? Teach you how to make 10 delicious sushi.
Sushi is one of the most popular traditional foods in Japan. The main ingredient is cold rice seasoned with vinegar, and the ingredients are fish, seafood or eggs. It tastes delicious and is very popular with the Japanese. Fresh ingredients, crispy laver and soft rice can make all kinds of tempting sushi, which makes people drool.
sushi
One: yellow robe and seafood sushi
Ingredients: rice, sushi seaweed salad dressing, flying fish roe, white vinegar, sugar, salt, pepper, cooking wine and ginger.
Exercise:
1, add shredded ginger, salt, pepper and cooking wine to marinate for 10 minute, and then blanch in water for later use. White vinegar is heated and melted with white sugar and a little salt to make sushi vinegar.
2. Pour in a bowl of rice and stir well. The sushi curtain is spread out, covered with a layer of plastic wrap and covered with bibimbap, which is slightly larger than sushi seaweed.
3. spread a layer of sushi seaweed and put shrimp at the front. Pick up the sushi curtain, roll it up slowly, pinch the edge, open the plastic wrap after rolling, cut off both ends and cut it into small pieces.
4, set the plate, decorate it next to it, squeeze Thousand Island salad dressing on sushi, and put some flying fish on it.
Huangpao Shen Jia seafood sushi
Practice 2: Korean tuna perilla sushi
Ingredients: 1 bowl of rice, 1 can of canned tuna, appropriate amount of perilla (crushed), appropriate amount of laver and appropriate amount of sushi vinegar.
Exercise:
1. Add a little sushi vinegar to the rice and mix well. Add crushed perilla. Stir the rice evenly. The sushi table is covered with seaweed and covered with thin perilla rice, leaving a gap around it. Roll it into a thin roll with a sushi pad.
2. Cut the thin roll in half, spread it on another piece of seaweed, fill it with tuna, and roll it into a roll. Cut sushi, in pairs, and make it into petal shape.
Practice 3: Fish and egg sushi
Ingredients: rice 1 bowl, sushi vinegar 1 spoon, flying fish roe, cucumber 1 root, mustard.
Exercise:
1. Take 1 bowl of steamed rice, pour in sushi vinegar and stir evenly with chopsticks or wooden spoon. Wash cucumber and cut into long slices with peeler for later use.
2. Prepare red and green flying fish eggs. Molding the mixed sushi rice into a cylindrical shape with a mold. Wrap it in cucumber slices and coat it with mustard. Put the two-color fish eggs on the wrapped rice balls.
Fish roe sushi
Practice 4: Sashimi Sushi
Ingredients: scallop, sweet shrimp, salmon, squid, uncooked rice, vinegar.
Exercise:
1. Prepare sashimi such as scallop, sweet shrimp, salmon and squid. Wash the raw rice, soak it in summer, soak it in winter for 1 hour, and then put it in an electric cooker to cook.
2. Making sushi vinegar: salt, sugar and white vinegar are evenly put into a pot to be heated according to the ratio of 1︰5︰ 10, and can be used after cooling. Do not make it boil when heating, so as not to reduce the acidity of vinegar.
3. Mix sushi rice and sushi vinegar at a ratio of 5: 1, and stir evenly with a wooden spoon while it is hot.
4. Dip your hands slightly in water, hold the rice into balls, spread horseradish on it, and then spread sashimi. Then wrap it with a larger plastic wrap and tie it tightly, and then quickly rotate the sushi with the upper part of the plastic wrap to turn it into a circle.
Practice 5: Salted egg yolk pork floss sushi
Ingredients: 280g of rice, 2 salted duck eggs, 3g of salt, appropriate amount of salad dressing, sushi vinegar 15ml, appropriate amount of carrot, appropriate amount of cucumber, appropriate amount of ham, appropriate amount of golden radish and appropriate amount of meat floss.
Exercise:
1, ham is sliced, cucumber is seeded and sliced, salted duck egg is taken as yolk, and carrot is shredded for use. Add sushi vinegar and salt to the rice and stir well. Rice is not so sticky at this time.
2. Spread a piece of seaweed on the roller blind, then spread a thin layer of rice evenly and flatten it with a spoon. Don't spread rice at the other end of 1cm (otherwise it will be difficult to close it).
