Hand-held sushi is the most representative work of sushi. When making, mix the rice with sushi vinegar, knead it into a rice ball of the right size, cut fresh sea urchin yellow, abalone, peony shrimp, scallops, salmon seeds, cod fish white, tuna, salmon and other seafood into slices, and place it on the snow-white glutinous rice ball, knead it and pinch it, then spread it with fresh green mustard sauce, and finally put it on an exquisite porcelain plate... Such a color combination is truly "delicious".
When eating sushi, it is about the integrity of eating, that is, the whole piece of sushi must be eaten in one bite. Only in this way can you truly taste the delicacy of sushi. Only then can the aroma of sushi be completely blended with the aroma of seafood, filling the space between your teeth and cheeks. Full, leaving no gaps.
The strong taste has nowhere to escape, lingering in the mouth for a long time, with twists and turns.
I made an improved version of hand-held sushi today, which should be more suitable for the taste of China. We don't dare to eat raw fish and shrimp like the Japanese.
The seafood is all from the mainland. My brother went on a business trip and bought some fresh seafood from the seaside and flew it back by plane. I immediately froze it. Hehe, fortunately it has only been more than ten days. Although it is quick-frozen, it is still fresh. The seafood sushi made today needs to be dipped in mustard, otherwise it will still be fishy (fresh).
Seafood sushi
By PenelopeHand
Recipe Recommendations
- seafood appropriate amount
- rice appropriate amount
- sushi vinegar appropriate amount
- mustard appropriate amount
Steps for Seafood sushi
1
Add sushi vinegar to steamed hot rice (one bowl of rice and one spoonful of vinegar). Mix well while hot and let cool.
2
Wash the seafood.
3
Remove the shrimp line from the fresh shrimp and pass it through your body with a toothpick (so that the water will not bend easily).
4
Pour fresh shrimps into boiling water for 30 seconds.
5
Shellfish lasts a little longer, but no more than 2 minutes.
6
Remove the blanched seafood. After peeling the shell, rinse it with clean water (mainly shellfish).
7
Cut the seaweed into strips.
8
Cut fresh shrimp from the belly with a knife. and turn it into slices.
9
Use a mold to make rice balls (if there is no mold, wrap some rice with plastic wrap, and then press it with your hands to make small rice balls).
10
Made rice balls.
11
Take a strip of seaweed and put on the rice balls.
12
Put the seafood on the rice balls.
13
Seaweed strips roll up seafood and rice balls.
14
Just roll it all up.Seafood sushi Make Tips
When eating, you can dip it into some mustard and sushi soy sauce and take one bite.