The main ingredients of sushi:
Rice, vinegar and fish.
Let's talk about rice first: it's best to use a rice cooker. Wash rice before cooking. Do not rub with your hands, but stir with a rice spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put the whole palm in the rice cooker and let the water reach your wrist.
Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what kind of vinegar, you should burn it in advance, add some sake (if not, you can replace it with white wine) and add some sugar. The specific amount depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar.
Mix vinegar and rice, rice should be hot, bibimbap should be big, not too deep, but it must be big, so that it can breathe and rice will not stick together. The vinegar should be added bit by bit, while stirring. If possible, it's best to have a big wooden basin, so that the rice won't get cold soon. How much vinegar should I add? Add it until the rice becomes sour, and the taste can be heavier, because when the rice gets cold, the taste will be lighter.
Fish: Fresh marine fish is the best, and salmon, tuna and tuna are the most common. I don't recommend using it when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It is best not to eat it raw, it will cause diarrhea. If you want to eat, you'd better fry it and put it in sushi.
Salmon, fresh three-striped fish, depends on the eyes, and the eyes are bright. You should touch the fish with your fingers and smell it under your nose. Anything that has no fishy smell is fresh.
There are two ways to make sushi, one is rice balls, and the other is rolls. Of course, there is sashimi (that is, sashimi as everyone says), which pays great attention to the knife work and the freshness of fish. )
Rice ball style:
The practice of fish
This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you should put the slice obliquely. Then use a little green mustard to make a 2*2*4.5 cuboid rice ball in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate for shaping.
Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, which is stronger and more delicious.
Volume:
Generally, you can buy special laver slices for sushi in stores. Personally, I think it is difficult to buy good Japanese laver. In fact, many Korean lavender are very good and cheaper.
Generally, there are 10 pieces in a generation, and 20 rolls can be made, and each roll can make 6 pieces, which means that a bag of seaweed can make 20 different kinds of sushi, totaling 120 pieces.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, with the smooth side facing down and the rough side evenly covered with rice. Dosage of rice: take a rice ball slightly smaller than the palm of your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole laver is covered with rice, sprinkle some white sesame seeds in the middle, then turn the laver upside down, apply a little green mustard in the middle, and then put something you like. Now it starts to roll. Pick up the long bottom and roll it in the middle, then roll it again.
Internal volume:
Unlike the outer roll, you should use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of laver. That is, slowly push out the rice, but this time, don't spread the rice all over the seaweed, leaving 2 cm at the top and 1 cm at the bottom. Then spread mustard and put in what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, let go of the bamboo curtain below, and roll it with the bamboo curtain, just fine!
Sushi ingredients:
Fish:
It's good to have fresh raw fish, but what if there isn't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or cooked directly and put into sushi with salad dressing.
There is also a crab stick, which is made of fish, not real crab meat. It tastes good, and it is cooked, so you can eat it after wrapping it up.
There are also shrimp boiled and salad dressing, which are also delicious when wrapped.
Vegetables:
Cucumber, avocado and eggs,
Mushrooms, shiitake mushrooms, shiitake mushrooms, we cook delicious food there, and I like it by:
Soak mushrooms in water until they are soft, then boil them in water, add soy sauce, sugar and wine to taste, and just cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.
Ingredients for eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce is a little strong, please put it down).
Don't press the rice, push it slowly.
Put on your favorite clothes.
At this time, it should be pressed very tightly.
Just let go of the bamboo curtain and roll it again.
There are many ingredients in sushi, and fish is not necessary. Few people eat salmon in Japan. Sushi vinegar can be simmered with white rice vinegar, kelp, Muyu flower, sugar and salt. Sushi rice is best cooked in Japanese clear soup!
Cut sushi, stick some water on the knife (if it is a blunt knife, no one can help you), and use a drag knife.
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Sushi is mainly divided into four categories: hand-cranked sushi, assorted sushi, hand-cranked sushi and sushi rolls. There is also a boxed sushi in Osaka, which is made by pressing sushi in a wooden box.
Sushi is a unique food in Japanese cuisine. "Sushi" is its Chinese transliteration, and its Japanese pronunciation is "sushi". It is said that the method of making sushi was spread from China to Japan together with rice cultivation techniques. According to relevant data, Su Shi was mentioned in China's literary works as early as 1 century, and Su Shi first appeared in Japanese literary works in18th century.
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 related to the flavor characteristics of sushi, but also related to shrewd Japanese businessmen who are good at creating a "sushi culture" atmosphere, constantly improving sushi production methods and creatively introducing new sushi varieties.
There are many kinds of sushi, which can be divided into Nama cooked sushi according to different production methods. "Nama" means raw in Japanese, while "cooked" refers to pickled, fermented and pressed sushi, hand-held sushi, pine sushi, stick sushi, roll sushi, crucian sushi and so on. Among them, crucian carp sushi is considered to be the most famous and representative sushi made in Japanese cuisine according to the ancient method.
Crucian carp sushi is made of crucian carp, rice and refined salt after several months of pickling and fermentation. 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. Because more than four seasonings are usually added to rice, sushi is also called "four-happiness rice".
Although sushi is an exotic food, its making method is not complicated. In the production, as long as we master 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 choice of sushi materials.
