Japanese sushi recipe

Method

One: Ingredients: rice, crab sticks, cucumbers, small sausages, Korean rice vinegar, sweet tofu, sushi rolls, seaweed

Method: 1) First wash the rice and cook it, sprinkle some Korean rice vinegar to make it more fragrant (you can leave it out), and let it cool for later use;

2) Cut the cucumber, crab sticks, and sausage into strips and set aside Use;

3) Spread the seaweed on the sushi roll, and then spread the cooled rice (evenly);

4) Place cucumber and crab sticks in the middle, Or cucumber and sausage (combine according to your preference), then roll it up

5) Cut it, and that’s it!

Sweet tofu is sold in some places. After buying it, use paper or cloth to absorb the excess water, and then stuff rice in the middle. That one is delicious!

If you have other ingredients: yellow radish and other ingredients can also be used. The most important thing about sushi is buying all the ingredients!

When eating, add mustard, Korean or Japanese soy sauce, and some ginger slices. It tastes very good!

2. Making sushi

1. Ingredients:

Sushi rice (the round and fat kind, if you don’t have it, you can use ordinary rice, but you need to soak it in water for 1 hour first), sushi vinegar, a pack of large pieces of seaweed, bamboo curtain , disposable gloves, salad dressing (or mayonnaise), sushi soy sauce, mustard, lemon.

2． Fillings:

Pickled radish, cucumber, carrot, crab sticks, canned tuna, small sausages (a pack of 10 chicken sausages), fresh salmon, and eggs.

Pick the yellow radish and cut the cucumber into thin strips.

Pour the carrots and sausages with boiling water and cut them into thin strips.

Thaw the crab sticks, squeeze out the water and set aside.

Take out the water from the tuna can, add some salad dressing and salt and mix well.

Cut part of the three-striped fish into long strips and cut the other part into thin slices of 2.5 cm by 5 cm.

Beat two eggs with a little salt and sugar. Heat a pan with olive oil, fry the egg liquid over low heat into round egg skins, and cut into long thin strips after removing from the pan.

The choice of fillings can be diversified, and you can include whatever you like. For example, chopped apples, asparagus, canned tuna, Arctic clams, eels, kielbasa, etc.

3. Make sushi rice:

Wash and drain the sushi rice, add water at a ratio of 1:1, steam it in a rice cooker, open the lid and let it cool for 15 minutes. Then fluff the cooked rice, pour sushi vinegar evenly on the rice little by little, and mix well as you add it. The amount of sushi vinegar is approximately one cup of rice plus two tablespoons of sushi vinegar. Once mixed, you can set the rice aside.

4． How to make sushi vinegar:

If you don’t have sushi vinegar, you can make it yourself.

Put 200 ml of white vinegar, 4 tablespoons of salt, and 9 tablespoons of sugar in a pot, heat and stir until dissolved. Remember not to boil. Let cool after dissolving.

5. Roll sushi:

Put the bamboo curtain at the bottom and place the bright side of the seaweed on the bamboo curtain. Spread the rice evenly, and don't make the rice too thick to prevent it from being rolled up. Leave a little space around the seaweed, especially 2 or 3 cm on the side away from you. Spread a thin layer of salad dressing on the rice (or not), then spread cucumbers, carrots, crab sticks and other ingredients on 1/3 of the rice, and mix and match as you like, but don't put too much at once. Then press the material with your fingers while rolling it. Be careful to press it firmly, otherwise it will be rolled loosely and it will not look good when cut. After rolling, press and hold the shape for one minute, take away the bamboo curtain, and then use a knife to cut into small rolls of equal size.

6． Onigiri-style sushi:

The leftover rice can be made into onigiri-style sushi. Take some rice and make it into a rectangular rice ball of 2 cm by 2 cm by 4.5 cm. Take a slice of salmon, put a little mustard in the middle, cover the rice ball, and press it. You can also tie a small piece of seaweed to secure it. In addition to salmon, shrimp, tuna, eel, crab sticks, etc. can also be used. The remaining fish can be made into sashimi. When eating, squeeze a little lemon and dip it in a little mustard and soy sauce.

