Choose rice, glutinous rice or polished rice for sushi?
It is suggested to mix glutinous rice with rice.
Because traditional Japanese sushi is made of special sushi rice, it is more sticky!
But in real life, we don't deliberately buy this kind of rice. If glutinous rice is used, the viscosity is enough, but glutinous rice is easy to swell and difficult to digest. If you use ordinary rice, the viscosity is not enough, which affects the taste, so it is best to mix glutinous rice with rice.
When cooking rice, just mix the two kinds of rice evenly according to your favorite ratio!
Japanese sushi rice is a short round japonica rice (Yueguang rice produced in Qian Yue is the most famous). Cooked rice tastes sweet, has moderate viscosity and the rice grains are oily. Japonica rice produced in Northeast China, especially in Panjin and Dandong, Liaoning Province, is the same as Japanese rice in variety. Because of the large temperature difference between day and night, it is more delicious than Japanese rice. The really good northeast rice on the market is not cheap either.
Other precautions about rice when making sushi:
1, it is best to cook with a rice cooker. Wash the rice before cooking. Don't rub with your hands, stir with a rice spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist.
Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar.
3, vinegar and rice mix well, rice should be hot, bibimbap should be big, not too deep, it must be big, so it will breathe and the rice will not stick together. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak.
No matter whether hot rice is used to make sushi or cold rice is used to make authentic sushi, it must be cold rice. In the past, advanced sushi could not be made by women, just because the temperature of women's palms was generally slightly higher than that of men, which was not conducive to the preservation of seafood ingredients in sushi. If the rice is hot, it should be bigger, so of course it should be cold. By the way, the rice specially made in Japan for sushi or rice balls is different from the rice we usually eat. The rice cooked with that kind of rice can keep soft even if it is cold, and it tastes good.
Add vinegar powder (dry powder) or sushi vinegar (liquid) to hot rice, and cook after cooling. You can't cook it hot, it will burn the laver skin. When wrapping laver, burn it on the fire first. Laver will be crisp and delicious!
Sushi is raw or cooked. There are generally three kinds of sushi (classified from raw and cooked raw materials), namely raw, medium and cooked.
Ordinary sashimi sushi is raw, such as tuna, salmon, luminous fish (those with silver reflective skin, such as saury) and snapper.
There are two rare kinds of meat, one is like octopus and snail meat. Before slicing, blanch the skin with broth or boiling water until it is half-cooked or one-third cooked, and then slice. There is also a kind of sushi (a piece of squid or other ingredients on a ball of rice), which is similar to some squid, and then the squid skin is baked with a flamethrower to get the smell of barbecue.
Cooked, generally Yu Zi (egg cake), eel, mushrooms cooked like this.
Now many sushi restaurants are used to mixing ingredients, such as salad rolls and California rolls. If you are not sure, you can ask the chef or waiter.