Japanese sushi is mostly made of bamboo curtains. This basic tool is necessary for DIY, and the general size is 25cm×25cm. There are many bamboo products stalls on the second floor of Dianyaju Home Decoration Plaza, which are not only of different sizes and models, but also have small baskets with low prices, and the big ones are only two yuan. A bamboo shop on Hongwu North Road can also be bought, 3 yuan/a. A small Korean shop in the alley of Chanjinglou on Danfeng Street not only has bamboo curtains, but also sells large and whole laver.
Japanese seasonings can be found in the supermarket on the sixth floor of Golden Eagle or the Japanese snack specialty store on the seventh floor of Dayang, or you can go to the supermarket of Gunudu Hotel to search. There are many kinds of imported food in Japan. As for fruits and vegetables, meat and other raw materials, let's solve them in the supermarket next to home.
Purple cabbage roll sushi is the most basic sushi variety, which can often be seen in supermarkets. It costs a few dollars in a big box, but it is only greasy and stiff when you eat it, and it is not refreshing and palatable at all. It can be seen that it is not so easy to make delicious food. Let's take a look at the ingredients of purple cabbage roll sushi. The main ingredient is "sweet and sour rice", my popular name. It is best to use rice made in Japan or joint venture with Japan, such as northeast Wuchang rice (Songjing No.2). If you can't buy it, you can also use Tianjin Xiaozhan rice instead. Before steaming rice, soak it for one or two hours, and steam it moderately hard and soft.
Sweet and sour vinegar is made of Japanese vinegar and sugar until it is sticky. The taste can be determined according to personal hobbies. If Japanese vinegar is not available, white vinegar can be used instead. Jin Runfa has a kind of white vinegar made in Beijing and exported to Japan. I think it can be used instead of sushi vinegar. Then the boiled sweet and sour juice is evenly mixed in the cooked rice to make sweet and sour rice. Another protagonist-seaweed, it is best to use seaweed specially made for sushi, which is large, flat and not fragile. Spread the laver flat on the unfolded bamboo curtain, knead the rice in your hand, quickly spread the rice evenly on the laver, the thickness of the rice is about 0.5cm, and compact it, leaving the laver with an upper end of about 2cm. Be sure to wait until the temperature of the rice is slightly lower than the hand temperature before spreading it on the laver. The process of spreading the rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form because of absorbing too much water. If you want the finished product to be beautiful, you should also pay attention to the fact that the rice should not be exposed and the tightness should be moderate. As for the stuffing wrapped inside, what kind of salmon, crab roe, Japanese radish pickles, asparagus, cucumber and so on are as you like, but remember to cut them into strips. Then put the stuffing such as sliced salmon, crab fillet, Japanese radish pickles and asparagus in the center of the rice. Wrap laver and rice with bamboo curtain, roll them tightly, then remove the bamboo curtain, and cut the rolled sushi into sections and put it on the plate.
In the process of making sushi at home, you can put a small basin of water on the table, and dip your fingertips with clear water at any time so that your hands will not be stuck by rice. Purple cabbage roll sushi can be eaten with green mustard and Japanese soy sauce. It is small and lovely, simple and simple, but it contains dried Kun. You only need to take a bite to know its beauty and difference.
As the name implies, water-drop sushi is shaped like water drops, and its method is basically the same as that of purple vegetable rolls. The main ingredients are also "sweet and sour rice" and laver. In particular, the raw materials used are floss, spinach, eggs and carrots, and even sugar and white vinegar have come in handy. It is still necessary to mix the cooked rice with white sugar and vinegar while it is hot, and let it cool for later use. Then beat the eggs evenly, add a little salt to taste, put them in a pan and fry them into egg skins, then cut them into rectangular shapes and then cut them into long strips. Spinach should be boiled in salted hot water, cooled and drained. The raw materials are ready, so let's start making water-drop sushi with interesting names. First, take the bottom of the bamboo curtain, spread the laver on it, spread the rice to three quarters of the laver, and then wrap the egg skin, spinach and sliced carrots on the rice. Especially when it is rolled to the front end, it should be pressed obliquely, and the seam will be sticky with rice, and the water drops will come out. Finally, the pieces are arranged on the plate, and the very beautiful and neat sushi with water drops is finished.
