First, let’s introduce the types of [sushi]: 1. Nigiri sushi?-----? A small rice ball covered with a small piece of raw fish, pinched out with your hands 2. Nigiri sushi?-----? Wrapped in seaweed

Rice and fish <1> are usually rolled out with a small bamboo curtain. The thickness of the roll is divided into thick roll, thin roll and medium roll. The rice rolled outside the seaweed is called an inner roll.

<2> What is rolled by hand is called [hand roll] <3> Surround the hawker ball with seaweed, and then add fish roe, etc. on the rice ball, and it is called [warship roll] 3? Inari sushi?-----? Use

Made with chewy, sweet tofu skin wrapped in rice.

4?Chirashi Sushi?-----?Sprinkle raw fish, fried egg shreds, cooked lotus root slices, green mustard, fish roe, etc. on the rice.

5. Oshi sushi-----?Put the rice in a wooden frame, place 1 whole boneless sashimi on the rice, press the fish and rice tightly with a wooden lid, and then cut it into pieces

Small pieces.

"Methods for processing rice used for sushi": 1.

Ingredients ratio Rice? 3 cups? Water or boiled water with dried kelp? 3 cups? Vinegar 1/3 cup Sugar? 1 tablespoon Salt 1 teaspoon 2.

Method: <1> After washing the rice, let it sit for 1 hour to remove the moisture before cooking. <2> The amount of water used for cooking is the same as the amount of rice <3> Mix coarse, sugar, and salt together and set aside <4

>Prepare a wooden container for the rice. Sprinkle a layer of water on the inside of the wooden basin in advance so that the rice will not stick to the basin when it is inserted.

<5> Pour the cooked hot rice into a wooden basin and stir it together with the prepared vinegar. At this time, pay attention to the handling method, do not beat or squeeze, and use a wooden spatula to stir the rice like cutting.

Sugar and vinegar will make the color of the rice brighter, and the rice will be fluffy and plump after mixing.

"Supplement" Nori roll sushi may be more familiar and accepted by the public.

In fact, there are many [local specialty sushi] in Japan depending on the region, and there are many varieties.

?There are also [training schools] for making sushi. The processing of materials, the techniques for making sushi, etc. are very particular. I can only briefly introduce them here.

Finally, Chinese people like to eat while it is hot, while Japanese sushi is only delicious when it is cooked and eaten fresh. Sushi left for a long time will become hard and the freshness will be reduced.