The simple method of sushi, which is actually kimbap, and the real sushi will be introduced below:

Material:

1. Rice (2 small bowls for 2 people and 3 small bowls for 4 people)

2. Prepared vinegar (vinegar: 3 spoonfuls, sugar and salt half spoonfuls)

3. Raw fish is about 2g g.

4。 Soy sauce (1 teaspoon and a half)

5. Mustard

6. Very thin kind of onion, called omnipotent onion in Japan. You can use it to make soup or something. It's very nice. (about 5 or 6)

7. White seed hemp. (2 spoonfuls) Step:

1. Rice, ordinary rice is ok, but after scouring and putting it into the rice cooker for 3 minutes, start cooking by pressing the switch. When cooked, it should be kept warm for about 1 minutes. Such rice can be used to make sushi. The vinegar is prepared and stirred evenly. Don't put it in the rice yet.

2。 Find a container for sushi rice. Flat wooden containers are used in restaurants, so that before each cooking, water should be drained for 1 minutes, then poured out and cleaned with a cloth that is very absorbent. There are no wooden ones in my house. I always use pots. Dry it and use it. Put the steamed rice into the basin, and put the feeling of scattering into it, and sprinkle the vinegar evenly into the rice.

3。 Start bibimbap as soon as possible after putting it away. First, stir it twice from the bottom up, and then mix it carefully with the feeling that the rice is scattered. Don't try hard. Don't stick together. When mixing, stir with a fan. It's not so hot. Cover it for use.

4。 Cut the sashimi into small pieces. If it is too big, it will look bad, just about 3 cm.

5。 Stir horseradish in soy sauce, sprinkle it into sashimi, and finely chop the shallots.

6。 Add sashimi, shallots and white sesame seeds into sushi rice and stir well.

7 。 Spread laver on the sushi curtain, stir the ingredients and roll it up.

There are many sushi practices. Let's introduce several common sushi practices for your reference.

First, the basic method of ordinary sushi

First, prepare a small bowl next to it and put some vinegar. When cooking, touch your hands with vinegar from time to time to keep your hands moist without getting rice.

second, the sushi method of red fish such as tuna

When cutting, it should be cut obliquely and the tendons should be cut off.

third, the sushi method of herring

herring usually buys a whole fish. And herring generally use "shiny fish" to describe them. Therefore, in order to keep their luster, they can't be washed with ordinary water but weak salt water. First, cut off the fish heads as shown in the figure to clean the internal organs and blood. Dry the water vapor and throw away the fish along the bones. Finally, just skim off the bones and leave the fish body.

peel off the skin of the fish from the head to the tail, and then grid the fish for soy sauce. Just slice it and put it on the rice ball.

fourth, the practice of thin roll sushi

the shiny side of laver is the surface. Finally, try to arrange it into the shape of a cuboid.

V. How to roll sushi

Although it's a bit difficult, it's colorful and varied, making it a good choice for picnic lunch.

You can choose any materials you like, such as: mashed fish, sugar, wine-melted pigment, sliced mushrooms, boiled eggs, etc.

when rolling, put a whole piece of laver along it, leaving a 3 cm blank on the opposite side of the laver, and spread a thick layer of rice.

then put the prepared materials in the middle of the meal. In order to prevent the rolled process materials from falling off, always hold the materials with your fingers. Finally, cut it into 8 equal parts.

sixth, the practice of tofu skin sushi

the fried tofu skin is carefully picked up with chopsticks and be careful not to break it. Cut it in half and put it in hot soup to boil off the oil from the tofu skin. Then remove and dry the boiled water, add salt, sugar, soy sauce, cooking wine and water to the pot, and simmer for 2 minutes after boiling. After cooling, add rice and seal the mouth.

VII. Various sushi methods with beautiful shapes

Small dumpling sushi:

The method is similar to that of ordinary sushi, except that it is more than half smaller, and the raw fish is wrapped in the rice dumpling garden, which is very cute. Red and white sushi:

Make rice balls and seaweed into flower shapes. Put brightly colored fish (fish without thorns) and Jiang Mo

red and white sushi on it:

Make rice balls and laver into flower shapes. The colorful fish body (fish without thorns) and the historical origin of sushi with ginger at the end are put on it. Although sushi is Japanese food, it originally came from China. Sushi is also called "Yi". This word first appeared in China dictionaries in the 3rd and 4th centuries BC. Later, Chinese characters spread to Japan, and China stopped using rice to brew food. The typical features of sushi are salmon sushi in Hokkaido and Aomori Prefecture. Salmon sushi is made by adding fresh raw salmon slices and radish with rice and koji stains. There are 12 kinds of sushi, namely, roll sushi, taijuan, hand roll, thin roll, inner roll, warship roll, bet sushi, hold sushi, rice-lotus sushi, sushi before Edo, and sushi with five eyes. The taste of sushi is simple and delicious, and nature is delicious. This is the reason why Japanese cuisine has gradually become popular all over the world and is loved by more and more people. The material of sushi The necessary material of sushi is rice. Authentic Japanese sushi is made of pearl rice, which is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc., and use it to make sushi after cooling. 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. Sushi seasoning 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. The order of tasting sushi can of course be according to personal preference, but if you want to taste the real flavor of each sushi, it is best to eat white meat first and then red meat; Eat thorns first and then cooked food; Eat sushi with light taste first and then strong taste; And every time you eat a piece, you can clean up the aftertaste of oral food with a thin slice, so that you can taste the most authentic flavor when you eat the next piece of sushi.