I transferred it from others, first it was for someone, and later it was just for myself. 1. Selection of Sushi Ingredients

There are many types of sushi, and the selection of raw materials is also very wide. The main raw material commonly used for sushi is sushi rice, Japanese japonica rice, which is characterized by its white color and rounded grains. The rice cooked with it is not only elastic, chewy, but also highly sticky.

The raw materials used to wrap the sushi rolls are commonly high-quality seaweed, seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc.

The fillings of sushi are rich and colorful, and they best reflect the characteristics of sushi. The raw materials used for fillings include sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as mushrooms, cucumbers, lettuce, etc.

2. The ratio of sushi

The ratio of sushi refers to the ratio of rice and water when cooking sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of sushi vinegar. The ratio of vinegar to rice in sushi rice.

1 Ratio of rice and water

Wash the sushi rice, drain the water, put it into a rice cooker, and mix in water according to the ratio of rice and water of 1:1. Cooked into sushi rice. Note that if you cook more than 5 portions of sushi rice at one time, you should appropriately reduce the amount of water used. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.

2 The ratio of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi. It is prepared with salt, sugar and vinegar in a ratio of 1:5:10 of. When making the preparation, mix the salt, sugar, and vinegar, put it in a pot, heat it, and let it cool before use. Be careful not to let 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 evenly. Note that sushi rice needs to be kept at a temperature of about 40°C. It is best to use a wooden spoon and wooden utensils when stirring, and use a wooden spoon to "chop" the sushi rice with vinegar to mix it evenly.

3. Sushi condiments

Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy, salty and so on. Therefore, when eating sushi, you should match the condiments according to the type of sushi. For example, when eating sushi rolls, because the fillings include sashimi, shrimp, etc., you need to dip them in thick soy sauce and apply an appropriate amount of green mustard; when eating nigiri sushi, it is best not to dip them in soy sauce, so that you can eat it properly. Its original flavor.

In addition to strong soy sauce and green mustard, sushi also has a more important condiment-vinegar ginger. When eating sushi with a piece of vinegar ginger, it not only helps to add flavor, but also makes the sushi fresher and more delicious. Sushi vinegar preparation method——

Materials: white vinegar: 600cc, sugar: 500g, salt: 80g

Method: Put the above three materials into the pot and place it on the stove Stir over low heat until the sugar dissolves. Do not boil the vinegar to avoid reducing the acidity.

How to preserve sushi vinegar——

Materials: The pot or container where sushi vinegar is placed is dry and placed in a corner or in a cool place. It can be left for three to four months in summer. Winter lasts for five to six months.

How to cook sushi rice——

Using edible rice + glutinous rice in a ratio of 10:1, you can cook soft and delicious sushi rice. The water consumption is one cup of rice< /p>

For one cup of water, if it exceeds five cups of rice, reduce the amount of water by 1/5 of the last cup of water.

The ratio of rice to sushi vinegar -

One bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio.)

Stirring time for sushi rice and vinegar——

1. It takes about 20 to 25 minutes for rice cooker rice to be cooked.

2. The sushi rice must be stirred evenly, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time. After stirring evenly, it must be placed in a ventilated place or cooled by an electric fan.

How to preserve sushi rice -

If there is any leftover sushi rice, you can cover it with two clean wet cloths. The wet cloth touching the rice surface should not be too wet, just slightly wet.

Ingredients for sushi rice: Sushi vinegar

Measuring cup of kelp for 2 people (5CM) (sugar + white vinegar + salt)

