Make sushi ~ ~

Sashimi: salmon (salmon), tuna (tuna, tuna), anchovies (yellow-tailed fish), snapper, bonito and mackerel.

All kinds of seafood: cuttlefish (cuttlefish), octopus, shrimp, eel, roe, sea urchin, shellfish and other shellfish.

Fruits and vegetables: pickled radish, pickled plums, natto, avocado (avocado), cucumber (cucumber), fried tofu.

Red meat: beef, horse meat and ham.

Others: Fried eggs (optional), raw quail eggs.

[Edit this paragraph] Seasoning

Sushi soy sauce

mustard

Purple ginger

perilla leaf

Milin (boiled rice wine)

Sushi vinegar (the material is not easy to buy, you can make it yourself. Method: Put a proper amount of white vinegar into the bowl, add one third of white sugar, add a proper amount of edible salt, stir it a little, then pour it into the pot and stew slowly, bubbles will appear. Note that you need to keep stirring when cooking, and you can't cook. Use after cooling.

[Edit this paragraph] External mass production:

The so-called outer roll is sushi with rice on the outer layer, which is also called inner roll (Japanese) and reverse roll.

1, the rice used for the outer roll is more, which is about 1 and 1/3 for the inner roll.

2. Arrange the rice on the top of the laver from left to right.

3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.

4. Roll up the purple cabbage.

5, wrapped!

6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice too tightly.

7. all right! Tear off the plastic packaging.

8. Sprinkle your favorite spices, such as sesame seeds and crab roe, and do a little embellishment.

9, like cutting the inner volume, a knife falls and keeps the incision flat.

10, finished product.

[edit this paragraph] to legal

1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Do not cook rice yet.

Let the rice stew for 10 to 15 minutes, enthusiastically put the rice you need in the basin, and pour in the appropriate amount of sushi vinegar and beef powder.

Because hot rice can only be tasted if it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.

2. Wash cucumber, remove head and tail, cut into long strips and wash with salt.

3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use.

4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with meat floss, put cucumber strips and egg strips, and then roll it into sushi rolls.

Korean sushi (gimbap)

South Korea changed Japanese sushi to Korean sushi, and used English (laver for rice).

The main method of Korean sushi is almost the same as Japanese sushi, but the raw materials are not the same, the taste is sour and spicy, and Japanese sushi is light. Japanese sushi is usually made of vegetables and fresh deep-sea fish, while Korean sushi is usually made of cooked tuna meat or canned tuna meat and a small amount of pickled pickles and spicy vegetables.

Korean favorite kimchi is added to Korean sushi, and yellow salty and sweet cucumber strips and brown fresh and sweet kimchi are also essential raw materials. If Korean sweet and spicy sauce is finally added, white vinegar and a small amount of sugar will be added in the production process of Japanese sushi, which is not available in Korean sushi. Not only that, but also a lot of Sasaki oil was added, and the sweet eggs in Japanese sushi turned into salted eggs.

Vegetable seasoning: spinach, cabbage, spicy kelp.

Ingredients: cooked tuna, tofu and salty fried noodles cheese.

[Edit this paragraph] The skill of steaming rice

(1) First, wash the rice, put the rice into the basin, pour the water, stir it quickly and gently while pouring the water, then immediately pour out the washed rice soup, and repeat this twice.

(2) Then pour some water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Don't rub rice for too long, otherwise it will destroy the vitamins and cellulose in rice.

(3) Then put the rice in a basket to drain the water and let it stand for 30 minutes-1 hour.

(4) After these things are finished, they start steaming. The ratio of rice to water is 1: 1 (this can also be adjusted according to personal preference). Don't cook the steamed rice immediately, let the rice stew for 10- 15 minutes to give full play to the taste of the rice.

[Edit this paragraph ]DIY pays special attention to:

(1) In order to improve the taste, pay attention to the proportion when adding glutinous rice to rice. The recommended ratio is rice: glutinous rice 7: 3.

(2) Pay attention to both hardness and softness when steaming rice, and try to take medicine with both hardness and softness.

(3) Steamed rice, put it into a larger container, and add sushi vinegar. In the process of mixing vinegar, we should pay attention to one direction to avoid rotten rice. Cover with a clean wet towel after mixing.

(4) When the sushi rice is cold, you can start rolling sushi.

(5) When cutting sushi finally, you must choose a sharp knife. Requirements: clean, try to do 1 knife cutting. (Sushi Little Queen)

[Edit this paragraph] Health

Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes.

[Edit this paragraph] Grams in Formula Stage

Rice: Rice should not be eaten with horse meat, honey and xanthium sibiricum.

Eggs: Don't boil eggs with sugar; Eating with saccharin and brown sugar will be toxic; Eating with geese hurts the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

Pork (lean meat): Pork should not be eaten with dark plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus, and these two nutrients cannot be absorbed at the same time, which is called phosphorus and calcium in foreign medical circles. The optimum ratio of calcium and phosphorus is between1:1~1:1.5, which promotes mutual absorption.

Carrots: wine and carrots should not be eaten together, which will make a lot of carotene enter the human body with alcohol and produce toxins in the liver, leading to liver disease;

In addition, diarrhea is mainly radish, supplemented by carrots, and it is best not to eat together.

Porphyra (dry): Porphyra should not be eaten with persimmon; It is not suitable to eat with sour fruit, which may cause gastrointestinal discomfort.

[Edit this paragraph] Nutritional components in sushi

Calorie (2220.47 kcal), vitamin B6 (0.60 mg), protein (142.12g), vitamin B 12 (60.00 μ g), fat (19.68g), and fat. Folic acid (26.40 micrograms), dietary fiber (68.00 grams), biotin (660.00 micrograms), cholesterol (10 1.25 milligrams), vitamin A (1258.36 micrograms), carotene (6243.40 micrograms). Nicotinic acid (34.73mg), vitamin C (44.58mg), vitamin E (10.52mg), calcium (963.84mg), phosphorus (1883.05mg), potassium (6548.65mg) and sodium (5354.54). Magnesium (180.06 mg), iron (17. 19 mg), zinc (45.98 mg), selenium (6.07 μ g), copper (3 15.93 mg), manganese (0.003 mg).

[Edit this paragraph] Detailed sushi making method

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? It is characterized by white color and round particles, and the rice cooked with it is not only elastic, chewy, but also sticky.

The raw material for wrapping sushi skin is high-quality seaweed? Laver? Common ones are 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? Like mushrooms, cucumbers and lettuce? Wait a minute.

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? More than 5 copies? You should reduce the amount of water appropriately, for example, you only need to add 5 bowls of water 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.