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.

High-quality seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on are common raw materials used for wrapping sushi.

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.

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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 ratio of rice to water

Wash the sushi rice, drain the water, put it into an electric cooker, add water according to the ratio of rice and water1:1,and cook it into sushi rice. Note that if you cook more sushi rice at a time (more than 5 servings), you should reduce the amount of water appropriately, 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 Proportion of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in the ratio of 1∶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 the ratio of vinegar to rice

When preparing sushi rice, usually 1 bowl of sushi vinegar is 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.

Seasoning material

Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. 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.

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 (roasted seaweed of 19*2 1cm*cm) and half-cut (as the name implies, it is the size of full-size seaweed of 1/2, which is generally used for hand-rolled sushi).

Sashimi: salmon (salmon), tuna (tuna, tuna), anchovy (yellowtail), 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 eggs, raw quail eggs.

Accessories are:

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.)