Sashimi: salmon (salmon), tuna (tuna, tuna), anchovy (yellow-tailed fish), snapper, bonito and mackerel.
All kinds of seafood: cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin, shellfish and other shellfish.
Fruits and vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber) and fried tofu.
Red meat: beef, horse meat and ham.
Others: fried eggs (election), raw quail eggs
[Edit this paragraph] Seasoning
Sushi soy sauce
Wasabi
Purple ginger (gari)
Perilla leaf (shiso)
Mirin (boiled rice wine)
Sushi vinegar (materials are not easy to buy, but can be homemade. Method: Put a proper amount of white vinegar in a bowl, add a third of the white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot, simmer slowly, and bubbles will appear. Note that when cooking, you need to stir constantly, and you can't boil it. Use after cooling.
[Edit this paragraph] External volume production:
The so-called outer roll is sushi with rice on the outer layer, also known as inner roll (Japanese) and reverse roll.
1, more rice is used for outer rolls, which is about 1 and 1/3 for inner rolls.
2. Arrange the rice on the top of laver from left to right.
3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.
4. Roll up the purple cabbage.
5, wrapped!
6, wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice tightly.
7. All right! Tear off the plastic wrap.
8. Sprinkle your favorite seasonings, such as sesame seeds and crab seeds, and do a little embellishment.
9, like cutting the inner roll, a knife falls, keeping the incision flat.
10, finished product.
[Edit this paragraph] involution method
1, put the rice into the rice cooker, and the ratio of water to rice is1:1.Do not boil the cooked rice yet.
Let the rice stew for 10 to 15 minutes, put the required rice in a basin with enthusiasm, and pour the appropriate amount of sushi vinegar and the appropriate amount of beef powder.
Because hot rice can only be tasted when mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.
2. Wash the cucumber, turn around and tail, cut it into long strips, and wash it with salt.
3. Heat the pan, coat it with butter, make a thin omelet, and then cut it into strips for later use.
4. Spread the roasted seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, sprinkle with minced pork evenly, put cucumber strips and egg strips on it, and then roll it into sushi rolls.
Korean sushi (KIMBAP)
South Korea changed Japanese sushi into Korean sushi, in English (KIMBAP)
The main practice of Korean sushi is almost the same as that of Japanese sushi, but the raw materials are not the same, and the taste is sour and spicy, while Japanese sushi is light. Japanese sushi is usually made of vegetables and fresh deep-sea fish, while Korean sushi is usually made of cooked tuna meat or canned tuna meat and a small amount of pickled pickles and spicy vegetables.
KIMCHI, a Korean favorite, is added to Korean sushi, and yellow salty and sweet cucumber strips and brown fresh and sweet pickles are also essential raw materials. If Korean sweet and spicy sauce is added in the end, white vinegar and a small amount of sugar will be added in the production process of Japanese sushi, which is not available in Korean sushi. Not only that, but also a lot of SASAMI OIL is added, and the sweet eggs in Japanese sushi become salty eggs.
Vegetable seasoning: spinach, cabbage, spicy kelp.
Ingredients: cooked tuna, tofu and salty fried noodles cheese
[Edit this paragraph] The skill of steaming rice
(1) First, wash the rice, put the rice in a basin, pour in water, and stir it with your hands quickly and gently while pouring the water. Immediately pour out the washed rice water, and repeat this twice.
(2) Then pour a little water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Do not rub rice for too long, otherwise it will destroy vitamins and cellulose in rice.
(3) Then put the rice into the basket to drain the water and let it stand for 30 minutes-1 hour.
(4) After these things are finished, steaming is started, and the ratio of rice to water is1:1(this can also be adjusted according to personal preference). Don't boil the steamed rice immediately, let the rice stew for 10- 15 minutes, so that the taste of the rice can be brought into full play.
[Edit this paragraph ]DIY pays special attention to:
(1) In order to improve the taste, attention should be paid to the ratio when adding glutinous rice to rice. The recommended ratio is rice: glutinous rice 7: 3.
(2) Pay attention to the hardness and softness when steaming rice, and try to take the medicine as hard and soft as possible.
(3) Steamed rice, put it into a larger container and mix with sushi vinegar. In the process of mixing vinegar, it is necessary to pay attention to one direction to avoid rotten rice. Cover it with a clean wet towel after mixing.
(4) You can start to roll sushi when the sushi rice is cold to your hands.
