What kind of rice is used to make sushi at home? Sushi is a kind of food that many friends like to eat. There are many kinds of sushi. We often eat eel sushi, cherry blossom sushi, salmon sushi, pork floss sushi and so on. So what kind of rice is used to make sushi at home?

What rice is used for sushi at home 1 what rice is used for sushi?

Many netizens read in some books that sticky rice is needed to make sushi, so they directly use glutinous rice to make sushi, and the result can be imagined. The rice used to make sushi needs to be a little harder, because some vinegar, sugar, salt and other ingredients are added to the rice. Therefore, if the hardness of the rice is not enough, the sushi will be very difficult to pinch and the taste will not be good.

Authentic Japanese sushi is made in pearl rice, Japan. This kind of rice is small and slightly sweet, and it tastes very good. However, there is no need to be so professional if you usually make it yourself. You can just use japonica rice with glutinous rice. If you don't have japonica rice, you can also use Northeast rice. If you don't even have Northeast rice, you can only use ordinary rice. Although the taste will drop a little, it will have little impact.

What is the best rice for sushi?

Sushi, as an ultimate gourmet, has very high requirements for materials. Although it can be made by adding glutinous rice to daily food, there is still a certain gap compared with authentic sushi rice.

Authentic sushi rice is a kind of rice named Yueguang, which is bright and uniform in color, thick and full in gum and rich in rice flavor, and is the best choice for sushi.

Yueguang rice is hard to find in the market, and its price is much more expensive than ordinary rice, which is the main reason why people choose to make sushi with daily rice and glutinous rice.

However, Yueguang rice is expensive, but it is totally worth the price, not to mention that its taste, rice flavor and so on are much better than ordinary rice, and its nutritional components and diet are also better.

The practice of salmon sushi

Ingredients: salmon, rice, sushi vinegar, cooked crab meat, cucumber, egg skin and whole seaweed.

Practice:

1, add sushi vinegar to rice and mix well;

2. Cut the salmon into thin slices, and cut the cooked crab meat, cucumber and spread egg skin for later use;

3. Spread a layer of kitchen film on the sushi bamboo curtain. After putting Shanghai moss, spread a proper amount of rice on the seaweed.

4. Turn the seaweed stained with rice over and put it on the bamboo curtain, put cucumber, egg skin and cooked crab meat in it, and roll it up along one side. (seaweed is inside)

5. Spread the salmon fillets on the rice rolls;

6. Cut the rice rolls into sections after the knife is dipped in some water.

What kind of rice 2 1 is used for sushi at home, and the materials for sushi?

In fact, there are a wide range of sushi materials, such as rice, sushi vinegar, seaweed, vegetables, seafood, meat and so on. And the more commonly used are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? Such as mushrooms, cucumbers, lettuce, seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on.

If an individual cooks sushi at home, there are actually not many tools:

1, a sushi curtain (those bamboo curtains in the supermarket will do).

2. A large plate for rice heat dissipation.

3. And a bowl for holding water to wet your hands (if you don't need cold water to wet your hands, it will be very sticky when you take rice. Of course, you can also wear disposable gloves, but it is not very flexible).

If you are a sushi restaurant, you will usually use some machines, such as sushi rice ball machine, rice washer, rice cooker, vegetable cutter, vinegar maker, etc. After all, it is difficult to supply fresh sushi to consumers by hand, but if you use these machines, you can supply it completely, save a lot of human resources costs, and standardize the shape and taste of sushi.

2. What rice is used for sushi?

The rice used to make sushi needs to be a little harder, because some vinegar, sugar, salt and other ingredients are added to the rice. Therefore, if the hardness of the rice is not enough, the sushi will be very difficult to pinch and the taste will not be good. So what rice is the best for sushi?

Authentic Japanese sushi is made in pearl rice, Japan. This kind of rice is small and slightly sweet, and it tastes very good. However, there is no need to be so professional if you usually make it yourself. You can just use japonica rice with glutinous rice. If you don't have japonica rice, you can also use Northeast rice. If you don't even have Northeast rice, you can only use ordinary rice. Although the taste will drop a little, it will have little impact.

Remember, never use pure glutinous rice to make sushi, otherwise, it won't be the traditional rice dumplings in China.

In fact, rice that suits your own taste and taste is the best. After all, there are many kinds of rice suitable for sushi, and all kinds of rice have different characteristics. You can also mix the formula that suits your taste best through different proportions. Of course, this requires individuals to try it slowly in their daily lives.

3. The practice of sushi

Ingredients: cooked rice, sushi vinegar, cucumber, carrot, salt, vinegar, sausage, sushi curtain, seaweed.

Practice:

1, mix rice with appropriate amount of sushi vinegar.

