How to Make Sushi

Most sushi is made by mixing rice with vinegar to process its main ingredient, and more than four kinds of seasonings are usually added to the rice. Sushi is not complicated, as long as we master several aspects of sushi selection, sushi ratio and sushi garnish, we can create a sushi with color, flavor and shape.

Eel rice ingredients:

Main ingredient: 150 grams of sea eel, cabbage 100 grams of rice (steamed) 100 grams

Supplementary ingredients: asparagus 50 grams,

Seasoning: 5 grams of salt, 5 grams of cooking wine, 5 grams of soy sauce, 15 grams of vegetable oil, 5 grams of sugar

Eel rice:

1. eel into the Salt, cooking wine, soy sauce and other seasonings, marinate for a few minutes;

2. Turn on the grill or oven, the temperature is set to 180 degrees Celsius;

3. Marinated eel into the baking dish, into the oven baked;

4. Bamboo shoots, cabbage into the frying pan a little stir-frying, add eel, add broth, soy sauce, sugar and other seasoning, until the water is dry and then out of the pot;

5. >5. Pour the finished eel on top of the rice.

Food compatibility sea eel: eel avoid eating with vinegar, white fruit.

Rice (steamed): rice should not be eaten with horse meat, honey, auricularia.

There are many types of sushi, the following is the most common nori roll sushi as an example, introduce the practice of sushi:

One, the selection of sushi

There are many types of sushi, but also in the selection of raw materials on a wide range. Sushi commonly used as the main raw material for sushi rice (high-quality round-grained rice), which is characterized by the color of white, rounded particles, with which to cook rice is not only flexible, chewy, and has a greater viscosity. The raw materials used in the outer skin of wrapped rolled sushi, with high-quality seaweed or nori, seaweed, egg skin, tofu skin, spring roll skin, cabbage and other common. The fillings of sushi are colorful, and best reflect the characteristics of sushi. Ingredients used in the fillings include marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as shiitake mushrooms, cucumbers, lettuce and so on.

Two, the ratio 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 making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.　

1, the ratio of rice and water: sushi rice washed, drained, into the rice cooker, according to the ratio of rice and water 1:1 mixed with water, cooked into sushi rice. Note that if you cook more sushi rice at one time, you should reduce the amount of water, and if you want to increase the viscosity of the rice, you can also add a small amount of glutinous rice in the rice.　　　　　

2, salt, sugar, vinegar ratio: sushi vinegar is the basic sushi seasoning, it is salt, sugar, vinegar according to the ratio of 1:5:10 modulation and become. Preparation of salt, sugar, vinegar and well, into the pot to heat, and can be used after cooling. Note that when heating, do not make it boil, so as not to reduce the sour flavor of vinegar.　

3, vinegar and rice ratio: When making sushi rice, usually 1 bowl of sushi vinegar is added to 5 bowls of sushi rice, and mix well. Note that the sushi rice need to maintain a temperature of about 40 ℃, mixing the best use of wooden spoons and wooden utensils, and to use a wooden spoon on the addition of vinegar sushi rice "row chopping", in order to stir it well.　　　

Three, sushi condiments

Authentic sushi can be sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the garnish with the type of sushi. For example, when eating rolled sushi, because the filling has sashimi, fresh shrimp, etc., you need to dip in thick soy sauce and apply the right amount of green wasabi; while when eating hand-held sushi, it is best not to dip in soy sauce, so that you can eat its original flavor. In addition to thick soy sauce and green wasabi, sushi also has a more important flavor of vinegar ginger. Eating sushi with a slice of vinegared ginger not only helps with the flavor, but also makes the sushi more refreshing and tasty.

Four, sushi production

Raw materials: special seaweed (nori) 1 sheet, about 20 cm long, about 15 cm wide; 200 grams of round-grained rice, 1 crab stick, half a fine ham sausage, half a medium-sized cucumber, egg skin 1, 15 grams of horseradish sauce, lettuce leaves 1, 5 grams of salt, 5 grams of sugar, 5 grams of white vinegar, thick mouth soy sauce, vinegar and ginger, each 1 plate

Operation:

1, the round-grained rice to dry to the temperature of 40 ℃ or so; crab in a pot of boiling water into a little hot, fish out and ham sausage, cucumber, respectively, cut into fine grains; egg skin cut into 15 centimeters long, 1 centimeter wide strips; the other take salt, sugar, white vinegar into sushi vinegar, and then with the round-grained rice mix well.

2, the seaweed vertical spread on a cooked cutting board, in its upper edge left 3 cm for the interface, in the rest of the seaweed on the Japonica rice, and then with the palm of your hand standing in the Japonica rice on the horizontal pressure out of the spacing evenly spaced 4 "ditch", and then were in the 4 "ditch In each of the four "grooves", put diced crabmeat, ham sausage, cucumber, and egg as fillings, and finally put lettuce leaves smeared with horseradish sauce on top of the rice.　　　　

3. Gently wrap the rice, filling and lettuce into a roll from bottom to top, spread a little rice on the top edge to seal the roll, then cut the roll into 7 small rolls and serve with a thick soy sauce plate and a vinegar-ginger plate.