Handshake sushi
By VicentaLakin
Fujizaki Sushi-- Sushi with hands, delicious
Recipe Recommendations
- rice appropriate amount
- shrimp appropriate amount
- the salmon appropriate amount
- tuna appropriate amount
- sushi vinegar appropriate amount
- Arctic shellfish appropriate amount
- caviar appropriate amount
- roasted eel with cattail appropriate amount
- crab sticks appropriate amount
- seaweed sheet appropriate amount
Steps for Handshake sushi
1
Cook rice. After washing the rice, immersing it for 20 minutes, cooking the rice in the usual way, at a ratio of water and rice about 1:12
In a big bowl, pour sushi vinegar, sugar and salt, mix it, melt it out of its favorite flavor, and then mix the cooked rice into the covers and set it at about 20 minutes。3
PREPARATION: (A) SHRIMP WASHES OFF THE SHELL, EACH SHRIMP FOLLOWS THE LENGTH OF ITS BODY, INSERTS A TOOTHPICK (INSERTED TOOTHPICKS TO PREVENT SHRIMP FROM BENDING AS SOON AS IT IS COOKED), BOILS IT IN SALT WATER FOR ABOUT TWO MINUTES, OR BOILS ITS COLOUR INTO A GOOD CORAL RED. TAKE IT OUT, WAIT TILL IT COOLS, DRAW THE TOOTHPICKS, CUT IT IN HALF FROM THE ABDOMEN WITH A KNIFE, BUT DO NOT CUT IT COMPLETELY, REMOVE THE SANDLINE ON THE BACK OF THE SHRIMP AND OPEN UP EVERY SHRIMP. B) FRESH FISH CHIPS (E.G. TUNA OR SALMON) ARE BOUGHT AND CUT INTO SPARE PIECES. C) CAN ALSO BUY FRESH HERBS, ALL IN HALF (AND NOT CUT OFF) AND THEN SPREAD THEM EVENLY. D) A LITTLE SALT AND SOY SAUCE, SUGAR, BLENDING, FRYING INTO THICKER EGGCAKES IN EGG FLUIDS, AND THEN CUTTING INTO SMALL PIECES OF SQUARES。4
Prepare half a bowl of water and pour some vinegar. Put your hands on vinegar water, and then take out about a large and a half spoon of rice in your hand and squeeze it into a rectangular pellets. Don't push too hard。5
Take the material prepared in the second step and put a piece of mustard on the hand, and then put it on the rice set in the third step, with a little pressure, with rice down, and put it on the plate。
6
Squeeze on the sauce like you like7
Let's eat。
8
The eel can be bought and made on its own。9
Steam techniques: (1) The first is to wash rice, place it in the basin, pour it into the water, pour water with a quick and light mix of grains of rice with the hand, and wash the wash water immediately and twice. (2) A small amount of water is then poured into it, the basin is slowly transferred in a certain direction with the left hand, and the grain of rice is gently and evenly seized with the right hand. It must not be too long when the rice is razed, otherwise it can destroy the vitamins and cellulose in the rice. (3) The rice will then be deposited in the basket with a dry moisture, which will be set at 30 minutes to 1 hour. (4) Once these are done, they begin to steam, and the ratio of rice to water is 1:1 (this can also be adjusted according to personal preference), and the well-oiled rice should not be boiled for 10 to 15 minutes, so that the taste of the rice grain can be felt more effectively。
10
sushi aphrodisiac material: 600cc, white sugar: 500 g, salt: 80 g: the above three materials are placed in the pot, a small fire on the stove can be mixed to melt, and vinegar cannot be burned to prevent acidity from decreasing. the conservation of sushi vinegar - material: the pot or container for sushi vinegar is dry and placed in the corner or shade of the wall for three to four months in summer and five to six months in winter. sushi vinegar is the basic sauce of sushi. it is made of salt, sugar and vinegar at 1:5:10. when formulated, salt, sugar, vinegar and homogeneity are put into the pot to heat, which can be used after cooling. note that heat should not boil in order to reduce the acidity of vinegar. sushi vinegar (materials are not easy to buy and can be homemade). method: take a proper amount of vinegar in the bowl, add a third of the quantity of white sugar, put a proper amount of salt on the table and then pour it into the pot, slow down the fire and have a small bubble. (note: you have to keep mixing while cooking, you can't open it, you can use it when it's cold.)
11
SUSHI RICE IS COOKED WITH RICE + RICE AT A RATIO OF 10:1, SO THAT SOFT AND Q SUSHI CAN BE COOKED WITH WATER OF ONE GLASS OF RICE TO ONE GLASS OF WATER, AND LESS THAN ONE FIFTH OF THE LAST GLASS OF WATER IF IT EXCEEDS FIVE. THE RATIO OF RICE TO SUSHI VINEGAR: ONE BOWL PLUS ONE SPOONFUL OF SUSHI VINEGAR (TWO BOWLS OF RICE, THIS RATIO). SUSHI RICE AND VINEGAR MIX TIME: ELECTRON RICE BOILS FOR ABOUT 20-25 MINUTES. SUSHI FOODS MUST BE EVENLY MIXED, OTHERWISE LONG-SOILED MEALS THAT DO NOT GET JEALOUS BECOME HARD, AND WHEN THEY ARE EVENLY MIXED, THEY MUST BE PLACED IN THE VENTILATION AREA OR BLOWN COLD BY ELECTRIC FANS. SUSHI: IF YOU HAVE ANY LEFTOVERS, YOU CAN COVER THEM WITH TWO CLEAN WET CLOTHS, WHICH MUST NOT BE TOO WET OR SLIGHTLY WET。