Sushi was recorded in heian period under the code "Yan Xi Style" completed in 927 AD. Sushi was originally called "sour sushi" and was called "habitual sushi" in Nara, Japan. It is naturally fermented by the famous Shiga Otsu crucian carp after pickling. The purpose of this practice is to facilitate preservation. It is said that this way spread from China to Japan. It was at the end of the edo period that sushi culture gradually spread. In the past, Tokyo Bay was a treasure house of fish and shellfish, and bonito, tuna, snapper and other materials were made into high-grade sushi. Later, with everyone's preferences, sushi made of eggs and other materials was added. The so-called sushi now refers to any food with other fillings added to vinegar-mixed rice.

First, the main raw materials of sushi: rice, vinegar and fish.

1. 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.

Tips:

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.

2. The raw materials for wrapping sushi skin are high-quality seaweed, seaweed, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage. 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.

Tips:

Fish: It's good to have fresh raw fish, but what should I do without it? 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, eggs, mushrooms and shiitake mushrooms.

Mushrooms, what we do there is delicious. I like them. Practice: soak the mushrooms in water until they are soft, then boil them with 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.

Second, the proportion of sushi.

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, rice-water 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. The 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.

Third, the seasoning of sushi

Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce is a little strong, please put it less).

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.

Fourth, the production of sushi.

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. )

1, rice ball type:

How to fish: This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you need to 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 they are tied with a seaweed.

2. 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 bag 10 can make 20 rolls, and each roll can make 6 pieces. That is to say, a bag of laver can make 20 different kinds of sushi, one *** 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).

(1) 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.

(2) involution:

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 to say, slowly push out the rice, but this time don't cover 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!

This is stronger. Delicious and easy to take.

Specific operation steps: Take sushi rolls as an example.

Ingredients: seaweed? Porphyra 1? About 20cm long 1 5cm wide japonica rice 200g crab roe 1 thin ham half a medium-sized cucumber half an egg skin 1 horseradish sauce 1 5g lettuce leaves1salt1? 5g sugar 5g white vinegar 10g thick soy sauce vinegar ginger 1 vegetable.

Method:

(1) Dry the japonica rice to about 40℃; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

(2) Spread seaweed vertically on the cooked chopping board, leaving 3cm at the upper edge of seaweed as an interface, spread japonica rice on the rest seaweed, press four evenly spaced grooves on japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips in the four grooves respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.

(3) Gently wrap seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice on the top joint and seal it, then cut the rice roll into 7 small rolls horizontally, and serve with pickles and vinegar pickles.

It is best to use Japanese-made or joint-venture rice, such as Northeast Wuchang Rice (Songjing No.2). If you can't buy it, you can also use Tianjin station rice instead. Soak the rice for an hour or two before steaming, and steam it moderately hard and soft.

The rice is about 0.5cm thick and compacted, and the laver with an upper end of about 2cm is empty. Be sure to wait until the temperature of the rice is slightly lower than the hand temperature, and then spread it 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. If you want the finished product to be beautiful, you should also pay attention to the fact that the rice should not be exposed and the tightness should be moderate.