There are many kinds of sushi and a wide choice of raw materials. The main raw materials commonly used in sushi are sushi rice and Japanese japonica rice, which are characterized by white color and round particles. Rice cooked with it is not only elastic, chewy, but also sticky.

High-quality seaweed, laver, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage, etc. are all commonly used raw materials for wrapping sushi.

Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers and lettuce.

The proportion of different elements in the composition of something.

The ratio of sushi refers to the ratio of rice to water when making 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 m/w ratio

Wash the sushi rice, drain the water, put it in an electric cooker, and add water according to the ratio of rice to water 1: 1 to cook the sushi rice. Note that if you cook more sushi rice at a time (more than 5 servings), you should reduce the amount of water appropriately. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.

2 Proportion of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.

3 the ratio of vinegar to rice

When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly.

Seasoning material

Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to get its original flavor.

In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious.

condiments

The necessary material for sushi is rice. Authentic Japanese sushi is made in pearl rice, which is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc. After cooling, it is used to make sushi.

Sushi seaweed: full-size (19*2 1cm*cm) roasted seaweed, such as Xinfu 10 pieces of sushi seaweed, Edo flavor, etc. ), half-cut (as the name implies, full-size seaweed with the size of 1/2 is generally used for hand-rolled sushi).

Sashimi: salmon (salmon), tuna (tuna, tuna), anchovies (yellow-tailed fish), snapper, bonito and mackerel.

All kinds of seafood: cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin, arctic shellfish and other shellfish.

Fruits and vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber) and fried tofu.

Red meat: beef, horse meat and ham sushi.

Others: Fried eggs (optional), raw quail eggs.

Accessories are:

Sushi soy sauce, wasabi (mustard/wasabi), purple ginger (gari), perilla leaf (shiso), glutinous rice wine (mirin).

Sushi vinegar (the material is not easy to buy, you can make it yourself. Method: Put a proper amount of white vinegar into the bowl, add one third of white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot and stew slowly, bubbles will appear. Pay attention to the need to constantly stir when cooking, not to boil. Use after cooling. )

Steamed rice technology

(1) First, wash the rice, put the rice into the basin, pour the water, stir the rice grains quickly and gently while pouring the water, and immediately pour out the washed rice washing water. Repeat this twice.

(2) Then pour some water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Don't rub rice for too long, otherwise it will destroy the vitamins and cellulose in rice.

(3) Then put the rice into a basket to drain the water and let it stand for 30 minutes to 1 hour.

(4) After these things are finished, they start steaming. The ratio of rice to water is 1: 1 (this can also be adjusted according to personal preference). Don't cook the steamed rice immediately, let the rice stew for 10 ~ 15 minutes to give full play to the taste of the rice.

Vinegar blending method

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 them on the stove with low fire until the sugar dissolves. Don't boil vinegar, so as not to reduce the acidity.

The preservation method of sushi vinegar—

Ingredients: The pot or container of sushi vinegar is dry, and it can be kept in a corner or a cool place for three to four months in summer and five to six months in winter.

Cooking method

Soft and Q sushi rice can be cooked with rice and glutinous rice at the ratio of 10: 1, and the water consumption is one cup of rice.

A glass of water, if more than five cups of rice, the last glass of water will be reduced 1/5.

A bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )

The rice cooker cooks for about 20 ~ 25 minutes.

Sushi rice must be stirred evenly, otherwise the rice without vinegar will harden 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.

If sushi rice is left, you can cover it with two clean wet cloths. Don't be too wet when the wet cloth touches the rice noodles, just a little wet.

Sushi rice material distribution table:

Rice quantity cup kelp (5CM) (sugar+white vinegar+salt)

2 servings 1.5 cups 1 big 2 big 2.5 small 2/3.

4 people, 3 cups, 2 large ones, 4 large ones and 5 small ones, 1+ 1/3.

4.5 cups for 6 people, 3 big 6 big 7.5 small 2.

8 people, 6 cups, 4 large ones, 8 large ones, 10 small ones, 2+2/3.

Table of sushi vinegar of Wumu sushi, Daohe sushi and seaweed sushi with many dishes:

M 3 boxes of 2 boxes 1 box

5 tablespoons white rice vinegar

berry sugar

salt

Sashimi sushi, fresh seaweed sushi with sushi vinegar blending table:

Harmony remarks: kelp is kelp, which is very certain. The amount (size) of sushi vinegar is the measuring spoon for making cakes. Seasoning order and so on.

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.

Exercise:

Wash the rice, add water, cook it in a rice cooker, take it out and mix in seasoning.

Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with low heat, take it out and cut it into six pieces on average.

Put laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll purple cabbage, clean it with sushi, and cut it into pieces to eat.

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.

Method for making compound fancy square sushi roll

Ingredients: cold rice, green tea powder, seaweed, sausage.

Practice: the sausage is wrapped in seaweed and sealed with a few grains of rice.

Take another piece of laver, spread the rice on it, and then roll up the freshly made sausage.

Cut the rolled cylinder into four parts.

Add the green tea powder into the rice and stir well until the rice turns green, then fry the eggs.

Then, according to the above practice, you can make a second sushi.

Mini Japanese hand roll

Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.

It's simple.

A square piece of seaweed

Crab yellow, pickled cucumber, black and white sesame, seaweed, etc. In short, prepare whatever you want to eat!

Roll the purple cabbage into a cone and stick a few grains of rice on the seaweed joint. Then put the things in.

Shouwo sushi

Ingredients: eggs, apple vinegar, crab seeds, small pieces of seaweed, white rice.

Exercise:

Let the white rice cool 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.

Stir the egg mixture and fry a slice of egg.

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.

Cut the egg slices as shown in the figure, put them on the rice ball, and then cut a piece of seaweed to tie them. 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.

Skip 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.

Put crab eggs 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.

Exercise:

Soak the rice for an hour or two before steaming, and steam the rice moderately hard and soft.

Wait until the rice temperature is slightly lower than the hand temperature before laying on the seaweed.

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.

When wrapping, the rice should not be exposed, and the tightness should be moderate.

In the process of making sushi, you can put a basin of water next to it and dip it in clear water at any time to avoid sticking your hands.

Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), and press the porcelain, leaving about 2cm on the upper end of the laver. Then put artificial crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.

Wrap laver and rice with a bamboo curtain, and then remove the bamboo curtain.

Slice the rolled sushi and put it on a plate.

Kimbap with seaweed

Ingredients: 200g of steamed rice and 50g of dried laver.

Egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g.

Exercise:

First, put the salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry.

After breaking the eggs, add a little salt to taste, fry them in a pan and cut them into long strips.

Cut the ham and carrots into long strips, put them in a hot oil pan, fry them until they are soft, and take them out for later use.

Take out two pieces of laver and spread it out. Pour the rice on it and spread it out by hand, covering three-quarters of each corner of laver.

Then put egg strips, carrot strips, ham strips, spinach, meat floss and so on at a time.

Roll up the purple cabbage, be sure to roll it tightly.

Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.

Abalone sushi

"Taste": light and refreshing

Abalone sushi

[Production process]:

Boil precious black rice in vegetable soup and mix with white soy sauce.

Slice raw abalone and put it on black rice.

Wrap with thin laver slices or seaweed slices.

Put sushi on a plate and decorate with salt, ginger and mustard.

Grilled eel sushi with green fruit

Porphyra spread rice (half a sheet);

Add eggs and cucumbers in turn;

Rollback;

Inverse graph

Put the cut walnuts and roasted eels on the roll;

Spread a fresh-keeping mold

Roll it once and slice it.

Finished product.

Feiyuzi sushi

Ingredients: rice, flying fish roe, cucumber mustard, vinegar and seafood soy sauce.

Making steps of flying fish roe sushi:

Cucumber is cut vertically from cucumber with a potato peeler, and one slice can wrap a sushi.

Hold the rice into a small flat circle, wrap it with sliced cucumber and put some mustard in the middle.

Finally, fly fish eggs on it.

Meihua sushi

Main ingredients:

The ratio of white sushi rice is: 3 cups of raw rice and 3 cups of boiled rice vinegar, salt and sugar, mix well, add 6 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of salt, and mix well.

Accessories:

Cut a piece of seaweed for sushi into five pieces with scissors and mix it into a bowl of white sushi rice, Korean hot sauce and sesame oil.

step

Divide a piece of sushi into five equal parts with seaweed and cut it into five strips with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to make Redmi.

Spread the sliced seaweed strips flat on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it.

Lift both sides of seaweed slightly upward and roll it into an incomplete closed small tube.

In the same way, roll the remaining four pieces of seaweed into small tubes and set aside. Then take a whole piece of seaweed, spread a layer of mixed white sushi rice on it, and keep the pre-fried egg skin roll at hand for later use.

Put two small tubes rolled with spicy rice in the center of seaweed covered with rice.

Put an egg roll between two small tubes.

In addition, the remaining three small tubes are buckled on both sides and in the middle of the egg skin roll, with seaweed facing outwards.