1.5 cups for 2 people 1 piece Large 2 Large 2.5 Small 2/3

Served 4 people 3 cups 2 pieces Large 4 Large 5 Small 1+1/3

Served 6 people 4.5 cups 3 pieces Large 6 Large 7.5 Small 2

For 8 people, 6 cups, 4 pieces, 8 large, 10 small, 2 + 2/3, five-mesh sushi, Inari sushi, nori sushi with a lot of dishes, etc. Suitable sushi vinegar mixing table: 3 boxes of rice, 2 boxes, 1 box 5 tablespoons of white rice vinegar, fine sugar, salt, raw fish nigiri sushi, and a suitable sushi vinegar mixing table for fresh seaweed sushi: Muhe Note: Kombu is kelp, it is very confirmed. The amount (size) of sushi vinegar is expressed as a measuring spoon for cakes. The order of seasonings is similar. Ingredients for the Lovely Seaweed Sushi Roll: 6 sheets of seaweed, 1 cup of sushi rice, 6 each of ham strips, pickled radish strips, and cucumber strips, 1 egg. Ingredients: 1 tablespoon of vinegar, 1/4 teaspoon of salt. Method: 1. Rice Wash, add water, cook rice in a rice cooker, take out and mix in seasonings. 2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry over low heat until it forms an egg skin, take it out and cut it into six even strips. [Food China] 3. Spread the seaweed on the sushi mat, add rice, smooth it out with a spoon, then add cucumbers, pickled radish, ham, and eggs, roll up the seaweed, roll it with sushi rolls, and cut into pieces Serve food. Note: When rolling sushi rolls, the nori should be rolled in a straight line, otherwise the nori will easily split and ruin the appearance. When cutting sushi, apply some vinegar on the knife, then hold the knife vertically and cut evenly with force. It is advisable to use sushi rice when making sushi rolls, because sushi rice has strong sticky material, so the sushi rolls will be more beautiful and less likely to loosen. How to make a complex fancy square sushi roll. Ingredients: cold white rice, green tea powder, seaweed, and sausage. Method: wrap the sausage in seaweed, and stick a few grains of rice on the seal. Take another sheet of seaweed, cover it with rice, and put on top the ones you just made. After rolling up a good sausage roll, add green tea powder to the rice and mix well until the rice turns green, then fry the egg slices and follow the above method to make the second sushi. Mini Japanese hand roll Hand roll is a form of sushi. It’s the cone-shaped seaweed roll in the picture. The recipe is very simple: 1. A square piece of seaweed 2. Crab roe, pickled cucumber, black and white sesame seeds, and seaweed. . . Wait, anyway, just prepare whatever you want to eat! 3. Roll the seaweed into a cone shape and use a few grains of rice to stick the seaweed joint. Then put the stuff in. There are two main ingredients for nigiri sushi: eggs, apple cider vinegar, crab roe, small pieces of seaweed, and white rice. Method: 1. Let the white rice cool and set aside. You can add an appropriate amount of apple cider vinegar to the rice and stir evenly. Authentic sushi rice requires vinegar. However, special sushi vinegar is too expensive, so I used apple cider vinegar instead. 2. Beat the egg liquid and fry an egg slice. 3. Wash your hands, and then wet your palms with a little cold water so that the rice grains will not stick to your hands. Grab an appropriate amount of rice and shape it into a square shape. 4. Cut the egg slices as shown in the picture, place them on the rice ball, and cut a strip of seaweed to tie them. Note that the joint of the seaweed is at the bottom of the rice ball! This makes omelette sushi. Authentic omelette sushi egg slices are very thick, you can try to make them thicker. 5. Jump to this from step 3. After making the rice ball, take a piece of seaweed (a little taller than the rice ball) and surround the rice ball and stick it firmly. Cut another strip and tie it in the middle to create a dividing line. 6. Place crab roe and fried eggs on both sides. Get it done! A bright orange and two-color sushi is OK. Ingredients of seaweed roll sushi: crab meat, Japanese yellow radish pickles, asparagus, and appropriate amount of salmon strips.

Method: 1. Soak the rice for an hour or two before steaming the rice. The rice should be steamed until it is soft and hard. 2. Wait until the rice temperature is slightly lower than hand temperature before spreading it on the seaweed. 3. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will become soft due to absorbing too much water and cannot be formed. 4. When wrapping, the rice should not be exposed and the tightness should be moderate. 5. When making sushi, you can place a basin of water next to you. You can dip it in water at any time to prevent your hands from sticking. 6. Spread the seaweed flatly on the unfolded bamboo curtain, hold the rice in your hands and squeeze until soft, quickly spread the rice evenly on the seaweed (the thickness of the rice is about 0.5cm), press it firmly, and leave about 2cm of the seaweed at the top. . Then place the marinated crab meat, Japanese pickles, asparagus, and salmon strips in the center of the rice. 7. Wrap the seaweed and rice with a bamboo curtain, roll it tightly, and then remove the bamboo curtain. 8. Cut the rolled sushi into sections and serve on a plate.

