Sushi and kimbap

It is called kimbap in Korea

It is called sushi in Japan

In fact, it is the same thing~

Gimbap is cooked food, and "rice" is cooked food. of meters. Sushi is Japanese and is raw food such as eel sushi, lobster sushi, salmon sushi, etc. Kimbap is rice wrapped in seaweed and filled with various dishes, such as fried eggs. Japanese sushi is made from a variety of raw foods, paired with vegetables, and eaten with mustard. Sushi is mostly seafood.

When making sushi, sushi rice is the key. Use good quality rice, the rice should be cooked harder. The ratio of sushi vinegar to rice is about 1:6

Fluff the cooked rice, pour sushi vinegar evenly on the rice, and mix well. Do not press the rice grains, try to keep the rice grains intact and soft.

Place a piece of seaweed on the sushi mat and spread the rice from left to right.

Spread the rice evenly from top to bottom, using gentle force. The rice should be spread loosely and do not squash the rice grains, so that it will taste better!

You can put any filling you like in the middle, as long as it tastes delicious. This time I put crab meat, salad dressing, fresh scallops and apples. Salmon can also be used

Then roll up the seaweed with a bamboo curtain.

Use a bamboo curtain to roll it up to maintain its shape for 1 minute.

When cutting sushi, dip some water on the knife to prevent it from sticking. A single drop of the knife can make the cut smooth. Depending on personal preferences and needs, a piece of sushi can be cut into 4 to 8 pieces.

You’re done!

The above method is an inner roll. This time I will teach you how to make an outer roll. It’s very simple, I guarantee everyone will do it after reading it! The amount of rice used to make the outer roll of sushi is slightly more than that of the inner roll, which is almost 1 and 1/3 of the inner roll.

Place the rice on top of the nori from left to right

Place the rice Lay it out from top to bottom. Be even!

Turn over the seaweed and place it rice side down on the wooden board. Wipe the board with a damp cloth before placing it to prevent sticking. The fillings are the same as the inner rolls, just decide what you like. Put it in the middle of the seaweed! Then roll it up gently

The roll is not complete yet, you also need to wrap it in plastic wrap. Then use a bamboo curtain to set it for 1 minute, but be gentle. Don’t squash the rice

Tear off the plastic wrap after it’s set and sprinkle some of your favorite seasonings for decoration!

Then it’s time to cut. Just like the inner roll, put some water on the knife to prevent it from sticking. The sword must be drawn quickly, and at this moment, one should regard oneself as a swordsman. :P The incision must be smooth to look good

Done!

How to make sushi

Main raw materials:

Rice, vinegar, fish.

Let’s talk about rice first: In fact, Chinese rice is very good, there is no need to use Japanese rice

For rice cooking, it is best to use a rice cooker. Wash the rice before cooking. Do not use Instead of rubbing it with your hands, use a rice spoon or wooden stick to stir until the water is clear. How much water should be put in? Just put your whole palm into the rice pot and let the water reach your wrists.

The cooked rice should be mixed with vinegar. If you can, it's best to buy kelp vinegar. If you can't, you can use white rice vinegar instead. But no matter what kind of vinegar, burn it beforehand, add some Japanese sake (if not, you can use white wine instead), and put some sugar. The specific amount depends on personal taste. The main principle is that it does not have the sour taste in the original vinegar.

Add vinegar and rice and mix well. The rice should be hot and the rice should be large. It doesn’t need to be too deep. It must be large so that it can breathe and the rice will not stick together. The vinegar should be added little by little, stirring as you add it. It is best to use a large wooden basin if possible, so that the rice will not cool down quickly. How much vinegar to add? Add it until there is a sour taste in the rice. The taste can be stronger because the taste will fade when the rice is cold.

Fish: It is best to use fresh sea fish, the most common ones are salmon and tuna. I do not recommend using tuna when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, with a dark or dark color. It is best not to eat it raw as it will cause diarrhea. If you want to eat it, it is best to fry it and then wrap it in sushi.

Salmon, fresh salmon should be looked at by the eyes. If the eyes are bright, you should also touch the fish meat with your fingers, and then put it under your nose and smell it. If there is no fishy smell, it is fresh.

There are two ways to make sushi, one is rice ball style and the other is roll. Of course, there is also sashimi (that is, what everyone calls sashimi, which is very particular about knife skills and the freshness of the fish.)

Onigiri style:

How to cook the fish

This is the simplest, fillet the fish into 2.5 cm wide and 5-6 cm long slices, and slice them diagonally. Then make a 2*2*4.5 rectangular rice ball, dot a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate, and shape it.

The preparation of vegetables, crab sticks, eggs and rice balls is the same. The only difference is that a strip of seaweed should be tied on top, which will make it stronger and more delicious.

Rolls:

You can usually buy special seaweed sheets for making sushi in stores. Personally, it is difficult to buy good Japanese seaweed. In fact, many Korean seaweed are very Well, the price is also cheaper.

Generally, 10 pieces per generation can make 20 rolls, and each roll can be cut into 6 pieces. This means that a bag of seaweed can make 20 different kinds of sushi, and 120 small pieces per piece.

Rolled seaweed can be divided into two types, one is outer roll, and the other is inner roll (rice is inside, seaweed is outside)

How to roll outer:

Fold a piece of seaweed into two pieces. Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. Amount of rice: Hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed. , from the inside out, from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole sheet of 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, then put what you like on it, and now start rolling it. Pick up the long lower edge and roll it toward the middle, then roll it again.

