish nigiri sushi and fresh seaweed sushi:

Muhe Note: Kombu is kelp, it is very confirmed. The amount (size) of sushi vinegar is expressed with a measuring spoon for cakes. The order of seasonings is similar.

How to make sushi rolls with seaweed

Ingredients: 6 sheets of seaweed, 1 cup of sushi rice, 6 ham strips, 6 pickled radish strips, and 6 cucumber strips, 1 egg

Ingredients: 1 tablespoon vinegar, 1/4 teaspoon salt

Method:

1. Wash the rice, add water, cook it in a rice cooker, take out and mix Add seasonings.

2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry over low heat until it forms an egg skin, take it out and cut it into six even strips. [Food China]

3. Spread the seaweed on the sushi mat, add rice, spread it evenly with a spoon, then add cucumber, pickled radish, ham, and eggs, roll up the seaweed, and then Wrap it with sushi, cut into pieces and serve.

Remarks:

When rolling sushi rolls, the nori should be rolled in straight lines, otherwise the nori will easily crack and ruin the appearance.

When cutting sushi, apply some vinegar on the knife first, then hold the knife vertically and cut evenly with force.

It is better to use sushi rice when making sushi rolls, because sushi rice has strong sticky material, so the sushi rolls made this way will be more beautiful and less likely to loosen.

How to make complex fancy square sushi rolls

Ingredients: cold white rice, green tea powder, seaweed, sausage

Method: wrap the sausage in seaweed and seal it Use a few grains of rice to stick it together

Take another piece of seaweed, cover it with rice and then put the sausage roll you just made, then roll it up

Cut the rolled cylinder in half Make 4 portions

Add green tea powder to the rice and mix well until the rice turns green, then fry the egg slices

Then follow the above method to make the second sushi .

Mini Japanese hand roll

Hand roll is a form of sushi. It’s the cone-shaped seaweed roll in the picture.

The method is very simple

1. A square piece of seaweed

2. Crab roe, pickled cucumber, black and white sesame seeds, and seaweed. . . Wait, anyway, just prepare whatever you want to eat!

3. Roll the seaweed into a cone shape, and use a few grains of rice to stick the seaweed joint. Then put the stuff in. OK!

Two types of nigiri sushi

Ingredients: eggs, apple cider vinegar, crab roe, small pieces of seaweed, white rice

Method:

< p>1. Let the rice cool and set aside. You can add an appropriate amount of apple cider vinegar to the rice and stir evenly. Authentic sushi rice requires vinegar. However, special sushi vinegar is too expensive, so I used apple cider vinegar instead.

2. Beat the egg liquid and fry an egg slice.

3. Wash your hands, and then wet your palms with a little cold water so that the rice grains will not stick to your hands. Grab an appropriate amount of rice and shape it into a square shape.

4. Cut the egg slices into pieces as shown in the picture, place them on the rice balls, and cut a strip of seaweed to tie them. Note that the joint of the seaweed is at the bottom of the rice balls! This makes omelette sushi. Authentic omelette sushi egg slices are very thick, you can try to make them thicker.

5. Jump to this from step 3. After making the rice ball, take a piece of seaweed (a little taller than the rice ball) and surround the rice ball and stick it firmly. Cut another strip and tie it in the middle to create a dividing line.

6. Place crab roe and fried eggs on both sides. Get it done! A bright orange and two-color sushi is OK!

Seaweed roll sushi

Main ingredients: appropriate amount of crab meat, Japanese pickles, asparagus and salmon strips.

Method:

1. Soak the rice for an hour or two before steaming the rice. The rice should be steamed until it is soft and hard.

2. Wait until the temperature of the rice is slightly lower than the temperature of your hands before spreading it on the seaweed.

3. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will become soft due to absorbing too much water and cannot be formed.

4. When wrapping, the rice should not be exposed and the tightness should be moderate.

5. When making sushi, you can place a basin of water next to you and dip it in water at any time to prevent your hands from sticking.

6. Spread the seaweed flatly on the unfolded bamboo curtain, hold the rice in your hands and squeeze until soft, quickly spread the rice evenly on the seaweed (the rice thickness is about 0.5cm), press it firmly, and Leave about 2cm of nori at the top. Then place the marinated crab meat, Japanese pickles, asparagus, and salmon strips in the center of the rice.

