There are many kinds of sushi and a wide choice of raw materials. The main raw material commonly used in sushi is Japanese japonica rice, which is characterized by white color and round particles. Rice cooked with it is not only elastic, chewy, but also sticky.
The raw materials for sushi are high-quality seaweed, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage.
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.
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 m/w 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 than 5 sushi rice at a time, you should appropriately reduce the amount of water. 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 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
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. Preparation 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 them on the stove with low fire until the sugar dissolves. Don't boil vinegar, so as not to reduce the acidity.
The preservation method of sushi vinegar—
Materials: The pot or container for keeping sushi vinegar is dry, and it can be kept in a corner or shade for three to four months in summer and five to six months in winter.
How to cook sushi rice—
Soft and Q sushi rice can be cooked with rice and glutinous rice at the ratio of 10: 1, and the water consumption is one cup of rice.
A glass of water, if more than five cups of rice, the last glass of water will be reduced 1/5.
The ratio of rice to sushi vinegar—
A bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )
Stirring time of sushi, rice and vinegar-
1. Cook the rice in the rice cooker 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.
How to preserve sushi rice—
If sushi rice is left, you can cover it with two clean wet cloths. Don't be too wet when the wet cloth touches the rice noodles, just a little wet.
Sushi rice material distribution table: sushi vinegar
Rice quantity cup kelp (5CM) (sugar+white vinegar+salt)
2 servings 1.5 cups 1 big 2 big 2.5 small 2/3.
4 people, 3 cups, 2 large ones, 4 large ones and 5 small ones, 1+ 1/3.
4.5 cups for 6 people, 3 big 6 big 7.5 small 2.
6 cups for 8 people, 4 large portions, 8 large portions, 10 small portions, 2+2/3 five-eye sushi, Milian sushi, seaweed sushi with many dishes, etc. Sushi vinegar collocation table: 3 boxes of rice, 2 boxes, 1 box of white rice vinegar, 5 tablespoons of fine sugar, salt, raw fish sushi, fresh seaweed sushi collocation table sushi: Harmony Note: seaweed is kelp, which is very certain. The amount (size) of sushi vinegar is the measuring spoon for making cakes. Seasoning order and so on. Ingredients of laver sushi roll: 6 pieces of laver, sushi rice 1 cup, 6 pieces of ham, 6 pieces of pickled radish, 6 pieces of cucumber, and eggs 1 piece. Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon. Practice: 1.0 m wash, add water, and cook with a rice cooker. 2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average. [Gourmet China] 3. Put laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up purple cabbage, then clean it with sushi and cut it into pieces for eating. Remarks: When rolling sushi rolls, the laver should be rolled into a straight line, otherwise the laver will easily crack and damage the appearance. When cutting sushi, put some vinegar on the knife first, and then cut it vertically and evenly. Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so sushi rolls will be more beautiful and not easy to loosen. The main ingredients of the compound fancy square sushi roll are: cold rice, green tea powder, laver and sausage. The sausage is wrapped with laver, a few grains of rice are stuck at the seal, and another piece of laver is taken. Then spread the rice and put the sausage rolls just made. After rolling up, add the green tea powder into the rice and stir evenly, and the rice turns green. Then slice the fried eggs and make the second sushi according to the above method. Mini Japanese hand roll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture. The method is simple: 1, 2 pieces of seaweed square, crab roe, pickled cucumber, black and white sesame and seaweed. . . Wait, you can prepare whatever you want! 3. Roll the purple cabbage into a cone and stick a few grains of rice on the laver joint. Then put the things in. Holding two main ingredients of sushi: eggs, apple vinegar, crab seeds, small pieces of seaweed and boiled rice. Practice: 1, let the cooked rice cool for later use. You can add an appropriate amount of apple vinegar to white rice and stir it evenly. Authentic sushi rice needs vinegar. But the special sushi vinegar is too expensive. Use apple vinegar instead. 2. Stir the egg mixture evenly and fry an egg slice. 3. After washing your hands, wet your palms with a little cold boiled water, so that rice grains won't stick to your hands. Take a proper amount of rice and knead it into a square. 4, cut the egg slices into pictures, put them on the rice ball, and then cut a piece of seaweed to tie them up, pay attention to the interface of seaweed at the bottom of the rice ball! This is fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker. 5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary. 6. Put crab seeds and fried eggs on both sides. Fix it! A fresh orange and yellow sushi will be fine. Purple vegetable roll sushi ingredients: crab meat, Japanese radish kimchi, asparagus, salmon sticks.
