How to make rice for sushi delicious, and how to cook rice for authentic sushi?

1. Prepare the materials for making sushi, as shown below, 1. Rice: Mix glutinous rice and rice, the ratio of the two is 1:3, the key depends on your taste;

2. Large sheets of seaweed, 3. Cut cucumbers and ham sausages. Today, there are only these two ingredients at home, and you can also fry eggs and cut them into strips, put some carrots, pickled cucumbers, and ......Depending on your preference, the sushi with multiple cuts in color also looks good.

4. Meat floss, salad dressing, tomato sauce, chili powder, the last three condiments are all coming when eating at KFC, hehe, admire yourself, you are so good at living.

Second, the sushi curtain is flattened, and then put the seaweed on the curtain, the rice is spread flat while it is hot, not too hot (it will be hot), not too cold, not easy to pave, the rice is more sticky, first spread the rice evenly on the seaweed, and then use disposable gloves, if there are no gloves at home, use the fresh-keeping bag is the same, put the fresh-keeping bag on the hand to flatten the rice, try to spread every corner, the rice is not too loose, so it is not easy to roll, and do not press too hard, it should be noted that the end of the seaweed rice should be appropriately less, Finally, leave about a centimeter of blank space and don't put rice, so that the rolled sushi is not easy to loosen and looks good.

3. Place the cut ingredients on top of the rice.

Put cucumber strips, ham sausage, meat floss, chili noodles, tomato sauce, and salad on top of the rice, in the position as shown below, and put them as concentrated as possible so that they can be rolled later. Actually, it seems that the authentic sushi doesn't have chili noodles, but my modified method is also delicious.

Fourth, the most critical step is to roll sushi, this requires experience, I made it too loose the first time, and then found the technique to get much better.

First gently lift the side next to your body with your thumb and index finger, and then press the ingredients on the rice with your middle finger and ring finger to ensure that they are not scattered, do not loosen, quickly connect the part of the index finger with the middle finger, squeeze hard during the rolling, not too loose, otherwise you can't resist the materials inside, if it is loose here, there will be no remedy later, the front end of the seaweed completely wraps the ingredients and presses the sushi curtain, and then vigorously rolls the remaining rice, and holds it tightly in your hand for a few seconds to maintain the shape.

Fifth, it's done right away.

I read other people's posts that it is not easy to stick when scalding the kitchen knife with hot water to cut sushi, but I found that it is okay to cut it directly, but it can't be cut as quickly as you usually cut cucumbers, you have to be slow to prevent the seaweed from breaking, and after cutting it, you can put it on a plate, and you can eat it.

While the rice grains scattered on the sushi curtain are not completely dry, the rice stuck to the kitchen knife has not completely dried, so wash the tools quickly, or you will come to clean these after you eat the perfect taste, and it will be difficult to clean up!

The rice is slightly softer than the rice you usually eat at home, just put a little more water in it when cooking. After cooking, do not boil the pot first, let the rice simmer for another 10 to 15 minutes, so that the taste of the rice grains can be brought out more vividly. Serve hot, as hot rice can only absorb the flavor when mixed with vinegar.

Put the rice into a slightly larger container, put an appropriate amount of white vinegar, and then use a rice spoon to stir and crush the rice into one piece, and finally achieve the best effect is not to distinguish the rice particles. Allow to cool and ready to use.

Ingredients required: 2 cups of sushi-grade rice, appropriate amount of rice vinegar, appropriate amount of sugar, appropriate amount of sushi vinegar, appropriate amount of salt.

1. First, follow the normal steps to wash the rice and make rice, as shown in the figure below

2. Then wipe the dust of the kelp with a wet towel, as shown in the figure below

3. In a small sauce pot, add kelp, rice vinegar, sugar and salt, heat and stir, and then let it cool, as shown in the picture below

4. Take out the kelp, as shown in the figure below

5. Squeeze the lemon juice inside, as shown in the figure below

6. Stir and so on to let it cool, as shown in the figure below

7. In a large bowl or basin, add the rice and slowly pour in all the sushi vinegar as shown in the picture below

8. Cover the finished sushi rice with a wet towel to avoid drying out, as shown in the figure below

Method: 1. Good rice should be used for rice, and black rice is to increase viscosity. Put rice and black rice in a roughly 4:1 ratio.

2. Wash the rice and put the water according to the usual habit of steaming rice. After steaming, do not open the lid immediately, you can cover the lid and simmer for ten minutes.

3. Adjust the vinegar when simmering rice, roughly put ten spoons of rice vinegar, three spoons of sugar, and two spoons of salt. Stir to combine.

4. If it is not easy to dissolve, you can add water and boil it to dissolve it with fire. Serve a bowl of rice, put a spoonful of mixed vinegar, and taste the taste.

5. Depending on the taste, you may need to add sugar or salt.

6. Pour the vinegar that has been prepared again into all the rice several times. Stir thoroughly.

7. Let the rice cool, the vinegar is absorbed by the rice, and the rice is shiny, and you can serve it out to make sushi.

Sushi rice is a very delicious food, and making sushi rice is a very useful one. Cooking skills can save you the trouble of cooking, but many friends don't know it yet, let's take a look at the steps of sushi rice.