There are many kinds of sushi and a wide choice of raw materials. Sushi rice is the main raw material commonly used in sushi. Japonica rice is characterized by its white and round grains. Rice cooked with it is not only elastic, chewy, but also sticky.
The raw material for wrapping sushi skin is high-quality seaweed? Common ones are laver, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on.
Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used in the stuffing are sea 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
Wash sushi rice, drain the water, put it into a rice cooker, and add water according to the ratio of rice to water 1: 1 to cook sushi rice. Note, if you cook more than one sushi rice at a time? If it exceeds 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 proportion of salt, sugar and vinegar
Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. 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
When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and stir well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred 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 seasonings 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 get its original flavor.
In addition to thick soy sauce and green mustard, sushi has a more important seasoning-vinegar ginger. Putting a slice of vinegar ginger when eating sushi not only helps to add flavor, but also makes sushi more fresh and delicious.
Fourth, make sushi.
There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.
Ingredients: seaweed? Porphyra 1? About 20cm long and 5cm wide 1 5cm japonica rice 200g crab fillet 1 thin ham half a medium-sized cucumber half an egg skin 1 horseradish sauce 1 5g lettuce leaves1salt1? 5g sugar 5g white vinegar 1 0g thick soy sauce and vinegar ginger each1dish.
Method:
1? Airing the japonica rice to about 40 DEG C; Boil crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 1 5cm and a width of1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix it with japonica rice evenly.
2? Spread seaweed vertically on a cooked chopping block, leaving 3cm at the upper edge as an interface, spread japonica rice on the remaining seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips as fillings into the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.
3? Gently wrap seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, and put a little rice on the upper seam to seal it, then cut the rice roll into 7 small rolls and serve with pickles and vinegar pickles.
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Rice ball style:
How to fish: This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you must tilt the slice. Then use a little green mustard to make a 2*2*4.5 cuboid rice ball in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate for shaping.
Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, which is stronger and more delicious.
Roll: Generally, you can buy special laver slices for sushi in the store. Personally, I think it is difficult to buy good Japanese laver. In fact, many Korean lavender are very good and cheaper.
Generally, there are 10 pieces in a generation, and 20 rolls can be made, and each roll can make 6 pieces, which means that a bag of seaweed can make 20 different kinds of sushi, totaling 120 pieces.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, with the smooth side facing down and the rough side evenly covered with rice. Dosage of rice: take a rice ball slightly smaller than the palm of your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole laver is covered with rice, sprinkle some white sesame seeds in the middle, then turn the laver upside down, apply a little green mustard in the middle, and then put something you like. Now it starts to roll. Pick up the long bottom and roll it in the middle, then roll it again.
Internal volume:
Unlike the outer roll, you should use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of laver. That is, slowly push out the rice, but this time, don't spread the rice all over the seaweed, leaving 2 cm at the top and 1 cm at the bottom. Then spread mustard and put in what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, let go of the bamboo curtain below, and roll it with the bamboo curtain, just fine!
Sushi ingredients:
Fish:
It's good to have fresh raw fish, but what if there isn't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or cooked directly and put into sushi with salad dressing.
There is also a crab stick, which is made of fish, not real crab meat. It tastes good, and it is cooked, so you can eat it after wrapping it up.
There are also shrimp boiled and salad dressing, which are also delicious when wrapped.
Vegetables:
Cucumber, avocado and eggs,
Mushrooms, shiitake mushrooms, shiitake mushrooms, we cook delicious food there, and I like it by:
Soak mushrooms in water until they are soft, then boil them in water, add soy sauce, sugar and wine to taste, and just cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.
Ingredients for eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce flavor
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Method for make Japanese sushi rice
1. Wash rice repeatedly with three pinch of water until the water becomes clear.
2. Wash the rice with running water for 3-4 minutes, and then drain.
3. Leave the rice for 30 minutes to make it completely dry.
4. Then steam for 45 minutes with the ratio of rice to water 1: 1.
5. Season and mix well according to the ratio of rice 3: sushi vinegar 0.5: sugar 0.2: salt 0. 1.
6. Finally, let it dry for 30 minutes to warm the rice slightly, and then break it up.
Method for make Japanese thin roll sushi
1, first wet your hands a little, take a proper amount of rice by hand and code it into a nearly cylindrical shape, and press it.
2. Then align the laver skin with the lower end of the bamboo curtain, hold the rice ball with one hand, and press the rice evenly on the laver skin with the other hand. It is advisable to cover 2/3 of the laver skin with rice.
Then slightly compact the middle of the rice so that a groove appears in the middle.
3. Put the prepared stuffing into the groove, press the upper end of laver skin with the middle finger of both hands, press the stuffing with the index finger of both hands, roll up the subcutaneous end of laver with the thumb of both hands until the stuffing is completely wrapped around the rice, fix the sushi rolls at the upper and lower ends with the middle finger of both hands respectively, put the index finger of both hands on the top of the sushi, forcibly move it left and right, forcibly press the sushi rolls to form a right angle, then roll up the sushi, and repeat the above-mentioned forceful pressing action.
Experience: The above is the basic practice of authentic sushi. It is economical and practical to use some ham, cucumber and crab roe as raw materials. If you can afford a can of oil-soaked tuna, filter the oil and mix it with salad dressing as raw material, it will be very good.