Assorted sushi

Assorted sushi

Introduction:

"Sushi is the most common dish in Japanese cuisine, with hundreds of changes. There are three kinds of Sushi: holding sushi, rolling sushi and hand rolling sushi. In addition, there are scattered sushi, square pressed sushi, Zi sushi made of complete small fish or shrimp, zongzi sushi made by imitating the shape of zongzi, and common bean skin sushi. In addition to the most commonly used vinegar rice and seaweed, fresh fish, shellfish and eggs, roe, raw vegetables and fruits are common ingredients. Sushi cuisine was more than 1000 years ago. It means fish that can be preserved for a long time by salting. As the saying goes, it means salted fish. According to textual research, today's sushi is developed from salted fish. It was around the end of Han Dynasty and the beginning of Jin Dynasty in China, that is, 250-300 A.D. along with rice planting technology, it was spread from China's coastal areas to Japan. Originally, it was salted fish, but later it was rice with salted fish. After being made, it was eaten with rice. This is today's Sushi cuisine It's the forerunner of the new era. "

Production steps:

Step 1: wash the rice and steam it in an electric cooker.

Step 2: peel and slice the carrot.

Step 3: cook the carrot sticks in boiling water and let cool.

Step 4: peel the cucumber and cut into strips.

Step 5: after the rice is steamed, stir in white rice vinegar, salad oil, sesame oil, sugar, eel powder, salt and lemon juice.

Step 6: mix well.

Step 7: unfold the bamboo curtain on the operating platform, spread a piece of seaweed on it, spread the seasoned rice on the seaweed, about 1cm thick.

Step 8: put crab sticks and Cucumber Strips on one end of the rice, then carrot strips and cake strips on top.

Step 9: lift up the edge of the bamboo curtain and roll it forward. Roll and rub it tightly.

Step 10: then use a knife to cut into one centimeter thick segments to decorate the code plate. The other four middle schools hold sushi in their hands. First, hold the rice into a ball, each weighing about 25 grams, and then rub the palm into an oval shape. Put hot shrimp and cake slices on the top respectively. The cake can be steamed with pure eggs and salt. Tie a piece of seaweed on the cake sushi to avoid falling off.

Step 11: Fruit sushi is a piece of seaweed about 3cm wide wrapped on the rolled rice ball, with melon and cherry in the middle, and then a fresh cherry.

Step 12: make seafood mixed vegetable sushi by pressing the rice ball with plastic wrap. Remove the plastic wrap and put a hot shrimp on it.

Materials required:

Tianjin Xiaozhan rice: 400g

Seaweed: 2 pieces

Crab Stick: 100g

Cucumber: 1

Carrot: 1

Eggs: 3

Fresh shrimp: 100g

Melon: 1

Fresh cherry: 50g

White rice vinegar: 20g

Sugar: 20g

Salt: 10g

Eel powder: 10g

Fresh lemon juice: 5g

Salad oil: 15ml

Sesame oil: 3ml

Note: 1, rice to use good rice, such as no Japanese rice, the use of Tianjin Xiaozhan rice is quite good, its particles full oily, sticky better, Tiancheng crystal clear, not inferior to Japanese rice. 2. When mixing rice, if you don't have eel powder and fresh lemon juice, you don't need it, but it tastes a little worse. 3. Sushi is a simple and easy to make food with low technical content. You can design sushi by yourself. The rolled sushi can be made with bamboo curtain. It is sold in general cookware shops. When making it, just roll it tightly. The stuffing can be placed at will according to your preference.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: salty and fresh