Simple sushi roll
2 cups (400g) of sushi rice.
3 cups (7 10 ml) of cold water.
0.25 cup (59 ml) rice vinegar
1/4 cups (25g) of sugar
1 teaspoon (5.7g) salt
1 intact laver (laver slice)
cut up vegetables
Sliced fish or seafood
Pickled ginger (optional)
Mustard (optional)
Make 5-6 sushi rolls
Cooking rice
1. Filter 2 cups (400g) of sushi rice under tap water. Put a lot of rice in a sieve. Put the dried rice under cold tap water and rotate the filter so that all the rice is soaked. Pay attention to the drip under the drip filter-once the water looks clear and not turbid, you can turn off the tap and take out the wet rice from the sink area.
Clean rice is an important process in sushi making, because it helps to improve the quality of rice.
It may take about a minute to make the water look clear, depending on the amount of rice you use.
Do you know that?/You know what? Do you know that?/You know what? Sushi rice is a kind of small white rice, which will become sticky when cooked.
If you don't have sushi rice on hand, you can use medium California rice or Culross rice instead.
2. Add water and rice to the pot at a ratio of 3: 2. Pour the wet rice into the empty pot. Next, pour about 1.5 cups (350 mL) of cold water. Make sure there is more water in the pot than rice, because sushi rice is very absorbent.
If you don't add enough water to rice, it will become dry instead of fluffy.
3. After the water is boiled, cook the rice for 10 minutes. Wait for the water in the pot to boil, and then set the timer to 10 minute, so that the rice can be completely cooked. Cover the pot with a pot cover so that the rice can absorb as much water as possible. [4] Don't stir the rice by lifting the lid, it will make the rice grains paste and condense.
If you add too much water to the rice, the rice may not absorb water.
4. Mix a little salt, sugar and rice vinegar. In another bowl, mix 4 tablespoons (59 ml) of rice vinegar, 1/4 cups (25g) of white sugar and 1 teaspoon (5.7g) of salt. Stir the ingredients with a spoon and wait for the salt and sugar to dissolve completely. Please put the vinegar solution aside for use.
This mixture helps to increase the flavor of sushi rice and prevent it from becoming tasteless.
You can also mix sugar, salt and vinegar with 1 tablespoon (15ml) vegetable oil, and heat the vinegar mixture on the stove with medium heat.
5. Put the rice in a cooking plate or bowl and let it cool. Spoon the rice into a flat plate or bowl. When transferring rice, please don't touch any rice, because rice grains will be very hot.
Cover the rice with a wet towel to help cool it.
You can also spread the rice to help it cool faster.
Don't leave the cooked rice for more than 2 hours, because the rice will go bad afterwards.
6. Mix the vinegar solution into the cooled rice to make it go bad. When the rice is cold to the touch, pour the vinegar, sugar and salt solution on the rice grains. Mix vinegar into sushi rice with a wooden spoon and fingertips.
Always wash your hands before handling any food.
Try to separate the rice grains and don't put them together. This helps to make the rice feel and taste more fluffy.
Step 2: Assemble the stuffing.
1. Choose raw tuna or salmon to make authentic sushi rolls. If you use fresh or raw fish on sushi rolls, please put it in the refrigerator for at least 24 hours to eliminate any possible parasites. Although it is tempting to use the fish bought from the store, you don't want to risk spreading any food-borne diseases. If you don't want to worry about parasites in food, try using cooked meat instead.
Salmon and tuna are the most common raw fish used to make sushi.
2. If you don't like raw fish, cook eel or crab. Look for canned and cooked seafood, such as eels or crabs, at the local grocery store or market. If you want to enjoy sushi without any risk of food-borne diseases, please choose fillings that do not need to be cooked or prepared in advance.
For people who don't like raw fish, cooked shrimp is another good choice.
Popular sushi market types:
California roll: avocado, crab, cucumber and sesame
Tiger roll: grilled eel, avocado, shrimp tempura, cucumber.
Spicy tuna roll: tuna, mayonnaise, cucumber, Chili sauce
Philadelphia roll: salmon, avocado, asparagus, cream cheese
Rub oily fish with sea salt and vinegar to increase its flavor. Grind the fish fillets with pinch of sea salt before cutting them into small pieces. Soak the salt in the fish for about 30 minutes, and then pour a small amount of rice vinegar on both sides of the fish fillet.
This is the best large fillet, such as tuna, salmon or mackerel. If you use shrimp, crab or other shellfish, don't worry.
4. Use vegetables such as cucumbers and carrots to increase the texture of the rolls. Look for fillings other than fish and seafood to fill your rolls. On the contrary, some other nutrients are added to sushi by adding cucumbers, carrots and other fresh vegetables. Before cutting carrots into small ribbons, you need to peel carrots without peeling cucumbers.