(5) When cutting sushi at last, you must choose a sharp knife. Requirements: Clean and tidy, and cut as 1 as much as possible. (Sushi Little Queen)
[Edit this paragraph] Health
Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes.
[Edit this paragraph] Recipe phase grams
Rice: Rice should not be eaten with horse meat, honey and xanthium sibiricum.
Eggs: eggs should not be cooked with sugar; Eating with saccharin and brown sugar will be toxic; Eating with goose hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable to eat with soft-shelled turtle, carp, soybean milk and tea.
Pork (lean): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium phase grams in foreign medical circles. The optimum ratio of calcium to phosphorus is between1:1and1:1.5, and the absorption is promoted mutually at this time.
Carrots: wine and carrots should not be eaten together, which will cause a lot of carotene to enter the human body together with alcohol, and produce toxins in the liver, leading to liver disease;
In addition, radish is the main diarrhea and carrot is the supplement, so it is best not to eat the same food.
Porphyra (dry): Porphyra should not be eaten with persimmon; It should not be eaten with sour fruit, which may cause gastrointestinal discomfort.
[Edit this paragraph] Nutrients in Sushi
Calories (2220.47 kcal), Vitamin B6 (0.60 mg), protein (142.12g), Vitamin B 12 (60.00 μ g), Fat (19.68g). Kloc-0/8g), folic acid (26.40g), dietary fiber (68.00g), biotin (660.00g), cholesterol (101.25mg), vitamin A (1258.36g). Riboflavin (3.72 mg), niacin (34.73 mg), vitamin C (44.58 mg), vitamin E (10.52 mg), calcium (963.84 mg), phosphorus (1883.05 mg) and potassium (6548. Magnesium (180.06 mg), iron (17. 19 mg), zinc (45.98 mg), selenium (6.07 μ g), copper (3 15.93 mg) and manganese (0.
[Edit this paragraph] Detailed sushi making method
First, the selection of sushi materials
There are many kinds of sushi, and the choice of raw materials is also very wide. Sushi rice is the main raw material commonly used in sushi. Japanese japonica rice? It is characterized by white color and round particles, and the rice cooked with it is not only elastic, chewy and sticky.
The raw materials used for wrapping sushi skin are high-quality seaweed? Laver? Kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage are common.
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 and lettuce? Wait a minute.
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? The ratio of rice to water
Wash the sushi rice, drain the water, put it into an electric cooker, add water according to the ratio of rice and water1:1,and cook it into sushi rice. Attention, if you cook more sushi rice at one time? More than 5 copies? 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 in 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.
Sushi vinegar blending method-
Ingredients: white vinegar: 600cc, sugar: 500 g, salt: 80 g.
Practice: put the above three materials into the pot and stir them on the stove with low fire until the sugar is dissolved. Do not boil the vinegar to avoid reducing the acidity.
Preservation method of sushi vinegar—
Materials: The pot or container for keeping sushi vinegar is dry, and it can be kept in a corner or a shady place for three to four months in summer and five to six months in winter.
How to cook sushi rice—
Soft and Q sushi rice can be cooked by adding rice and glutinous rice at the ratio of10:1,and the water consumption is one cup of rice.
A glass of water, if more than five cups of rice, will reduce the amount of1/5 of the last glass of water.
The ratio of rice to sushi vinegar—
A bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )
Stirring time of sushi rice and vinegar-
1.The rice in the electric cooker is cooked for about 20 ~ 25 minutes.
2. 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 being stirred evenly, it must be placed in a ventilated place or blown cold with an electric fan.
Preservation method of sushi rice—
If sushi rice is left over, it can be covered with two clean wet cloths. The wet cloths touching the rice noodles should not be too wet, but slightly wet.
Sushi rice material allocation table:
Sushi Vinegar
Number of meters measuring cup kelp (5CM) (sugar+white vinegar+salt)
2 people 1.5 cups 1 2 large, 2 large, 2.5 small and 2/3 small.
3 cups for 4 people, 2 large ones, 4 large ones and 5 small ones1+1/3.
4.5 cups for 6 people, 3 large 6 large 7.5 small 2.
8 people, 6 cups, 4 big ones, 8 big ones 10 small ones, 2+2/3.
