How to make sushi at home

There are three common sushi dishes, namely "holding sushi", "rolling sushi" and "rolling sushi by hand", as well as "box sushi" made of bulk sushi and "posture sushi" made of whole small fish or shrimp. But at home, due to the limitations of raw materials and production methods, I can't make too complicated sashimi sushi. I believe that simple cabbage roll sushi and cucumber sushi are enough.

Japanese sushi is mostly made of bamboo curtains. This basic tool is necessary for DIY, and its general size is 25cm×25cm. There are many bamboo products stalls on the second floor of Dianyaju Jiazhuang Square, not only in different sizes and models, but also in small baskets with low prices, the largest of which is only two yuan. You can also buy a bamboo tube hotel on Hongwu North Road, 3 yuan, a Korean shop in the alley of Chanjinglou, Feng Dan Street, which not only has bamboo curtains, but also sells large and whole laver.

Japanese seasonings can be found in the supermarket on the sixth floor of Golden Eagle or the Japanese snack store on the seventh floor of Dayang, or you can go to the supermarket of Gunudu Hotel to search. There are many kinds of imported food in Japan. As for fruits and vegetables, meat and other raw materials, it is better to solve them in the supermarket next to home.

Purple cabbage roll sushi is the most basic sushi variety, which can often be seen in supermarkets. A big box is only a few dollars, but it tastes greasy and stiff, and it is not refreshing at all. It can be seen that it is not so easy to make delicious food. Let's take a look at the ingredients of purple cabbage roll sushi. The main ingredient is "sweet and sour rice", my common name. 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.

Sweet and sour is made of Japanese vinegar and sugar until it is thick. Taste can be determined according to personal preference. If there is no Japanese vinegar, you can use white vinegar instead. Jin Runfa has a kind of white vinegar produced in Beijing and exported to Japan. I think it can be used instead of sushi vinegar. Then the cooked sweet and sour juice is evenly mixed into the cooked rice to make sweet and sour rice. Another protagonist-seaweed, it is best to use seaweed special for sushi, which is large and flat and not fragile. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand, quickly spread the rice evenly on the laver, the thickness of the rice is about 0.5cm, and compact, leaving the upper end of the laver about 2cm. 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. As for the stuffing inside, you can have whatever you like, such as salmon, crab roe, Japanese radish pickle, asparagus and cucumber, but remember to cut it into strips. Then put salmon fillets, crab roe, Japanese radish pickles, asparagus and other fillings in the center of the rice. Wrap laver and rice with bamboo curtains, roll them tightly, then remove the bamboo curtains, and cut the rolled sushi into sections and put them on a plate.

In the process of making sushi at home, you can put a small pot of water on the table and dip your fingertips with clear water at any time, so that your hands will not be stuck by rice. Purple cabbage roll sushi can be eaten with green mustard and Japanese soy sauce. It is small and lovely, simple and simple, but it contains dry Kun. You only need a bite to know its beauty and difference.

As the name implies, water-drop sushi is shaped like water drops, and its practice is basically the same as that of purple vegetable rolls. The main ingredients are also "sweet and sour rice" and seaweed. In particular, the raw materials used are floss, spinach, eggs and carrots, and even sugar and white vinegar have come in handy. Still have to mix the cooked rice with sugar and vinegar while it is hot, and let it cool for later use. Then beat the eggs evenly, add a little salt to taste, fry them in a pan into egg skins, and then cut them into rectangular strips. Spinach should be boiled in hot water with salt, cooled and drained. When the ingredients are ready, let's start making sushi with interesting names. First, take the bottom of the bamboo curtain, spread seaweed, spread rice to three-quarters of the seaweed, and then wrap egg skin, spinach and carrot slices on the rice. Especially when it is rolled to the front end, it should be pressed obliquely, and rice will stick in the seam and water drops will come out. Finally, put the pieces on the plate, and the very beautiful and neat sushi with water drops is finished.

For girls who love fruits and vegetables and pursue slimness, cucumber sushi is low in calories, special in taste, sour and sweet, which is the most suitable. Besides rice and laver, we also need 1 slice of cucumber, 2 tablespoons of yogurt, 1 tablespoon of white sesame, 2 slices of pickled radish and a little shredded red ginger. Although there are many things, they can be bought in supermarkets around us. The previous steps are the same as the above two kinds of sushi. Prepare rice, seaweed and bamboo curtains. Cut the cucumber vertically into 4 strips, equal to the length of laver. Then put the white sesame seeds into the pot and stir-fry until fragrant. Be careful not to drain oil. Start processing-spread laver on the bamboo curtain, spread rice with a thickness of about 1cm, and leave about 2cm at both ends of laver without spreading rice. Key steps: spread yogurt on one end of rice, put cucumber strips, and sprinkle sesame seeds. When everything is ready, you can roll up the sushi, compact it, and then cut it into small pieces and put it on the plate. Finally, decorate the dish with pickled radish and shredded ginger, which is also a refreshing side dish. Sushi is dipped in mustard. Because cucumber sushi already has yogurt as sauce, you can finally taste the original flavor directly, but it is the most delicious and moving. Say goodbye to fish and shrimp seasoning with high cholesterol and change materials. Cucumber sushi is healthy and diverse, and you can choose raw materials such as fruits and vegetables according to your favorite taste.

There are also Japanese-style meatballs, which are very different in practice, but have a unique taste. Sushi lovers may wish to try it at home. The raw materials are simpler than above, 2 bowls of hot rice, appropriate amount of meat floss, 2 tablespoons of sushi vinegar and appropriate amount of Japanese soy sauce. Read the recipe carefully. First pour sushi vinegar into hot rice and mix well for later use. Take another piece of plastic wrap, put a quarter of the rice in the middle, add meat floss to the rice, tie it tightly along the middle with plastic wrap, and gently compact the rice ball. Don't forget to cut it into small pieces The most special thing is to take a pot and put a little oil, then put a small rice ball in it and fry it on low heat. Soon, the rice ball turns yellow, then a layer of soy sauce is swept, and then the rice ball is repeatedly swept with soy sauce in turn until the whole rice ball is golden yellow, and it can be served. If you want to be beautiful, you can also press the rice balls into triangles, circles or hearts, and the fillings can be changed at will, such as cheese and pickled radish, which will make your mouth water and taste more delicious! A very special kind of sushi.

I rambled for a long time and finally finished. From cabbage roll sushi, water drop sushi to cucumber sushi, there are also interesting Japanese-style floss rice balls. It's really pleasing to see the delicate and lovely sushi lying on a white porcelain plate. And it's your hard DIY, which makes it even more attractive. Don't worry, the taste method of sushi also has a great influence on the taste of sushi. Sushi with different flavors should be dipped in different seasonings, and those with sashimi can be dipped in soy sauce and mustard. When tasting, pay attention to the order of sashimi from light to heavy. In general laver sushi, many people often dip in soy sauce from the bottom, which makes the whole sushi dark and salty, and the rice grains are scattered all over the floor. The correct way is to push sushi down to one side, and then dip one side of the material in soy sauce to eat. However, if your sushi itself has been coated with sauce, you can eat it directly and feel the purest taste. Special reminder: the moisture in sushi materials and the vinegar in rice are the key to whether sushi is delicious or not, so we should seize the time and eat it as soon as possible before it dries.

DIY Japanese sushi at home is no less than making a complicated and exquisite handicraft. Just for the boring and annoying May Day holiday, you might as well adjust the plain home cooking and try this interesting and delicious sushi DIY quickly to make your appetite bloom like a flower in this spring day.