How to hold sushi in your hand?

Step 1: Put 250g sushi rice into a sieve and rinse it with flowing cold water until the flowing water becomes clear. Then drain 1 hour.

Step 2: Cook the rice and 300ml water for 2min with high fire, cover and stew with low fire10min.

Step 3: Open the lid, cover the rice with a napkin, and cool for 10 minute. In the meantime, cook 2 tablespoons of sushi vinegar, sugar and 1 teaspoon of salt, and then cool.

Step 4: Put the rice into a bowl, pour the seasoning vinegar on it, turn it with a wooden spoon, make it contact with the air, and then cool it. This is the weight of two recipes (8 people).

Sushi-the most important material

Sushi rice is full and slightly sticky after cooking. Japanese rice vinegar is very mild, and there is also special sushi vinegar with good taste, which can also be replaced by diluted fruit vinegar. Seaweed slices are used to wrap rolled or stuffed sushi. You can easily roll sushi with sushi bamboo rolls, but you can also use kitchen paper towels or napkins.

Horseradish (that is, there are many kinds of Japanese mustard, which will be related topics in the future), especially the spicy light green horseradish, which is mostly powdered and is a seasoning mixed with various sushi water, and can be replaced by canned horseradish. Japanese soy sauce is suitable for dipping all sushi. If you like spicy food, you can add some mustard. Shogagari soaked in vinegar is almost always eaten with sushi, and some ginger is dyed purple, so sashimi is easy to digest and refreshing. Raw tuna is the most popular sushi material in Japan.

Basic method of making sushi rice

In some restaurants in the mainland, sushi rice is often cooked unsatisfactorily, with different hardness. In order to save costs, some restaurants cook a lot at a time, which will harden the rice for a long time and greatly reduce the taste of sushi. Cooking sushi rice pays attention to experience and technology. In fact, sushi is mostly sushi rice, so diners think that one of the key points of sushi is the taste and comfort of rice. )

First, the blending 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 with low fire until the sugar dissolves. Don't boil vinegar, lest the acidity decrease.

Another way to preserve sushi vinegar: the pot or container of sushi vinegar must be dry and placed in the corner or in the shade. Generally it can be stored for three to four months in summer and five to six months in winter.

Second, the cooking method of sushi rice

1, the ratio of edible rice and glutinous rice is 10: 1, and the soft and glutinous sushi rice can be cooked.

2, the water consumption is a cup of rice to a glass of water; If it exceeds five cups of rice, the amount of water in the last glass of water will decrease 1/5.

Third, the ratio of rice to sushi vinegar.

If one cup of rice can cook two bowls of rice, according to this ratio, pour one tablespoon of sushi vinegar into one bowl of rice.

Fourthly, the stirring time of sushi rice vinegar.

1, the rice cooker cooks 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.

● Make sushi rolls.

1. Half a piece of seaweed is placed on the sushi bamboo roller blind, with the smooth face down. The edge of the seaweed sheet should be connected with the front edge of the bamboo roll. Spread horseradish sauce thinly.

2. Spread rice with a thickness of about 0.5 cm, but leave a space 1 cm wide on both sides of the seaweed slices. Press out a groove in front of the rice 1/3, and put the filled material in.

3. Lift the bamboo roll and let the seaweed and rice wrap the stuffing to form a roll of sushi. Then roll the bamboo roll tightly and press the rice on both sides of the opening tightly.

4. Take out the bamboo roll and cut the sushi roll in half with a sharp knife. Then the two halves are juxtaposed and cut into three equal parts to form six pieces of sushi. Turn the section face up.

● Make sushi with fish.

1. Press the rice balls on the sliced fish fillets, and knead them gently from top to bottom until the rice and fish fillets are closely combined.

2. Turn the sushi upside down and press it into a semicircle from the top with your fingers to form a typical cushion shape.

● Making warship sushi

1. Porphyra slices are cut into strips with a width of 3 cm, which surround the small rice balls, and an opening with a height of about 1 cm is left on the upper side.

2. Fold the downward seaweed slices inward and stick rice to form a cup. Fill the opening with fish eggs.

● How to make sushi with avocados and mushrooms?

Classic sushi with new ingredients.

8 materials:

2 teaspoons sesame seeds

Four fresh mushrooms of the same size.

Oil 1 tablespoon

2 teaspoons of mustard)

White soy sauce 1 tablespoon

Ripe avocado 1/4

Lemon juice 1 teaspoon

Decorative:

8 thin onion leaves

1/2 sushi rice.

In addition:

Japanese soy sauce

preserved ginger

Production time: 35 minutes

Heat per serving: about 80 kcal.

1. There is no need to put oil in the pot. Stir-fry sesame until golden brown, and take out for later use.

2. Wash the mushrooms and slice them. Add hot oil to the pan, and then fry the mushrooms. Remove the pot from the fire and pour in white soy sauce to cool the mushrooms.

3. Peel avocado, slice the pulp first, then cut it into patterns of the same size, and immediately pour lemon juice to prevent it from turning black.

4. Stir horseradish powder and 3 teaspoons of water into a thick paste and let it stand. Wash shallots and dry them thoroughly.

5. Knead 1 tablespoon sushi rice into a ball-shaped rice ball with wet hands. Flatten the rice ball slightly and coat it with a thin layer of mustard sauce.

6. Spread avocado pieces and mushroom slices on the rice balls for decoration. Sushi is sprinkled with fried sesame seeds and shallots. Serve soy sauce and pickled ginger together.

You can add sliced white radish or radish and season with mustard, salt and sushi vinegar. Variation: In addition to avocado, Zuccino can be used instead.

Method for preparing warship sushi from buttered trout eggs

Almost all this cup-shaped sushi contains fish eggs.

8 materials:

2 pieces of seaweed

50 grams of trout or salmon eggs

Sushi rice 1/2 servings

Cucumber 1 small piece (about 30g)

In addition:

preserved ginger

Production time: 35 minutes

Heat per serving: about 80 kcal.

1. Do not put oil in the non-stick pan. Bake seaweed over medium heat without turning it over until the fragrance comes out. Take out the laver slices, let them cool, and cut them into 8 strips with a width of 3cm.

2. Put the trout or salmon eggs in the strainer, wash them carefully, and then drain them thoroughly.

3. Knead 1 tablespoon sushi rice into a spherical rice ball with wet hands. Take a strip of seaweed, smooth it outward, reserve an opening about 1cm on the upper side around the rice ball, and fold the seaweed piece on the lower side inward into a cup.

4. Press the rice in the seaweed cup slightly and fill the fish eggs in the mouth.

5. Wash the cucumber, obliquely cut 4 slices of cucumber with a thickness of about 0.5cm, then cut the cucumber slices in half, and cut one end with skin into a thin fan shape. Decorate sushi with cucumber fan leaves. Put sushi on a flat plate and serve with pickled ginger.

You can also use cheap caviar. Caviar dyed red looks more attractive than black.