How to make sushi:

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 good in elasticity, chewy, but also highly sticky.

The most common raw materials used for wrapping sushi are 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 proportion of sushi

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

1? The ratio of rice to water

Wash the sushi rice, drain the water, put it into a rice cooker, and add water at a ratio of 1:1 between rice and water. , cooked into sushi rice. Note that if you cook more than 5 servings 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 Done. 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 roll sushi, because the fillings include sashimi, shrimp, etc., you need to dip it in thick soy sauce and apply an appropriate amount of green mustard; when eating nigiri sushi, it is best not to dip it 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.

4. The making of sushi

There are many types of sushi. Let’s take rolled sushi as an example to talk about the making of sushi.

Ingredients: Seaweed? 1 piece of seaweed? About 20 cm long and 15 cm wide. 200 grams of japonica rice. 1 piece of crab sticks. 1 thin ham. Half a medium-sized cucumber. 1 egg skin. 1 piece of horseradish sauce. 15 grams of lettuce leaves, 1 piece of refined salt, 1.5 grams of white sugar, 5 grams of white vinegar, 10 grams of strong soy sauce, 1 dish each of vinegar and ginger

Preparation method:

1. Let the japonica rice dry until The temperature is about 40°C; blanch the crab fillets in a pot of boiling water, remove them, cut them into fine pieces along with the ham and cucumber; cut the egg skin into 15 cm long and 1 cm wide strips; season with refined salt, white sugar and white vinegar. Make sushi vinegar and mix it with japonica rice.

2. Spread the seaweed vertically on a cooking cutting board, leaving 3 cm on the upper edge for a joint. Spread japonica rice on the remaining part of the seaweed, and then place it horizontally on the japonica rice with your palms standing upright. Press out 4 "grooves" evenly spaced, and then place diced crab sticks, ham sausage dices, cucumber dices and egg strips in each of the 4 "grooves" as fillings, and finally put the lettuce leaves with horseradish sauce on them. on rice.

3. Gently wrap the seaweed with rice, fillings and lettuce into a roll from bottom to top. Apply a little rice to the top joint to seal it, and then fold the rice roll horizontally. Cut into 7 small rolls and serve with thick soy sauce and vinegar ginger dishes.