1. Selection of Sushi Ingredients

There are many types of sushi, and the selection of raw materials is also very wide. The main raw material commonly used for sushi is sushi rice (high-quality japonica rice), which is characterized by its white color and rounded grains. The rice cooked with it is not only good in elasticity, chewy, but also highly sticky. The raw materials used for wrapping sushi are commonly high-quality nori or seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc. The fillings of sushi are rich and colorful, and they best reflect the characteristics of sushi. The raw materials used for fillings include sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers, lettuce, etc.

2. The ratio of sushi

The ratio of sushi refers to the ratio of rice and water when cooking sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of The ratio of vinegar to rice in sushi rice.

1. Ratio of rice and water: Wash the sushi rice, drain the water, put it into a rice cooker, add water according to the ratio of rice and water 1:1, and cook it into sushi rice. . Note that if you cook a lot of sushi rice at one time, you should appropriately reduce the amount of water used. If you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.

2. The ratio of salt, sugar and vinegar: Sushi vinegar is the basic seasoning of sushi. It is prepared with salt, sugar and vinegar in a ratio of 1:5:10. When making the preparation, mix the salt, sugar, and vinegar, put it in a pot, heat it, and let it cool before use. Be careful not to let 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 add 1 bowl of sushi vinegar to 5 bowls of sushi rice and stir evenly. Note that sushi rice needs to be kept at a temperature of about 40°C. It is best to use a wooden spoon and wooden utensils when stirring, and use a wooden spoon to "chop" the sushi rice with vinegar to mix it evenly.

3. Sushi condiments

Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy, salty and so on. Therefore, when eating sushi, you should match the condiments according to the type of sushi. For example, when eating sushi rolls, because the fillings include sashimi, shrimp, etc., you need to dip them in thick soy sauce and apply an appropriate amount of green mustard; when eating nigiri sushi, it is best not to dip them in soy sauce, so that you can eat it properly. Its original flavor. In addition to strong soy sauce and green wasabi, sushi also has a more important condiment: vinegar and ginger. When eating sushi with a piece of vinegar ginger, it not only helps to add flavor, but also makes the sushi fresher and more delicious.

4. The making of sushi

There are many types of sushi. Let’s take rolled sushi as an example to talk about the making of sushi.

Ingredients: 1 piece of special seaweed (seaweed), about 20 cm long and 15 cm wide; 200 grams of japonica rice, 1 crab stick, half a thin ham sausage, half a medium-sized cucumber, 1 egg skin, 15 grams of horseradish sauce, 1 lettuce leaf, 5 grams of refined salt, 5 grams of white sugar, 10 grams of white vinegar, 1 dish each of strong soy sauce and vinegar ginger

Operation:

1. Dry the japonica rice until the temperature is about 40℃; blanch the crab fillet in a pot of boiling water, remove it, cut it into fine pieces along with the ham and cucumber; cut the egg skin into 15 cm long and 1 cm wide pieces. strips; add refined salt, white sugar, and white vinegar to make sushi vinegar, then mix well with the japonica rice.

2. Spread the seaweed vertically on the cooking cutting board, leaving 3 cm on the upper edge as a joint. Spread the japonica rice on the remaining part of the seaweed, and then use the palm of your hand to place it horizontally on the japonica rice. Press out 4 "grooves" evenly spaced, and then place diced crab sticks, ham sausage dices, cucumber dices and egg strips in each of the 4 "grooves" as fillings, and finally put the lettuce leaves with horseradish sauce on them. on rice.

3. Gently wrap the seaweed with rice, fillings and lettuce into a roll from bottom to top, apply a little rice on the top joint to seal it, and then fold the rice roll horizontally Cut into 7 small rolls and serve with thick soy sauce and vinegar ginger dishes