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.

2. Main ingredients

The necessary material for sushi is rice. Authentic Japanese sushi is made of pearl rice, which is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc., and use it to make sushi after cooling.

Sushi seaweed: Full-size (19*2 1cm*cm of roasted seaweed, such as Shinfu 10 pieces of sushi seaweed, Edo flavor, etc.), half-cut (as the name implies, it is the size of full-size seaweed 1/2), and is generally made by hand.

Sashimi: salmon (salmon), tuna (tuna, tuna), anchovy (yellow-tailed fish), snapper, bonito and mackerel.

All kinds of seafood: cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin, arctic shellfish and other shellfish.

Fruits and vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber) and fried tofu.

Red meat: beef, horse meat, ham sushi.

Others: fried eggs (election), raw quail eggs

3. Accessories include:

Sushi soy sauce, wasabi (mustard /wasabi), purple ginger (gari), perilla leaf (shiso), and glutinous rice wine (mirin).

Sushi vinegar (materials are not easy to buy, but can be homemade. Method: Put a proper amount of white vinegar in a bowl, add a third of the white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot, simmer slowly, and bubbles will appear. Note that you need to stir constantly when cooking, and you can't boil it. Use it after cooling.)