Sushi is a kind of food that can be seen in many places. Although it belongs to Japanese food, it tastes very good. Many people like to eat it. So let's share it with you.

Sushi Daquan cookbook Daquan 1 1, roll sushi (maki-zushi)

Rolled sushi is the most common kind of sushi. There are many kinds of sushi, and the materials and styles used are also quite extensive. Rolled sushi can be roughly divided into large rolls, medium rolls and small rolls (thin rolls), and its characteristics are determined by the number of seaweed and sushi rice.

Generally, one and a half sheets of seaweed are used for large rolls, one sheet of seaweed for middle rolls and one sheet of seaweed for small rolls (thin rolls). Small rolls of sushi are thin and usually contain only one ingredient. The shapes included in these three classifications are also varied, such as circle, triangle, square, rectangle, heart-shaped, drop-shaped and so on.

2. Hand-rolled sushi (te-maki)

There are many kinds of materials used in hand-rolled sushi, mainly dividing seaweed slices into two, and matching sushi rice with other various materials by yourself, which can also be said to be a self-service sushi. In addition to seaweed slices, you can also use some ham slices and bread slices instead. The taste is also very unique. Usually, sushi is rolled into a cone shape, so chopsticks can be used to hold it, so you can eat it directly with your hands.

3. ura-maki sushi

Wrap the center ingredients with seaweed, and then wrap the rice. Sesame, roe, crab and so on are sprinkled on the outside.

4, warship sushi (gunkan-maki)

Warship sushi, also known as flat roll, is made by kneading sushi rice into small rice balls (there are also some molds specially made for warship sushi on the market now), and then surrounding it with seaweed slices with a width of 2.5 cm and a length of 36 cm, which are matched with various materials. It is a kind of sushi with good stuffing.

5. Holding sushi (nigiri-zushi)

Holding sushi rose in the Edo era in Japan, that is, holding a roll. This kind of sushi is mainly sushi rice. Pinch each sushi rice into a small rice ball suitable for one bite, and mix all kinds of materials on the surface of the rice ball, so that the selected materials and sushi rice can be chewed together in the mouth, which can make people enjoy the excellent taste of this harmony! In Japan, if not specified, the word "sushi" mostly refers to holding sushi.

6, bet (box) sushi (oshi-zushi)

Sushi (box), also known as wooden strip sushi or overnight sushi, is mainly popular in Kansai, Japan, and is made with long wooden boxes (box) as an aid. The producer first spread the ingredients on the bottom of the locker, then put the rice on it, and cut it into pieces after extrusion molding, and decorated the surface with various materials such as eel, metapenaeus ensis and sashimi. If the matching materials have been prepared in advance, there is no need to dip sushi soy sauce when eating again, and of course, you can mix them at will according to your personal preferences.

7. inari-zushi

Daohe sushi is filled with rice with ingredients. Common ingredients are fried bean curd skin, fried eggs, cabbage (broccoli) and so on.

8, bulk sushi (chirashi-zushi)

Bulk sushi refers to the use of some bowls and plates and other containers to hold sushi rice, which is different from rolling sushi and holding sushi. Bulk sushi is a kind of sushi that is not squeezed by the boss at all. Instead, various materials are directly mixed into sushi rice and sprinkled on the surface of sushi rice, which pays great attention to some changes and uniqueness in color and taste.

9. Cup sushi

Cup sushi is to put sushi rice into various cups with different shapes and decorate the surface with various ingredients and fillings. The decoration is a bit like the popular mousse sweets, paying attention to the level and aesthetic feeling of placement.

10, rice ball sushi

Sushi in rice balls is rice balls made of sushi rice in various shapes or patterns, which can be pinched by hand, pressed out by molds with some patterns, stuffed into molds to form rice balls, and decorated with various materials.

For example, rectangle (which is pressed by a die here, the style is the same as holding sushi, but the operation process of sushi rice is completely different, which can also be said to be holding sushi), bear shape, star shape, flower shape, cake shape, etc., all belong to fancy sushi with lively and lovely shapes.

