How are the sushi made in Sanhe Sushi?

Making sushi, sushi rice is the key. Use good quality rice, and the rice should be cooked hard. The ratio of sushi vinegar to rice is about 1: 6.

Beat the cooked rice loosely, pour the sushi vinegar evenly on the rice and mix well. Don't press the rice, try to keep it intact and soft.

Put a piece of seaweed on the sushi table and spread the rice from left to right.

Spread the rice evenly from top to bottom with light force. The rice should be spread loosely and not crushed, so it will be delicious!

You can let whatever stuffing you like in the middle, as long as it's delicious. This time it's crab meat, salad dressing, fresh shellfish and apples. Salmon can also be used.

Then roll up the purple cabbage with a bamboo curtain.

Roll it with a bamboo curtain and keep the shape 1 min.

When cutting sushi, add some water to the knife to prevent it from sticking. When the knife falls, the incision can be leveled. According to personal preferences and needs, a piece of sushi can be cut into 4 ~ 8 pieces.

You're done!

The above method is inner volume, and this time I will teach you an outer volume. It's simple. I promise everyone will do it after reading it! There are more rice cooked with outer rolls than with inner rolls, almost 1 and 1/3 with inner rolls.

Put the rice on the laver from left to right.

Spread the rice from top to bottom. Keep your balance!

Turn the seaweed upside down and put the rice face down on the table. Wipe the board with a damp cloth before putting it down. It's anti-sticking. The stuffing is the same as the inner roll, just like yourself. Put it among the seaweed! Then roll it up gently.

It's not enough to roll it up. It needs to be wrapped in plastic wrap. Then set with bamboo curtain 1 min, but light. Don't squash the rice.

After shaping, tear off the plastic wrap and sprinkle some favorite seasonings to make some embellishments!

Then it's time to cut it. Just like a pair of knives, touch some water on the knife to avoid sticking to it. Use your knife. Come on. Think of yourself as a swordsman at this moment. : p It's nice to flatten the incision.

You're done!

The practice of sushi

Main raw materials:

Rice, vinegar and fish.

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.

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:

The practice of fish

This is the simplest. Cut the fish fillet into pieces 2.5 cm wide and 5-6 cm long. When slicing, you should 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 made 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.

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 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.

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).

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.

Internal volume:

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!

Sushi ingredients:

Fish:

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 shrimp boiled and salad dressing, which are also delicious when wrapped.

Vegetables:

Cucumber, avocado and eggs,

Mushrooms, shiitake mushrooms, shiitake mushrooms, we do delicious there, I like it, the method is:

Soak the mushrooms in water until they are soft, then cook them in 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.

Ingredients for eating:

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

Don't press the rice. Push slowly and put what you like. At this time, press it tightly, let go of the bamboo curtain on it and roll it up again.