What's the difference between sushi and kimbap?

Mainly the difference between rice. Generally, nothing is added to kimbap, or sesame oil or sesame seeds are added, while sushi is made of sushi vinegar. Everything else is the same.

Here are some sushi recipes:

First, the choice of sushi materials

There are many kinds of sushi and a wide choice of raw materials. Sushi rice is the main raw material commonly used in sushi. Japonica rice is characterized by its white and round grains. Rice cooked with it is not only elastic, chewy, but also sticky.

The raw material for wrapping sushi skin is high-quality seaweed? Common ones are laver, 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, lettuce and so on.

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? The ratio of rice to water

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. Attention, if you cook sushi rice more than once? For more than 5 servings, the amount of water should be reduced appropriately. For example, only 5 bowls of water can be added 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 stir 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

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.

Preparation 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 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.

How to cook sushi rice—

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.

The ratio of rice to sushi vinegar—

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

Stirring time of sushi, rice and vinegar-

1. Cook the rice in the rice cooker 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.

How to preserve sushi rice—

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:

Sushi Vinegar

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.

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.

Exercise:

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

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.

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.

1, Porphyra quadrata

2, crab roe, pickled cucumber, black and white sesame, 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. All right!

Shouwo sushi

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

Exercise:

1, let the rice cool for later 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.

Exercise:

1. Soak the rice for an hour or two before steaming, and steam the rice with moderate 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: 200g of steamed rice and 50g of dried laver.

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

Exercise:

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

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.

The practice of chicken sushi in Orleans

Exercise:

1, prepare a chicken breast.

2. Add water to Orlean brine powder to make juice, stir the chicken evenly, put it in a container, and put it in the refrigerator 12 to 24 hours, turning over once in the meantime.

Students who don't have Orlean halogen powder can use soy sauce, soy sauce, oyster sauce, Chili powder and so on. Make marinade; You can also use your favorite seasoning.

3. Take the chicken out the next day, put it in a special dish for microwave oven and "cook" it in the microwave oven. It takes three minutes for both sides of the chicken.

4. Cut the cooked chicken into thick strips.

5, food preparation: a bag of seaweed for sushi; Wash cucumber, remove pulp and cut into strips (equal to the width of laver).

6, rice preparation: ordinary rice cooked rice, put a large bowl to make it slightly cool (warm, not too cold)

7, vinegar preparation: 3 tablespoons white vinegar +2 tablespoons white sugar+a little salt, mix well. This ratio can be adjusted according to your own taste.

8. Mix vinegar juice with warm rice.

9. Spread the sushi curtain, spread the seaweed, smooth the rice first, leave a little edge around, then put the cucumber strips and chicken strips and roll it into a sushi.

10, put a fresh-keeping bag on the chopping board (because the bacteria on the chopping board are inconvenient to cut cooked food after long-term use), put some water or sesame oil on the blade to prevent rice sticking, and then cut the sushi strips into pieces.

* Shrimp cake sushi *

Ingredients: eggs ... 2.

Cucumber ... half a root

Shrimp ... 6.

Sushi rice

Egg dressing:

Salt ... a little.

Sugar ... 1 tablespoon

Lin Wei ... a little (Japanese sweet cooking wine, it doesn't matter, it doesn't matter much)

Exercise:

1. Peel the shrimps, use a toothpick, gently remove the sand line on the back, wash with starch twice, and rinse with clear water. Make water in a small pot. After boiling, add shrimp and cook with a little white wine until it turns red.

2. Add the egg seasoning, put a little oil in the wok, stir-fry and shape, take it out and chop it with a knife.

3. Cucumber is sliced obliquely with a knife, which is almost the width of the lunch box.

4. Prepare a lunch box, cover it with plastic wrap from the bottom, flatten it, and add the shrimp.

5. Then carefully put the shrimp gap in with a small spoon, stuff it with chopped eggs and compact it.

6. Spread another layer of sushi rice and flatten it with a shovel.

7. Add cucumber slices and fill them.

8. Spread another layer of sushi rice and flatten it with a shovel.

9. Leave it for a few minutes to make it better shaped. Carefully put the lunch box upside down on the plate and uncover the plastic wrap.

