The essential material of sushi is rice (ラィス), and its raw material is sushi rice. After the rice is cooked, season it with appropriate sushi vinegar, sugar, salt, etc. And then cooled to make sushi. The raw materials used are high-quality laver, laver, egg skin, bean curd skin, spring rolls, etc. The stuffing is also extremely rich, which can best reflect the characteristics of sushi! !
Commonly used fillings include marine fish, crab meat, shellfish, freshwater fish, roe, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers and lettuce.
When eating sushi, you should match the seasoning according to the type of sushi. To eat sushi rolls, you need to dip in thick soy sauce and apply a proper amount of green mustard. You can't dip your sushi in soy sauce, or you won't taste its original flavor. In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. A slice of vinegar ginger not only helps to improve the taste, but also makes sushi more delicious!
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The basic method of making sushi rice (sushi rice often cooked in some restaurants in the mainland is unsatisfactory, with different hardness. In order to save costs, some restaurants cook a lot at a time, and the rice begins to harden after being left for a long time, which greatly reduces the taste of sushi. Cooking sushi rice pays attention to experience and technology. In fact, sushi is mostly sushi rice, so diners think that one of the key points of sushi is the taste and comfort of rice. )
Sushi rice is full and slightly sticky after cooking. Japanese rice vinegar is very mild, and there is also special sushi vinegar with good taste, which can also be replaced by diluted fruit vinegar. Seaweed slices are used to wrap rolled or stuffed sushi. You can easily roll sushi with sushi bamboo rolls, but you can also use kitchen paper towels or napkins.
Horseradish (that is, there are many kinds of Japanese mustard, which will be related topics in the future), especially the spicy light green horseradish, which is mostly powdered and is a seasoning mixed with various sushi water, and can be replaced by canned horseradish. Japanese soy sauce is suitable for dipping all sushi. If you like spicy food, you can add some mustard. Shogagari soaked in vinegar is almost always eaten with sushi, and some ginger is dyed purple, so sashimi is easy to digest and refreshing. Raw tuna is the most popular sushi material in Japan.
First, the blending method of sushi vinegar
Ingredients: 600 ml of white vinegar, 500 g of sugar and 80 g of salt.
Practice: put the above three materials into a pot and stir with low fire until the sugar dissolves. Don't boil vinegar, lest the acidity decrease.
Another way to preserve sushi vinegar: the pot or container of sushi vinegar must be dry and placed in the corner or in the shade. Generally it can be stored for three to four months in summer and five to six months in winter.
Second, the cooking method of sushi rice
1, the ratio of edible rice and glutinous rice is 10: 1, and the soft and glutinous sushi rice can be cooked.
2, the water consumption is a cup of rice to a glass of water; If it exceeds five cups of rice, the amount of water in the last glass of water will decrease 1/5.
Third, the ratio of rice to sushi vinegar.
If one cup of rice can cook two bowls of rice, according to this ratio, pour one tablespoon of sushi vinegar into one bowl of rice.
Fourthly, the stirring time of sushi rice vinegar.
1, the rice cooker cooks for about 20-25 minutes.
2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard if it is left for a long time. After mixing evenly, be sure to put it in a ventilated place or blow it with an electric fan to cool it.
Put 250g sushi rice in a sieve and rinse it with flowing cold water until the flowing water becomes clear. Then drain 1 hour.
Boil rice and 300ml water for 2min, cover and simmer for10min with minimum fire.
Open the lid, cover the rice with a napkin, and cool for 10 minutes. In the meantime, cook 2 tablespoons of sushi vinegar, sugar and 1 teaspoon of salt, and then cool.
Put the rice in a bowl, pour the seasoning vinegar on it, turn it with a wooden spoon, make it contact with the air, and then cool it. This is the weight of two recipes (8 people).
The making of roll sushi
The smooth side of half a piece of seaweed is placed on the sushi bamboo shutter. The edge of the seaweed sheet should be connected with the front edge of the bamboo roll. Spread horseradish sauce thinly.
Spread rice about 0.5 cm thick, but leave a space 1 cm wide on both sides of the seaweed slices. Press out a groove in front of the rice 1/3, and put the filled material in.
Lift the bamboo roll and let the seaweed and rice wrap the stuffing to form a roll sushi. Then roll the bamboo roll tightly and press the rice on both sides of the opening tightly.