7. Wrap the seaweed and rice with a bamboo curtain, roll it tightly, and then remove the bamboo curtain.

8. Cut the rolled sushi into sections and serve on a plate.

Seaweed rice

Ingredients: Rice (steamed) 200g seaweed (dried) 50g

150g eggs, 100g carrots, 100g ham sausage, 100g spinach 50 grams of pork floss

Method:

1. First put salt, white sesame and sesame oil into the warm rice, stir evenly with your hands, and set aside to dry;

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2. Beat the eggs and add a little salt to taste, fry them in a pan until they form egg skins and cut them into long strips;

3. Cut the ham and carrots into long strips and put them into the hot oil pan , stir-fry until soft, take out and set aside;

4. Take out two sheets of seaweed and lay them out, pour the rice on top, spread them with your hands, and cover every corner of three-quarters of the seaweed;

5. Then put egg strips, carrot strips, ham strips, spinach, meat floss, etc. all at once;

6. Roll up the seaweed, be sure to roll it tightly;

7. Finally, use a knife to cut the rolled kimbap into 1.5cm pieces.

How to make Orleans Chicken Sushi

Method:

1. Prepare a piece of chicken breast.

2. Add Orleans marinated powder and water to make a juice, mix the chicken evenly, put it in a container, and store it in the refrigerator for 12 to 24 hours, turning it over once during this time

There is no Orleans marinated powder Students can use light soy sauce, dark soy sauce, oyster sauce, chili powder, etc. to make a marinade; you can also use your favorite seasoning

3. Take out the chicken the next day and put it in a microwave-safe dish. Put it in the microwave and cook it for 3 minutes on each side of the chicken.

4. Cut the cooked chicken into thick strips

5. Ingredients: for one pack of sushi seaweed; wash and remove the flesh from the cucumber and cut into strips (equal to the width of the seaweed)

6. Rice preparation: Cook ordinary rice, put it in a large bowl, and let it cool down slightly (warm Just heat it, don't let it get too cold)

7. Vinegar sauce preparation: 3 spoons of white vinegar + 2 spoons of sugar + a little salt, mix thoroughly. This ratio can be adjusted according to your own taste

8. Mix the prepared vinegar sauce and the rice that is still warm

9. Lay out the sushi curtain, spread out the seaweed, and spread the rice first Flat, leaving a little edge around it, then put the cucumber strips and chicken strips on it, and roll it into a sushi

10. Put a fresh-keeping bag on the chopping board (because the chopping board has been used for many years and has many bacteria, it is inconvenient to cut. Cooked food), apply some water or sesame oil on the blade to prevent the rice from sticking, and then cut the sushi strips into pieces

*Shrimp Cake Sushi*

Ingredients: Egg... ..2 pieces

Cucumber...half piece

Shrimp...6 pieces

Sushi rice

< p>Egg seasoning:

Salt...a little

Sugar...1 tablespoon

Milin... ..a little (Japanese sweet cooking wine, you can leave it out, it will have little effect)

Method:

1. Peel the shrimp, use a toothpick to gently remove the sand lines from the back, Wash twice with starch water and rinse with clean water. Make water in a small pot. After boiling, add shrimps and a little white wine and cook until it turns red.

2. Add the egg seasoning to the eggs, put a little oil in the wok, stir-fry them into shape, take them out and chop them into pieces with a knife.

3. Slice the cucumber diagonally with a knife, about the width of a lunch box.

4. Prepare a lunch box, cover it from the bottom with plastic wrap, level it, and add shrimps.

5. Then use a small spoon to carefully fill the gaps between the shrimps with egg powder and compact them.

6. Spread another layer of sushi rice, flatten it with a shovel and compact it.

7. Add cucumber slices until full.

8. Spread another layer of sushi rice, flatten and compact it with a shovel.

9. Leave it for a few minutes to allow it to set its shape better. Carefully turn the lunch box upside down on the plate and remove the plastic wrap.

