Beat the cooked rice loosely, pour the sushi vinegar evenly on the rice and mix well. Don't press the rice, try to keep it intact and soft.
Put a piece of seaweed on the sushi table and spread the rice from left to right.
Spread the rice evenly from top to bottom with light force. The rice should be spread loosely and not crushed, so it will be delicious!
You can let whatever stuffing you like in the middle, as long as it's delicious. This time it's crab meat, salad dressing, fresh shellfish and apples. Salmon can also be used.
Then roll up the purple cabbage with a bamboo curtain.
Roll it with a bamboo curtain and keep the shape 1 min.
When cutting sushi, add some water to the knife to prevent it from sticking. When the knife falls, the incision can be leveled. According to personal preferences and needs, a piece of sushi can be cut into 4 ~ 8 pieces.
You're done!
The above method is inner volume, and this time I will teach you an outer volume. It's simple. I promise everyone will do it after reading it! There are more rice cooked with outer rolls than with inner rolls, almost 1 and 1/3 with inner rolls.
Put the rice on the laver from left to right.
Spread the rice from top to bottom. Keep your balance!
Turn the seaweed upside down and put the rice face down on the table. Wipe the board with a damp cloth before putting it down. It's anti-sticking. The stuffing is the same as the inner roll, just like yourself. Put it among the seaweed! Then roll it up gently.
It's not enough to roll it up. It needs to be wrapped in plastic wrap. Then set with bamboo curtain 1 min, but light. Don't squash the rice.
After shaping, tear off the plastic wrap and sprinkle some favorite seasonings to make some embellishments!
Then it's time to cut it. Just like a pair of knives, touch some water on the knife to avoid sticking to it. Use your knife. Come on. Think of yourself as a swordsman at this moment. : p It's nice to flatten the incision.
You're done!
The practice of sushi
Main raw materials:
Rice, vinegar and fish.
Let's talk about rice first: In fact, the good rice in China is very good, and there is no need to use Japanese rice.
Cooking, it is best to use a rice cooker. Wash it 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.
Vinegar mixed with rice, rice should be hot, bibimbap should be big, not too deep, but it must be big, so that it can 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.
Fish: Fresh marine fish is the best, and salmon, tuna and tuna are the most common. I don't recommend it when cooking sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It's best not to eat it raw, it will cause diarrhea. If you want to eat, you'd better fry it and put it in sushi.
Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, you should touch the fish with your fingers, and then put it under your nose to smell. Everything that doesn't smell like fish is fresh.
There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (also known as sashimi), which pays great attention to the knife work and the freshness of fish. )
Rice ball style:
The practice of fish
This is the simplest. Cut the fish fillet into pieces 2.5 cm wide and 5-6 cm long. When slicing, you should tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping.
Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, which is stronger and more delicious.
Volume:
Generally, you can buy seaweed slices for sushi in stores. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper.
Generally, one generation 10 film can make 20 volumes. Each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one piece is *** 120.
Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).
The practice of external volume:
A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.
After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.
Internal volume:
Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.
Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!
Sushi ingredients:
Fish:
It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or they can be cooked directly and put into sushi with salad dressing.
There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when it is wrapped.
There are also shrimp boiled and salad dressing, which are also delicious when wrapped.
Vegetables:
Cucumber, avocado and eggs,
Mushrooms, shiitake mushrooms, shiitake mushrooms, we do delicious there, I like it, the method is:
Soak the mushrooms in water until they are soft, then cook them in water, add soy sauce, sugar and wine to taste, and cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.
Ingredients for eating:
Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce is a little strong, please put it less).
Don't press the rice. Push slowly and put what you like. At this time, press it tightly, let go of the bamboo curtain on it and roll it up again.
How to make sushi rolls with seaweed?