When eating, divide them into small plates like cakes. You can pour a little Japanese soy sauce and green mustard sauce on the shrimp. Or when you put the shrimp in the lunch box, put a thin layer of green mustard mud on it. Dip in Japanese soy sauce directly when eating. Increase or decrease the amount of materials according to the size of your lunch box.

Taose sushi

Material preparation:

Rice, glutinous rice, amaranth, crab roe, cucumber, roasted seaweed and vinegar sauce.

Exercise:

1. Choose amaranth, fry it with a little oil and salt, and the dish will be served. Choose the remaining vegetable juice to stew in white rice, which is a spare natural polishing material.

2. Make the rice sticky (pressure cooker and rice cooker are good choices) and cool. [Gourmet China]

3. Vinegar blending is the key. The ratio of salt, sugar and white vinegar is 1: 5: 10, and it should be heated. If it doesn't boil, you can let it cool for later use. (Without vinegar, of course, it is more appropriate to call China rice rolls, hehe)

4. Mix vinegar and rice, one part of vinegar and five parts of rice and stir well, with a little force.

5. Spread two-color rice, crab roe and cucumber on seaweed with sushi curtain, and roll it tightly. Cold cut sushi rolls with water. (The picture above is somewhat misleading. The real operation of cucumber strips is still placed in the center of crab fillet as the heart. )

Just set the plate, and refrigeration is also a good choice.

Crab sushi

Raw materials of crab meat sushi:

220g of rice, cooked white sesame 1 spoon, canned crab meat 100g, cucumber 1 root, 6 mushrooms, laver 1 root and a small amount of chopped green onion.

Seasoning of crab meat sushi;

A) 2 tbsp vinegar, 2 tbsp sugar, salt 1 teaspoon;

B) 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp wine.

The practice of crab meat sushi:

1. Wash the rice, drain the water, let it stand for 30 minutes, add the same amount of water (220g) to cook, mix in the seasoning of a) while it is hot, and let it cool.

2, crab meat to cartilage, shredded by hand;

3. Soak the Lentinus edodes in warm water, cut into pieces and add the seasoning of b) to cook;

4. Slice cucumber and cut laver into 4 equal parts;

5. Wet the sushi model with vinegar water, cover the bottom with leaves, fill it with half-height sushi rice, cover it with seaweed, mushrooms and cucumbers, and then fill it with a layer of sushi rice;

6. Spread the crab meat on the top layer, cover it tightly, cut it into small pieces with a knife and sprinkle with chopped green onion.

Mashed potatoes, sliced meat and sushi rolls.

Exercise:

1, cut potatoes into small pieces and cook in a pot.

2. Put the potatoes in a bag and press them into mashed potatoes.

3. Spread 2 pieces of laver on the bamboo curtain, and then spread potatoes and corn paste.

4. spread black pepper slices on the shop.

Similarly, you can also make it with taro paste! Taste more fragrant

Porphyra and pork floss phoenix roll

Exercise:

First put a piece of seaweed in a fixed position, and then put a spoonful of egg paste!

Close the lid and flatten it.

Put the meat in while the egg slices are still soft!

Wrap it up like a gift!

Then roll it up

Egg roll sushi

1, fry a large egg slice with uniform thickness.

Step 2 cook first

Spread a layer of plastic wrap on the sushi table.

The fried eggs are under the rice.

Spread fried eggs, rice and stuffing on the plastic wrap at one time.

5. Roll evenly, and be careful not to push too hard, otherwise the egg will break.

What needs to be reminded here is that because fried eggs are not as sticky as seaweed, and they are oily when fried, it is not easy to roll up, especially when the roll mouth is not sticky, so it is best to use oil-absorbing paper to absorb the oil on the fried eggs before cooking them with sticky northeast rice. Be careful not to put other fillings in the roll mouth, only rice, otherwise it won't stick!

Lettuce salad sushi

Preparatory work:

1, ordinary rice will be a little sticky when cooked. After cooking, scoop it up and keep it warm.

2. Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: 1 a little salt, and stir well. You can also change the blending ratio according to your own taste.

3. Mix the prepared sushi vinegar with warm rice for later use.

4. Wash and drain the lettuce leaves. If the leaves are too long, you can break off the stem to make it roughly the same length as the width of laver.