Vegetables add flavor to sushi rolls.
5. Choose crabs and tuna without shells and bones. Be sure to check the stuffing before slicing. Check the tuna slices for extra bones, because this will make your fish more difficult to chew. In addition, please check whether your fresh crab has a shell. Trim and delete all these unnecessary elements, because they will make your sushi more difficult to enjoy.
Use canned crabs to avoid contact with any shell fragments. In addition, canned tuna has no bones and muscles.
6. Cut the fresh fish into strips 4 times 0.25 inch (10. 16 times 0.64 cm) long. Cut the fillets into thin strips. Since you will build sushi rolls vertically, please make the fillets as long and narrow as possible. Ideally, please try to keep the width of these slices around 0.25 inch (0.64 cm) and 4 inch (10 cm) so that they can fit well in the center of the sushi roll.
Since you may have added other ingredients to the sushi roll, please try to make the stuffing easy to manage.
7. Slice fresh vegetables vertically. Try to make the vegetable stuffing as thin and narrow as possible before putting it in the sushi roll. Put your carrots, cucumbers and any other vegetables you choose on the chopping block, and then start cutting them into thin strips. Ideally, the width of vegetables should be less than 0.25 inch (0.64 cm) and less than 4 inch (10 cm).
You are welcome to cut vegetables, especially when you try to add a lot of ingredients to sushi rolls.
Try to make your vegetable slices look like filar silk.
If you leave the skin on the cucumber, that's fine.
8. Cut fresh avocados into 0.25 inch (0.64 cm) thick slices. Cut the avocado in half and remove the core. After cutting the product from the hard skin, start cutting the raw materials in half. Next, cut each avocado half into an area of 0.25 inch (0.64 cm).
Because the ripe avocado is soft, it is very malleable when used in sushi rolls.
You can cut the avocado into small pieces if necessary.
Step 3: Roll.
1. Put 1 laver on the bamboo mat. Put the bamboo mat on a flat surface so that you can assemble all the raw materials together. Next, take a piece of laver or dried seaweed and place it at a distance of 1 inch (2.5cm) from the edge of the mat. It doesn't matter whether laver is completely centered, what matters is that it is completely flat.
Porphyra slices are packed, which is very effective when preparing a lot of sushi at a time.
2. Put it on laver slices? To 1 cup (100-200g) of sushi rice. Wet your fingertips with cold water so that rice won't stick to your fingers, and then scoop a little from a bowl or cooking plate. Start arranging the rice along the surface of the laver, leaving a space of 0.25 inch (0.64 cm) along the outer edge of the slice. Continue adding rice until most of the seaweed is covered with thin rice.
It's up to you to add how many meters. If you want to add a lot of stuffing, please use only? A cup (100g) of rice.
3. Put your ingredients vertically on the rice. Put the fish fillets and vegetables in the middle of the sushi rice. If you feel particularly creative, please try to make a famous sushi roll with a specific combination of ingredients. Try to align the meat strips with the vegetable strips, just like drawing a line in the middle of rice, so that sushi can be rolled up more easily.
To add some flavor to the rolls, try adding 1/4 teaspoons (1.25g) of mustard to the rolls.
4. Sweep the bamboo so that only 0.25 to 1 inch (0.64 to 2.54 cm) of laver can be seen. Push the edge of the mat forward with both hands and roll it up like a piece of cloth or paper. Continue to roll bamboo along the outside of laver, rice and stuffing, and stuff the ingredients into a circle. Please stop rolling bamboo when you reach the laver part where there is no rice.
This process can help you form sushi rolls without losing any ingredients or other ingredients in the process.
5. Squeeze the top and sides of the bamboo mat to form sushi rolls. Pinch the side and surface of the bamboo mat with your fingers and make the sushi roll into the required shape. When pinching and squeezing food, please note that the sushi roll itself will look a bit like a square. Keep kneading until you are satisfied with the appearance of sushi.
If any stuffing in sushi is squeezed out, it is a good time to press it back to its original position.
Don't exert too much force-you just want to shape sushi.
6. unfold the bamboo and take out the sushi. Pull back the bamboo mat to reveal the finished sushi roll with slow and delicate movements. Lift the paper roll with both hands and move it to the chopping block. If sushi seems to be falling apart, try squeezing it in a bamboo mat for a longer time.
Please don't be angry if your sushi doesn't look good when you eat it for the first time. It takes a lot of time and practice to master the art of making sushi rolls!
7. Cut the sushi into 6 pieces of the same size. Take a big knife and start cutting the bread in half. When you divide it in half, please continue to cut each half into three equal parts. Put these sushi slices on the plate vertically or horizontally, depending on how you want to show them!