In Japanese cuisine, the Japanese are best represented by onigiri and sushi, which are made by combining rice with cooking ingredients. The place of onigiri and sushi in Japanese dietary life is somewhat similar to that of Chinese noodles, Italian pizza or American hamburgers, a unique meal with its own variations.
Have you ever seen a rotating sushi bar in "Crayola" or eaten sushi at a pricey Japanese restaurant? In fact, you can also make a delicious sushi at home, although the appearance and taste may not be authentic, but the process of making sushi will certainly bring you a kind of creative fun, and see the fruits of their labor to shine, you will also enjoy the joy of success. So, let's get started on a simple sushi dish right now!
I. Ingredients
Fillings: carrots, cucumber, shiitake mushrooms, crabstick, egg, green mustard ...... In fact, you can decide what fillings to use according to your own preferences. For example, you can also use salmon, dried radish, plums and so on. And you can put one or more kinds. Create different flavors of sushi.
Outer layer ingredients: rice, flaky seaweed or roasted nori. Flaky seaweed and roasted nori are sold in supermarkets, but such supermarkets are rather limited, and I used to wander through so many of them like a treasure hunt, and even cobbled together more expensive Polly's seaweed as a substitute. But finally I found it.
Seasoning: white vinegar, sugar, soy sauce, green mustard.
Tools: sushi roll curtain. On the day I learned how to make sushi from a friend, I also accidentally got a sushi roll curtain, original from Japan. And that friend had just come back from Japan, so it convinced me that this way of making sushi must be very folkloric and authentic.
II. Material handling
1. sushi rice:
Cook the rice, a little softer than the usual rice at home, is to cook a little more water. Cooked first do not open the pot, let the rice simmer for another 10 to 15 minutes, so that the texture of the rice grain can be more developed. Serve the rice while it's hot, because hot rice is the only way to get the flavor when you mix it with vinegar. Put the rice into a slightly larger container, put in the right amount of white vinegar, and then use a rice spoon to stir and crush the rice, squeezing the rice into one piece, so that you can't separate the grains of rice is the best result. Let it cool and then you can use it.
The glutinous rice to be used should be soaked one night in advance, which is better
2. Eggs:
Beat the eggs and mix them well with a proper amount of salt. Use a pan to fry an egg cake, cut into strips can be. I've tried separating the egg whites from the yolks to make white and yellow pancakes, so that the color of the sushi will be richer. You can also use whole egg pancakes without cutting them into strips. But I think it's wasteful and better to cut it into strips. One egg a day is enough to fulfill the nutritional needs, but too much is not good. If you use a whole omelet then wouldn't you have to use one egg for one sushi, so you would definitely overdo it.
3. Crabstick:
Buy directly can be eaten raw can be, supermarket frozen food is sold in the supermarket, remove the packaging, also cut into strips, spare.
4. Shiitake mushrooms:
Wash and remove the mushroom stalks, cut into strips, with a small amount of water to boil, the water is not over the mushrooms on the line. Add appropriate amount of soy sauce and sugar. Bring to a boil and simmer over low heat until the juice is reduced.
5. carrots, cucumbers:
Peel, cut into strips, to be used. Raw is fine.
Three. How to make sushi rolls
Now it's time to make the sushi rolls:
1. Unfold the sushi roll curtain
2. Put a piece of flaky seaweed or roasted nori on top of the sushi roll curtain.
3. Lay a flat layer of rice on top of the sheet of seaweed or nori. The rice will stick together after being crushed, so this step may be a bit tricky, but there is a trick: if it's too sticky, dab a spoon with some water, and the rice will behave.
4. When the rice is ready, you can squeeze some green mustard on it, or use it as a filling if you like mustard. Then you can put the previously prepared fillings to the top, concentrated in the center, can take up the entire width of the rice, the material must be put evenly, so that when cutting sushi to ensure that the material within each piece of sushi are the same. According to their favorite flavor, you can choose to use the filling, one to a variety of collocation to form different flavors.
5. Use the sushi roll curtain to roll all these materials together, a sushi roll is ready. Seeing the fruits of your labor, isn't it a kind of joy from the bottom of your heart?