When eating, divide it into each person's small plate like cutting a cake. Pour a small amount of Japanese soy sauce and green mustard puree over the shrimp. Or when putting shrimps in a lunch box, apply a thin layer of green mustard mud on the shrimps. When eating, dip them directly in Japanese soy sauce. Increase or decrease the amount of ingredients according to the size of your own lunch box.

Peach sushi

Ingredients:

Rice, glutinous rice, amaranth, crab sticks, cucumber, grilled seaweed and vinegar sauce

Method:

1. Add amaranth to a small amount of oil and salt and sauté until fragrant. Dish out the vegetable. Stew the remaining vegetable juice into the rice to serve as a natural coloring material. Set aside.

2. Make the rice thicker (pressure cooker or rice cooker are good choices) and let it cool.

[Gourmet China]

3. Adjusting vinegar is the key. The ratio of salt, sugar and white vinegar is 1:5:10 and it needs to be heated. If it is not boiled, let it cool and set aside. (You can do it without adding vinegar. Of course, it is more appropriate to call it Chinese rice rolls, haha)

4. Mix the vinegar and white rice. Mix one part of vinegar and five parts of rice evenly, and stir it slightly.

5. Use a sushi curtain to spread the two-color rice, crab sticks, and cucumbers on the seaweed, and roll it tightly. Dip in water and cut into cold sushi rolls. (The picture above is a bit misleading. The actual operation is to place the cucumber strips in the center of the crab sticks to make the heart)

It is good to put it on the plate and refrigerate it.

Crab Meat Sushi

Ingredients for Crab Meat Sushi:

220g rice, 1 tablespoon cooked white sesame seeds, 100g canned crab meat, 1 cucumber, 6 dried shiitake mushrooms, 1 piece of seaweed, and a small amount of chopped green onion.

Seasoning for crab sushi:

a) 2 tablespoons vinegar, 2 tablespoons sugar, 1 teaspoon salt;

b) 1 tablespoon sugar , 1 tablespoon soy sauce, 1 tablespoon wine.

How to make crab meat sushi:

1. Wash the rice and drain the water, leave it for 30 minutes, add the same amount of water (220g) and cook, and stir in a while it is hot. ) seasoning and wait to cool

2. Remove the cartilage from the crab meat and tear it into pieces with your hands;

3. Soak the mushrooms in warm water until soft, cut into pieces and cook with the seasoning of b) Ripe;

4. Cut the cucumber into thin slices and cut the seaweed into 4 equal parts;

5. Moisten the sushi model with vinegar and water, put leaves on the bottom, and fill it with half the height. Place sushi rice on top of seaweed, mushrooms, and cucumbers, then fill it with a layer of sushi rice;

6. Spread crab meat on the top layer, cover and press tightly, cut into small pieces with a knife, and sprinkle with chopped green onion. .

Mashed potato and meat sushi rolls

Method:

1. Cut the potatoes into small pieces and cook them in a pot

2 , put the potatoes into the bag and press them into mashed potatoes

3. First spread 2 sheets of seaweed on the bamboo curtain and then lay the potatoes and corn paste

4. Spread the black pepper meat slices on top.

Similarly, you can also use taro puree to make it! The taste is more fragrant

Phoenix rolls with seaweed and meat floss

Method:

First put a piece of seaweed in a fixed position, and then put a spoonful of egg paste!

Close the lid and flatten it

While the egg slices are still soft, add the floss!

Wrap it like a gift!

Then roll it up

Egg roll sushi

1. Fry a large egg piece of even thickness

2. Cook the rice first

3. Put a layer of plastic wrap on the sushi mat

4. Put the omelette under the rice

Place the fried egg, rice, and fillings at a time on the plastic wrap Ingredients

5. Roll the eggs evenly, but not too hard, otherwise the eggs will break

A reminder is needed here, because the fried eggs themselves are not as sticky as seaweed, and the fried eggs are not as sticky as seaweed. When making egg rolls, it is still oily and difficult to roll well, especially when the roll edge cannot stick well. Therefore, when making egg rolls, it is best to absorb the oil from the fried eggs with oil-absorbing paper and use Northeastern rice, which is more sticky, to make egg rolls. Just fine. Be careful not to put other fillings in the rolled area, just rice, otherwise it won’t stick!

