Just as I like sushi very much, I recommend eel sushi. Eel sushi is not raw, a little sweet and delicious ~ there are bean skin sushi and crab sushi. Crab sushi is nutritious and good for the skin.
As for dipping sauce, well, there are usually soy sauce households selling sushi dipping sauce in big supermarkets. Personally, I don't think it is necessary to dip sushi in mustard, because it will swallow the taste of sashimi and it is not delicious.
Please accept that this is all your own experience.
Question 2: What kind of sushi is the best? I used to be a waiter in Japanese cuisine. I know, but it depends on my personal taste. There are salmon sushi, tuna sushi, real snapper sushi, squid sushi, salmon hand-rolled crab roe hand-rolled California roll. ..........
Question 3: What sushi tastes better? Well, I still have to say it according to my own feelings ~
Just as I like sushi very much, I recommend eel sushi. Eel sushi is not raw, a little sweet and delicious ~ there are bean skin sushi and crab sushi. Crab sushi is nutritious and good for the skin.
As for dipping sauce, well, big supermarkets usually have soy sauce specially dipped in sushi. Personally, I don't think it is necessary to dip sushi in mustard, because it will swallow the taste of sashimi and it is not delicious.
Please accept that this is all your own experience.
Question 4: What food is delicious in sushi? First, the choice of sushi materials
There are many kinds of sushi and a wide choice of raw materials. Sushi rice is the main raw material commonly used in sushi. Japonica rice? It is characterized by white color and round particles, and the rice cooked with it is not only elastic, chewy, but also sticky.
The raw material for wrapping sushi skin is high-quality seaweed? Laver? Common ones are 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? Like mushrooms, cucumbers and lettuce? Wait a minute.
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? The ratio of rice to water
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. Attention, if you cook sushi rice more than once? More than 5 copies? 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
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 many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.
Ingredients: seaweed? Laver? 1? About 20 cm long and about 15 cm wide? Japonica rice 200g crab roe 1 thin ham half a medium-sized cucumber half an egg skin 1 horseradish sauce 15g lettuce leaves 1 salt 1? 5g sugar 5g white vinegar 10g thick soy sauce vinegar ginger 1 vegetable.
Method:
1? Airing the japonica rice to about 40 DEG C; 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 block, leaving 3cm at the upper edge as an interface, spread japonica rice on the remaining seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips into the four "grooves" as fillings 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 at the upper joint and seal it, then cut the rice roll into 7 small rolls, and serve with thick pickles and vinegar pickles.
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Rice ball style:
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, crabs, eggs and rice balls are all the same. The only difference is that a seaweed is tied to them, which is stronger and more delicious.
Roll: Generally, you can buy special laver slices for sushi in the store. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper.
I. > >
Question 5: Is sushi delicious? Sushi is one of the traditional Japanese cuisines. The main ingredient is rice slices seasoned with sushi vinegar and keeping human body temperature, and fish, seafood, vegetables or eggs are added as ingredients. It has various styles and tastes delicious.
Seven benefits of sushi:
This colorful and exquisite food is low in calories and fat.
2, delicious, the fundamental reason is that you eat the freshest raw fish;
3. Diversified ways to enjoy. You can ask for a ready-made set meal, or you can ask the chef to customize sushi according to your idea;
It has various tastes. Because there are all kinds of marine fish, river fish, lake fish and shellfish here, the delicious food you can experience will be endless, plus the free combination of other ingredients, the only limit may be your imagination;
5. Sushi is not only food, but also a subtle art. The beauty of raw fish, the harmony of colors and the creative combination of platters make you have an appetite just at a glance;
6. The sushi restaurant itself is a good place to visit. Watching the chef make the style you want will make you feel perfect. When a sushi chef cuts, pinches and decorates a sushi, he is not only a chef, but also a beautiful performer to entertain customers.
7. You can make your own sushi. Many kinds of sushi can be made at home. You can also develop unique new varieties and experience the fun of creation.
The practice of bear sushi:
1, cooked white rice, spread it until it is basically cool; Take some white rice and add some soy sauce and mix well until every grain of rice is covered with soy sauce;
2. Take a piece of sushi seaweed, put a thin strip of soy sauce fried rice and roll it up. According to this method, two kinds of articles are manufactured;
.3. Take a piece of sushi seaweed, add soy sauce for fried rice, add a ham sausage, and then roll it up;
.4. Take a piece of sushi seaweed, spread it with white rice, first put the two thin fried rice rolls with soy sauce in the third step, then put the soy sauce ham rolls in the middle and roll them together;
5, cut a knife to see, the basic shape of the bear can already be seen;
6. Cut the sushi with a knife, and then cut it into small disks with seaweed slices to decorate the bear's eyes and nose.
Question 6: What flavor of sushi is delicious? Making sushi, sushi rice is the key. Use good quality rice, and the rice should be cooked hard. The ratio of sushi vinegar to rice is about 1: 6.
Beat the cooked rice loosely, pour the sushi vinegar evenly on the rice and mix well. Don't press the rice, try to keep it intact and soft.
Put a piece of seaweed on the sushi table and spread the rice from left to right.
Spread the rice evenly from top to bottom with light force. The rice should be spread loosely and not crushed, so it will be delicious!
