Sushi is a kind of food that can be seen in many places. Although it belongs to Japanese food, it tastes good. Many people like eating it. So share it with you.

Sushi Daquan cookbook Daquan 1 1, roll sushi (maki-zushi)

Roll sushi is the most common sushi. There are many kinds of sushi, and the materials and styles are quite extensive. Roll sushi can be roughly divided into large roll, medium roll and small roll (thin roll), and its characteristics are determined by the number of seaweed and sushi rice.

Generally, one and a half pieces of seaweed are used for large rolls, one piece of seaweed for middle rolls and one piece of seaweed for small rolls (thin rolls). Small rolls of sushi are very thin and usually contain only one ingredient. These three classifications also contain a variety of shapes, such as circle, triangle, square, rectangle, heart-shaped, drop-shaped and so on.

2. Hand-rolled sushi

There are many kinds of materials used in hand-rolled sushi, mainly dividing laver slices into two parts and matching sushi rice and other materials, which can also be said to be self-service sushi. In addition to seaweed slices, you can also use some ham slices and bread slices instead. The taste is also very unique. Usually sushi is rolled into a cone, which can be held with chopsticks and eaten directly by hand.

3.ura-maki sushi

Wrap the center material with seaweed, and then wrap the rice. Sesame, roe, crab and the like are scattered outside.

4, warship sushi (gunkan-maki)

Warship sushi, also known as flat roll, is made by kneading sushi rice into small rice balls (there are also some molds specially made for warship sushi on the market now), enclosing it with seaweed slices with a width of 2.5 cm and a length of 36 cm, and matching it with various materials. This is a kind of sushi with good stuffing.

5. Holding sushi (nigiri-zushi)

Holding sushi roses in the Edo era in Japan was holding rolls. This kind of sushi is mainly sushi rice. Pinch each sushi rice into a small rice ball suitable for one bite, mix various materials on the surface of the rice ball, and let the selected materials chew with the sushi rice in the mouth, which can make people enjoy this harmonious and excellent taste! In Japan, unless otherwise specified, the word "sushi" mostly refers to holding sushi.

6, gambling (box) sushi (oshi-zushi)

Sushi (box), also known as wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, supplemented by long wooden boxes (boxes). The producer first spread the ingredients on the bottom of the locker, then put the rice on it, cut into pieces after extrusion, and decorated the surface with various materials such as eel, prawn with a knife, sashimi and so on. If the matching materials have been prepared in advance, you don't need to dip sushi soy sauce when you eat again, and of course you can mix them at will according to your personal preference.

7. Inari Zushi

Daohe sushi is filled with rice with ingredients. Common ingredients are fried tofu skin, fried eggs, cabbage (broccoli) and so on.

8, bulk sushi (chirashi-zushi)

Bulk sushi refers to holding sushi rice in containers such as bowls and plates, which is different from rolling sushi and holding sushi. Bulk sushi is a kind of sushi that is not squeezed by the boss at all. Instead, all kinds of materials are directly mixed into sushi rice and sprinkled on the surface of sushi rice, which pays great attention to some changes and uniqueness in color and taste.

9. Cup sushi

Cup sushi is to put sushi rice into cups with different shapes and decorate the surface with various ingredients and fillings. The decoration is a bit like the popular candy in Mu Si, paying attention to the level and beauty of display.

10, rice ball sushi

Sushi in rice balls is rice balls made of sushi rice in various shapes or patterns, which can be pinched by hand, pressed out with molds, stuffed into molds to make rice balls and decorated with various materials.

For example, it is rectangular (it is pressed by a die here, and the style is the same as holding sushi, but the operation process of sushi rice is completely different, which can also be said to be holding sushi), bear-shaped, star-shaped, flower-shaped, cake-shaped, etc. They all belong to fancy sushi with lively and lovely shapes.