Inner roll:

It is different from the outer roll. You need to use a bamboo curtain. If you don’t use it, it’s okay, but the shape of the sushi is not very good and it falls apart easily.

Put half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly Push the rice outward, but this time do not cover the entire seaweed with rice, leaving 2 centimeters on the top and 1 centimeter on the bottom. Then apply mustard and put whatever you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's done!

Sushi ingredients:

Fish:

It’s good to have fresh raw fish, but what if you don’t have it? When in restaurants, sometimes fish cannot be eaten raw, but can also be eaten cooked. I prefer cooked fish because it has a stronger taste. For example, salmon can be fried with some salt and garlic, then cut into small strips and placed in sushi rolls, or cooked directly, added with salad dressing, and placed in sushi.

There are also crab sticks. This stuff is made of fish meat, not real crab meat. It tastes very good and is cooked. You can wrap it up and eat it.

The shrimps are also cooked and wrapped with salad dressing, which is also delicious

Vegetables:

Cucumber, avocado, and eggs,

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Mushrooms, shiitake mushrooms, shiitake mushrooms, we make delicious ones there, I like them, the method is:

Soak the shiitake mushrooms in water until soft, then boil the shiitake mushrooms in the water used to soak the shiitake mushrooms, add soy sauce, sugar, Season it with wine and cook until it is cooked. It tastes a little sweet, because it needs to be dipped in soy sauce when eating.

Ingredients when eating:

Japanese pickled ginger, green mustard, Japanese soy sauce (Chinese soy sauce has a strong taste, so add less)

Rice, thousand Don't press it, push it slowly and put the things you like. At this time, press it tightly, release the bamboo curtain on top, and then roll it up.

How to make Korean kimbap! ~

Now let’s introduce the necessary ingredients for making kimbap:

One rice and one pot. Don’t make it too hot, which will burn your hands, and don’t make it too cold or too hard, which won’t taste good (you can use rice) It will be more fragrant when mixed with glutinous rice, etc.)

2. Several sheets of Korean seaweed (it is the kind of thin, large and large ones. There are many in Korea, but they are rarely available in China. It is difficult to buy them. ! )

The most authentic way to add three sausages is to add this, but you can also add floss or sausage according to your own taste~~

Be sure to add four eggs in moderation and don’t waste it. - Actually I like fried eggs very much

Five carrots and one to two are paired with Japanese pickled radish - too salty - I suggest you omit it if you can't buy it. It’s not delicious

Six fresh and green spinach is a must, whether you like it or not. Just like I don’t like carrots at all, but it must be included~~ Only in this way can you eat authentic kimbap

Seven little bits of salted sesame and sesame oil

Steps to make kimbap:

First put the warm rice and add the fragrant sesame oil of salted sesame and finally Mix evenly with your hands and set aside to dry

Crush the two eggs, add a little salt to taste, fry them in a pan until they form egg skins, and cut them into long strips~~~ While the oil pan is still hot, cut into pieces Stir-fry the strips of ham and carrots. Be sure to pay attention to the heat so that they don't burn or become hard and undercooked

3. Everything is ready and start wrapping. Take out two sheets of seaweed and spread the rice over them. Pour three-quarters of the rice on top. Use your hands to spread the three-quarters of the seaweed on each corner. Don’t use too much force to flatten the rice. This will not look good~~

Then put it in order. Serve egg strips, carrot strips, ham strips, spinach, and finally Japanese pickled radish

Roll up four handfuls of seaweed

Be sure to roll it tightly. This is the most important thing, because if it is not rolled tightly, it will be cut. When the time comes, it will loosen up

Finally, use a knife to cut the rolled kimbap into 1.5cm pieces

How to make Korean kimbap

*4 bowls of rice (if it is hot) (if you have several kinds of rice at home, you can mix it with rice, glutinous rice, etc. and it will taste more delicious)

*4 sheets of seaweed (yes The kind that are thin and sliced, not the kind that is used for soup. If you buy the wrong one, you can only make seaweed soup)

* 1/2 bowl of pork floss (you can replace it with the delicious one you like) , I like sausage or crispy sausage)

*3 eggs (used to make egg skin and filling like other delicious foods, don’t add if you don’t like eggs)

*4 long strips of carrots (can also be cucumbers)

*3 tablespoons each of sugar and white vinegar

*A pinch of salt

Steps:

1. Put an appropriate amount of sugar, white vinegar, and salt into the hot rice, then stir and stir evenly, and set aside to dry. (If you have the trouble, you can skip mixing these and just enjoy the flavor of the filling)

2. After beating the eggs, add a little salt to taste, fry them in a pan and cut them into rectangular shapes. , and then cut into long strips. It’s actually just strips of egg skin)

3. Bake the seaweed in the microwave for half a minute. It doesn’t matter if there is no microwave in the dormitory, so I just take it out of the bag and wrap it. The difference between the two is that they have different requirements for rice.

The baked seaweed wraps the cooled rice. The rice that is wrapped directly has only been left to dry for a while, so it is not too hot.

4. Then spread out the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly, roll it as much as you want, and then use a knife to cut it into 1.5cm pieces~ 1.5cm is easier to eat. If you want to eat more in one bite, you can cut it thicker~

Gimbap Once it’s done, you can dip it in green moss and Japanese soy sauce. It’s up to you to taste~~