You can let whatever stuffing you like in the middle, as long as it's delicious. This time it's crab meat, salad dressing, fresh shellfish and apples. Salmon can also be used.
Then roll up the purple cabbage with a bamboo curtain.
Roll it with a bamboo curtain and keep the shape 1 min.
When cutting sushi, add some water to the knife to prevent it from sticking. When the knife falls, the incision can be leveled. According to personal preferences and needs, a piece of sushi can be cut into 4 ~ 8 pieces.
You're done!
The above method is inner volume, and this time I will teach you an outer volume. It's simple. I promise everyone will do it after reading it! There are more rice cooked with outer rolls than with inner rolls, almost 1 and 1/3 with inner rolls.
Put the rice on the laver from left to right.
Spread the rice from top to bottom. Keep your balance!
Turn the laver upside down and put the rice face down on the G board. Wipe the board with a damp cloth before putting it down. It's anti-sticking. The stuffing is the same as the inner roll, just like yourself. Put it among the seaweed! Then roll it up gently.
It's not enough to roll it up. It needs to be wrapped in plastic wrap. Then set with bamboo curtain 1 min, but light. Don't squash the rice.
After shaping, tear off the plastic wrap and sprinkle some favorite seasonings to make some embellishments!
Then it's time to cut it. Just like a pair of knives, touch some water on the knife to avoid sticking to it. Use your knife. Come on. Think of yourself as a swordsman at this moment. : p It's nice to flatten the incision.
You're done!
The practice of sushi
Main raw materials:
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: Fresh marine fish is the best, and salmon, tuna and tuna are the most common. 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, crabs, eggs and rice balls are all the same. The only difference is that a seaweed is tied to them, 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, laver ... >>
Question 7: How to make sushi delicious? Others copy too much. Let me briefly say what I learned from Japanese masters:
1, steamed rice-just steam it in an electric cooker, but remember to soak the rice in warm water15-20 minutes before steaming. Good sushi rice can be pinched one by one, but you can eat it yourself;
2, add sushi vinegar-after steaming the rice, pour it into a large container to let the rice dissipate heat as much as possible, and add the right amount of sushi vinegar. I don't know how much to add, but I can add less. If you feel weak, you can add sushi vinegar ... you can make it yourself, but it's not as good as the original Japanese taste. I'll tell you the method I invented: I sometimes add boiling water to apple vinegar. After vinegar is prepared, pour it into rice and stir well;
3. Prepare simple fillings-if it is more expensive to buy salmon in the north, then we will prepare some cheap ingredients: lettuce leaves, crab roe, cucumber, ham, fried eggs with little oil, green asparagus and so on. As long as you and your classmates like to eat, you can get involved;
4, start making-to pack a large roll, the whole seaweed, to pack a small roll, half a piece of seaweed. Regardless of the big roll, spread the rice evenly on the seaweed, leaving some on the side. This edge is very important, about the width of the paper roll you want to wrap. Pay attention when wrapping, roll as much stuffing as possible, so that you can cut it when you finally cut it;
5. cut the roll-of course, it's easy to cut it wider, but it can't be too wide. Come and feel it slowly.
6, open to eat-dip in soy sauce, green mustard tuber (sold in the supermarket), fried sesame seeds, delicious?
Question 8: What material is better for sushi? Ingredients: seaweed, shrimp, salmon, crab sticks, carrots, cucumbers and rice.
Seasoning: Japanese soy sauce, salt, sugar, white vinegar and green mustard.
Practice: (1) Cook the rice until it is slightly soft, and mix sugar, vinegar, salt and rice wine juice together to make bibimbap (slowly pour the juice into the cooked rice while stirring to make the rice full of fragrance).
(2) Spread the sushi "small cushion" and put a piece of seaweed on it.
(3) Laying the rice flat, then wrapping the prepared main material, laver and rice in the inner core of the main material and rolling them into a cylinder.
(4) With a sharp knife, cut the long tube into sections and put it into a plate, and you can enjoy it.
Note: If you want to make shrimp sushi, you need to turn over the shrimp you bought first, insert it with a toothpick, shape it, put ginger and cooking wine in water and soak it in water to cook.
Summary: Actually, making sushi is relatively simple, but the preparation work is more complicated, and so is online introduction. But the sushi rice introduced by Mrs. Betty is unique, but it is more troublesome. If you want to cook delicious food, you might as well have a try.
How to make Japanese sushi rice;
1. Wash rice repeatedly with three pinch of water until the water becomes clear.
2. Wash the rice with tap water for 3-4 minutes, and then drain.
3. Leave the rice for 30 minutes to make it completely dry.
4. Then steam for 45 minutes with the ratio of rice to water of 1: 1.
5. Season and mix well according to the ratio of rice 3: sushi vinegar 0.5: sugar 0.2: salt 0. 1.
6. finally, let the rice warm for 30 minutes, and then break it up.
Question 9: What brand of sushi is delicious? Everything in Japan is rubbish, made in Japan!
Question 10: Which flavor of sushi is the best? I think it's pork floss, crab roe and assorted dishes.
Because people in China are not used to eating.
If you don't like mustard, you can use salad dressing instead.
It tastes too good to speak.