1 1, special pizza sushi

This is a very distinctive sushi. Apply a little cream to your hands, then pinch the sushi rice or make it into the shape you want with a mold, put the favorite materials on the surface (the color should be beautiful), sprinkle with shredded cheese, and heat the whole thing in the microwave oven for six minutes. It is not recommended to use the oven here, because the rice grains on the surface of sushi baked by the oven will be very dry and hard, and the taste will be affected.

12, sushi

Posture sushi is mainly to fill sushi rice into the belly of fresh seafood such as fish, shrimp, squid and squid that have been cleaned and processed. Because it keeps the original shape of seafood such as fish and shrimp, it is unique and hence named.

13, flower sushi

Flower sushi is difficult in sushi. It is not just as simple as having a roll in the roll, but involves some beautiful patterns on the basis of the roll. Such as heart-shaped, small flowers, butterflies, dragonflies, pandas and other patterns, are all reflected in the volume, which makes people surprised and exclaims at its beautiful patterns and precision.

14, deformed sushi

At present, most sushi on the market is made of seaweed, but now besides seaweed, some sushi skins, such as vegetable leaves, leaves, peppers, fruits, kelp skins, rotten skins, seafood and French sticks, can be used. Sushi rice can also be changed. Instead of rice, noodles, rice noodles and oil rice can be used. Let sushi have more changes, showing different tastes and customs.

Sushi Daquan cookbook Daquan 2 1, family practice of sushi

1. Egg roll sushi

Ingredients: sushi rice, laver, fried egg pieces with uniform thickness, corn grains, sausage grains, carrot grains and dried tangerine peel grains.

Practice:

1, mix corn, sausage, carrot and dried tangerine peel with rice.

2. Put a layer of plastic wrap on the curtain, and spread the egg skin, rice and stuffing in turn.

3. Be careful not to use too much force, otherwise the egg will break.

Second, crab seed sushi

Ingredients: sushi rice, seaweed, crab roe, green mustard.

Practice:

1, knead the rice into rice balls of the same size by hand, and apply a little green mustard.

2. Surround the side with seaweed, which is about 1/3 higher than the rice ball.

3. Carefully put the crab seeds.

Third, the heart is beautiful sushi

Ingredients: rice, laver, sliced radish, sushi vinegar.

Practice:

1 Add 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1/2 tablespoons of lemon juice and 1/3 teaspoons of salt to the shredded radish and mix.

2. After half an hour, pour the sweet and sour juice from Miri, Malaysia into the rice and mix well.

3, cut off after rolling.

Four, kiwi sushi

Ingredients: coconut milk, Thai fragrant rice, vanilla bean (seeded), kiwi fruit peeled, pineapple peeled, sugar and water.

Practice:

1, coconut milk, water, rice, sugar and vanilla beans are put into a pot, boiled over medium-high heat, and then simmered for 25 to 30 minutes with constant stirring until the rice becomes soft and all the juice is absorbed.

2. Remove vanilla beans and excess oil and cool for 2 hours.

3. Put plastic wrap, rice, kiwi fruit and peeled pineapple on the bamboo curtain in turn.

4. Roll into a roll, remove the plastic wrap, and roll a layer of roasted coconut on the sushi.

5. Cut into sections.

Five, assorted sushi

Ingredients: Rice, glutinous rice, laver, cucumber and ham sausage are sliced, eggs are spread into egg Peaches (equal to the width of laver), prawns are peeled and peeled, and boiled in boiling water.

Practice:

1, spread sushi curtain, spread laver, smooth rice first, and then put cucumber strips, egg skin and ham strips.

2. Push the curtain by hand, roll up the purple cabbage with bamboo curtain, and press it as tightly as possible.

Six, crab sushi

Ingredients: rice, cooked white sesame seeds, canned crab meat, cucumber, dried mushrooms, laver, chopped green onion, sugar, soy sauce and wine.

Practice:

1, crab meat to remove cartilage, shredded by hand.

2. Soak mushrooms in warm water, cut into pieces and cook with sugar, soy sauce and wine.

3. Slice cucumber and cut laver into 4 equal parts.

4. Wet the sushi model with vinegar water, spread leaves on the bottom, fill in sushi rice with half height, spread seaweed, mushrooms and cucumbers, and then fill in a layer of sushi rice.