Practice: 1, soak the rice for one or two hours before steaming, and the steamed rice is moderate in hardness. 2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed. 3. 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. 4. When wrapping, the rice should not be exposed, and the tightness should be moderate. 5. In the process of making sushi, you can put a pot of water around you, and it will not stick to your hands at any time. 6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice. 7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain. 8. Cut the rolled sushi into sections and plate it. Porphyra kimbap material: 200g of rice (steamed) and 50g of dried laver.
Egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g practice: 1. First, put salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand and set aside to dry;
2. After the eggs are scattered, add a little salt to taste, fry them into egg skins and cut them into strips;
3. Cut the ham and carrot into long strips, put them in a hot oil pan, fry until they are soft, and take them out for later use;
4. Take out two pieces of laver, spread it out, pour rice on it, spread it out by hand, and cover every corner of three quarters of laver;
5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once;
6. Roll up the purple cabbage, and be sure to roll it tightly;
7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.
Shrimp cake sushi * I'm exhausted. How to make chicken sushi in Orleans: 1 Prepare a piece of chicken breast. 2. Beat the Orlean brine powder and water into juice, mix the chicken evenly, put it in a container and put it in the refrigerator 12 to 24 hours. During this period, there was not a time when students of Orleans halogen powder could use soy sauce, soy sauce, oyster sauce, Chili powder and so on. Making marinade; You can also use your favorite seasoning. 3. Take the chicken out the next day, put it on a special plate for microwave oven and put it in the microwave oven for "cooking". It takes about 3 minutes for both sides of the chicken. 4. Cut the cooked chicken into thick strips. 5. Preparation of ingredients: a bag of seaweed for sushi; Wash cucumber, remove pulp and cut into strips (equal to the width of laver). 6. Rice preparation: cook the rice with ordinary rice and put it in a large bowl to cool it slightly (warm, not too cold). 7. Vinegar preparation: 3 tablespoons white vinegar +2 tablespoons white sugar+a little salt, mix well. This ratio can be adjusted according to your own taste. 8. Mix the prepared vinegar juice with warm rice. 9. Spread sushi curtains and seaweed, first smooth the rice, leaving a little margin around, then put cucumber strips and chicken strips on it, roll them into a sushi 10, put fresh-keeping bags on the chopping board (it is not convenient to cut cooked food because of long-term use of bacteria), and wipe some water or sesame oil on the blade just in case.
Ingredients: eggs ... 2.
Cucumber ... half a root
Shrimp ... 6.
Seasoning for sushi, rice and eggs: a little salt.
Sugar ... 1 tablespoon
Lin Wei ... A little (Japanese sweet cooking wine is ok, with little influence) Practice: 1. Peel the shrimp, use a toothpick, gently remove the sand line on the back, wash it twice with starch, and rinse it with clear water. Boil water in a small pot, add shrimp and cook with a little white wine until it turns red. 2. Add the egg seasoning, put a little oil in the wok, stir-fry and shape, take it out and chop it with a knife. 3. Cucumber is sliced obliquely with a knife, which is almost the width of the lunch box. 4. Prepare a lunch box, cover it with plastic wrap from the bottom, flatten it, and add the shrimp. 5. Then carefully put the shrimp gap in with a small spoon, stuff it with chopped eggs and compact it. 6. Spread another layer of sushi rice and flatten it with a shovel. 7. Add cucumber slices and fill them. 8. Spread another layer of sushi rice and flatten it with a shovel. 9. Leave it for a few minutes to make it better shaped. Carefully put the lunch box upside down on the plate and uncover the plastic wrap. When eating, divide them into small plates like cakes. You can pour a little Japanese soy sauce and green mustard sauce on the shrimp. Or when you put the shrimp in the lunch box, put a thin layer of green mustard mud on it. Dip in Japanese soy sauce directly when eating. Increase or decrease the amount of materials according to the size of your lunch box. Peach sushi preparation: rice, glutinous rice, amaranth, crab roe, cucumber, roasted seaweed and vinegar sauce. Practice: 1. Choose amaranth and stir-fry with a little oil and salt. When the dishes are served, choose the remaining vegetable juice and stew it in white rice, which is a natural finishing material for later use. 2. Make the rice sticky (pressure cooker and rice cooker are good choices) and cool. [Gourmet China] 3. Vinegar blending is the key. The ratio of salt, sugar and white vinegar is 1: 5: 10, so it needs to be heated. If it doesn't boil, you can let it cool for later use. You can do it without vinegar. Of course, it is more appropriate to call China rice rolls, hehe. Mix vinegar and white rice, stir one part vinegar and five parts rice evenly, and then it will be better. 5. Spread two-color rice, crab roe and cucumber on seaweed with sushi curtain, and roll it tightly. Cold cut sushi rolls with water. (The picture above is somewhat misleading. The real operation of cucumber strips is still placed in the center of crab fillet as the heart. )
Just set the plate, and refrigeration is also a good choice.
