Here are some sushi practices:
1. Selection of sushi materials
There are many kinds of sushi and a wide range of raw materials. Sushi rice is the main raw material commonly used in sushi. Japanese japonica rice is characterized by its white color and round grains. The rice cooked with it is not only elastic, chewy, but also sticky.
The raw materials used for wrapping sushi skin are high-quality seaweed? Porphyra, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage are common.
Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used in the stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? Such as mushrooms, cucumbers, lettuce and so on.
second, the proportion of sushi
the proportion of sushi refers to the proportion of rice and water when cooking sushi rice, the proportion of salt, sugar and vinegar when preparing sushi vinegar, and the proportion of vinegar and rice when preparing sushi rice.
1? The ratio of rice to water
Sushi rice is washed, drained, put into an electric cooker, mixed with clear water according to the ratio of rice to water of 1: 1, and cooked into sushi rice. Attention, if you cook more sushi rice at one time? For more than 5 servings, the amount of water should be reduced appropriately, for example, only 5 bowls of water can be added 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 ratio of salt, sugar and vinegar < P > Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in a ratio of 1: 5: 1. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and let them cool before use. 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 is < P > When preparing sushi rice, usually 1 bowl of sushi vinegar is added to 5 bowls of sushi rice and stirred evenly. Note that sushi rice should be kept at a temperature of about 4℃. When stirring, it is best to use wooden spoons and wooden containers, and the vinegar-added sushi rice should be "chopped" with wooden spoons to stir it evenly.
Third, the seasoning of sushi
Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, we 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 eat its original flavor.
besides thick soy sauce and green mustard, sushi 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 fresh and delicious.
sushi vinegar blending method-
materials: white vinegar: 6cc, sugar: 5 g, salt: 8 g
practice: put the above three materials in a pot and stir them on a low fire on the stove until the sugar is dissolved. The vinegar should not be boiled to avoid reducing the acidity.
Preservation method of sushi vinegar-
Material: The pot or container for sushi vinegar is dry, and it can be kept in the corner or in the shade for three to four months in summer and five to six months in winter.
Cooking method of sushi rice-
Soft and Q sushi rice can be cooked when the ratio of rice and glutinous rice is 1: 1, and the water consumption is one cup of rice to
one glass of water. If it exceeds five cups of rice, the water consumption of the last glass of water will be reduced by 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 rice in an electric cooker for about 2 ~ 25 minutes.
2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or blown cold by an electric fan.
Preservation method of sushi rice-
If there is any leftover sushi rice, it can be covered with two clean wet cloths, and the wet cloths touching the rice noodles should not be too wet, but slightly wet.
sushi rice material allocation table:
sushi vinegar
rice measuring cup of kelp (5CM) (sugar+white vinegar+salt)
1.5 cups for 2 people, 1 piece big 2 big 2.5 small 2/ 3
4 people, 3 cups, 2 large, 4 large, 5 small, 1+1/ 3
4.5 cups for 6 people, 3 big 6 big 7.5 small 2
8 people, 6 cups, 4 big 8 big 1 small 2+2/3
Five-eye sushi, rice lotus sushi, Matching sushi vinegar for seaweed sushi with many dishes:
3 boxes of rice, 2 boxes and 1 box
5 tablespoons of white rice vinegar
fine sugar
salt
sushi for raw fish, matching sushi for fresh seaweed sushi:
Muhe Note: Kunbu is kelp, which is very confirmed. The amount (size) of sushi vinegar is a measuring spoon for making cakes. Seasoning order and so on.
How to make laver sushi rolls
Ingredients: 6 pieces of laver, 1 cup of sushi rice, 6 strips of ham, 6 strips of pickled radish and 6 strips of cucumber, and 1 egg
Ingredients: 1 tbsp of vinegar and 1/4 teaspoon of salt
Practice:
1. Wash the rice, add water, cook it with a rice cooker, take it out and mix it.
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 on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up the purple cabbage, then sweep it with sushi and cut it into pieces for eating.
Remarks:
When rolling sushi rolls, the laver should be rolled in straight lines, otherwise the laver will easily crack and damage the appearance.