Ingredients for seaweed rice: rice (steamed) 200g seaweed (dried) 50g

150g eggs 100g carrots 100g ham sausage 100g spinach 100g pork floss 50g Method: 1. First, add it to the warm rice Add salt, white sesame seeds, and sesame oil, stir evenly with your hands, and set aside to dry;

2. Beat the eggs, add a little salt to taste, fry them in a pan and cut them into long pieces. strips;

3. Cut the ham and carrots into long strips, put them in a hot oil pan, stir-fry until soft, and set aside;

4. Take out two sheets of seaweed and lay them on the rice. Pour it on top, spread it with your hands, and cover every corner of three-quarters of the seaweed;

5. Then put egg strips, carrot strips, ham strips, spinach, meat floss, etc. all at once; < /p>

6. Roll up the seaweed, be sure to roll it tightly;

7. Finally, use a knife to cut the rolled kimbap into 1.5cm pieces

Shrimp cake sushi* I’m exhausted. How to make Orleans chicken sushi: 1. Prepare a piece of chicken breast. 2. Add Orleans marinade powder to water to make a sauce. Mix the chicken well, put it in a container, and store it in the refrigerator for 12 to 24 hours. Turn it over once during this period. If you don’t have Orleans marinade powder, you can use light soy sauce, dark soy sauce, oyster sauce, and chili powder. Wait until it is mixed into a marinade; you can also use your favorite seasonings. 3. Take out the chicken the next day, put it in a microwave-safe dish, and put it in the microwave to "cook" it. The chicken will be cooked for 3 minutes on each side. 4. Put the cooked chicken into a marinade. Cut the chicken into thick strips 5. Ingredients preparation: a pack of seaweed for sushi; wash and remove the flesh of the cucumber and cut into strips (the same length as the seaweed) 6. Rice preparation: cook ordinary rice and pack a large bowl Bowl and let it cool down slightly (warm is enough, don't let it be too cold) 7. Vinegar sauce preparation: 3 spoons of white vinegar + 2 spoons of white sugar + a little salt, mix thoroughly. This ratio can be adjusted according to your own taste. 8. Mix the prepared vinegar sauce and the rice that is still warm. 9. Lay out the sushi curtain, spread out the seaweed, spread the rice flat first, leave a little edge around it, and then add the cucumber strips and Put the chicken strips on it and roll it into a piece of sushi. 10. Put a plastic bag on the chopping board (because the chopping board has been used for many years and is full of bacteria, it is inconvenient to cut cooked food). Apply some water or sesame oil on the blade to prevent rice from sticking, and then cut the sushi strips. Into pieces

Ingredients: eggs...2 eggs

Cucumber...half one

Shrimp... 6

Seasoning for sushi rice eggs: salt...a little

sugar...1 tablespoon

Mirin ....a little (Japanese sweet cooking wine, you can leave it out, it will have little effect) Method: 1. Peel the shrimp, use a toothpick to gently pick out the sand line from the back, wash it twice with starch water, rinse with clean water. Small pot Make water, bring it to a boil, add the shrimp, add a little white wine and cook until it turns red. 2. Add the egg seasoning to the eggs, put a little oil in the wok, stir-fry until the eggs are formed, take them out and chop them into pieces with a knife. 3. Slice the cucumber diagonally with a knife, about the width of a lunch box. 4. Prepare a lunch box, cover it from the bottom with plastic wrap, level it, and add shrimps. 5. Then use a small spoon to carefully fill the gaps between the shrimps with egg powder and compact them. 6. Spread another layer of sushi rice, flatten it with a shovel and compact it. 7. Add cucumber slices and fill them up. 8. Spread another layer of sushi rice, flatten it with a shovel and compact it. 9. Leave it for a few minutes to allow it to set its shape better. Carefully turn the lunch box upside down on the plate and remove the plastic wrap. When eating, divide it into each person's small plate like cutting a cake. Pour a small amount of Japanese soy sauce and green mustard puree over the shrimp. Or when putting shrimps in a lunch box, apply a thin layer of green mustard mud on the shrimps. When eating, dip them directly in Japanese soy sauce. Increase or decrease the amount of ingredients according to the size of your own lunch box. Ingredients for peach sushi: rice, glutinous rice, amaranth, crab sticks, cucumber, grilled seaweed and vinegar sauce. Method: 1. Add amaranth to a small amount of oil and salt and sauté until fragrant. Dish out the vegetable. Use the remaining vegetable juice to stew it into the rice. It will be natural. Polishing materials, set aside. 2. Make the rice thicker (pressure cooker or rice cooker are good choices) and let it cool. [Gourmet China] 3. Adjusting vinegar is the key. The ratio of salt, sugar and white vinegar is 1:5:10 and it needs to be heated. It can be done without boiling. Let it cool and set aside. (It’s ok without adding vinegar. Of course, it’s more appropriate to call it Chinese rice rolls, haha) 4. Mix the vinegar and white rice. Mix one part of vinegar and five parts of rice evenly, and stir it slightly. 5. Use a sushi mat to spread the two-color rice, crab sticks, and cucumbers on the seaweed, and roll it tightly. Dip in water and cut into cold sushi rolls. (The picture above is a bit misleading. The actual operation is to place the cucumber strips in the center of the crab sticks to make the heart)

It is good to put it on the plate, and it is also a good choice to refrigerate it.