5, the top layer is covered with crab meat, covered and pressed, cut into small pieces with a knife and sprinkled with chopped green onion.

2. Will eating sushi make you fat?

1, will eating sushi make you fat?

Eating properly does not make you fat.

Sushi is mainly made of rice, vegetables, or fish, shrimp and meat. Whether you get fat depends mainly on the materials you put in and the amount of sushi you eat. If it's vegetable sushi, it's not likely to get fat. If it is meat and a lot of salad dressing is added, eating more will make you fat.

2. How much do you eat every day without getting fat?

Sushi can be eaten instead of the staple food. If calculated according to the staple food rice, an adult needs about 200 grams of rice a day. Therefore, the amount of sushi should not exceed 200 grams, especially sushi with meat, whose calorie value will be better than rice.

3. What kind of sushi does not make you fat?

Vegetable sushi is relatively not easy to get fat. Take cucumber sushi as an example. Cucumber and cooked rice are made into cucumber sushi according to the ratio of1:1,and its calorie is about 70 kcal/100g, so it is a sushi with low calorie and not easy to get fat. Other meat sushi, the calorie value is above 100 kcal/100g, so you can eat cucumber sushi if you don't want to get fat.

How to make sushi?

1, lobster sushi

Ingredients: hot rice, white vinegar, fine sugar, salt, pickled vegetables, lobster meat, salad dressing.

Steps:

1, pour white vinegar, fine sugar and a little salt into the rice while it is hot and mix well; (The rice that day was very loose because of the addition of millet, so it was easy to mix ~)

2. Take seaweed and put it on a sushi curtain, and spread it with rice;

3. Arrange pickled vegetables and lobster meat, pour salad sauce on them, roll them up, cut them, and start.

2, Q play cuttlefish sushi

Filler: 5 cuttlefish larvae, light soy sauce, fennel, honey, firewood essence and starch water.

Sushi base: rice, sushi vinegar, sushi seaweed.

method of work

1 Wash cuttlefish larvae, remove the skin, cuttlebone (spindle bone), viscera, eyes and teeth. I can only buy chilled materials, so I have to soak them in cold water to thaw them in advance ~ if they are fresh, they are not needed.

2. Clean up the cuttlefish larvae and drown them for later use. The appearance after drowning is simply crying ~

3, soy sauce, flavor, honey mixed and boiled, add a little firewood fish essence to refresh, this step I tasted the taste while adding materials, I really can't calculate the final dosage of various materials, firewood fish essence is similar to chicken essence ~ It is extracted from firewood fish. If you don't, I think it's also reliable to put a few pieces of firewood fillets to cook together.

4. Pour in starch water and hook a thin one.

5. Add the blanched cuttlefish and mix well for later use.

6. Cut sushi laver into strips with a width of about 3CM.

7. After the rice is cooked, add sushi vinegar for seasoning, usually 5 bowls of rice with 1 bowl of vinegar (if there is no sushi vinegar, it can be prepared with salt, sugar and vinegar according to the ratio of1:5:10), wipe a little water on your hands, and knead the seasoned sushi rice into rice balls with a height of about 2CM.

8. Surround a circle with prepared laver slices, put cuttlefish larvae on them, and then pour some sauce mixed with cuttlefish larvae to finish. It is recommended to make it ready-to-eat, otherwise the sauce will soften the surrounding laver slices.

3. What is the calorie of sushi?

1, tuna sushi

The calorie is 98 kcal/100g, and the carbohydrate18.76g.. Fat 0.29 g, protein 4.48 g;

2. Eel sushi

Heat 154 kcal/100g, carbohydrate 20.12g. Fat 3.94g, protein 9.7 1 g;

3. Salmon sushi

Heat 127 kcal/100g, carbohydrate 21.45g. 2.43 grams of fat and 5.76 grams of protein;

4, cucumber shrimp sushi

Heat 1 1 1 kcal/100g, carbohydrate17.77g, fat1.99g, protein 5.73g;