When cutting sushi, you should first apply some vinegar to the knife, and then cut the knife vertically and evenly.
sushi rice should be used to make sushi rolls, because sushi rice has strong viscosity, so the sushi rolls will be more beautiful and not easy to loosen.
The method of complex fancy square sushi roll
Ingredients: cold white rice, green tea powder, laver and sausage
Method: the sausage is wrapped with laver, and the sealing part is stuck with a few grains of rice
Take another piece of laver, spread the rice, then put the sausage roll just made, and then roll it up
Cut the rolled cylinder into 4 parts
Cut the green.
Mini Japanese Handroll
Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.
The method is very simple
1. A square piece of laver
2. Crab seeds, pickled cucumbers, black and white sesame seeds and seaweed. . . Wait, anyway, prepare whatever you want!
3. Roll the purple cabbage into a cone and stick the laver joint with a few grains of rice. Then put the things in. OK！
two kinds of sushi in hand
main ingredients: eggs, apple vinegar, crab seeds, small pieces of laver and boiled rice
Practice:
1. Let boiled rice cool for later use. You can add an appropriate amount of apple vinegar to the white rice and mix well. Authentic sushi rice needs vinegar. However, the special sushi vinegar is too expensive, so use apple vinegar instead.
2. Beat the egg mixture evenly and fry an egg slice.
3. Wash your hands, and then wet your palms with a little cold boiled water, so that the rice grains won't stick to your hands. Grab the right amount of rice and knead it into a square shape.
4. Cut the egg slices as shown in the picture, put them on the rice ball, and then cut a piece of laver to bind them. Pay attention to the joint of laver at the bottom of the rice ball! This makes 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 laver (a little higher than the rice ball) to surround the rice ball and stick it. Cut another one and tie it in the middle to make a boundary.
6. Put crab seeds and fried eggs on both sides respectively. Fix it! A bright orange and yellow two-color sushi is OK!
Purple cabbage roll sushi
Ingredients: crab meat, Japanese yellow radish pickles, asparagus and salmon strips.
Practice:
1. Soak the rice for one or two hours before steaming, and steam the rice moderately hard and soft.
2. Don't spread it on laver until the temperature of rice is slightly lower than the hand temperature.
3. The process of spreading rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form due to absorbing too much water.
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 basin of water beside you, and dip it with clear water at any time so as not to stick your hands.
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 .5cm), press the porcelain, and leave the laver with an upper end of about 2cm. Then put the cooked crab meat, Japanese yellow radish pickles, asparagus and salmon sticks in the center of the rice.
7. Wrap laver and rice with bamboo curtain, and then remove the bamboo curtain.
8. Cut the rolled sushi into sections and put it on the plate.
Kimbap with laver
Material: rice (steamed) 2g laver (dried) 5g
Eggs 15g carrots 1g ham sausage 1g spinach 1g pork floss 5g
Practice:
1. First, add salt, white sesame seeds and sesame oil into warm rice, and stir evenly by hand.
2. Beat the eggs, add a little salt to taste, fry them in a pan and cut them into long strips;
3. Slice the ham and carrot into long strips, put them in a hot oil pan, fry until they are soft, and put them out for later use;
4. Take out two pieces of laver and spread them, pour rice on them and spread them by hand, covering three-quarters of every corner of laver;
5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. at one time;
6. roll up the purple cabbage, and be sure to roll it tightly;
7. Finally, cut the rolled kimbap into 1.5cm pieces with a knife.
How to make chicken sushi in Orleans
How to make it:
1. Prepare a piece of chicken breast.
2. Add fresh water to the Orleans marinated powder to make juice, mix the chicken evenly, put it in a container, and keep it in the refrigerator for 12 to 24 hours, during which time turn over once.
