What do you need to open a sushi restaurant?

If it's the first time, it's best not to invest too much. It's best to find a place to eat in the supermarket first. The price is not too high and it is suitable for popularization.

If you open it yourself, the style should be very distinctive. There should be many kinds of sushi, and there should be great innovation in price and restaurant layout, because young people usually go to that place. Let's talk for a few days first.

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.

Fourth, the production of sushi.

There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.

Ingredients: seaweed? Porphyra 1? About 20cm long 1 5cm wide japonica rice 200g crab roe 1 thin ham half a medium-sized cucumber half an egg skin 1 horseradish sauce 1 5g lettuce leaves1salt1? 5g sugar 5g white vinegar 10g thick soy sauce vinegar ginger 1 vegetable.

Method:

1? Airing the japonica rice to about 40 DEG C; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2? Spread seaweed vertically on the cooked chopping block, leaving 3cm at the upper edge as an interface, spread japonica rice on the remaining seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips into the four "grooves" as fillings respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.

3? Gently wrap seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice at the top seam and seal it, then cut the rice roll into 7 small rolls, and serve with thick pickles and vinegar pickles.

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Rice ball style:

How to fish: This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you need to 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 cooked 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.

Roll: Generally, you can buy special laver slices for sushi in the store. 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 flavor

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Method for make Japanese sushi rice

1. Wash rice repeatedly with three pinch of water until the water becomes clear.

2. Wash the rice with tap water for 3-4 minutes, and then drain.

3. Leave the rice for 30 minutes to make it completely dry.

4. Then steam for 45 minutes with the ratio of rice to water of 1: 1.

5. Season and mix well according to the ratio of rice 3: sushi vinegar 0.5: sugar 0.2: salt 0. 1.

6. Finally, let it dry for 30 minutes to make the rice slightly warm, and then break it up.

Method for make Japanese thin roll sushi

1, first wet your hands a little, take a proper amount of rice by hand, code it into a nearly cylindrical shape, and flatten it.

2. Then align the laver skin with the lower end of the bamboo curtain, hold the rice ball in one hand, and press the rice evenly on the laver skin with the other hand, and it is advisable to cover 2/3 of the laver skin with rice.

Then slightly compact the middle of the rice so that a groove appears in the middle.

3. Put the prepared stuffing into the groove, press the upper end of laver skin with the middle finger of both hands, press the stuffing with the index finger of both hands, roll up the subcutaneous end of laver with the thumb of both hands until the stuffing is completely wrapped around the rice, fix the sushi rolls at the upper and lower ends with the middle finger of both hands respectively, put the index finger of both hands on the sushi, forcibly move left and right, forcibly press the sushi rolls, forcibly press them to make them form a right angle, then roll the sushi, and repeat the above actions of forcibly pressing.

Experience: The above are the basic methods of authentic sushi. It is economical to use some ham, cucumber and crab roe as raw materials. If you can afford a can of tuna soaked in oil, filter the oil and mix it with salad sauce as raw material, which is very good.

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If you run a revolving sushi restaurant, I should tell you first! There must be some left every day! As for the disposal of surplus products, it is very simple. Raw fish and clinker can be recycled, and fresh fruits and vegetables can only be thrown away (but don't worry, these are very low costs). So, two hours before closing time, pull up the tape, try not to release sushi with fish and clinker, only put some low-cost products, and order the rest (that is, guests can order whatever they want)!

If you just open a restaurant, it's easy. You don't have to pull your belt. Anyway, you just place an order, so you just have to work hard on the preparation method to minimize the kitchen waste, but at the same time you have to ensure the quality!

As for how much to do in a day, it is not easy to deal with it. It takes time to explore! Weather, surrounding passenger flow, surrounding activities, holidays and some positive and negative news about catering will all affect the passenger flow in the store!

These materials must be kept in the refrigerator. General sushi restaurants are equipped with quick-freezing cabinets and fresh-keeping quick-freezing cabinets! Unless you go shopping for the freshest materials at three or four in the morning every day!

The price depends on whether people there can accept sushi as a food and which sales groups are targeted at! For the elderly, we can only rely on low prices! For students, we should often engage in activities ~ discounts, gifts and so on! For office workers, we must make some business packages! 5 yuan to 10 yuan can only achieve small profits but quick turnover! ! I suggest: if there is a similar sushi restaurant in your city, the price will be set at about two or three yuan! If your business is good, the other party will generally take the tactics of price war to hit you. At this time, you need to calm down. If you fight back with the method of price war, there are only two answers; One is the fiasco of both sides (that is, the local sushi industry is completely rotten, and it is difficult to do it well), and the other is you (the other side will keep introducing new dishes and the price is lower than yours, and when you lose, that market will be his! Therefore, I suggest you look higher, improve the quality and then slowly raise the price! Go to the high-end market Don't take the poor road ~ you earn a lot of money, but it's hard!