Sushi is one of the most prestigious foods in Japanese food culture. It not only has an ancient history of the millennium but is also increasingly loved by people all over the world.
Sushi is also a traditional Japanese cuisine. Sushi in ancient Japan was salted fish marinated with salt and rice and evolved to form today's sushi. "Sushi," wrote, "鮨" (すし) in ancient Japan, originally meant to be salted fish. The name "sushi" is due to the fact that in the banquet of the congratulations, "すし" was praised by everyone and considered to be "the life-threatening thing". Therefore, it was used as a fake word for "すし" from the end of the Edo period.
In ancient Southeast Asia and China's coastal areas, there are foods similar to sushi making, but the form is different. Japanese sushi is made from seaweed or seaweed rice and sashimi, cucumber, floss, and scallions, served with mustard, horseradish, soy sauce and vinegar. On the coast of China, there is a cylindrical rice ball made of glutinous rice, egg yolk, crispy skin, peanuts, vegetables, and cooked shrimp. It is called a glutinous rice stick. It is wrapped with a layer of cooked noodles. The method is similar to that of holding sushi, but the material and shape. different. According to legend, the glutinous rice stick comes from the Yueguo (Zhejiang area) in the Spring and Autumn Period and belongs to the traditional cuisine of the ancient Yue people.
In the post-Han period, there was also a small food that could be eaten with rice and fish and sauce, which is much smaller than the Chinese one. This is the ancestor of Japanese sushi later.
In 700 AD, in the Nara era, early Japanese small foods were named sushi and used as a holiday food. Sushi has gradually become popular as daily food, especially some rice balls that have been marinated by some fishermen with some vinegar, plus some seafood or meat, pressed into small pieces, neatly arranged in a small wooden box, as food along the way. In the era of the Kamakura Shogunate, sushi has been widely spread and become a symbol of ordinary objects and Japanese food culture.
"Box sushi" is to put the rice into the wooden box, put all kinds of ingredients, put pressure on the lid, and then take out the wooden box sushi, cut a piece, shaped like a box, hence the name.
(makizushi 巻きずし), spread a layer of seaweed (seaweed) on the small bamboo curtain, and then lay a layer of rice, put the ingredients in the middle, roll it into a long roll, and then cut into small pieces.
Tofu (futomaki too) is a kind of roll sushi with a relatively long diameter. There are usually several kinds of ingredients.
as the name suggests, are relatively fine, usually containing only one ingredient.
roll the sushi into a cone shape (similar to ice cream cones), "hand roll" is actually a kind of "roll", saying that in the eighteenth century, those Japanese gamblers hang around the casino all day long ( Tekkaba), gambling, and fear of starvation, but the squid (tuna) meat into the rice and roll it up with seaweed. It can be eaten with a big mouth, and it can prevent the rice from sticking to poker and fingers. It is popular with gamblers. This kind of food was born in the casino, hence the name Sakamaki, which gradually evolved into a hand-made hand roll, so it is usually eaten by hand.
In the roll (uramaki 巻き), the seaweed is wrapped in the most central ingredients and wrapped in rice. Sprinkle a layer on the outermost surface or have sesame seeds, fish seeds, crab seeds, etc.
the rice is wrapped in an elliptical shape with seaweed, and the ingredients are placed on top.
also known as sushi or overnight sushi, is popular in Kansai, Japan, and is made up of long wooden boxes (boxes). The producer first lays the ingredients on the bottom of the box, puts the rice on it, and then presses the lid of the box down. The made sushi will turn into a square and finally cut into pieces.
(nigirizushi nigiri sushi),(The rise of the Edo period in Japan) producers hand-picked rice into a block, coated with a layer of wasabi (Japanese mustard), and finally laid the ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to tie the two together. In Japan, the word "sushi" is used to refer to sushi without explanation.
Inari-zushi (inarizushi sushi), rice is served with ingredients. Common ingredients are fried tofu skin, fried egg, cabbage (broccoli) and so on.
is slightly different from the sushi described previously. For home cooking sushi.
is commonly found in the Kanto region. The ingredients are sprinkled on the rice in the bowl. It is a bit like rice.
(Gomoku chirashizushi) is commonly found in the Kansai region, and ingredients are mixed into the rice in the bowl.
PS: 1, the loose sushi is white is to put the sashimi on the sushi rice.
2. Wasabi (からし) and mustard (わさび) are not one thing.
To make delicious sushi, sushi ingredients are essential. In addition to the main ingredients such as sushi seaweed, sushi rice, sushi vinegar, what is common is big root (yellow radish), carrot, cucumber, sausage ham, egg, crab Willow, squid, floss, egg yolk, etc. Finally, there are various kinds of sauces, ketchup, salad dressing, and Thousand Island sauce. Here are some tips for sushi:
Ingredients preparation
Rice, sushi vinegar, seaweed, wasabi sauce
Production steps
1. The smooth surface of half of the seaweed is placed on the sushi bamboo roller blind. The edge of the seaweed slice needs to be
The front edge of the bamboo roll meets. Apply a thin wasabi sauce.
2. Spread about 0.5 cm of rice, but leave 1 cm of space on each side of the seaweed piece. A groove is pressed in the first 1/3 of the rice to fill the filled material.
3. Lift the bamboo roll and wrap the seaweed and rice in the filling to form roll sushi. Then roll the bamboo roll and press the rice on both sides of the opening.
