First, the production steps:
1. Preparation of main ingredients: steam rice, add sushi vinegar (rice: vinegar 5: 1) while it is hot, stir well, and let it cool. If you want the rice to be sticky, add some sticky rice. If you can't buy ready-made sushi vinegar, you can make it yourself (the ratio of salt, sugar and vinegar is 1: 5: 10). The taste of sushi depends largely on sushi vinegar, so this step cannot be omitted. Rice must be a little sour and sweet to be delicious.
2. Accessories preparation: shredded egg cake, shredded cucumber, shredded carrot, shredded ham, etc. What you like to use (students who like floss, Chili sauce, salad sauce, etc. Please also prepare these ingredients for use)
3. Spread a sushi curtain on the chopping board (you can buy it in the supermarket), and then put away a piece of seaweed or laver.
4. carefully code the cooled rice on the seaweed slices, and master the thickness according to your own preferences. There is no special requirement. Leave a finger-wide blank at one end of the seaweed for subsequent rolling.
5. Then it's Caicai. The reason why all the ingredients are cut into strips is to have a good shopping at this time. After sprinkling your favorite Caicai, you can sprinkle some floss or salad dressing. Students who like spicy food can spread a layer of Chili sauce on their rice before spreading it. My husband prefers spicy food. ) After spreading, tightly roll up the end that has never been left blank.
6. The last process is to watch the cutting work. The beauty of sushi depends on the kung fu at this time. It is recommended to cut sushi with a long knife. Dip in some water before cutting. The cutting method is that when the knife is pushed forward, it should be cut down hard, and when the knife is pulled back, it should be pulled back horizontally, so that the sushi rolls cut in tandem will look good.
Second, the tip:
1. Ratio of rice to water: Wash the sushi rice, drain the water, put it into a rice cooker, and mix it with water according to the ratio of rice to water 1: 1 to cook it. Note that if you cook more sushi rice at one time, the amount of water should be reduced appropriately. If you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to it.
2. Proportion of salt, sugar and vinegar: Sushi vinegar is the basic seasoning of sushi, which is made by mixing 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 cool them before use. Note that boiling is not allowed when heating, so as not to reduce the acidity of vinegar;
3. Rice vinegar ratio: When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and stir well. Note that sushi rice should be kept at a temperature of about 40℃, and it is best to use wooden spoons and containers when stirring. Sushi rice with vinegar should be "chopped" with wooden spoons and stirred evenly.
The above is all about how sushi is made. Do you know all the steps? I hope it will help you!