3. Put cucumber strips, shredded carrots, salted egg yolk (which can be slowly kneaded into strips by hand), dried pork floss, golden root and ham strips on the rice near one end in turn, and squeeze a proper amount of salad dressing. Roll up the bamboo curtain slowly forward.
4. When all the rolls are finished, squeeze some bamboo curtain rolls with both hands (so that the wrapped laver rice will not be tight). Remove the roller blind, cut it into 1, 5cm wide, and use a water-washing knife every time, so that the incision is neat and beautiful.
Salted egg yolk pork floss sushi
Practice 6: Muyuhua Sushi
Ingredients: rice, Muyu flower, black sesame, seaweed, white vinegar and sugar.
Exercise:
1, spread out the white rice and cool it, add a tablespoon of white vinegar and a little sugar and mix well. Sprinkle in black sesame seeds and mix well.
2. Dip some water in your hands, make rice balls, and then flatten them to form a triangle. Wrap rice balls with seaweed. Sprinkle Muyu flowers evenly on the rice ball, and serve with green mustard and Japanese soy sauce.
Practice 7: Eel Sushi
Ingredients: glutinous rice, rice, seaweed, eel, grilled shrimp, vinegar, salt, sugar and mustard.
Exercise:
1, glutinous rice+rice, vinegar, salt and sugar, mix well and cook. Put it in a bag and cool it a little. If it is too hot, it will burn the seaweed. If it is too dry, it will not stick enough.
2. Tilt: Put the laver under the bamboo curtain, or face down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of the laver, that is, slowly push the rice out, but don't spread the rice all over the laver this time, leaving 2 cm on the top and 1 cm on the bottom.
3. Then put mustard on it and press it with a layer of seaweed. Then put what you like (not much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, let go of the bamboo curtain at the bottom and roll it with the bamboo curtain.
Dip some water with a sharp knife, cut into pieces, and then spread eel and grilled shrimp on sushi to make it more colorful.
Eel sushi
Practice 8: tempura roll sushi
Ingredients: tempura shrimp, seaweed, rice, sushi vinegar, lettuce, cheese, salad dressing and crab seeds.
Exercise:
1. Steam the rice, add sushi vinegar, mix well, let it cool, and spread it on laver.
2. After the crab seeds are wrapped, turn over the seaweed, release the vegetables, tempura shrimp, cheese and salad dressing (squeeze with bamboo curtain) and roll them up.
Practice 9: Avocado Sushi
Ingredients: sushi rice, seaweed, avocado, sushi vinegar, sushi soy sauce and green mustard.
Exercise:
1. Wash the rice and put it on the screen for half an hour. When steamed in a rice cooker, the ratio of rice to water is generally between 1: 1.2~ 1.3, which should be flexibly controlled according to the situation of the cooker and rice, and the rice is moderate in hardness.
2. After the cooked rice is warm, add sushi vinegar and mix well. The ratio of uncooked rice to sushi vinegar is about 6: 1-5: 1, and sushi can only be made after it is completely cooled.
If you don't have sushi vinegar, you can make it yourself. The ratio of rice vinegar, salt and sugar is about 5: 1: 2. Put it in a pot and simmer until the sugar is completely melted.
4. After the sushi vinegar rice is cooked, let it cool naturally, put a little sushi vinegar on your hands and hold the rice into an oval rice ball. The rice balls are not loose or delicious, and the vinegar on your hands should not be too much, otherwise the rice balls will be too sour.
5. Cut seaweed into thin strips of about 1 cm with scissors, peel and slice avocado, put avocado slices on rice balls, and fix them around with seaweed strips in the middle. Finally, dip a little water in a small dish, squeeze a little mustard, and pour sushi soy sauce.
Avocado sushi
Practice 10: Arctic shell sushi
Ingredients: Arctic shell, rice, sushi vinegar.
Exercise:
1, first steam the rice, add sushi vinegar, mix well and let it cool. Wash the arctic shellfish and pick them up for later use.
2. Knead the mixed sushi rice into a trapezoid (about 20g rice ball), and finally cover the Arctic shell on the rice ball to eat.