sushi is a unique food in Japanese cuisine. "Sushi" is its Chinese transliteration, and its pronunciation in Japanese is "sushi". It is said that the method of making sushi was spread from China to Japan together with the cultivation technology of rice. According to relevant data, as early as the 1st century AD, sushi was mentioned in China's literary works, and it was already in the 18th century that sushi first appeared in Japanese literary works.

At present, Japanese sushi restaurants are almost all over the world, so sushi has become a favorite food for people all over the world. The reason is not only the flavor characteristics of sushi, but also related to the savvy Japanese businessmen who are good at creating a "sushi culture" atmosphere, constantly improving the production methods of sushi and creatively introducing new sushi varieties.

There are many kinds of sushi, which can be divided into Nama cooked sushi according to the different preparation methods. "Nama" means raw in Japanese, while "cooked" means pickled, fermented, pressed sushi, hand-held sushi, loose sushi, stick sushi, rolled sushi, crucian sushi, etc. Among them, crucian sushi is regarded as the most famous and representative sushi made according to the ancient method in Japanese cuisine.

Crucian carp sushi is made from crucian carp, rice and refined salt through pickling and fermentation for several months. Sushi made by this method will produce a large number of lactic acid bacteria in the raw materials, adding a special sour taste to the finished product, and these lactic acid bacteria themselves also have antiseptic effect.

However, this kind of sushi made by the ancient method is rare today. Modern Japanese sushi mostly uses vinegar mixed with rice to process its main ingredients, and because more than four seasonings are usually added to rice, sushi is also known as "four-happy rice".

Although sushi is an exotic food, its making method is not complicated. In the production, as long as we have a good grasp of the selection of sushi ingredients, the proportion of sushi and the seasoning of sushi, we can make excellent sushi with good fragrance, taste and shape.

first, the selection of sushi

There are many kinds of sushi, and the selection of raw materials is also very wide. 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.

fourth, the production of sushi

There are many kinds of sushi. Let's take roll sushi as an example to talk about the production of sushi.

raw material: seaweed? 1 piece of laver? About 2 cm long and 15 cm wide, 2 g of japonica rice, 1 thin ham sausage, half a medium-sized cucumber, half an egg skin, 1 horseradish sauce, 15 g of lettuce leaves, 1 piece of refined salt, 1? 5 grams of white sugar 5 grams of white vinegar 1 grams of thick soy sauce, vinegar ginger 1 dish each < P > Method:

1? Airing the japonica rice to a temperature of about 4 DEG C; Boil the crab roe in a boiling water pot, remove it and cut it into fine grains with ham sausage and cucumber respectively; Cut the egg skin into strips 15 cm long and 1 cm wide; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2? Spread seaweed vertically on a cooked chopping block, leaving 3cm at the upper edge as an interface, spread japonica rice on the rest of the seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with the palm of your hand, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.

3? Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice on the upper joint and seal it, then cut the rice roll into 7 small rolls, and serve it with a thick sauce dish and vinegar ginger dish.