Is there a difference between sushi rice and sticky rice? Is rice or sticky rice in sushi?

"Rice for sushi" is more like "regular rice", except that "rice for sushi" has fuller grains, oiliness and flexibility.

"Glutinous rice" is too sticky, too glutinous, and not suitable for sushi.

Glutinous rice is more suitable for making soft and glutinous foods such as "zongzi" and "rice cakes".

Sushi's rice balls require crisp and elastic crystal clear rice grains, not sticky nono rice balls.

By the way, "Taimi" is supposed to be a relatively refreshing rice, but it is not suitable for making sushi because it is too dry and not oily. Thai rice is more suitable for making curry rice and Hong Kong-style sautive rice.

Conclusion》There is a difference between sushi rice and glutinous rice. Glutinous rice cannot be used to make sushi.

Ordinary rice can be used to make sushi, but the sushi rice balls made from "rice used to make sushi" are so beautiful and have such a good taste.

There is a difference, sushi rice is not all glutinous rice, it is ordinary rice and glutinous rice mixed together in proportion to steamed rice, sushi rice will also be mixed with sesame seeds and sesame oil.

Sushi rice is ordinary rice, it is recommended to mix new rice with old rice, the rice must be stuffy and hard, and then wait for it to cool and add vinegar, it is recommended to use red vinegar, and then add a little sugar, and add some salt, so that the mixed sushi rice will be sweet and good. If you don't add salt, the rice won't be sweet, the secret recipe. When holding sushi, it is best to dip your hands in vinegar and pinch them first, so that your hands will not stick.

The rice used for sushi is pearl rice, which will have a certain graininess when eaten, and it will be more delicious with sushi vinegar, so it is not recommended to use glutinous rice. Glutinous rice is mainly used to enhance the stickiness of sushi, which not everyone likes.

The rice used for sushi is japonica rice, which is mainly produced in the northeast, and this rice is characterized by soft and sticky feet - of course, japonica rice is less viscous than glutinous rice, while most of the rice produced in the Yangtze River and Pearl River basins is canned rice and has a grainy feel.

We make sushi with a mixture of glutinous rice and regular rice.

The rice of sushi is rice。Most of the sushi is made of ordinary rice, and if you use glutinous rice, the sushi will be too sticky and will not taste good. Sushi is a traditional Japanese snack that uses Japanese pearl rice in its most authentic way.

There are many types of sushi, including rolled sushi, thin rolls, hand rolls, inside rolls, ** rolls, etc. The earliest sushi was made with salted fish marinated in salt and rice.

The origin of sushiSushi originated in Japan, and Japanese fishermen like to bring some rice balls when they go fishing or when they are working. At first, the rice ball was just a lump of rice and nothing, but after improvement, the rice ball was wrapped in seaweed on the outside, and a peach was added to each inside. Or some other meat, and then later entered the Japanese aristocracy, the rice ball was changed to the size of a little finger, and then put some more precious fish or food on top to become sushi.

Sushi rice is japonica rice in Japan. Shou Lao Jun Si rice is a special kind of rice, it tastes chewy, elastic, and has a certain sticky and vertical disadvantages, this kind of rice makes sushi delicious, and the rice also contains a lot of protein, which is also good for the human body. The rice used in the production of sushi can also be Japanese japonica rice, which is clean and whitish in color and has perfect grains, which is also a good rice used in making sushi.

Related introductionsIf you carefully distinguish the rice used for sushi, you will find that the rice used for sushi is different from the rice we use to make our own rice, and the rice used for sushi will be sticky and sticky, while still having the characteristics of good chewiness and good elasticity.

Therefore, if you want to make your own sushi, it is best to choose a special sushi rice. If you want to make sushi yourself, not only do you need to know what to choose, but you also need to know the production process, and the processing method of sushi rice does not mean that you will do it according to your own ideas, try it, and it will be done, and the method is also very important, of course, you have to choose the right rice for sushi, so that you will make delicious sushi.

You can use rice, but you can't use all rice, because the viscosity of rice is not enough, and it is easy to spread out when making sushi and not form a roll. Here's how to mix a portion of rice with glutinous rice to make sushi.

1. Ingredients: rice glutinous rice 2:1, white vinegar: sugar: salt (or sushi vinegar) 6:3:1, egg strips, lettuce strips, mushroom strips, ham sausage strips, cucumber strips.

Two: Production steps:

1. Preparation: Rice ratio Rice: glutinous rice (2:

Once the rice is cooked, add the sushi vinegar while it is hot, mix well and let cool for later use. If you can't buy sushi vinegar, you can use white vinegar: white sugar:

The salt is mixed in a ratio of 6:3:1.

