The cooked rice is loosened, and the sushi vinegar is drizzled evenly over the rice, mixing well. Don't press the rice, try to keep it intact and fluffy.
Place a sheet of nori on the sushi mat and spread the rice from left to right.
Spread the rice evenly from top to bottom, using light pressure. Spread the rice loosely and don't flatten the rice so that it tastes good!
You can put any filling you like in the center, as long as it tastes good. This time I put crab meat, salad dressing, fresh scallops and apple. Salmon would also work
After that, roll up the nori with the bamboo curtain in a smooth motion.
And roll it up with the bamboo curtain to keep it in shape for 1 minute
When you cut the sushi, dab some water on the knife to prevent it from sticking. A drop of the knife will make the cut flat. Depending on personal preference and needs, one piece of sushi can be cut into 4 to 8 pieces
Done!
The above kind of practice is an inner roll, this time to teach you a kind of outer roll. It's very simple, and I guarantee you'll know how to make it after you've seen it! To make outer roll sushi, you need a little more rice than the inner roll, almost 1 and 1/3 of the inner roll
Place the rice on top of the nori from left to right
Spread the rice from top to bottom. Be even!
Turn the nori over and place it on the plate, rice side down. Wipe the board with a damp cloth before placing it to prevent sticking. Fill with the same stuffing as the inner rolls, whatever you like. Put it in the center of the nori! Then gently roll it up
It's not enough to just roll it up, you have to wrap it in plastic wrap. Then set it with a bamboo curtain for 1 minute, but gently. Don't flatten the rice
After it's set, remove the plastic wrap and sprinkle it with some of your favorite seasonings for garnish!
Then it's time to cut. As with the inner rolls, dip the knife in some water so it doesn't stick. Be quick with the knife, and consider yourself a knifeman in the blink of an eye. :P You want the cut to be flat to look good
Done!
How to make sushi
Main ingredients:
Rice, vinegar, fish.
First of all, rice: in fact, good Chinese rice is very good, there is no need to use Japanese rice
Rice cooking method, it is best to use a rice cooker, before you cook the rice to wash the rice, do not rub it with your hands, but use a rice spoon, or a wooden stick to stir until the water is clear. How much water to put? You put the whole palm of your hand into the rice pot, so that the water will will be up to the wrist area is good.
The cooked rice should be mixed with vinegar. If you have the conditions, it is best to buy kelp vinegar, if not, you can use white rice vinegar instead, but no matter what vinegar, you need to boil it a little bit beforehand, add some sake (if you do not have it, you can replace it with white wine), and put some sugar in it. Specific amount, depending on personal taste, the main principle, there is no past the original vinegar in the acid punch flavor is good.
Vinegar and rice mix well, rice to be hot, mixing rice to be big, not too deep, must be big, so it will be breathable, rice will not be stained together. Vinegar should be added down a little bit, while adding while mixing, the conditions of the best is a large wooden pot, so that the rice will not be cold very quickly. How much vinegar to add? Add until there is a sour taste in the rice, the flavor can be heavier, because when the rice is cold, the taste will fade down.
Fish: It is best to have fresh sea fish, the most common is salmon, and tuna, tuna I do not recommend the home to do sushi with, because it is difficult to buy fresh tuna on the market. Fresh tuna should be like beef into a bright red, color press or black, it is best not to eat raw, will be diarrhea, if you want to eat, it is best to fried, and then wrapped into the sushi.
Salmon, fresh fish to look at the eyes, eyes bright, and to touch the fish with your fingers, and then put under the nose to smell, no fishy odor is fresh.
There are two ways to make sushi, one is onigiri style and the other is rolled. Of course, there's sashimi (or sashimi, as it's known, which is very much about knife work and the freshness of the fish).
Onigiri style:
Fish practice
This is the easiest, the fish is sliced into 2.5 cm wide, 5-6 cm long slices, sliced on the diagonal. Then make a 2*2*4.5 size rectangular rice ball, a little green mustard in the center of the fish fillet, then buckle the rice ball, turn it over to the plate, shaping.
Vegetables, crab sticks, eggs, rice balls are the same practice, the only difference is that the top edge should be tied on a piece of seaweed, so that more solid, delicious and good to hold.
Roll:
Generally in the store you can buy to do sushi special nori sheet, personal feeling, to buy a very good Japanese nori is difficult, in fact, a lot of Korean nori is very good, the price is also cheaper.
Generally a generation of 10, you can make 20 rolls, each roll can be cut into 6 pieces, that is to say, a bag of nori can do 20 different kinds of sushi, a **** 120 small pieces.
Rolled nori, can also be divided into two kinds, one is the outer roll , one is the inner roll (rice on the inside, nori on the outside)
Outer roll practice:
Nori a sheet of nori, folded in half into two pieces. Take one of the half slices, take a close look, the nori is divided into front and back, the smooth side is facing down, on the rough side evenly coated with rice, the amount of rice: hand clutched a ball of rice slightly smaller than the palm of your hand, put it in the center of the nori, from the inside to the outside, from the middle to the sides of the push away. If your hands feel sticky, moisten them with some water.
After the whole sheet of nori is spread with rice, scatter some white sesame seeds in the center, then turn the nori over, spread a bit of green mustard in the center, and then put whatever you like on it, and now start to roll it. Take the long bottom edge and roll it towards the center, then just roll it again.
Inside roll:
Not the same as the outside roll, you need to use a bamboo curtain, but if you don't use it, it's fine, it's just that the shape of the sushi isn't too good and it's easy to fall apart.
Half a sheet of nori to the lower part of the bamboo curtain, or smooth face down, and then clutched in the hand than the palm of the hand smaller than 1/3 of the rice ball, into the middle of the nori, too, slowly push the rice outward, but this time do not put the rice coated with the entire nori, leaving 2 centimeters on the top side, and the bottom side of the left 1 centimeter. Then apply wasabi and put whatever you like (not more). When you roll, pull the nori until it lines up with the bottom edge of the bamboo curtain, then roll it towards the center, release the bottom edge of the bamboo curtain, and roll it a little bit with the bamboo curtain, and you're done!
Sushi ingredients:
Fish:
It's nice to have fresh raw fish, but what if you don't? When you're in a restaurant, there are times when the fish can't be eaten raw, or it can be cooked, and I myself prefer cooked fish for a stronger flavor. For example, you can pan fry trout with a little salt, and garlic, then cut it into small strips and put it in a sushi roll, or just boil it, add salsa, and put it in sushi.
There are also crab meat sticks, which are made from fish, not real crab meat, and taste great, and are cooked, wrapped up and ready to eat.
And shrimp cooked, plus salad dressing, wrapped up is also very good
Vegetables:
cucumber, avocado, and eggs,
mushrooms, shiitake mushrooms, shiitake mushrooms, where we do listen to the good food, I like it, the practice:
shiitake mushrooms softened with water, and then with the soaking of the mushrooms in the water to cook the mushrooms, plus soy sauce, sugar, and wine seasoning to the, boiled on the can be, taste a little sweet best, because when eating to dip soy sauce.
Eat the ingredients:
Japanese ginger, green mustard, Japanese soy sauce (Chinese soy sauce flavor is a little heavy, to put less)
Rice, do not press, to slowly push, put on their favorite things, this time to pressure, the upper side of the bamboo curtain to release, and then rolled a little bit, you can.