For girls who love fruits and vegetables and pursue slimness, cucumber sushi is the most suitable because of its low calorie and special taste, sour and sweet. Besides rice and laver, we also need cucumber 1 strip, 2 tablespoons yogurt, 2 slices pickled radish with vinegar and a little shredded red ginger. Although there are many things, they can be sold in supermarkets around us. The previous steps are the same as the above two kinds of sushi. Prepare rice, laver and bamboo curtain. Slice the cucumber vertically into 4 strips with the same length as laver. Then put the white sesame seeds into the pot and stir-fry until fragrant. Be careful not to put oil. Start processing-spread laver on the bamboo curtain, spread rice with a thickness of about 1cm on it, leaving about 2cm at both ends of laver without rice. The key step: spread yogurt on one end of the rice, put cucumber strips on it, and then sprinkle sesame seeds. When everything is in order, you can roll up the sushi, compact it, and then cut it into small pieces and put it on the plate. Finally, pickled radish with vinegar and shredded ginger are placed on the edge of the dish for decoration, which is also a refreshing side dish, and sushi is dipped in mustard. Because cucumber sushi already has yogurt as sauce, you can taste the original flavor directly in the end, but it is the most delicious and moving. Say goodbye to fish and shrimp seasoning with high cholesterol, and change the materials. Cucumber sushi is healthy and diversified, and raw materials such as fruits and vegetables can be selected according to their favorite tastes.
There is also a Japanese-style pork floss rice ball with a very different approach but unique taste. Sushi lovers may wish to try it at home. The raw materials are simpler than the above ones, just 2 bowls of hot rice, a proper amount of pork floss, 2 tablespoons of sushi vinegar, and a proper amount of Japanese soy sauce. Look at the recipe carefully. First, pour sushi vinegar into hot rice and mix well for later use. Take another piece of plastic wrap, put a quarter of the rice in the center, add meat floss to the rice, tighten it along the center with plastic wrap, and gently compact the rice ball. Don't forget to cut it into small pieces. The most special thing is to take a pan and put a small amount of oil, then put small rice balls into it and fry them with low fire. Soon, the rice balls are slightly yellow, then sweep a layer of soy sauce, then reverse the rice balls and sweep the soy sauce repeatedly until the whole rice balls are golden yellow, so you can serve them. If you want to be beautiful, you can also press the rice balls into triangular, round or heart-shaped shapes, and the fillings can be changed at will, such as cheese and pickled radish, which will make your mouth water and taste even more delicious! A very special sushi.
I've been rambling for a long time, and finally I'm done. From cabbage roll sushi, water drop sushi to cucumber sushi, there are also interesting Japanese-style pork floss rice balls. It's really pleasing to the eye to watch the delicate and lovely sushi lying on a white porcelain dish. Moreover, it's made by your hard DIY, and it's even more attractive to watch. Don't worry, the taste method of sushi also has a great influence on the taste of sushi. Sushi with different tastes should be dipped in different seasonings, and those with sashimi can be dipped in soy sauce with mustard. When tasting, attention should be paid to the order of eating sashimi from light to heavy. In general laver sushi, many people often dip soy sauce from the bottom, making the whole sushi dark and salty, and the rice grains are scattered. The correct way is to push the sushi down to one side, and then dip the side of the material down with soy sauce to eat. However, if your sushi itself has been coated with sauce, you can eat it directly and feel the purest flavor. Special reminder: the moisture in sushi materials and the vinegar in rice are the keys to whether sushi is delicious or not, so we should seize the time and eat it as soon as possible before it dries.
DIY Japanese sushi at home is no less than doing a complicated and exquisite manual work. Just for the boring and annoying May Day holiday, you might as well adjust the plain home cooking and try this interesting and delicious sushi DIY quickly to make your appetite bloom like a flower in this spring day.