Table for matching sushi vinegar for Wumu Sushi, Daohe Sushi and seaweed Sushi with many dishes:
M 3 boxes of 2 boxes 1 box
5 tablespoons of white rice vinegar
berry sugar
salt
Raw fish holding sushi, fresh seaweed sushi matching sushi vinegar deployment table:
Muhe remarks: kelp is kelp, which is very confirmed. The amount (size) of sushi vinegar is a measuring spoon for making cakes. Seasoning order and so on.
How to make sushi rolls with seaweed.
Ingredients: 6 pieces of laver, sushi rice 1 cup, 6 strips of ham, 6 strips of pickled radish and 6 strips of cucumber each, and eggs 1 piece.
Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon.
Practice:
1. rice is washed, added with water, cooked with a rice cooker, taken out and mixed with seasoning.
2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average. [Gourmet China]
3. Lay the laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up the purple cabbage, then sweep it with sushi and cut it into pieces for eating.
Remarks:
When rolling sushi rolls, the laver should be rolled up in straight lines, otherwise the laver will easily crack and destroy the appearance.
When cutting sushi, you should first apply some vinegar to the knife, and then cut it vertically and evenly.
Sushi rice should be used to make sushi rolls, because sushi rice has strong viscosity, so the sushi rolls will be more beautiful and not easy to loosen.
The method of complex fancy square sushi roll
Ingredients: cold rice, green tea powder, seaweed, sausage
Practice: the sausage is wrapped in seaweed, and the seal is glued with a few grains of rice.
Take another piece of laver, spread the rice on it, then put on the sausage roll just made and roll it up.
Cut the rolled cylinder into four parts.
Add the green tea powder to the rice and mix well until the rice turns green, then fry the eggs.
Then, according to the above practice, you can make the second sushi.
Mini Japanese hand roll
Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.
The practice is very simple.
1, a square laver
2, crab seeds, pickled cucumbers, black and white sesame seeds, seaweed. . . Wait, anyway, prepare whatever you want!
3. Roll the purple cabbage into a cone and stick the laver joint with a few grains of rice. Then put the things in. OK！
Hand-held sushi
Ingredients: eggs, apple vinegar, crab seeds, small pieces of laver and plain rice.
Practice:
1, let the rice cool for later use. You can add an appropriate amount of apple vinegar to the white rice and mix well. Authentic sushi rice needs vinegar. However, the special sushi vinegar is too expensive, so use apple vinegar instead.
2. Beat the egg mixture evenly and fry an egg slice.
3. Wash your hands, and then wet your palms with a little cold boiled water, so that the rice grains won't stick to your hands. Grab the right amount of rice and knead it into a square shape.
4, cut the egg slices into the picture, put them on the rice ball, and then cut a piece of seaweed to bind them, pay attention to the interface of seaweed at the bottom of the rice ball! This makes fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker.
5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it. Cut another one and tie it in the middle to make a boundary.
6. Put crab seeds and fried eggs on both sides. Fix it! A bright orange and yellow two-color sushi is OK!
Purple vegetable roll sushi
Ingredients: crab meat, Japanese yellow radish pickles, asparagus and salmon strips.
Practice:
1 Soak the rice for one or two hours before steaming, and steam the rice moderately hard and soft.
2. Wait until the rice temperature is slightly lower than the hand temperature before spreading it on the laver.
3. The process of laying rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form due to absorbing too much water.
4. When wrapping, the rice should not be exposed, and the tightness should be moderate.
5, in the process of making sushi, you can put a pot of water around you, and you will not stick your hands when you dip it with clear water at any time.
6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and empty the laver with an upper end of about 2cm. Then put the cooked crab meat, Japanese yellow radish pickles, asparagus and salmon sticks in the center of the rice.
7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain.
8. Cut the rolled sushi into sections and plate it.
Kimbap with seaweed
Ingredients: 200g of rice (steamed) and 50g of dried laver.
Egg150g carrot100g ham sausage100g spinach100g pork floss 50g
Practice:
1. First, put salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and put them aside to dry;
2. Add a little salt to taste the eggs after breaking them up, fry them into egg skins in a pan and cut them into strips;
3. Cut the ham and carrot into long strips, put them in a hot oil pan, stir-fry until they are soft, and take them out for later use;
4. Take out two pieces of laver, spread it, pour rice on it, and spread it by hand, covering every corner of three quarters of laver;
5. Then put egg strips, carrot strips, ham strips, spinach, meat floss, etc. at a time;
6. Roll up the purple cabbage, and be sure to roll it tightly;
7. Finally, use a knife to cut the rolled kimbap into small pieces of 1.5cm.