Ingredients: 6 pieces of laver, sushi rice 1 cup, 6 pieces of ham, 6 pieces of pickled radish, 6 pieces of cucumber, and eggs 1 piece. Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon. Practice: 1.0 m wash, add water, cook with electric cooker, take out and mix. 2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average. [Gourmet China] 3. Put laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up purple cabbage, then clean it with sushi and cut it into pieces for eating.
Remarks:
When rolling sushi rolls, the seaweed should be rolled into a straight line, otherwise the seaweed will easily crack and destroy the appearance. When cutting sushi, put some vinegar on the knife first, and then cut it vertically and evenly. Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so sushi rolls will be more beautiful and not easy to loosen. The main ingredients of the compound fancy square sushi roll are: cold rice, green tea powder, laver and sausage. The sausage is wrapped with laver, a few grains of rice are stuck at the seal, and another piece of laver is taken. Then spread the rice and put the sausage rolls just made. After rolling, cut the rolled cylinder into four parts, add the green tea powder into the rice and stir well, then the rice turns green. Then slice the fried eggs and make the second sushi according to the above method. Mini Japanese hand roll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture. The method is simple: 1, 2 pieces of seaweed square, crab roe, pickled cucumber, black and white sesame and seaweed. . . Wait, you can prepare whatever you want! 3. Roll the purple cabbage into a cone and stick a few grains of rice on the laver joint. Then put the things in.
Shouwo sushi
Ingredients: eggs, apple vinegar, crab seeds, small pieces of seaweed, rice. Practice: 1, the cooked rice is cooled for use. You can add an appropriate amount of apple vinegar to white rice and stir it evenly. Authentic sushi rice needs vinegar. But the special sushi vinegar is too expensive. Use apple vinegar instead. 2. Stir the egg mixture evenly and fry an egg slice. 3. After washing your hands, wet your palms with a little cold boiled water, so that rice grains won't stick to your hands. Take a proper amount of rice and knead it into a square. 4, cut the egg slices into pictures, put them on the rice ball, and then cut a piece of seaweed to tie them up, pay attention to the interface of seaweed at the bottom of the rice ball! This is fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker. 5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary. 6. Put crab seeds and fried eggs on both sides. Fix it! A fresh orange and yellow two-color sushi is OK!
Purple vegetable roll sushi
Ingredients: crab meat, Japanese radish pickle, asparagus, salmon fillet. Practice: 1, soak the rice for one or two hours before steaming, and the steamed rice is moderate in hardness. 2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed. 3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. 4. When wrapping, the rice should not be exposed, and the tightness should be moderate. 5. In the process of making sushi, you can put a pot of water around you, and it will not stick to your hands at any time. 6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice. 7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain. 8. Cut the rolled sushi into sections and plate it.
Kimbap with seaweed
Ingredients: rice (steamed) 200g laver (dried) 50g egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g practice: 1. First, add salt, white sesame seeds and sesame oil to warm rice and stir by hand. 2. After the eggs are scattered, add a little salt to taste, fry them into egg skins and cut them into strips; 3. Cut the ham and carrot into long strips, put them in a hot oil pan, fry until they are soft, and take them out for later use; 4. Take out two pieces of laver, spread it out, pour rice on it, spread it out by hand, and cover every corner of three quarters of laver; 5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once; 6. Roll up the purple cabbage, and be sure to roll it tightly; 7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.
Abalone sushi
"Taste": light and refreshing abalone sushi [production process]: 1. Boil precious black rice with vegetable soup and mix with white black bean sauce. 2. Slice raw abalone and put it on black rice. 3. Wrap with thin laver slices or seaweed slices. 4. Put sushi on a plate and decorate it with salt, ginger and mustard. Grilled eel sushi with green fruit 1, laver rice (half a sheet); 2. Add eggs and cucumbers in turn; 3. Rollback; 4. Reverse diagram; 5. Put the cut walnuts and roasted eels on the roll; 6, laying a fresh-keeping mold; 7. Slice after rolling once; 8. finished products.