Students who don't have the Orleans marinated powder can use soy sauce, soy sauce, oyster sauce, Chili powder, etc. to make a marinade; You can also use your favorite seasoning
3. Take the chicken out the next day, put it in a special dish for microwave oven, and put it in the microwave oven for "cooking". It takes about 3 minutes on both sides of the chicken. 4. Cut the cooked chicken into thick strips
5. Prepare ingredients: a package of seaweed for sushi; Wash the cucumber, remove the pulp and cut into strips (equal to the width of laver)
6. Rice preparation: cook the rice with ordinary rice, put it in a big bowl, and let it cool down slightly (just warm it, don't put it too cold)
7. Vinegar preparation: 3 tablespoons white vinegar +2 tablespoons white sugar+a little salt, and mix well. This ratio can be adjusted according to your own taste
8. Mix the prepared vinegar juice with the rice with temperature
9. Spread the sushi curtain, spread the laver, first smooth the rice, leaving a little edge around it, then put the cucumber strips and chicken strips on it, roll it into a sushi
1, and put a fresh-keeping bag on the chopping board (it is not convenient to cut cooked food because there are many bacteria in the chopping board for many years). Then cut the sushi strips into pieces
* shrimp cake sushi *
Material: eggs ... 2
cucumbers ... half a root
shrimp ... 6
sushi rice
Seasoning for eggs:
salt ... a little
sugar.
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. Slice the cucumber diagonally 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, level it, and add the shrimp.
5. Carefully put the shrimp into the gap with a small spoon and compact it.
6. Spread another layer of sushi rice, flatten it with a shovel and compact it.
7. Add cucumber slices and fill them up.
8. Spread another layer of sushi rice, flatten it with a shovel and compact it.
9. Leave it for a few minutes, so that it can be shaped better. 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 small amount of Japanese soy sauce and green mustard paste on the shrimp. Or when you put shrimp in a lunch box, smear a thin layer of green mustard mud on the shrimp. When you eat it, dip it in Japanese soy sauce directly. 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 juice
Practice:
1. Choose amaranth to stir-fry with a little oil and salt, and the dish will be served out. Choose the remaining vegetable juice and stew it in white rice as a natural finishing material for later use.
2. Make the rice sticky (pressure cooker and rice cooker are good choices) and let it cool. [Gourmet China ]
3. Vinegar blending is the key. The ratio of salt, sugar and white vinegar is 1: 5: 1 and it should be heated. If it is not boiled, it can be cooled and set aside. (It's ok without vinegar, of course, it's more appropriate to call it Chinese rice rolls, hehe)
4. Mix vinegar with white rice, and stir one portion of vinegar and five portions of rice evenly, with a little effort.
5. Spread two-color rice, crab roe and cucumber on seaweed with sushi curtain, and roll them tightly and compactly. Cold-cut sushi rolls with water. (The above picture is somewhat misleading, and the real operation of the cucumber strips is still placed in the center of the crab fillet, which is the heart.)
Just set the plate and refrigerate it is also a good choice.
Crab Sushi
Crab Sushi's raw materials:
22g of rice, 1 tablespoon of cooked white sesame, 1g of canned crab meat, 1 cucumber, 6 dried mushrooms, 1 laver and a small amount of chopped green onion.
seasoning of crab meat sushi:
a) 2 tablespoons of vinegar, 2 tablespoons of sugar and 1 tsp of salt;
b) 1 tablespoon of sugar, 1 tablespoon of soy sauce and 1 tablespoon of wine.
The method of crab meat sushi:
1. Wash the rice, drain the water, leave it for 3 minutes, add the same amount of water (22g) to cook it, mix with the seasoning of a) while it is hot, and let it cool
2. Remove the cartilage from the crab meat and shred it by hand;
3. Soak the mushrooms in warm water until soft, cut them into pieces and add the seasoning of b) to cook them;
4. Slice cucumber and cut laver into 4 equal parts;
5. Soak the sushi model in vinegar water, spread leaves on the bottom, fill in sushi rice with half height, spread laver, mushrooms and cucumbers, and then fill in a layer of sushi rice;
6. Spread crab meat on the top layer, cover it tightly, cut it into small pieces with a knife, and sprinkle with chopped green onion.
Method:
1. Cut the potatoes into small pieces and cook them in a pot
2. Put the potatoes in a bag and press them.