2. Fry the omelettes in a frying pan and let them cool and cut into strips. Lettuce and shiitake mushrooms (dried shiitake mushrooms need to be soaked in warm water for two hours), cut into strips and blanch for 3 minutes, dry and cool for later use. In particular, shiitake mushrooms must be squeezed dry of excess water, ham sausage, cucumber cut into strips for later use.

3. Make sushi rolls. The nori is spread on the sushi curtain. Regarding nori rolls, all major supermarkets have seaweed (also known as seaweed) that specializes in making sushi rolls, and if you really can't buy them, a certain treasure also has them. Never substitute other nori or seaweed.

4. Spread the rice evenly in the sushi, leaving one centimeter for the upper and lower centimeters. If you feel sticky, you can use a spoon to scoop the rice, and then use the back of the spoon to push it evenly and wipe it evenly. If you use your hands to make rice, remember to rub an appropriate amount of sushi vinegar on your hands to prevent sticking.

5. Spread the ingredients evenly on the bottom of the rice. The area left above the nori is smeared with a layer of sushi vinegar, and finally rolled up before it sticks, making the sushi roll tighter and less likely to loosen.

6. You can also spread meat floss.

8. Hold the two ends of the bamboo curtain firmly, slowly roll up the rice, and press it for a while to set.

9. Finally, cut it into small pieces with a knife about 1 5cm wide.

Sushi rice is rice rice; It is a rice made with sushi, and sushi rice is a food made from sushi rice, white vinegar, and salt (vinegared rice for short). Authentic Japanese sushi is made with small, slightly sweet Japanese pearl rice.

After the rice is cooked, add an appropriate amount of sushi vinegar, sugar, salt, etc. to taste, and wait for it to cool down before using it to make sushi.

The commonly used sushi rice in Japanese sushi is sushi rice and Japanese pearl rice.

This rice has a hint of sweetness and has a good taste. If you usually make it yourself, you don't need to pursue such a delicate and professional taste, just use wrapped rice and glutinous rice to match. If you don't have a bag of rice, you can use Tohoku refined white rice, and if you don't have one, you can use regular refined white rice.

It's just that the taste will be much worse. But be sure not to make it all with glutinous rice, otherwise it will become a rice dumpling.

Remove the shrimp thread in advance and rinse. Blanch the shrimp in hot water, remove the shrimp after it changes color, drain and put it on a plate. Cut the cucumber into long strips of sushi seaweed width and set aside. Peel the mango, cut off the large flesh on both sides, remove the core, and cut the mango flesh into 1 to 2 mm slices.

Wearing gloves, crush the shrimp and mix well with salad dressing and mustard tahini.

Add a spoonful of sushi vinegar to the cooked rice and mix well. (The rice is a mixture of glutinous rice and rice, mixed in a 1:4 ratio.) )

Wrap the sushi mat in a layer of plastic wrap.

Put a piece of sushi seaweed, pour in the mixed rice, press each part of the seaweed on top of the rice, if you make smaller sushi, the rice is thinner, and if you make large sushi, put the rice thicker.

Turn the sushi seaweed over and place the rice side down and the sushi seaweed side up. Add the shrimp and top with a cucumber strip.

Wrap the shrimp and cucumber in the rice and sushi table from one side, roll it to the joint, and then place the sushi mat on the outside of the sushi roll and continue to roll until the sushi is rolled.

Don't be in a hurry to open the sushi after rolling, wrap the sushi mat and hold it tightly.

Remove the sushi table, add the mango slices, continue to cover the sushi table, and shake it again to fit the mango slices completely on top of the sushi rolls. Then remove the sushi table, cut it into small pieces with a knife, and this mango shrimp sushi roll is ready.

What kind of rice is sushi rice? How to make authentic sushi rice ultra-clear.

Generally speaking, sushi rice is made from Japanese rice, because Japan has a different geographical location and different climate, and Japanese rice is more sticky and tough than ordinary Chinese rice or Tohoku rice.

If you make your own sushi at home and can't find Japanese rice for a while, you can try 3 servings of glutinous rice and 7 parts of northeast rice for cooking. The vinegar mix upstairs is correct, but remember to use white vinegar, and add sugar to the white vinegar, the ratio is about 4 to 6, adjust to the sweet and sour taste, otherwise the sushi will not taste good.

Nothing special, the ratio of japonica rice to glutinous rice is 2:1, sprinkle sushi vinegar or fruit vinegar before boiling and stir.