Take out the bamboo roll and cut the sushi roll in half with a sharp knife. Then the two halves are juxtaposed and cut into three equal parts to form six pieces of sushi. Turn the section face up.
Fish wode sushi
Press the small rice balls on the sliced fish fillets, and gently knead them from top to bottom until the rice and fish fillets are closely combined.
Turn the sushi upside down and press it into a semicircle with your fingers to form a typical cushion shape.
The making of warship sushi
Porphyra slices are cut into strips with a width of 3 cm, which surround the small rice balls, and an opening with a height of about 1 cm is left on the upper side.
Fold the downward seaweed slices inward and stick rice to form a cup. Fill the opening with fish eggs.
Salmon sushi
You can also use lightly smoked salmon sashimi instead of high-grade salmon.
8 materials:
Fresh salmon steak (middle of Irish salmon)150g
2 teaspoons of mustard)
1/2 sushi rice.
Lemon 1
In addition:
Japanese soy sauce
preserved ginger
Production time: 30 minutes
Freezing time: 1 hour
Heat per serving: about 90 kcal.
Although sweet lemon sauce is not the original Japanese flavor, it is also a very delicate match. 6 tablespoons vegetable stock, 1/2 tablespoons sherry, 1 tablespoon white soy sauce, sweet lemon juice and 1 teaspoon ground sweet lemon peel.
1. Salmon meat is wrapped in aluminum platinum paper and put in the freezer for about 1 hour for easy cutting.
2. Stir horseradish powder and 3 teaspoons of water into a thick paste and let it stand.
3. The knife is perpendicular to the fiber, and the fish is obliquely cut into 8 pieces, about 3cm ×5cm in size, and then thawed on the kitchen paper towel.
4. After the fish is thawed, coat a thin layer of horseradish sauce on one side.
5. Knead 1 tbsp sushi rice into an oval rice ball with wet hands, put the side of the fish fillet coated with mustard sauce on the left palm, and gently press the rice ball on it. Turn the sushi upside down and shape it carefully.
6. Wash and dry the lemon with hot water, cut four thin slices from the middle, and then cut in half to decorate the sushi. Serve the seasoned soy sauce with the remaining mustard sauce and pickled ginger.
Tunyuwo sushi
Raw tuna with white rice, sushi in Japanese red and white.
8 materials:
1 string onion (about 30g)
2 teaspoons of mustard)
Fresh tuna steak150g
Sushi rice 1/2 servings
In addition:
Japanese soy sauce
preserved ginger
Production time: 30 minutes
Heat per serving: about 1 10kcal.
1. Wash the onion, spin it dry, and dry it with a kitchen paper towel. Stir horseradish powder and 3 teaspoons of water into a thick paste, and then let it stand.
2. If there are still thorns in tuna meat, take them out with tweezers. The trimming should be smooth and the knife should be perpendicular to the fiber. Cut the fish into 8 slices about 3cm×5cm, and dry them with kitchen paper towels.
3. Spread a thin layer of horseradish sauce on one side of the fish fillet. Knead 1 tbsp sushi rice into oval rice balls with wet hands. Put the fish fillet on the left palm, mustard side up, put the rice ball on it and gently press it on the fish fillet.
4. Turn the sushi upside down and carefully press it into a symmetrical shape from the top. Each sushi is decorated with two thin onion leaves and placed on a flat plate. Seasoned soy sauce and leftover wasabi sauce are served with pickled ginger as a side dish.
You can buy raw tuna in reputable fish shops and fish sales departments in big supermarkets. It tastes like lean beef or veal, not fish.
Bojuan sushi
Materials: (4 persons)
8 pieces of laver, 2 pieces of cucumber, 1/2 pieces of pickled Japanese radish,
200 grams of tuna, proper amount of vinegar; Sushi rice base 3 cups of rice.
1. Put laver on the fire, dry it on both sides, cut it in half horizontally, and cut cucumber, pickled cucumber and cucumber into strips respectively.
2. Porphyra is placed horizontally on the sushi roll table, and some vinegar is sprinkled on the seaweed. Spread the rice thinly on the laver, and leave about 2 cm outside without rice. Put cucumber, thousand stains or tuna in the center, and compact it hard by hand.
3. Roll the sushi roll pad with seaweed at one time and compact it with rice at the left and right ends of your hand.
Sushi can be cut into various shapes and served on the table.