There are many kinds of sushi and a wide choice of raw materials. The main raw material of sushi is sushi rice (high-quality japonica rice), which is characterized by white color and round particles. Rice cooked with it is not only elastic, chewy, but also sticky. The raw materials used to wrap sushi skin are high-quality seaweed or laver, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage and so on. 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 and lettuce.
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, ratio of rice to water: Wash sushi rice, drain it, put it in an electric cooker, add water according to the ratio of rice to water 1: 1, and cook it into sushi rice. Note that if you cook more sushi rice at one time, you should reduce the amount of water appropriately. If you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to it.
2. 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. Proportion of vinegar and rice: When preparing sushi rice, generally add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix 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 and 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.
Raw materials: special seaweed (laver) 1 piece, about 20cm long and15cm wide; 200g japonica rice, crab roe 1, half a thin ham sausage, half a medium-sized cucumber, egg skin 1, horseradish sauce 15g, lettuce leaves 1, 5g refined salt, 5g white sugar, white vinegar 10g, and thick soy sauce.
Operation:
1, air-drying the japonica rice to about 40℃; 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 board, leaving 3cm on the upper edge as an interface, spread japonica rice on the remaining seaweed, then press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.
3. Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice at the upper joint and seal it, then cut the rice roll into 7 small rolls, and serve with thick pickles and vinegar pickles.