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. How to do it:

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.

Put on your favorite stuff.

At this time, it should be pressed tightly.

Let go of the bamboo curtain above and roll it again, and it will be fine.

There are many kinds of ingredients for sushi, and it is not necessary to use fish. Few people eat salmon in Japan. Sushi vinegar can be cooked with white rice vinegar, kelp, Muyu flower, sugar and salt on slow fire. Sushi rice is best cooked with Japanese clear soup!

Cut sushi, stick some water on the knife (if it's a blunt knife, no one can help you), and use a drag knife.

Laver should be roasted seaweed.