1 1, special pizza sushi

This is a very distinctive sushi. Put a little cream on your hands, then knead the sushi rice into the shape you want or mold it into the shape you want, put the favorite materials on the surface (the color should be good-looking), sprinkle with shredded cheese, and heat the whole thing in the microwave for six minutes. It is not recommended to use an oven here, because the rice grains on the surface of sushi baked in the oven will be very dry and hard, and the taste will be affected.

12, Zi Sushi

Posture sushi mainly fills sushi rice into the stomachs of fresh seafood such as fish, shrimp, squid and squid after cleaning and processing. It is named because it maintains the original form of seafood such as fish and shrimp and has its own characteristics.

13, flower sushi

Flower sushi in sushi is more difficult. It is not just as simple as a roll in a roll, but involves some beautiful patterns on the basis of a roll. Such as heart-shaped, small flowers, butterflies, dragonflies, pandas and other patterns, are all reflected on the roll surface, which makes people marvel at the beauty and precision of their patterns.

14, deformed sushi

At present, most sushi on the market is made of seaweed, but now besides seaweed, there are some sushi skins, such as vegetable leaves, peppers, fruits, kelp skins, rotten skins, seafood and baguettes. Sushi rice can also be exchanged. Noodles, rice noodles and fried rice can be used instead of rice. Let sushi have more changes and show different tastes and customs.

Sushi Daquan cookbook Daquan 2 1, sushi family practice

1. Egg roll sushi

Ingredients: sushi rice, laver, fried egg slices with uniform thickness, corn grains, sausage grains, carrot grains and dried tangerine peel grains.

Exercise:

1. Mix corn, sausage, carrot and dried tangerine peel with rice.

2. Spread a layer of plastic wrap on the curtain, and then spread the egg skin, rice and stuffing in turn.

Be careful not to push too hard, or the egg will break.

Second, crab seed sushi

Ingredients: sushi rice, seaweed, crab roe and green mustard.

Exercise:

1. Knead the rice into a rice ball of the same size by hand and apply a little green mustard.

2, the side is surrounded by seaweed, seaweed is probably higher than rice balls 1/3.

3. Put the crab seeds in carefully.

Third, Xinmei sushi.

Ingredients: rice, laver, radish slices, sushi vinegar.

Exercise:

1. Add 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1/2 tablespoons of lemon juice and 1/3 teaspoons of salt to Xinmei radish and stir well.

2. After half an hour, pour the sweet and sour juice of Malaysian rice into the rice and stir well.

3, cut off after rolling.

Four, kiwi sushi

Ingredients: coconut milk, Thai fragrant rice, vanilla beans (seeded), peeled kiwi fruit, peeled pineapple, sugar and water.

Exercise:

1. Put coconut milk, water, rice, sugar and vanilla beans in a pot, bring them to a boil over medium-high heat, then stir and stew for 25 to 30 minutes until the rice is soft and all the juice is absorbed.

2. Take out vanilla beans and excess oil and cool for 2 hours.

3. Put the plastic wrap, rice, kiwi fruit and peeled pineapple on the bamboo curtain in turn.

4. Roll it into a roll, remove the plastic wrap and roll a layer of roasted coconut on the sushi.

5. cut into sections.

Five, assorted sushi

Ingredients: sliced rice, glutinous rice, laver, cucumber, ham sausage, spread eggs into egg peaches (as wide as laver), peeled prawns and blanched in boiling water.

Exercise:

1, spread sushi curtain, spread seaweed and smooth rice first, then put cucumber strips, egg skin and ham strips.

2. Push the curtain by hand, roll up the purple cabbage with bamboo curtain and press it as tightly as possible.

Six, crab sushi

Ingredients: rice, cooked white sesame seeds, canned crab meat, cucumber, mushrooms, laver, chopped green onion, sugar, soy sauce and wine.

Exercise:

1. Remove cartilage from crab meat and shred it by hand.

2. Soak mushrooms in warm water, cut into pieces, and cook with sugar, soy sauce and wine.

3. Slice cucumber and cut laver into 4 equal parts.

4. Wet the sushi model with vinegar water, spread leaves on the bottom, fill in half-height sushi rice, spread seaweed, mushrooms and cucumbers, and then fill in a layer of sushi rice.

