First, a brief introduction to sushi
Sushi is one of the traditional Japanese cuisines, and its main ingredients are seasoned with sushi vinegar. Sushi is a Japanese dish with vinegar as the main ingredient. Sushi, like other Japanese dishes, is very bright in color.
Second, sushi practice
Sushi is made by slicing fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod fish white, tuna, salmon, etc., putting them on a white and fragrant rice ball, kneading them, then smearing them with bright green mustard sauce, and then putting them on antique porcelain plates.
3. How to eat sushi
When eating sushi, we should pay attention to the integrity of eating, that is, the whole piece of sushi should be eaten in one bite. Only in this way can we truly taste the delicious sushi, and the rice flavor of sushi and the fragrance of sashimi can be completely blended.
Fourth, the main nutritional components of sushi
The main nutritional components of sushi are protein, carbohydrate and sodium salt. Sushi is a low-salt and low-fat food with balanced nutrition, health and nature.
Five, making sushi materials
Ingredients: rice, vinegar, seafood, sushi vinegar, mustard, soy sauce, sushi seaweed, and pork floss.
Accessories:? ? ? ? Eel, cucumber, salad, sweet shrimp, octopus, etc.
Extended data:
Japanese sushi is divided into two major factions.
First, Edo school, holding sushi;
Second, Kansai School, Box Sushi (the most famous in Osaka).
In contrast, holding sushi is more popular with everyone. Because no mold is used, it is made by sushi chef's hand, which can not only ensure the round grains of rice, but also effectively maintain the mellow flavor of rice.
"Holding sushi" should be regarded as a very unique one in the whole cooking field. The most mainstream and exquisite thing is "holding sushi". Different fish materials have different methods of cutting, thickness and even seasoning.