The main raw materials are rice, vinegar and fish. Let's start with rice: Actually, the good rice in China is very good. There is no need to cook Japanese food. It is best to use a rice cooker. Wash before cooking, don't rub with your hands, stir with a rice spoon or wooden stick until the water is clear. How much should I put in the water? Put the whole palm in the rice cooker and let the water pass through 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, dark or black like beef. 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 salmon depends on the eyes, the eyes are discerning, 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. 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 cooked shrimps, which are also delicious with salad sauce: cucumber, avocado, eggs, mushrooms or shiitake mushrooms. The food we cooked there is delicious, and I like it. The method is: soak the mushrooms in water until they are soft, then add soy sauce, sugar and wine to taste, and then cook them. It tastes a little sweet, because it's best to dip it in soy sauce when eating. Ingredients: Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce tastes a little strong, so put less).

working methods

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: This is the easiest way to fish. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices, and cut the slices obliquely if necessary. 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.

roll

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. There are two ways to roll seaweed, one is the outer roll, and the other is the inner roll (rice is inside, seaweed is outside): a piece of seaweed is 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.

Endless competition, fierce competition

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!

Matters needing attention

Don't press the meal, push the things you like slowly. At this time, you should press the bamboo curtain on it, let it go and roll it again.

If you go to Baidu to order sushi, you will jump out a lot.