Ingredients

Sushi grade rice 2 cups.

Rice vinegar to taste.

Sugar to taste. Sushi vinegar to taste.

Salt to taste. Method stepsFirst, follow the normal steps to wash the rice and make rice.

Next, make sushi vinegar! Wipe the kombu with a damp towel.

In a small sauce pot, add the kelp, rice vinegar, sugar and salt. Do not stir. On medium-low heat, let it simmer for 5 minutes or until the sugar is completely dissolved. Remove the kombu and add lemon juice. Stir and let it cool.

Remove the kombu. Squeeze the lemon juice inside.

Stir and wait to let it cool.

In a wide bowl or basin, add the rice, slowly pour in all the sushi vinegar, cover the finished sushi rice with a damp towel to avoid drying out, and now you can make the sushi you want!

Ingredients

1 bowl of rice.

Konjac knots 4 pcs.

Black sesame seeds to taste.

Sushi vinegar to taste.

Tomato sauce to taste.

Cucumber shreds to taste.

Method stepsAdd an appropriate amount of sushi vinegar to the rice, grasp and mix well.

Add an appropriate amount of black sesame seeds and mix well.

Take a small amount of rice and flatten it, and put a konjac knot.

Cover with an appropriate amount of rice and form a ball.

Squeeze in an appropriate amount of tomato sauce and arrange with shredded cucumbers.

Konjac black sesame sushi is done.

Mix the eggs, sausages, crab meat and cucumber with salad dressing, put half of the rice in the bowl and press it tightly, add the ingredients and meat floss, and then put in the other half of the rice and press it upside down.

It is summarized as follows.

Ordinary rice can be eaten, or a little glutinous rice can be mixed with a little glutinous rice, with a ratio of about 10:1.

Sushi: <>

Sushi is one of Japan's traditional cuisines. The main ingredient is rice cubes seasoned with sushi vinegar to maintain human body temperature, and toppings such as fish, seafood, vegetables, and eggs. Sushi is already recorded in the Heian period code Enki Shiki, which was completed in 927 AD.

At that time, sushi referred to a way of preserving fish. Salt the fish and press it with a weight to allow it to ferment naturally. When a sour taste develops, wrap it in crystal rice and serve it (crystal rice is cooked and cooled and then crushed repeatedly).

According to the "Legend of the Dongyi Lie-Wa Kingdom", the Wa people ate seafood, that is, sashimi (sashimi), which was wrapped in rice grains to form a kind of instant food.

How to eat: Eat the delicious sushi fresh, should: slice the sushi and chew it carefully, you can chew the sushi, if you swallow it directly, you can only taste the skin and the taste of glutinous rice, but not the taste of the ingredients.

Ingredients: 1 sushi seaweed, 2 drops of sushi vinegar, 40 grams of rice, 1 egg, 1 small sausage, 1 cucumber, 1 sushi bamboo curtain.

Method 1: Wash the rice, cook it quickly, and finish it after 20 minutes.

2. Spread the bamboo curtain, put the seaweed on it, and drip a few drops of sushi vinegar.

3. Bring the pan to a boil and heat the oil. Beat the eggs, pour them into the pan and fry for two minutes, use a spatula to cut the egg slices into diced eggs, and turn off the heat. Set aside.

4. Peel the cucumber and cut it into thick strips.

5. At this time, when the rice is cooked, scoop out a spoonful of the rice and spread it on the seaweed.

6. Dice the meat sausage.

7. Build the cucumber shreds on top of the rice and surround them.

8. Sprinkle in diced eggs and ham.

9. Gently roll up the bamboo curtain.

10. Roll vigorously.

11. Spread out the bamboo curtain, drag the sushi to the cutting board, cut it into three sections and serve.

Vinegar, salt and sugar, I make it myself in a ratio of 3:1:2

Put them together and copy them with rice, and the vinegar can be relatively less!

I add eggs, cucumbers, carrots, and some pickles of my choice.

This is cooked rice and cut cold.

How to cook sushi rice.

1. Edible rice Glutinous rice can be cooked in a 10:1 ratio to make soft and sticky sushi rice.

2. The water consumption is a cup of rice to a cup of water; If more than five cups of rice, reduce the amount of water in the last cup by 1 5.

Sushi vinegar blending.

Ingredients: 600ml of white vinegar, 500 grams of sugar, 80 grams of salt.

Method: Put the above three ingredients into the pot, put them on the stove and stir over low heat until the sugar dissolves. Do not boil vinegar to avoid reducing acidity.

How to store sushi vinegar: The pot or container in which the sushi vinegar is placed must be dry and placed in a corner or in a cool place. Generally, it can be left for three to four months in summer and five to six months in winter.

Ratio of rice to sushi vinegar.

If one cup of rice can cook two bowls of rice, pour one tablespoon of sushi vinegar over each bowl of rice in this ratio.

Sushi rice with vinegar stirring time.

1. Cook the rice cooker for about 20-25 minutes.

2. Sushi rice must be evenly mixed when stirring, otherwise the rice that has not been mixed with vinegar will become hard after a long time.