You’re done!

3. The first step is purchasing. First you need to buy some sushi utensils and condiments, and a small bamboo couplet for rolling sushi (available at art supply stores).

4D brand Japanese soy sauce, Japanese mustard, salad dressing, white vinegar, white sugar, salt, rice. Seaweed slices, salmon, shrimp, cucumber, lettuce, carrot.

The second step is to steam the rice. Wash the rice before steaming it, drain it and let it sit for more than an hour before steaming it.

The third step is to adjust the sushi rice. Five tablespoons of white vinegar, one tablespoon of sugar, and a little salt. Put the three ingredients into the pot and stir together, then heat them over fire and set aside. Divide the steamed rice into the required amount, pour an appropriate amount of vinegar into the rice and mix until it becomes sushi rice.

The fourth step is to make sushi. Place the bamboo couplet on the chopping board, place a piece of seaweed with the smooth side down on the bamboo couplet, spread the mixed sushi rice flatly on the seaweed, leaving one or two centimeters of seaweed without smearing the rice, for sealing. Spread a spoonful of salad dressing on the middle of the sushi roll and place the shredded carrots on the rice. Place two more slices of lettuce on the carrots, then place the sliced ??salmon (or shrimp) and cucumber segments on the lettuce. Use the thumbs of both hands to lift up the bamboo strips to roll the nori and rice forward, and use the other fingers to fix the dish so that it doesn't wander around. Make a circle to just wrap the dish, seal the nori with rice grains, and the sushi roll is ready. hey-hey.

The fifth step is to cut into rolls. What we are talking about now is the largest roll in sushi, which is called a tai roll. You can use the same method to make small rolls. The method is the same, but the name is different. Okay, it’s time to cut the sushi. Use a sharp knife to cut the sushi. Dip some water on the knife when cutting. The first knife should be divided into two parts, and then the cut roll should be cut from the middle. By analogy, the sushi will be evenly divided into eight portions and served with soy sauce on the plate.

There is another type of sushi called nigiri sushi. It is so simple that I can’t believe it can be sold, but foreigners like this kind of sushi very much. Let me tell you how to make it: < /p>

Put the salmon or cooked shrimp in your hands, spread a little wasabi on it, put some sushi rice on top, and hold it with your hands to shape it.

This is the basic approach, but to do it well you need to learn from experience. There are many kinds of sushi, mainly due to the different colors of the ingredients, but the basics are the same. As long as you dare to innovate, you may be able to make better-tasting and better-looking sushi.

IV. 1. Cooking. It is best to use Northeastern pearl rice, which is the round and chubby rice. Add a little less water than usual to avoid getting too wet. After cooking, let cool for a while

2. Seasoning: fine salt, fine white sugar, white vinegar. Mix fine salt and fine sugar in a ratio of 1:3, add an appropriate amount of white vinegar (according to personal taste), heat slightly to fully dissolve the salt and sugar in the vinegar, and let cool

3. Add the seasoning Pour evenly into the rice and mix evenly with a rice spoon. Don't be too rough, otherwise the rice grains will be broken and it will not look good and affect the appetite.

4. Place the sushi seaweed flat on the table and use a rice spoon to stir it up. Spoon an appropriate amount of seasoned rice onto the seaweed and flatten slightly. Leave about 0.5cm on the edge of the seaweed, do not put rice on it, leave it for sealing

5. Place your favorite food on the rice, such as salmon (cut into long strips), cucumber (cut into long strips), Chinese seaweed, crab sticks, etc. Don’t put too much and flatten gently. Roll up the seaweed, just like you would normally roll a book, compact it while rolling it up, and dip the remaining edge with a little water to seal it. Roll it back and forth a few more times to form a cylinder.

6. Use a sharp fruit knife to cut the "cylinder" into individual sushi rolls with one stroke and you're done