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There are many kinds of sushi, and you can see all the classifications in the back.

Among them, "holding sushi" should be a very unique one in the whole cooking field. The most mainstream and exquisite thing is "holding sushi". Different fish ingredients have different cutting methods, thickness and even seasoning. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, the order of eating sushi is also particular.

Peng sushi

(Appeared in the Edo period in Japan) The producer held the rice into pieces by hand, covered it with a layer of mustard (Japanese mustard), and finally covered it with ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to combine the two. In Japan, the word "sushi" mostly refers to holding sushi without explanation.

Eating sushi in one bite is the most basic etiquette, which is not only to completely integrate the fragrance of rice and sashimi, but also to respect the sushi chef.

Roll sushi

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

Manual reel

Roll sushi into a cone (similar to an ice cream cone), and "hand roll" is actually a kind of "roll". It is said that in the18th century, those Japanese gamblers wandered around Tiejiakaba all day. They were afraid of starvation, so they put tuna meat in their rice and rolled it up with seaweed. Stuttering can kill two birds with one stone and prevent rice grains from sticking to poker and fingers, so it is very popular with gamblers. This kind of food was born in the casino, hence the name tekkamabi, and gradually evolved into today's hand rolls, so it is generally eaten by hand.

Juan Li

Wrap the core ingredients with seaweed in turn, and then rice. Sprinkle sesame seeds, fish seeds and crab seeds on the outermost layer.

Ship coil

Rice is wrapped in seaweed into an oval shape with ingredients on it.

In addition:

Daohe sushi

Daohe Sushi is a sushi made of 12 pieces of tasty bean skin, 30 grams of thick eggs and 2 pieces of boiled mushrooms.

Boxed sushi

First put the rice in a wooden box, spread all kinds of ingredients, cover it, then shoot the sushi in a wooden box and cut it into pieces, which looks like a box, hence the name.

Bet sushi

Also known as wooden sushi or overnight sushi, it is mainly popular in Kansai, Japan, and is made with long wooden boxes (boxes) as an auxiliary. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then press the lid hard. Sushi will become square and finally cut into pieces.

Salmon sushi

Among them, the salmon sushi in Hokkaido and Aomori Prefecture is more representative. Salmon sushi is made of fresh raw salmon fillets and radishes with rice and koji stains.

Radish sushi in Ishikawa Prefecture is made by slicing salted radish with raw salmon fillets, rice and koji stains in winter. Radish sushi is the most representative pickled fish sushi in Japan.

Taijuan

It is a kind of sushi with a long diameter and usually has several ingredients.

Fine roller

As the name implies, it is relatively fine and usually contains only one component.

material

condiments

500 grams of rice

condiments

laver

3 tablets

cucumber

1 root

carrot

1

Sushi radish

1

Dried meat floss

30 grams

fish roe

30 grams

eel

1 block

condiment

Sushi Vinegar

20 grams

ketchup

15g

Sakura powder

10g

The practice of Japanese sushi

1. Put the steamed rice into a large bowl, pour in sushi vinegar, mix well while it is hot, and then let it cool.

2. Cut carrots, cucumbers and sushi radishes into thin strips. Carrots are best copied with boiling water, and the floss and tomato sauce are put in a small bowl for later use.

3. Take a piece of seaweed and put it on the sushi roller shutter. Rub oil or water on your palm. Spread a thin layer of rice evenly on the seaweed, leaving a little space at both ends.

4. Brush the tomato sauce evenly on the rice and sprinkle with a layer of floss.

5. Put cucumber strips and two kinds of radish strips in the middle, roll up the blinds and pinch them by hand.

6. Open the roller blind, brush a small amount of water at the joint and cut it into equal parts with a special sushi knife.

7. Brush the plastic wrap with oil, knead the rice into a strip-shaped rice ball and roll it in the cherry blossom powder.

8. In the same way, roll a circle in seaweed powder, put a small piece of roasted eel on the rice ball, then cut the seaweed into small strips and wrap it, and stick water on the joint.

9. Take another piece of seaweed, put a rice in the middle, fold the seaweed and brush the back with water.

10. Touch the other side again, knead it into a cylinder with a roller shutter, and cut it into even small pieces with a sushi knife.

1 1. Then fly fish eggs in the middle, and finally put all the sushi on the plate.