Japanese sushi.

It's actually a thing ~

Kimbap is cooked food, and "rice" is cooked rice. Sushi is Japanese, especially raw food such as eel sushi, lobster sushi, salmon sushi and so on. Kimbap is rice wrapped in seaweed, and there are various dishes in it, such as fried eggs. Japanese sushi, on the other hand, is eaten with all kinds of raw food, vegetables and mustard. Sushi is mostly seafood.

Making sushi, sushi rice is the key. Use good quality rice, and the rice should be cooked harder. The ratio of sushi vinegar to rice is about1:6.

Beat the cooked rice loosely, pour the sushi vinegar evenly on the rice and mix well. Don't press the rice grains, try to keep them intact and soft.

Put a piece of seaweed on the sushi table and spread the rice from left to right.

Spread the rice evenly from top to bottom, with light force. The rice should be spread loosely, not crushed, so it will taste good!

You can put any stuffing you like in the middle, as long as it is delicious. This time it's crab meat, salad dressing, fresh shellfish and apples. Salmon is also ok.

Then roll up the purple cabbage with a bamboo curtain.

Roll it up with bamboo curtain to keep its shape 1 min.

When cutting sushi, put some water on the knife to prevent sticking. When a knife falls, the incision can be leveled. According to personal preferences and needs, a piece of sushi can be cut into 4 ~ 8 pieces.

You're done!

The above method is inner volume, and this time I will teach you an outer volume. It's very simple. I promise everyone will do it after reading it! The rice for making sushi with outer rolls is more than that with inner rolls, which is almost 1 and1/3.

Put the rice on the top of laver from left to right.

Spread the rice from top to bottom. Be even!

Turn the laver upside down and put the rice face down on the table. Wipe the board with a damp cloth before putting it. It's anti-sticky. The stuffing is the same as the inner roll, just like yourself. Put it in the middle of seaweed! Then gently roll it up.

It's not enough to roll it up, but to wrap it in plastic wrap. Then set with bamboo curtain 1 min, but light. Don't squash the rice.

After shaping, tear off the plastic wrap and sprinkle some favorite seasonings to make some embellishments!

Then it's time to cut. Just like the involution, the knife is stained with some water to avoid sticking. Be quick with your knife. Think of yourself as a swordsman at this moment. : p Make the incision flat to look good.

You're done!

The practice of sushi

Main raw materials:

Rice, vinegar and fish.

Let's talk about rice first: In fact, good rice in China is very good, and there is no need to use Japanese rice.

To cook rice, it is best to use a rice cooker. Before cooking rice, wash it. Instead of rubbing it with your hands, use a rice spoon or a wooden stick to stir it until the water is clear. How much should I put in the water? Just put your whole palm in the rice pot and let the water reach your wrist.

Cooked 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 vinegar, you should burn it beforehand, add some Japanese 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 better not to have the sour taste in the original vinegar.

Mix vinegar with rice, the rice should be hot, and the bibimbap should be big, not too deep, but must be big, so that it can breathe and the rice will not stick together. The vinegar should be added little by little, and mixed while adding it. It is best to have a large wooden basin if possible, so that the rice will not be cold quickly. How much vinegar should I add? Add it until the rice is sour, and the taste can be heavier, because when the rice is cold, the taste will fade.

Fish: It's best to have fresh marine fish, the most common ones are salmon, tuna and tuna. 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, which will cause diarrhea. If you want to eat it, it is best to fry it and pack it in sushi.

Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, and you should touch the fish with your fingers, and then put it under your nose to smell it. Anything without 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 is very particular about knife work and fish freshness. )

Rice ball style:

The practice of fish

This is the simplest. Cut the fish fillets into slices 2.5 cm wide and 5-6 cm long. When slicing, you should slant the slices. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on the 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 laver is tied to it, which is stronger and more delicious.

Volume:

Generally, you can buy special laver slices for sushi in shops. Personally, it is difficult to buy good Japanese laver. In fact, many Korean lavers are very good and cheaper.

Generally, one generation 10 can make 20 rolls, and each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one *** 120 pieces.

Rolled laver 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 laver, folded in half and divided into two pieces. Take half of them and look carefully. The laver is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. The dosage of rice: hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of the laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole laver is covered with rice, sprinkle some white sesame seeds in the middle, then turn the laver over, coat it with a little green mustard in the middle, and then put something you like. Now it begins to roll. Pick up the long bottom and roll it to the middle, and then roll it again.

Internal volume:

Unlike the outer roll, you should use a bamboo curtain. If you don't use it, you can do it, but the shape of sushi is not very good and it is easy to spread.

