Sushi was recorded in the heian period code "Yanxi Style" completed in 927 AD. Sushi was originally called "Sour Sushi" and was called "Habitual Sushi" in Nara era of Japan. It was made by salting the famous crucian carp of Shiga Otsu and naturally fermenting it. The purpose of this practice is to make it easy to preserve. It is said that this way was spread from China to Japan. It was at the end of the Edo period that the culture of sushi gradually spread. In the past, the area around Tokyo Bay was a treasure house of fish and shellfish, and bonito, tuna, snapper and other materials were made into high-grade sushi. Later, with everyone's preferences, sushi made of eggs and other materials was added. Now, the so-called sushi refers to any food with other fillings added to the vinegar-mixed rice. First, the main raw materials of sushi: rice, vinegar and fish. 1, there are many kinds of sushi, and the choice of raw materials is also very wide. The main raw materials commonly used in sushi are sushi rice and Japanese japonica rice, which are characterized by white color and round particles. The rice cooked with it is not only elastic, chewy, but also sticky. Tips: 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. 2. The raw materials used for wrapping sushi skin are high-quality seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage. Sushi stuffing is rich and colorful, and it can best reflect the characteristics of sushi. The raw materials used in the stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce and so on. Tips: 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 are also cooked shrimps, salad dressing and delicious vegetables wrapped up: cucumbers, avocados, eggs, mushrooms and shiitake mushrooms. Mushrooms, we cook delicious there. I like them. Practice: soak the mushrooms in water until soft, then boil the mushrooms in water, add soy sauce, sugar, and wine to taste, and cook them. The taste is a little sweet, because you should touch soy sauce when eating. Second, the ratio of sushi The ratio of sushi refers to the ratio of rice to water when cooking sushi rice, the ratio of salt, sugar and vinegar when preparing sushi vinegar, and the ratio of vinegar to rice when preparing sushi rice. 1, the ratio of rice to water. Wash the sushi rice, drain the water, put it into a rice cooker, add water according to the ratio of rice to water1:1,and cook it into sushi rice. Note that if you cook more sushi rice at one time, more than 5 servings, you should appropriately reduce the amount of water, for example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice. 2. The proportion of salt, sugar and vinegar Sushi vinegar is the basic seasoning of sushi. It is made of salt, sugar and vinegar in 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. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar. 3. When preparing sushi rice according to the ratio of vinegar to rice, 1 bowl of sushi vinegar is usually added to 5 bowls of sushi rice and stirred evenly. Note that sushi rice should be kept at a temperature of about 40℃. When stirring, it is best to use wooden spoons and wooden containers, and the vinegar-added sushi rice should be "chopped" with wooden spoons to stir it evenly. Third, the seasoning of sushi Japanese soaked ginger, green mustard, Japanese soy sauce (China soy sauce tastes a little heavy, so it should be put less) Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy and salty. 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. Fourth, there are two ways to make sushi, one is rice ball style, and the other is roll. Of course, there is sashimi (that is, sashimi, as everyone says), which is very particular about knife work and fish freshness. ) 1, rice ball style: the method of fish: this is the simplest, cut the fish fillet into pieces 2.5 cm wide and 5-6 cm long, and slant the slices when necessary. 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. 2. Roll: 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 the price is cheaper. Generally, one bag 10 can make 20 rolls, and each roll can be divided into 6 pieces, which means that one bag of laver can make 20 different kinds of sushi, one *** 120 pieces. Rolled seaweed can also be divided into two types, one is rolled outside, and the other is rolled inside (rice is inside and seaweed is outside) (1). One piece of seaweed is 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. (2) The inner roll: 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! It's stronger like this. It's delicious and easy to take. Specific operation steps: Take roll sushi as an example. Raw materials: seaweed 1 200 g of japonica rice with a length of about 20 cm and a width of about 15 cm, crab roe 1 half a medium-sized cucumber egg skin with a thin ham sausage 1 horseradish sauce 15 g of lettuce leaves/. Kloc-0/5g white sugar 5g white vinegar 1 0g thick soy sauce and vinegar ginger 1 dish making method: (1) air-dry the japonica rice to a temperature of about 40℃; Boil the crab roe in a boiling water pot, remove it and cut it into fine grains with ham sausage and cucumber respectively; Cut the egg skin into strips 1 5cm long and1cm wide; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice. (2) Spreading seaweed vertically on a cooked chopping board, leaving 3cm at the upper edge of the seaweed as an interface, spreading japonica rice on the rest of the seaweed, horizontally pressing four evenly spaced grooves on the japonica rice with the palm of your hand, then filling the four grooves with crab roe, ham sausage, cucumber and egg strips respectively, and finally putting lettuce leaves covered with horseradish sauce on the rice. (3) Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, and put a little rice on the upper joint to seal it, then cut the rice roll into 7 small rolls horizontally, and serve it with a thick sauce dish and a vinegar ginger dish. 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. The rice is about 0.5cm thick, compacted, and the laver with an upper end of about 2cm is empty. 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.

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