2. Cucumber and carrot are cut into strips and then marinated with a little salt and vinegar. Sausage is also cut into strips.

3. Spread a piece of seaweed on the sushi curtain, and spread the mixed rice on the seaweed.

4. After spreading, put a few cucumbers, carrots and ham sausages at one end.

5, start rolling, and use the power of the curtain to roll forward.

6. Roll it up and cut it. It is recommended to find a sharp knife with some cold water on it, which is not sticky.

Tip:

1, don't be greedy, you can't put too much rice and rolls, otherwise it won't roll at all.

2. When rolling, use the power of the curtain to push forward.

3, cutting is very important, you must find a sharp knife, if the knife is blunt, it is easy to destroy the shape of sushi when cutting.

4. The best sushi rice should be Yueguang rice and Northeast rice. If you can't buy these two kinds of rice, you can also use Thai fragrant rice and glutinous rice in a ratio of 1:5. Soak the rice for more than three hours, and then rinse the soaked rice with running water until the flowing water is clear.

5. Don't use vegetables and fruits with excessive water content for sushi stuffing, otherwise it will destroy seaweed and affect the taste and beauty.

6. If you don't have sushi vinegar, you can make it yourself: make it with salt, sugar and vinegar at the ratio of1:5:10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and let them cool before use.

Although the tools for making sushi are simple, there are many materials, types and practices for making sushi, and the selection and collocation of materials are also very flexible and extensive. Therefore, when making sushi, don't learn by rote, but give full play to its rich selection and random collocation advantages to make exquisite sushi with its own characteristics.

4. Can sushi be eaten after one night?

(1) Not edible when stored at room temperature.

Sushi is mainly made of rice, fish, seafood, vegetables and some ingredients. Green leafy vegetables will produce a lot of carcinogen nitrite when cooked at room temperature for one night. Seafood is rich in nutritional value and easy to rot at room temperature. Eating it will cause diarrhea, which is not good for health. It is recommended not to eat it overnight.

(2) You can eat it in the refrigerator.

Refrigeration in the refrigerator can reduce the rate of food spoilage, and it is generally edible even though the taste and nutritional value will be reduced overnight.

5. How to keep sushi in the refrigerator?

If it is estimated that it can be eaten the next day, it is best to put it in a refrigerator for refrigeration, so that the taste and nutritional value can be better preserved. If there is a lot left, it is recommended to put it in a freezer. When preserving sushi, it is recommended to follow the following principles.

1, sealed with plastic wrap, so as to prevent food from smelling.

2. Refrigeration at 4-6 C is the best.

3, shallow mouth plate with sushi. In this way, the temperature of each part of sushi is balanced, and it is avoided that the bowl is too deep and the middle temperature of sushi is too high to deteriorate.

What kind of rice is used for sushi at home? 3 Let's take japonica rice and glutinous rice as an example to share with you a kind of pattern sushi:

Rice species: japonica rice and glutinous rice, with a ratio of 4: 1.

Ingredients: carrots, cucumbers, broccoli, crab sticks, prawns, crab seeds, eggs, ham and sushi vinegar.

Practice:

1, cut carrots and cucumbers into strips, string prawns straight and cook, spread eggs into egg skins in advance, blanch broccoli and then cut off the flower buds and chop them. Pour sushi vinegar into the steamed rice, stir well, and cool to hand temperature.

2, cut the egg skin into squares, then spread a layer of rice on it, put a half-heel crab stick, carrots and cucumbers, and roll it up.

3, outer roll: first spread half a piece of seaweed, spread a layer of rice, rice should be covered with the whole seaweed, then spread a layer of plastic wrap, and then hand-held plastic wrap and seaweed upside down, so that the plastic wrap is below, seaweed is above, and rolled up.

4. Spread the crab seeds or chopped broccoli in a large plate, and roll it on the rolled outer roll.

Tip:

1, when rolling sushi, pull the sushi curtain and plastic wrap forward while rolling it, and don't roll it in together.

2. This sushi has an extra roll, an inner roll, and an egg roll. When making an outer roll, it is easier to make it with cold water on your hands.

3, in order to increase the taste, you can also put a little hawthorn meat into the rice and clip some fruits or something, which tastes better.

Cooking tips:

1, sushi steamed rice skills:

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. The ratio of rice to glutinous rice is 4:1,and the rice needs to be steamed hard, because it needs to be mixed with sushi vinegar. It should be mixed with sushi vinegar while it is hot, and then covered with a wet cloth. It can be used when it is cooled to hand temperature.

2. Proportion of sushi 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. When preparing sushi rice, usually 1 bowl of sushi vinegar is added to 5 bowls of sushi rice and stirred evenly.

3, sushi seasoning:

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.