At present, Japanese sushi restaurants are almost all over the world, so sushi has become a favorite food of people all over the world. The reason is not only the flavor characteristics of sushi, but also related to the savvy Japanese businessmen who are good at creating a "sushi culture" atmosphere, constantly improving the production methods of sushi and creatively introducing new sushi varieties.
There are many kinds of sushi, which can be divided into Nama cooked sushi according to the different production methods. "Nama" means raw in Japanese, while "cooked" means pickled, fermented, pressed sushi, hand-held sushi, loose sushi, stick sushi, rolled sushi, crucian sushi, etc. Among them, crucian sushi is regarded as the most famous and representative sushi made according to the ancient method in Japanese cuisine.
Crucian carp sushi is made from crucian carp, rice and refined salt after several months of pickling and fermentation. Sushi made by this method will produce a large number of lactic acid bacteria in the raw materials, adding a special sour taste to the finished product, and these lactic acid bacteria themselves also have antiseptic effect.
However, this kind of sushi made by the ancient method is rare today. Modern Japanese sushi mostly uses vinegar mixed with rice to process its main ingredients, and because more than four seasonings are usually added to rice, sushi is also known as "four-happy rice".
Although sushi is an exotic food, its making method is not complicated. In the production, as long as we have a good grasp of the selection of sushi ingredients, the proportion of sushi and the seasoning of sushi, we can make excellent sushi with good fragrance, taste and shape.
First, the selection of sushi materials
There are many kinds of sushi, and the choice of raw materials is also very wide. Sushi rice is the main raw material commonly used in sushi. Japanese japonica rice is characterized by its white color and round grains. The rice cooked with it is not only elastic, chewy, but also sticky.
The raw materials used for wrapping sushi skin are high-quality seaweed? Porphyra, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage are common.
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.
Second, the proportion of sushi
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? The 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. Attention, if you cook more sushi rice at one time? For more than 5 servings, the amount of water should be reduced appropriately, for example, only 5 bowls of water can be added 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.
Third, the seasoning of sushi
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.
Fourth, the production of sushi
There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.
Raw material: seaweed? Porphyra 1 piece? 200 g of japonica rice with a length of about 20 cm and a width of about 15 cm/crab fillet 1 half a thin ham sausage and half a medium-sized cucumber egg skin 1 horseradish sauce 15 g of raw vegetable leaves 1 salt 1? 5g sugar 5g white vinegar 1 0g thick soy sauce and vinegar ginger1dish.
Method:
1? Airing the japonica rice to a temperature of about 40 DEG C; Boil the crab roe in a boiling water pot, remove it and cut it into fine grains with ham sausage and cucumber respectively; Cut the egg skin into strips 1 5cm long and1cm wide; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.
2? Spread seaweed vertically on a cooked chopping block, leaving 3cm at the upper edge as an interface, spread japonica rice on the rest of the seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with the palm of your hand, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.
3? Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice on the upper joint and seal it, then cut the rice roll into 7 small rolls, and serve it with a thick sauce dish and vinegar ginger dish.