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 the laver, that is, slowly push the rice outward, but this time don't spread the rice all over the laver, leaving 2 cm on the top and1cm on the bottom. Then spread mustard and put 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, and it will be fine!

Sushi ingredients:

Fish:

It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish can't be eaten raw, but it can also be cooked. I prefer to eat cooked fish, which tastes stronger. For example, three-striped fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or cooked directly, with salad dressing and put into sushi.

There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when you wrap it up.

There is also shrimp cooked and salad dressing, which is also delicious when wrapped.

Vegetables:

Cucumber, avocado, and eggs,

Mushrooms, shiitake mushrooms, shiitake mushrooms, we make delicious food there, I like it, and the method is:

Soak the mushrooms in water until they are soft, then boil the mushrooms in water, add soy sauce, sugar and wine to taste, and just cook them. The taste is a little sweet, because you should touch soy sauce when eating.

Ingredients when eating:

Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce tastes a little strong, so please put it less).

Don't press the rice. Push it slowly and put your favorite stuff. At this time, press it tightly, let go of the bamboo curtain on it and roll it again.

The practice of Korean laver rice! ~

Now let's introduce the necessary materials for making kimbap:

A small pot of rice should not be too hot, it will be hot, and it should not be too cold, too hard and not delicious (rice and glutinous rice can be mixed and cooked to taste better)

Second, several pieces of Korean laver (thin, large and large). There are many pieces in Korea, but it's hard to buy them in China! )

The most authentic way to add three or several sausages is to add this, but you can also add floss or sausage according to your own taste ~ ~

Don't waste four or more eggs-in fact, I like fried eggs very much.

One or two of the five carrots are paired with Japanese pickled radish-it's too salty-so I suggest that if you can't buy it, you can omit it. It's not delicious anyway.

Fresh and green spinach must be eaten whether you like it or not, just like I don't like carrots at all, but you must put it ~ ~ so that you can eat authentic laver rice.

Seven little salt, white sesame and sesame oil

Steps for cooking laver rice:

First, put the salt, white sesame and fragrant sesame oil into the warm rice, and it is best to stir it evenly by hand and put it aside to dry.

After the two eggs are broken up, add a little salt to taste, fry them in a pan and cut them into long strips ~ ~ ~ Stir-fry the sliced ham and carrots while the oil pan is still hot. Be sure not to burn them or be hard and undercooked.

Everything is ready to start wrapping. Take out two pieces of laver, spread the rice carefully, pour three quarters on it, and spread three quarters of the rice covered with laver by hand. Don't press the rice too hard to make it flat, so it won't look good ~ ~

Then put the eggs, carrots, ham, spinach and finally Japanese pickled radish in order.

Roll up four handfuls of purple vegetables.

Be sure to roll it tightly, which is the most important thing, because if it is not tightly rolled, it will come loose when cutting.

5. Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.

The practice of Korean-style laver for rice.

* 4 bowls of rice (if it is hot) (if there are several kinds of rice at home, it can be cooked with rice and glutinous rice, which will taste better)

* 4 pieces of laver (thin pieces, not soup, if you buy it wrong, you can only make laver soup)

* Pork floss 1/2 bowls (you can change it to your favorite delicious food, I like sausage or crispy sausage)

* 3 eggs (used to make egg skins, stuffed like other delicious foods, and not added if you don't like eggs)

* 4 long carrots (or cucumbers)

* 3 tablespoons of sugar and 3 tablespoons of white vinegar.

* A little salt

Steps:

1. Put white sugar, white vinegar, salt and proper amount in the hot rice, then stir and stir well, and set aside to dry. (You don't have to mix these when you are in trouble, just eat the taste of stuffing.)

2. After the eggs are broken up, add a little salt to taste, fry them into egg skins in a pan, cut them into rectangles, and then cut them into strips. In fact, it's just an egg skin.)

3. microwave the laver for half a minute. There is no microwave in the dormitory, so I just take it out of my bag and wrap it. The difference between the two is that the requirements for rice are different.

Baked laver wraps the rice to cool, and the rice wrapped directly is only dried for a while, so long as it is not too hot.

4. Then spread out the laver, pour the rice on it, flatten it with a spoon, stick it on the laver, then spread strips of vegetables and meat that you like, and then roll up the purple cabbage. Be sure to roll it tightly as many rolls as you want, and then cut it into small pieces of 1.5cm with a knife.1.5 cm is easy to eat, and you want to eat it in one bite.

Kimbap with laver is ready, and you can also dip it in green jasmine and Japanese soy sauce when you eat it. The taste is up to everyone ~ ~