There are many kinds of sushi. When it comes to Japanese food, the first thing that most people think of is sushi with seaweed wrapped in rice and other ingredients that we often see on the street or in the cafeteria. Below are pictures of sushi dishes.

Sushi dishes picture collection 1 1, holding sushi.

"Sushi" is the most common sushi on Japanese tables. The method is simple. First, hold the rice into a small rice ball, put a little mustard on the rice, and then cover it with sashimi and other ingredients. Sometimes, rice balls and ingredients are tied together with a piece of seaweed.

"Commercial Sushi" originated in the Edo period in Japan. It is no exaggeration to say that "Shanger Sushi" is a symbol of Japanese sushi. In Japan, as long as sushi is mentioned, the first reaction without careful reference is "Shoji Sushi".

2. The performance of warships.

The "warship" is named after its appearance resembling a warship. Originated in 194 1 year, the vinegar rice was wrapped with laver, and then the ingredients were put on the vinegar rice.

3. Baked sushi

This is a kind of "sushi", which is characterized by baking sashimi on the original sushi with a spray gun for a short time to make its surface cooked. Generally, sashimi or beef with high fat content is used.

4. Sushi

It is the most familiar sushi in China and one of the common sushi on Japanese tables.

The practice is more complicated. Baked dried seaweed is placed on a bamboo curtain, covered with rice and ingredients, rolled into cylindrical sushi and cut into small pieces.

There are several kinds of sushi.

Be careful.

As the name implies, "thin sushi" is a relatively thin roll.

(2) Too bad.

Compared with the "thin roll", it is a thick roll with more ingredients than the thin roll.

(3) handheld.

Is to roll sushi into the shape of a funnel, which looks like a cone.

(4) Lian

Don't roll seaweed, roll seaweed in and wrap sushi with ingredients. It appeared in the United States in the 1960s and 1970s, because the local people didn't like the black seaweed outside, so they always peeled it off and ate it. So Japanese-Americans at that time improved and innovated on the basis of "sushi".

Step 5 gamble on sushi

In a rectangular wooden mold, put rice and ingredients, and cut into pieces.

6.you and sushi

This is a cheaper kind of sushi. Stew the fried tofu in the sauce, then cut the fried tofu in the middle and stuff it with rice.

7.scattered sushi

It is more appropriate to call it "bibimbap" than "sushi". The practice is to put raw fish, vegetables, egg skins and other ingredients on rice.

Although this kind of sushi is rare in Japanese food stores in China, and it doesn't seem to be a kind of sushi, it is very popular in Japan.

Sushi dishes picture daquan 2 The types of sushi are divided into roll sushi, too roll, thin roll, hand roll, inner roll, warship roll, bet sushi, hold sushi, Milian sushi, bulk sushi, cup sushi, special pizza sushi and fancy sushi. Usually the names of sushi are classified according to their practices or appearance characteristics.

Roll sushi

Spread a layer of seaweed on the small bamboo curtain, spread a layer of rice with ingredients in the middle, and finally roll it into long rolls and cut it into small pieces.

Taijuan

This is a kind of sushi with a long diameter, usually with many kinds of ingredients.

Fine roller

This is a thin sushi roll, usually with only one ingredient.

Manual reel

The shape of sushi roll is like a cone, much like the ice cream cone we eat. We usually eat it directly with our hands.

Juan Li

First, wrap the central ingredients with seaweed, then wrap them with rice, and finally sprinkle a layer of sesame, fish seeds, crab seeds and other accessories on the outside.

Ship coil

Rice is wrapped in seaweed into an oval shape, and then the ingredients are placed on it.

Bet sushi

This kind of sushi is also called wooden sushi or overnight sushi. Generally, long wooden boxes (holding boxes) are used as an aid for making sushi. When making, first spread the ingredients on the bottom of the box, then put the rice on it, and press the box cover hard. At this time, sushi will become square and then cut into small pieces.

Peng sushi

Pinch the rice into pieces by hand, then coat it with mustard, and finally spread out the ingredients. Sometimes, the two are tied together with a piece of seaweed. In Japan, unless otherwise specified, it usually refers to holding sushi.