Lettuce salad sushi

Preparation work:

1. Cook ordinary rice, which can be slightly sticky. After it is cooked, scoop it up and let it warm

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2. Preparation of sushi vinegar: 2 tablespoons of white vinegar: 1 tablespoon of white sugar: 1 pinch of salt, stir evenly. You can also change the proportion according to your own taste

3. Mix the prepared sushi vinegar with the warm rice and set aside

4. Wash and drain the lettuce leaves, such as If it is too long, you can break off part of the stem to make it about the same length as the width of the seaweed

How to make lettuce salad sushi:

1. Lay out the sushi curtain and put the seaweed on it. Then put the rice on it

2. Cover it with a piece of plastic wrap, flatten it slightly, and then turn it around so that the rice is facing down and the seaweed is facing up

3. Take 4 pieces Stack two pieces of lettuce on top of each other so that the two ends of the leaves are separated (refer to the picture on the plate). Use one hand to pinch and place it on the seaweed, and use the other hand to roll up the rice and seaweed

4. Gently lift up the plastic wrap while rolling it, and pinch it with your hands through the curtain to make the rice rolled inside tighter

5. After rolling it into shape, sprinkle with stir-fried rice of sesame seeds, press lightly with your fingers to prevent them from falling apart

6. Dip a knife in water or apply sesame oil (anti-stick rice), cut the sushi strips into pieces and you're done!

Put on salad dressing

Assorted rice balls DIY~

Ingredients: rice, meat filling (if you eat too much fried noodles, use it by the way), meat floss , Seaweed

Method: 1. Let the freshly cooked rice stand for about 15 minutes to cool down or place the rice in a large bowl and stir with a rice spoon to dissipate heat. 2. Wash your hands and wet them, then place a bowl of rice on the palm of your left hand and flatten it slightly, then add the ingredients in the middle. Wrap the rice toward the center to form a ball.

3. Bend your left hand slightly, bend your right hand into a mountain shape, and start to squeeze the rice ball slightly into a triangle shape. 4. Place the rice ball in the seaweed, then lift up the seaweed on both sides to wrap the triangular rice ball. Press the seaweed again to make it stick to the rice ball.

5. Sprinkle pork floss on the rice balls.

Ingredients: rice, red bean paste filling (click for detailed instructions), white sesame seeds

Method: 1. Let the freshly cooked rice stand for about 15 minutes to cool down or put the rice aside Stir in a large bowl with a rice spoon to reduce heat. 2. Wash your hands and wet them, then place a bowl of rice on the palm of your left hand and flatten it slightly, then add the ingredients in the middle. Wrap the rice toward the center to form a ball.

3. Put the rice balls into sesame seeds and roll them evenly.

Assorted rice balls DIY~~

Ingredients: rice, Korean kimchi, seaweed, white sesame seeds Method: 1. Let the freshly cooked rice stand for about 15 minutes to cool down or put the rice aside Stir in a large bowl with a rice spoon to reduce heat. 2. Wash your hands and wet them, then put a bowl of rice on the palm of your left hand and squeeze it into a square shape. 3. Cut the seaweed into appropriate width, paste it crosswise on the rice ball, put chopped kimchi on the rice ball, and sprinkle with white sesame seeds.

Kimchi is already very flavorful, you can eat it directly

Ingredients: white rice, black rice, white sesame seeds Method: Take an appropriate amount of white rice and black rice and put it into the palm of your hand, squeeze it as you like Press into desired shape and sprinkle with black sesame seeds. (Tip: It’s best to soak black rice for about an hour in advance, otherwise it will harden easily)

This rice ball does not add too many ingredients and has a light taste. If you like the original flavor, you can eat it directly or dip it in different flavors. The sauce is also great

Ingredients: white rice, green peppers, corn kernels, bacon, pine nuts. Method: 1. Wash the green peppers and chop them in water; fry the bacon and chop it lightly and set aside. 2. Mix all the rice ingredients evenly. Because the bacon itself is already salty, you don’t need to add additional salt. 3. Put an appropriate amount of mixed rice into the palm of your hand and shape it into the shape you like.