Crab Sushi Crab Sushi Ingredients: 220g rice, cooked white sesame 1 spoon, canned crab meat 100g, cucumber 1 root, 6 mushrooms, laver 1 root, and a small amount of chopped green onion. Seasoning of crab meat sushi: a) 2 tablespoons vinegar, 2 tablespoons sugar, salt 1 teaspoon; B) 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp wine. The practice of crab meat sushi: 1. After washing rice, drain the water, let it stand for 30 minutes, add the same amount of water (220g) to cook, mix in the seasoning of a) while it is hot, and let it cool. 2. Remove cartilage from crab meat and shred it by hand; 3. Soak the Lentinus edodes in warm water, cut into pieces and add the seasoning of b) to cook; 4. Slice cucumber and cut laver into 4 equal parts; 5. Wet the sushi model with vinegar water, cover the bottom with leaves, fill it with half-height sushi rice, cover it with seaweed, mushrooms and cucumbers, and then fill it with a layer of sushi rice; 6. Spread the crab meat on the top layer, cover it tightly, cut it into small pieces with a knife and sprinkle with chopped green onion. How to make sushi rolls with mashed potatoes: 1. Cut the potatoes into small pieces and cook them in a pot. 2. Put the potatoes in a bag and press them into mashed potatoes. 3. Spread 2 pieces of laver on the bamboo curtain, and then spread mashed potatoes and corn. 4. spread the cut black pepper, or make it with taro mud! Taste more fragrant
Porphyra floss phoenix roll practice: first put a piece of seaweed in a fixed position, and then put a spoonful of egg paste! Close the lid and flatten it. Put the meat in while the egg slices are still soft! Wrap it up like a gift! Then roll it up
Egg roll sushi 1, fry a big egg with uniform thickness 2, first spread a layer of plastic wrap on the sushi table for cooking 4, spread the fried egg, rice and stuffing on the plastic wrap under the rice at one time 5, be careful not to roll the egg too hard, otherwise the egg will break here. It needs to be reminded that fried eggs are not as sticky as laver, and it is not easy to roll well when frying, especially. Be careful not to put other fillings in the roll mouth, only rice, otherwise it won't stick! Preparation of lettuce salad sushi: 1, cooked with ordinary rice, which can be slightly sticky. After cooking, scoop it up and warm it. 2. Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: 1 a little salt, and stir well. You can also change the blending ratio according to your own taste. 3. Mix the prepared sushi vinegar with warm rice for later use. 4. Wash lettuce leaves and drain. If it is too long, you can cut a part from the stem to make it the same length as the width of the seaweed. The practice of lettuce salad sushi: 1, spread a sushi curtain, spread seaweed on it, and then spread rice. 2. Cover with plastic wrap, flatten it slightly, and then turn it upside down to make rice. Fold the two pieces together so that the two ends of the leaves are separated (refer to the picture in the plate). Put one hand on the laver tightly, and roll up the rice and purple vegetables with the other hand. 4. Gently lift the plastic wrap while curling, and pinch it by hand through the curtain to make the rice rolled inside tighter. 5. Roll the fried sesame seeds and sprinkle them, and gently press them with your fingers to prevent littering. 6. Squeeze salad dressing.
I am exhausted.