Daohe sushi

Rice is put in the ingredients, and the most common ingredients are fried tofu skin, fried eggs and cabbage.

Bulk sushi

Bulk sushi refers to holding sushi rice in some bowls or plates. Usually, all kinds of materials are directly mixed into sushi rice, and then sprinkled on the surface of sushi rice, paying more attention to color matching and the uniqueness of taste.

Cup sushi

Cup sushi is to put sushi rice into various cups and utensils, and then decorate the surface with various ingredients and accessories.

Special pizza sushi

This is a very distinctive sushi. When making, put a little cream on your hands, then knead the sushi rice into the shape you want, then put your favorite materials on the surface, sprinkle with shredded cheese, and heat the whole thing in the microwave oven for six minutes.

Huayang sushi

Flower sushi is not only simple to roll, but also rolls out some beautiful patterns, such as hearts, butterflies, pandas and so on.

Sashimi is the most representative Japanese cuisine and a masterpiece of Japanese cuisine. Japan has the habit of eating raw food since ancient times. Before the edo period, sashimi should be made of snapper and catfish. After Meiji, tuna and bonito became the first-class materials for sashimi. Now, the Japanese put shellfish. Sliced lobster, also called sashimi. Sashimi must be seasoned with mustard and soy sauce.

Speaking of Japanese cuisine, I have to say that there is a kind of delicious food-sushi, which is the representative of Japanese cuisine. Sushi is delicious and very popular among Japanese. Sushi is a unique food in Japanese cuisine, with a wide variety.

Modern Japanese sushi mostly uses vinegar mixed with rice to process the main ingredients. Japan is surrounded by the sea, and all kinds of fresh fish provide rich materials for sushi. Authentic sushi has many flavors such as sour, sweet, bitter, spicy and salty. The delicacy of sushi is not only reflected in the food, but also in the shape and color. Every piece of sushi is a beautiful little work of art. ..

The quality of sushi depends on the ingredients. Using the best seasonal ingredients, each top sushi restaurant has its own unique supply channels to ensure that it can get a limited number of good ingredients. Many sushi restaurants spend more time on stock than business hours, so the importance of ingredients can be imagined.

There are many ways to classify Japanese sushi. According to the factions, it can be generally divided into two categories: one is the Edo faction and the other is the Kansai faction. Edo school is cooking and eating now, paying attention to ingredients, and the most representative one is holding sushi. Kansai school generally preserves food with spices for a period of time before processing.

Pay more attention to the production process, and the box sushi in Daban area is the most famous. Next, I will introduce several sushi styles in detail:

Peng sushi

Hand-held sushi is quite unique in the field of Japanese cuisine, especially the extreme pursuit of freshness of ingredients and the extreme harshness of every collocation detail. More like a luxury in sushi. Pure hand-made, strict ingredients, many processes. The final elegant taste is closely related to the rigor and proportion of each production link. Holding sushi can be called the essence of Japanese food culture, and it is also known as the art of fingertip winding. You don't need any stereotypes, just shape them with your hands.

Zhi sushi

According to different tastes, pour various salads or sauces on the surface of the meat, and then bake it with a musket until it is half-cooked. The sauce will be evenly distributed on the surface of sushi. You don't need to dip it when eating. The requirements for ingredients are higher. If the ingredients are not fresh, it is easy to produce a foul smell when baking, which will affect appetite and senses, and the meat will become loose.

Ship coil

Warship rolls are made of rice balls two centimeters high and seaweed three centimeters high. They go around in a circle, which is full of ingredients in the depression. The size is basically based on a bite. There are two ways to eat warship rolls: one is to ask the chef to smear soy sauce on sushi with a brush, and the other is to drop soy sauce directly on thin sushi. It is considered impolite not to dip soy sauce directly, nor to apply soy sauce with vinegar ginger instead of brush.

Boxed sushi

Box sushi, also known as "gambling sushi" or "box sushi", is mainly popular in Kansai, Japan and is said to be the prototype of sushi. It is a sushi art made of various materials mixed in a box. It is made of soft-shelled turtle, star eel, shrimp and other materials by pressing in a wooden box.

Roll sushi