I. Materials

Stuffing: carrots, cucumbers, mushrooms, crab legs, eggs, green mustard … In fact, what kind of stuffing to use can be decided according to your own preferences. For example, you can also use salmon, dried radish, plums and so on. And you can put one or more. Create sushi with different flavors.

Outer material: rice, flaky seaweed or roasted laver. Sheet seaweed and roasted laver are sold in supermarkets, but such supermarkets are limited. I used to wander around many supermarkets like treasure hunting, and even pieced together more expensive Porphyra as a substitute. But I finally found it.

Seasoning: white vinegar, sugar, soy sauce, green mustard.

Tools: sushi roller blinds. On the day I learned how to make sushi from my friends, I accidentally got a sushi roller shutter, which was originally made in Japan. And that friend just came back from Japan, so I am convinced that this method of making sushi must be very folk and authentic.

II. Disposal of materials

1. Sushi rice: Cook the rice, which is slightly smaller than the rice you usually eat at home, that is, put a little more water when cooking. Don't boil the cooked rice first, and let the rice stew for 10~ 15 minutes, so that the taste of rice grains can be brought into full play. Serve it while it is hot, because hot rice can only be tasted when it is mixed with vinegar. Put the rice into a slightly larger container, put in a proper amount of white vinegar, then stir it with a rice spoon, roll it, etc., and squeeze the rice into a whole, and finally achieve the best effect of not separating the grains of the rice. It can be used after cooling.

2. Eggs: After the eggs are broken, add appropriate amount of salt and mix well. Fry the omelet in a pan and cut it into strips. I once tried to separate the egg white from the egg yolk and make two kinds of cakes, white and yellow, so that the sushi made will be more colorful. You can also use the whole omelet without cutting it. But I think it's a waste, and it's better to cut into strips. Eating an egg every day can meet the nutritional needs, but excessive consumption is not good. If you use a whole omelet, you have to use an egg for a sushi, so you will definitely overdo it.

3. Crab foot stick: you can buy it directly and eat it raw. It is sold in frozen food in supermarkets. Remove the packaging and cut it into strips for later use.

4. Mushrooms: Wash and remove the mushroom stalks, cut into strips, and boil with a small amount of water until the water does not pass the mushrooms. Add the right amount of soy sauce and sugar. After boiling, simmer with low fire until the juice is collected.

5. Carrots and cucumbers: Peel and cut into strips for later use. Raw is fine.

III. The practice of sushi rolls

1. unfold the sushi shutter.

2. Put a slice of seaweed or roasted laver on the sushi roller shutter.

3. Spread a layer of rice on flaky seaweed or roasted laver. The rice sticks together after rolling, so this step may be troublesome, but there are tricks. If it is too sticky, dip it in some water with a spoon, and the rice will be obedient.

4. After the rice is laid, you can squeeze some green mustard on it. If you like mustard, you can also use it as a kind of stuffing. Then you can put the stuffing prepared before on it, and put it in the middle, which can occupy the width of the whole rice. The materials must be evenly placed, so that the materials in each piece of sushi can be guaranteed to be the same when cutting sushi. According to your favorite taste, you can use fillings selectively, and one or more combinations will form different tastes.

5. Roll all these materials together with a sushi roller shutter, and a sushi roll will be made. Is there a heartfelt joy when you see the fruits of your labor?

Step 4 cut sushi

Don't underestimate this step, it also has a knack. If you cut it directly with a knife, it is very likely that the sushi cut is not round. Because rice is sticky, it will blunt the knife. Be patient, cut a piece, then wash the rice on the knife, keep the knife at a certain humidity, and then cut a piece. In this way, a plate of exquisite sushi is ready. You can also choose some exquisite small plates with Japanese style and put these sushi on them, which is perfect. You can also put some soy sauce and mustard on a small plate and eat it with sushi.

Well, it can be seen that it is not difficult to cook a delicious sushi, is it? You can also taste Japanese food at home. Do it now!

There are many kinds of sushi, which can be divided into Nama cooked sushi "Nama" which means raw in Japanese, and "cooked" which means pickled, fermented, pressed sushi, sushi in hand, sushi in stick, sushi in roll, sushi in crucian carp, etc. Among them, sushi in crucian carp is regarded as the most famous and representative sushi made by the ancient method in Japanese cuisine.

Crucian carp sushi is made from 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, 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 materials

There are many kinds of sushi, and the choice of raw materials is also very wide. The main raw material commonly used in sushi is Japanese japonica rice, which is characterized by white color and round particles. The rice cooked with it is not only elastic, chewy, but also sticky.

The raw materials used for wrapping sushi are high-quality seaweed, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage.

Sushi stuffing is rich and colorful, and it 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 ratio of sushi refers to the ratio of rice to water when cooking sushi rice, the ratio of salt, sugar and vinegar when preparing sushi vinegar, and the ratio of vinegar to rice when preparing sushi rice.

1. Ratio of rice to water

Wash the sushi rice, drain the water, put it into an electric rice cooker, add water according to the ratio of rice and water 1: 1, and cook it into sushi rice. Note that if you cook more than 5 sushi rice at a time, you should reduce the amount of water appropriately, for example, you only need to add 5 bowls of water 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. Proportion of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1:5: 10. 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

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 40℃. 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.

In addition to 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 making of sushi.

Ingredients: Porphyra haitanensis 1 piece (about 20cm long and 1 5cm wide), 200g japonica rice, crab roe 1 root, half a thin ham sausage, half a cucumber of medium size, egg skin 1 piece, and horseradish sauce/kloc-.

Method:

1. air-dry the japonica rice until the temperature is about 40℃; 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 1 5cm long and1cm wide; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2. Spread seaweed vertically on the cooked chopping board, leaving 3cm at the upper edge as an interface, spread japonica rice on the rest of seaweed, and then 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, and put a little rice on the top joint to seal it, then cut the rice roll into 7 small rolls, and serve it with a thick sauce dish and vinegar ginger dish.