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 tell the grains from the rice is the best result. Let it cool and then you can use it.
2. Eggs:
Beat the eggs and stir in the appropriate amount of salt. Fry them in a pan and cut them into strips. I have tried to separate the egg whites and yolks to make two kinds of cakes, white and yellow, 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 cook, 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 with some soy sauce and wasabi to dip the sushi and eat it.