Hold up the sushi curtain with your hands, and put the two ends of seaweed covered with white rice near the place where the rolls are spread in the middle.

When the two ends are together, roll them tightly with sushi curtains and shape them.

When cutting, roll it up with a sushi curtain to expose only the part to be cut, and then cut it with a knife, which will make it easier to cut.

Note: 1) Egg skin rolling method: add salt to the egg liquid and mix well. Heat a little hot oil in the pot, pour a thin layer of egg liquid, roll it up with chopsticks after molding, and form a tube. I use a square or round pot. If the egg skin roll is too long, cut it into the same length as seaweed with a knife.

2) Don't roll the five small cylinders and the egg skin too thick, so as not to put them together too thick at last, and they won't roll together with a complete piece of seaweed. If you accidentally make it too thick, it is really difficult to wrap it with a piece of seaweed bag, so you can't give it up in vain. You can add a layer of sushi rice to the "gap", then cut off a piece of seaweed the size of the gap and stick it on it.

Fruits and vegetables sushi

Ingredients: appropriate amount of rice, 2 slices of Shirakawa leaves, 4 stewed mushrooms (2 large ones), 2 slices of white radish, 2 okra, appropriate amount of fruit, seaweed 1/2 slices, a little vinegar and ginger, sushi vinegar 1/3 cups of rice vinegar, 2 tablespoons of sugar, and salt 1 tablespoon.

Making:

Blanching and bleaching of okra.

After the sushi vinegar is boiled and cooled, add it into the hot white rice and mix well, then knead it into a small rice ball, smear a little mustard on it, and then spread all kinds of fruits and vegetables. If it slips easily, roll it up with seaweed and fix it.

External volume method

The so-called outer roll is sushi with rice on the outer layer, which is also called inner roll (Japanese) and reverse roll.

sushi

The rice of the outer roll is about 1 and 1/3 of the inner roll.

Arrange the rice on the top of laver from left to right.

Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.

Roll up the purple cabbage.

It's wrapped!

Wrap the roll with plastic wrap, and then gently shape it with bamboo curtain. Don't press the rice too tightly.

All right! Tear off the plastic packaging.

Sprinkle your favorite spices, such as sesame seeds and crab roe, and make a little embellishment.

Like cutting the inner roll, a knife falls and keeps the incision flat.

Finished product.

Involution practice

Put the rice into the rice cooker, and the ratio of water quantity to rice quantity is 1: 1. Do not cook rice yet.

Let the rice stew for 10 to 15 minutes, put the rice you need in a big pot while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the pot, because hot rice can only be tasted with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.

Wash cucumber, remove head and tail, cut into long strips and rub with salt for later use.

Heat the pan, butter it, make a thin omelet and cut it into strips for later use.

Spread the baked seaweed on the roller blind, and reserve 1CM at the front end. Spread a layer of sushi rice on the rest, sprinkle with floss evenly, put cucumber strips and egg strips, and then roll them into sushi rolls.

Matters needing attention

(1) In order to improve the taste, pay attention to the proportion when adding glutinous rice to rice. The recommended ratio is rice: glutinous rice 7: 3.

(2) Pay attention to be a little harder when steaming rice, because sushi vinegar needs stirring when cooking.

(3) Steamed rice, put it into a larger container, and add sushi vinegar. The process of mixing vinegar

Need to pay attention to the operation in one direction to avoid rotten rice 2. Cover with a clean wet towel after mixing.

(4) When the sushi rice is cold, you can start rolling sushi.

(5) When cutting sushi finally, you must choose a sharp knife. Cutting method; If you want to cut like a saw, you can't just press it. The sameness of sushi is easy to decompose.

(6) Be sure to pay attention to hygiene. Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes. So be sure to choose fresh and safe fish. [2]

Edible guide editor

To taste delicious sushi, you should:

Prepare a dish of fish, soy sauce and mustard in advance.

Take a sip of tea to clean your mouth or eat a piece of ginger to wake up your stomach.

Turn the sushi upside down and dip the fish in soy sauce a little at a time.

Taboo editing

Rice: Rice should not be eaten with horse meat, honey and xanthium sibiricum.

Eggs: Don't boil eggs with sugar; Eating with saccharin and brown sugar will be toxic; Eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

Atlas of Sushi (5 pieces)

Pork (lean meat): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption.

Carrots: wine and carrots should not be eaten together, which will make a lot of carotene enter the human body with alcohol and produce toxins in the liver, leading to liver disease.

In addition, diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together.

Porphyra (dry): Porphyra should not be eaten with persimmon; It is not suitable to eat with sour fruit, which may cause gastrointestinal discomfort.