4. Take the bamboo roll and roll the sushi with a sharp knife. Then the two halves are juxtaposed and cut into three equal parts to become six sushi. Place the cut face up.
Ingredients preparation: rice, sushi vinegar, fish fillets
Production steps
1. The small rice ball is pressed on top of the sliced fish fillet and gently shaped from top to bottom until the rice is tightly combined with the fillet.
2. Turn the sushi over and press it into a semicircle with your fingers to form a typical pillow.
Ingredients preparation: rice, sushi vinegar, seaweed
Production steps
1. The seaweed slice is cut into a long strip of 3 cm wide, surrounded by a small rice ball, and an opening of about 1 cm in height is reserved upward.
2. Fold the downward seaweed slices inward and stick the rice to form a cup. Fill the fish eggs in the upper opening.
Ingredients preparation: fresh salmon steak (middle of Irish squid) 150g, Wasabi 2 teaspoons, sushi rice l/2 servings, 1 small lemon, Japanese soy sauce, pickled ginger
Production steps
1. The squid meat is wrapped in aluminum platinum paper and placed in a freezer for about 1 hour to make it easy to cut.
2. The wasabi powder was stirred into a thick sauce with 3 teaspoons of water and allowed to stand.
3. The knife was perpendicular to the fiber, and the fish was chamfered into 8 pieces of about 3 cm × 5 cm in size and thawed on a kitchen towel.
4. After the fish is thawed, apply a thin layer of wasabi sauce to one side.
5. Using a dampened hand, squeeze 1 tablespoon of sushi rice into an oval small rice ball. Place the fish fillet with the wasabi sauce on the side, place it on the left palm, put the rice ball on it and gently press it. Turn the sushi over and carefully shape it.
6. Rinse the lemon with hot water and dry it. Cut four slices from the middle and cut in half to decorate the sushi. Season the soy sauce and the remaining wasabi sauce on the table with the pickled ginger.
Ingredients preparation: 1 bunch of shallots (about 30g), 2 teaspoons of Wasabi, 150g of fresh salmon steak, 1/2 serving of sushi rice, Japanese soy sauce, pickled ginger
Production steps
1. Wash the onions, knead them, and dry the water with a kitchen towel. Wasabi powder is stirred with 3 teaspoons of water
After standing into a thick sauce, let stand.
2. If there is a thorn in the squid, take it out with a pair of tweezers. The edges were cut smoothly, the knife was perpendicular to the fibers, and the fish was obliquely cut into 8 pieces of a size of about 3 cm x 5 cm, which were wiped dry with a kitchen towel.
3. Apply a thin layer of wasabi sauce to one side of the fillet. Using a dampened hand, squeeze 1 tbsp of sushi rice into an oval small rice ball. Spread the fish fillet over the face of the wasabi, place it on the left palm, place the rice ball on it, and gently press it on the fillet.
4. Turn the sushi over and carefully press it into a symmetrical shape from above. Each sushi is decorated with two fine onion leaves and placed on a flat plate. Seasoning soy sauce and remaining wasabi sauce are served on the table with pickled ginger as a side dish.
Raw squid can be bought in reputable fish shops and fish shops in large supermarkets. It tastes less like fish and is like lean beef or veal.
Ingredients preparation: 8 pieces of seaweed, 2 pieces of cucumber, 1/2 pieces of thousand seeds (Japanese pickled radishes), 200 grams of tuna, and vinegar; sushi rice base 3 cups.
Production steps
1. Place the seaweed on the fire and bake it on both sides to make it dry. Cut it into two halves. Cucumber, thousand seeds and cucumbers are cut into strips.
2. The seaweed is placed on the sushi roll, and some vinegar is spread on the seaweed. Spread the rice thinly on the seaweed and leave it for about 2 cm on the outside. Put cucumber, thousand seeds or tuna in the center and compact it with your hands.
3. Roll the sushi roll over the seaweed once and compact it with the rice on the left and right ends.
4. Sushi can be cut into various shapes and on a saucer.
practice
1. Eat rice + glutinous rice in a ratio of 10:1, you can cook soft and sticky sushi rice.
2. The water consumption is one cup of water to one cup of water; if it exceeds five cups of rice, the amount of water in the last cup of water is reduced by one fifth. The ratio of rice to sushi vinegar: If a cup of rice can cook two bowls of rice, a bowl of rice is poured with a spoonful of sushi vinegar.
Stirring time of sushi rice and vinegar
1. Rice cooker rice is cooked for about 20-25 minutes
2. The sushi rice should be evenly mixed when it is stirred. Otherwise, the rice that has not been mixed with vinegar after a long time will become hard. After stirring evenly, it should be placed in a ventilated place or blown with an electric fan.
250g of sushi rice is placed in a sieve and rinsed with running cold water until the water that flows out becomes clear. Then drain for 1 hour.
Rice and 300 ml of water are boiled for 2 minutes on high heat, capped and simmered for 10 minutes with minimum heat.
Open the lid and cover the rice with a napkin and let it cool for 10 minutes. During this time, boil 2 tablespoons of sushi vinegar, sugar and 1 teaspoon of salt, then cool.
The rice is placed in a bowl, topped with seasoned vinegar, and turned over with a wooden spoon to bring it into contact with air, followed by cooling. This is the weight of two recipes (8 servings).
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