How to make sushi with lettuce salad;

1, spread sushi curtain, put seaweed, and then spread rice.

2. Cover with plastic wrap, flatten it slightly, then turn it upside down, with rice facing down and seaweed facing up.

3. Take 4 pieces of lettuce, put two pieces on top of each other, so that the two ends of the leaves are separated (refer to the picture in the plate), put one hand on the laver, and roll up the rice and purple cabbage with the other hand.

4. Gently lift the plastic wrap while curling, and pass your hand through the curtain to make the rice rolled inside tighter.

5. After the roll is formed, sprinkle with fried sesame seeds and gently press with your fingers to prevent it from becoming messy.

6. Dip a knife in water or sesame oil (anti-sticky rice) and cut sushi strips into pieces. You're done!

Squeeze salad dressing.

Assorted rice balls DIY~ ~

Ingredients: rice, minced meat (eat too much and use it by the way), dried meat floss and seaweed.

Practice: 1, let the freshly cooked rice stand 15 minutes to cool or put the rice in a big bowl and stir it with a spoon to dissipate heat. 2. Wash your hands wet, then put the amount of a bowl of rice in the palm of your left hand, flatten it slightly, and then put the materials in the middle. Wrap the rice in the middle and make it into a ball.

3. The left hand is slightly bent, the right hand is bent into a mountain shape, and the rice ball is squeezed into a triangle by micro-pressure. 4. Put the rice balls in seaweed, and then lift the seaweed on both sides to wrap the triangular rice balls. Press the seaweed again to make it stick to the rice ball. 5. Sprinkle meat floss on the rice balls.

Ingredients: rice, bean paste stuffing (click for details) and white sesame seeds.

Practice: 1, let the freshly cooked rice stand 15 minutes to cool or put the rice in a big bowl and stir it with a spoon to dissipate heat. 2. Wash your hands wet, then put the amount of a bowl of rice in the palm of your left hand, flatten it slightly, and then put the materials in the middle. Wrap the rice in the middle and make it into a ball.

3. Put the rice balls into sesame seeds and roll evenly.

Assorted rice balls DIY~~

Ingredients: rice, pickles, seaweed and white sesame. Practice: 1. Let the freshly cooked rice stand 15 minutes to cool or put it in a large bowl and stir it with a spoon to dissipate heat. 2. Wash your hands wet, then put a bowl of rice on the palm of your left hand and knead it into a square. 3. Cut the laver into appropriate width, cross-stick it on the rice ball, put the cut kimchi on the rice ball and sprinkle with white sesame seeds.

Kimchi is full of flavor and can be eaten directly.

Ingredients: white rice, black rice and white sesame. Practice: Take a proper amount of white rice and black rice in your hands, squeeze them into a favorite shape and sprinkle with black sesame seeds. (Tip: It is best to soak black rice for about an hour in advance, otherwise it will be hard. )

This rice ball doesn't add too many ingredients, and it tastes light. If you like the original flavor, you can eat it directly or dip it in different sauces.

Ingredients: white rice, green pepper, corn kernels, bacon, pine nuts. Practice: 1. Wash and chop green peppers for later use; Fry the bacon slightly and chop it for later use. 2. Mix all the rice ingredients evenly, because bacon itself has salty taste, so there is no need to add salt. 3. Take a proper amount of bibimbap, put it in the palm of your hand, and pinch out your favorite shape.

It is fresh and salty, and you can dip it in the sauce according to your own preferences.

You can also change the shape.

PS: There are many other ways. I won't post it. Uh ... . . Post the website address.

The sushi below is complicated and needs to be tested. . .

Crab stick sushi, thick egg baked sushi, Arctic shell sushi, cuttlefish sushi, red jiaji fish sushi, small white fish sushi, yam plum sushi, duck breast sushi, octopus sushi, tuna sushi, salmon sushi, eel sushi, warship crab sushi, shrimp salad sushi, warship seafood sushi, fish honey sauce sushi, various rice balls, apple ham sushi, beef fillet sushi and eel sushi.

Japanese sushi, extremely delicious and exquisite sushi, and solo sushi.

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