5, the top layer is covered with crab meat, covered and pressed, cut into small pieces with a knife and sprinkled with chopped green onion.

2. Will eating sushi make you fat?

1. Will eating sushi make you fat?

Eating properly won't make you fat.

Sushi is mainly made of rice, vegetables or fish, shrimp and meat. Whether you are fat or not depends mainly on the materials you put in and the amount of sushi you eat. If it is vegetable sushi, it is unlikely to be fat. If it's meat, add a lot of salad dressing, and if you eat too much, you will get fat.

2. How much do you eat every day to avoid getting fat?

Sushi can be eaten instead of staple food. If calculated according to the staple food rice, an adult needs about 200 grams of rice a day. Therefore, the amount of sushi should not exceed 200 grams, especially sushi with meat, the calorie value will be better than rice.

3. What kind of sushi won't make you fat?

Vegetable sushi is relatively not easy to get fat. Take cucumber sushi as an example. Cucumber and rice are made into cucumber sushi according to the ratio of 1: 1, and its calorie is about 70 kcal/100g, which is a kind of sushi with low calorie and not easy to get fat. Other meat sushi, the calorie value is above 100 calories/100 grams. You can eat cucumber sushi if you don't want to get fat.

How to make sushi?

1, lobster sushi

Ingredients: hot rice, white vinegar, fine sugar, salt, pickles, lobster meat, salad dressing.

Steps:

1. Pour white vinegar, fine sugar and a little salt into the rice while it is hot and mix well; The rice that day was very loose because of the addition of millet, so it was easy to mix ~)

2. Take seaweed and put it on the sushi curtain and spread it with rice;

3. Arrange pickles and lobster meat, pour salad sauce on them, roll them up, cut them, and start.

2, Q play cuttlefish sushi

Filler: 5 cuttlefish larvae, light soy sauce, fennel, honey, firewood essence and starch water.

Sushi base: rice, sushi vinegar, sushi seaweed.

working methods

1. Wash the squid larvae and remove the skin, cuttlebone (spindle bone), internal organs, eyes and teeth. You can only buy chilled materials, so you should soak them in cold water in advance to thaw them ~ if they are fresh, you don't need them.

2. Clean the squid larvae and drown them for later use. The appearance after drowning is simply crying ~

3, soy sauce, essence, honey mixed and boiled, add a little firewood fish essence to refresh, this step I taste while adding materials, I really can't figure out the final dosage of all kinds of materials, firewood fish essence and chicken essence are almost ~ extracted from firewood fish. If not, I think it's also reliable to put a few pieces of firewood fillets together to cook.

4. Pour in starch water and hook a thin one.

5. Add the blanched cuttlefish and mix well for later use.

6. Cut sushi laver into strips with a width of about 3CM.

7. After the rice is cooked, add sushi vinegar for seasoning, usually 1 bowl of vinegar and 5 bowls of rice (if there is no sushi vinegar, it can be prepared according to the ratio of salt, sugar and vinegar of 1:5: 10). Rub a little water on your hands and knead the seasoned sushi rice into a rice ball about 2CM high.

8. Make a circle with prepared laver slices, put cuttlefish larvae, and then pour some sauce mixed with cuttlefish larvae. It is recommended to make it ready-to-eat, otherwise the sauce will soften the surrounding laver slices.

3. What is the calorie of sushi?

1, tuna sushi

The calorie is 98 kcal/100g, the carbohydrate is18.76g, the fat is 0.29g, and the protein is 4.48g.:

2. Eel sushi

The calorie is 154 kcal/100g, and the carbohydrate is 20. 12g. Fat 3.94g, protein 9.71g;

3.salmon sushi

The calorie is 127 kcal/100g, the carbohydrate is 21.45g ... 2.43g of fat and 5.76g of protein;

4, cucumber shrimp sushi

Heat 1 1 1 kcal/100g, carbohydrate 17.77g, fat 1.99g, protein 5.73g