What's yellow and crispy in sushi?
The first possibility is tempura. Chopped tempura tastes crisp and yellow. Chopped tempura is made of eggs, water and tempura powder, stirred evenly and fried in an oil pan. The oil temperature should be above 200℃. Take some stirred tempura pulp by hand and sprinkle it in the oil pan. After frying, it will be rice, light yellow and crisp.
The first possibility is yellow radish, which is used to refresh in sushi. Yellow radish is crisp and sweet, too. Its scientific name is Kim Dae-gen, which is widely spread in South Korea and parts of Yanji, China. Very suitable for making kimchi and rolled rice.
What kind of rice is sushi made of?
The rice used to make sushi needs to be a little harder, because some ingredients such as vinegar, sugar and salt are added to the rice. So if the hardness of rice is not enough, sushi will be difficult to pinch and taste bad. So what's the best rice for sushi?
Authentic Japanese sushi is made in pearl rice, Japan. This kind of rice is small, slightly sweet and delicious. However, if you usually do it yourself, there is no need to be so professional. Just mix japonica rice with glutinous rice.
If there is no japonica rice, you can use northeast rice, even if there is no northeast rice, you can only use ordinary rice. Although the taste will drop a little, it will have little effect. Remember, never make sushi with pure glutinous rice, otherwise it will not be the traditional zongzi in China.
In fact, rice that suits your taste and taste is the best. After all, there are many kinds of rice suitable for sushi, and all kinds of rice have different characteristics. You can also mix the formula that suits your taste best through different proportions. Of course, this requires individuals to try slowly in their daily lives.