Crab meat sushi Ingredients for crab meat sushi: 220g of rice, 1 tablespoon of cooked white sesame seeds, 100g of canned crab meat, 1 cucumber, 6 dried shiitake mushrooms, 1 piece of seaweed, and a small amount of chopped green onion. Seasoning for crab meat sushi: a) 2 tablespoons vinegar, 2 tablespoons sugar, 1 teaspoon salt; b) 1 tablespoon sugar, 1 tablespoon soy sauce, 1 tablespoon wine.

How to make crab meat sushi: 1. Wash the rice and drain the water, leave it for 30 minutes, add the same amount of water (220g) and cook, mix with the seasoning a) while hot, wait for cooling 2. Remove the cartilage from the crab meat and use Shred by hand; 3. Soak the mushrooms in warm water until soft, cut into small pieces and cook with the seasoning in b); 4. Cut the cucumber into thin slices and cut the seaweed into 4 equal parts; 5. Moisten the sushi model with vinegar water and spread it on the bottom Put the leaf on top, fill it with half the height of sushi rice, cover it with seaweed, shiitake mushrooms, and cucumber, and then fill it with a layer of sushi rice; 6. Place crab meat on the top layer, cover and press tightly, cut into small pieces with a knife, and sprinkle How to make sushi rolls with chopped green onions and mashed potatoes: 1. Cut the potatoes into small pieces and cook them in a pot. 2. Put the potatoes into a bag and press them into mashed potatoes. 3. Put 2 sheets of seaweed on the bamboo curtain and then the potatoes and corn. 4. In the same way as layering the black pepper meat slices, you can also use taro puree to make it! The taste is more fragrant

Phoenix rolls with seaweed and meat floss. Method: first place a piece of seaweed in a fixed position, and then put a spoonful of egg paste! Close the lid and flatten it. While the egg slices are still soft, add the meat floss! Wrap it up like a gift! Then roll it up

Egg roll sushi 1. Fry a large egg piece of even thickness 2. Cook the rice first and spread a layer of plastic wrap on the sushi mat 4. Spread the fried eggs on the plastic wrap under the rice one at a time Omelette, rice, fillings 5. Roll evenly and firmly. Be careful not to use too much force, otherwise the egg will break. I need to remind you because the omelette itself is not as sticky as seaweed, and it is oily when fried, so it is not easy. Roll it well, especially if the roll edge cannot stick well, so when making egg rolls, it is best to absorb the oil from the fried eggs with oil-absorbing paper, and just use sticky Northeastern rice. Be careful not to put other fillings in the rolled area, just rice, otherwise it won’t stick! Preparation work for lettuce salad and sushi: 1. Cook ordinary rice until it becomes sticky. When cooked, scoop it up and let it warm. 2. Preparation of sushi vinegar: 2 tablespoons of white vinegar: 1 tablespoon of white sugar: 1 pinch of salt, stir evenly.

You can also change the proportion according to your own taste. 3. Mix the prepared sushi vinegar with the warm rice and set aside. 4. Wash the lettuce leaves and drain them. If they are too long, you can break off the stems to make them about How to make salad sushi with lettuce that is as long as the width of the seaweed: 1. Lay out the sushi curtain, put the seaweed on it, and then cover it with rice. 2. Cover it with a piece of plastic wrap, flatten it slightly, and then turn it around so that the rice is facing down. With the seaweed facing up 3. Take 4 pieces of lettuce, stack two pieces on top of each other, so that the leaves are separated at both ends (refer to the picture on the plate), pinch it tightly with one hand and place it on the seaweed, and put the rice and seaweed with the other hand. Roll up 4. Gently lift up the plastic wrap while rolling, and pinch it with your hands through the curtain to make the rice rolled inside tighter. 5. After rolling it into shape, sprinkle with fried sesame seeds and lightly use your fingers. Press it and don't let it fall apart. 6. Dip the knife in water or apply sesame oil (anti-stick rice), cut the sushi strips into pieces, and you're done! Squeeze on the salad dressing

I’m so exhausted