Many people like Japanese sushi, but feel that Korean cuisine in the nori bun rice is not good, but did not realize that these two things are only similar in appearance, in fact, is not the same at all.
First of all, the selection of materials, Japanese cuisine is notorious for its exquisite, do Japanese cuisine among the sushi, rice is best best Japanese rice, Japanese rice is very tasty, generally in the high-grade route of the Japanese restaurant, their rice will be specially flown in from Japan, because the Japanese rice is not exported. Next is the northeast rice, it is said that the south is the land of fish and rice, but rice, must be the north is good. The maturation of rice is actually the same as pregnancy, and the taste of one year's production and three seasons a year's production is absolutely, positively different.
Sushi rice after cooking, to be full of grain grain and slightly viscous; nori bun rice is not so careful, as long as it is boiled rice, not cold and not hot when you can wrap.
The second is seaweed. Sushi seaweed most avoid moisture, must be crisp and chewy and have a special seaweed flavor. There is no special requirement for nori wrapped rice, with Korean seaweed can be.
The third is the richness of the material, sushi materials, including all kinds of seasonal vegetables and fresh oyster shrimp, scallops, salmon roe, cod fish white, tuna, salmon and other seafood. Nori wraps usually only have fried eggs, radishes and cucumbers.
Fourth, but also the most important part, the production of sushi rice, must be added to the Japanese rice vinegar, so we eat sushi often feel a sweet and sour flavor. Japanese rice vinegar is very mild. Nowadays, there are also flavored sushi vinegars. There is no sushi vinegar added to the rice, it is just added to the rice when it is warm and tossed with a little sesame oil and white sesame seeds, so there is less of a sweet and sour flavor when you eat the rice, it is not appetizing enough, and it is easy to get tired of the taste.
The fifth is the seasoning, eat sushi with light Japanese soy sauce and wasabi, Korean cuisine in the nori bun rice without seasoning.
Korean orthodox nori roll rice practice:
1. rice is best to soak on 2, 3 hours before steaming (can be with some glutinous rice).
Steamed rice can be added sesame oil, ground beef, a small amount of salt to do a good job, and then add some sesame seeds. (This is very fragrant)
2. the most basic side dishes: cucumber, carrots, spinach, fried egg strips, ham and so on.
Vegetables can be put into a little salt, hot for a little while (never hot long oh!)
Inside the ingredients as much as possible and cut the seaweed almost the length of the best.
You can add some special according to taste.
For example: a. Minced meat can be stir-fried to your favorite flavor (spicy, salty can be)
b. crab list (a tear open the two parts)
c. mushrooms (I personally like the enoki mushrooms, chewing mouth dry good!)
d. canned fish (personally recommend the goldchang fish)
e. Korean kimchi type of yellow radish (sweet and sour flavor) and so on.
3. When you roll it, put the side dishes in the front row of the spread rice.
This makes it easy to roll and cuts out a nice color.
When you roll it, make sure you roll it well and tightly (otherwise it will come apart when you cut it)
Tip: When you roll it, make sure you roll it tightly at the end of the section!
4. cut finished!
The origin of sushi
Sushi "SUSHI", "Sour" is acid pickled food. In 200 A.D. that is, the Later Han Dynasty, China has begun to circulate "sushi" this food, in the dictionary explained as salt, vinegar, rice and fish fibers into the food, the Song Dynasty years, China's frequent wars, sushi is just for the fleeing from the famine as a food, and more varieties of vegetables and vegetables, fish, meat, and even shellfish are available. In 700 A.D., that is, the Nara years, the Japanese merchants who went out to do business spread sushi into Japan, the Japanese at that time, with some vinegar marinated rice balls, plus some seafood or meat, pressed into a small piece, neatly arranged in a small wooden box, as the food along the way. It was not until 1700 A.D., during the Edo period, that sushi was widely spread in Japan and became a common food.
The difference between Korean nori rolls and Japanese sushi
Main ingredient:
Sushi: Steamed rice mixed with vinegar, a bit of a sour lick.
Purple cabbage rice: steamed rice seasoned with sesame oil, salt, etc., fragrant~
Side ingredients:
Sushi: seafood-based.
Seaweed Bun: Traditional seaweed buns are made with vegetables, eggs and minced meat.
Now it's very different. There's cheese, fish, kimchi and much, much more.
The most important rolls:
Sushi: small pieces of nori are wrapped in a single layer, with seafood on top.
The nori roll: A whole sheet of nori is rolled up with rice and toppings, and then cut up