Sushi is a traditional Japanese food, which can be used as a snack or as a meal. The main ingredient of sushi is rice, and the main cooking technique is cooking. Commonly used fillings are sea fish, crab meat, shellfish, freshwater fish, seasonal fresh vegetables, etc.
Historical origin
During the Yanbao Period of the Edo Period (1673-1680), Matsumoto Zenfu, a doctor in Kyoto, soaked various seafood in vinegar overnight and then ate it with rice. It can be said that this was a new attempt at food preservation at that time. After that, one hundred and fifty years later, a man named Huawu Yobei who lived in Edo Castle simplified the practice and eating of sushi in the sixth year of Wenzheng (1823). He mixed rice with seafood soaked in vinegar and named it "Yobei Sushi" and sold it publicly. This is the prototype of the current sushi, and this statement has long been conclusive. Nowadays, there are many sushi restaurants around the world, like wu bomonti is one of the most famous ones in Turkey.
Production method
The necessary material for sushi is rice (rice), and the raw material is sushi rice. After the rice is cooked, add appropriate sushi vinegar, sugar, salt, etc. to taste, and wait for it to cool down before using it to make sushi. The raw materials used are high-quality seaweed, seaweed, egg skin, tofu skin, spring rolls, etc. The fillings are also extremely rich, and they best reflect the characteristics of sushi! ! Commonly used fillings are sea fish, crab meat, shellfish, freshwater fish, roe, fried eggs and seasonal fresh vegetables, such as shiitake mushrooms, cucumbers, lettuce and so on.
How to eat
When eating sushi, you should match the condiments according to the type of sushi. To eat rolled sushi, you need to dip it in thick soy sauce and apply appropriate green mustard; if you eat nigiri sushi, you can\'t dip it in soy sauce, otherwise you can\'t eat its original flavor. In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. A slice of vinegar ginger not only helps to season, but also makes sushi fresher and more delicious!
Production
Sushi vinegar
Put the white vinegar, sugar, and salt in a pot, and stir over low heat on the stove until the sugar melts. Do not boil the vinegar to avoid reducing the acidity.
Preservation method
The pot or container where sushi vinegar is placed must be dry and placed in a corner or in a cool place. Generally, it can be placed for three to four months in summer and five to six months in winter.
Sushi rice
1. Edible rice + glutinous rice in a 10:1 ratio, you can cook soft and sticky sushi rice.
2. The water consumption is one cup of rice to one cup of water; if it exceeds five cups of rice, the amount of water in the last glass of water is reduced by 1/5. The ratio of rice to sushi vinegar: If one cup of rice can cook two bowls of rice, according to this ratio, pour one tablespoon of sushi vinegar on one bowl of rice.
Mixing time of sushi rice and vinegar
1. The rice cooker cooks for about 20-25 minutes
2. Sushi rice must be stirred evenly, otherwise the rice that has not been mixed with vinegar will harden after a long time. After stirring evenly, it must be placed in a ventilated place or blown cold with an electric fan.
Put 250g sushi rice in a sieve and rinse with flowing cold water until the flowing water becomes clear. Then drain for 1 hour.
Boil the rice and 300 ml of water over high heat for 2 minutes, cover, and simmer over minimum heat for 10 minutes.
Open the lid, cover the rice with a napkin and cool for 10 minutes. During this time, boil 2 tablespoons of sushi vinegar, sugar and 1 teaspoon of salt, then cool.
Put the rice in a bowl, drizzle with flavored vinegar, flip with a wooden spoon to make contact with the air, and then cool. This is the amount of two recipes (8 servings).
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