Sushi vinegar method
Chrysanthemum vinegar: 600cc, white sugar: 500 g, salt: 80 g, flavored quince: 200 g, one piece of kelp, several pieces of green lemon, and 200 g of water wine (the amount of white sugar can be reduced moderately in the case of raw fish). Put the raw materials into a pot and cook until they are completely dissolved. Vinegar should not be boiled in case the acid value decreases. (Incidentally: when making sushi, the ratio of rice to sushi vinegar is one tablespoon of sushi vinegar for a bowl of rice). You should add a green lemon, and you can also add two plums. That will have a stronger flavor and the aroma of plums.
The method of sushi rice: organic rice is fine (because organic rice is very close to Inter Milan in Japan), and the water requirement is one cup of rice to one cup of water.
The ratio of rice to sushi vinegar: one tablespoon of sushi vinegar for one bowl of rice (one cup of rice can cook two bowls of rice, which accounts for the proportion. )
Mixing time of sushi rice and vinegar
1.The rice in the electric cooker is cooked 10—— 15 minutes.
2. Sushi rice should be well-proportioned when mixed, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time.
Sushi rice: Add the prepared sushi vinegar, gently stir it evenly, and set it aside.
The practice of sushi
Seafood roll sushi
Main ingredients: crab sticks, Japanese radish pickles, water bamboo, and salmon sticks.
Practice:
Soak the rice for an hour or two before steaming, and steam the white rice hard, soft and moderate.
Don't spread it on seaweed until the temperature of white rice is slightly lower.
The whole process of laying white rice should be carried out as quickly as possible, otherwise the seaweed will become loose and unable to form because of digesting and absorbing too much water.
In the case of cysts, the white rice does not need to be exposed, and the tightness should be moderate.
In the whole process of making sushi, you can put a basin of water around you, so it is not easy to get your hands wet with cold water anytime and anywhere.
Spread the seaweed on the bamboo curtain, hold the white rice in your hand and knead it, quickly spread the white rice evenly on the seaweed (the thickness of the white rice is about 0.5cm), press the porcelain, and add more seaweed 2cm above and below. Then the synthetic crab sticks, Japanese radish pickles, water bamboo and salmon sticks are placed in the center of the white rice.
Wrap seaweed and white rice in bamboo curtains, roll them tightly, and then scatter them away.
Cut the rolled sushi restaurant into sections.