4. Cutting the sushi
Don't underestimate this step, there is a trick to it. If you cut directly with a knife, there's a good chance that the sushi you cut won't be round. This is because the rice is sticky and will dull the knife. Be patient, cut a piece, then wash the rice off the knife to keep it somewhat moist before cutting the next piece. In this way, a delicate plate of sushi is ready. You can also pick up some small delicate plates with a Japanese style and put these sushi on them, that would be perfect. You can also use a small plate to put some soy sauce and wasabi and dip the sushi to eat. I. Sushi vinegar
You can buy the original Japanese sushi vinegar, or you can make your own
30cc white vinegar (about 2 tablespoons) with 16g of sugar (about 4 tablespoons) and 5g of salt (about 1 tablespoon) and mix it well
Two, sushi rice
1. Find a sheet of seaweed (the size of a 32-volume book), clean it, cut it open, and put it into 300cc of water to soak for 30 minutes or more.
2. 300cc of rice (if you think the rice is not sticky enough, you can mix in some glutinous rice), wash and soak for 1 hour, so that the rice absorbs all the water
3. Remove the kelp from step 1, pour off 15cc of water (about 1 tablespoon), add 1 tablespoon of cooking wine (I used white wine, which is sweeter), and stir
4. After an hour, drain the water, and place the rice in the pot (can also be rice cooker), add the water from step 3 and pour it into the pot, in order to make the color of the rice look good and tasty, you can add a little bit of oil, and then spread the kelp that has been soaked in water before to start cooking the rice.
5. Boiling before the kelp out
6. Cooked rice with a spoon to loosen, hot add sushi vinegar and mix well, so that the rice is fully absorbed, and then blowing with an electric fan, so that it cools down
three, the trap
1. 1 cucumber, 1 cut into 8 strips
2. two eggs beat well, with another bowl to put 4 tablespoons of sugar, a little salt, 2 tablespoons of wine, and wait until it is fully dissolved, and so on. small spoon of wine, wait for it to fully dissolve, add to the egg mixture and stir.
In the pan with a little oil, put one-third of the egg, pay attention to open a small fire, the pan slightly off the fire, otherwise the egg is very easy to scorch. When the egg mixture is semi-solidified, roll it up from one side and try to roll it into a rectangular shape.
Repeat 2 times with the remaining egg mixture, then cut the roll into long strips.
3. Soak 4 mushrooms in water until soft. In a small saucepan, pour 80cc of stock (a little bit of freshness will do), 1 tbsp of sugar, 1 tbsp of cooking wine, 1 tbsp of soy sauce, then add the mushrooms and cook until flavorful.
4. If you like, you can put some more crab meat stick and ham meat, also cut into strips.
If you want to color nice white (crab meat stick) green (cucumber, spinach, etc.) yellow (egg skin) red (carrot) orange (meat floss) brown (grilled eel shiitake mushrooms) can be put
Four, rolled sushi
Here you have to prepare a special sushi roll curtains, as well as grilled seaweed. These two things are best to go to the store selling Japanese food to find, or large supermarkets selling sushi cold cabinet that ask, there are (however, there is very expensive)
1. In the sushi roll curtain on a sheet of seaweed, put rice, the top should be empty 2 to 3 centimeters.
2. Put in the ingredients
3. Press down on the ingredients with both hands, and roll it up from the bottom into a cylindrical shape
4. Use a knife to cut it, and be careful to wipe the knife with vinegar-mixed water every time you cut it, because the rice will be sticky and it will get on the knife.
The way to roll tightly
The bamboo curtain is not to be rolled in, oh, while rolling the edge of the bamboo curtain outward.
By the way, I am paraphrasing my answer in another post
When I first learned it, a Japanese lady demonstrated it to us herself, and I think the tightness is related to several aspects.
First of all, the rice should be sticky, if it's too loose, the sushi will look ugly, I added some glutinous rice to the rice I usually cook at home to make the texture sticky.
Secondly, put the material when the rice spread, and then press the flat, try to make the thickness of thin and average, and then put other materials, try to base together, the amount can not be too much.
Rolling technique is a bit delicate (it is better to demonstrate by hand, but I will try to say it with my mouth)
4 fingers hold down the traps →thumb to roll up the bamboo curtain →
when the edge of the bamboo curtain touches the rice (that is, when the traps are completely covered), tightly pressed
see if there are any traps on both sides of the situation to run out of the traps, if there is, and then adjusted
→slowly rolled and pressed while rolling
This is the first time that I have seen the bamboo curtains in the past.
When you're about to roll it to the end, put some water on the edge of the empty seaweed and roll it again to make the edges of the seaweed stick more firmly
When it's completely rolled to the end, use the curtain to roll up the whole thing again and roll it up a bit, and then you can do some styling as well.