Among Japanese cuisine, sushi is the most common dish, with hundreds of variations. There are three common sushi dishes: Japanese sushi, rolled sushi, and hand-rolled sushi. There are also scattered sushi, pressed sushi pressed into a square, zi sushi made of whole small fish or shrimp, rice dumplings made of imitating the shape of rice dumplings, and common bean skin sushi. In addition to the most commonly used vinegar rice and seaweed, fresh fish, shellfish and eggs, roe, raw vegetables and fruits are all common ingredients.
More than 1000 years ago, sushi cuisine meant fish that could be stored for a long time by salting. As the saying goes, it means salted fish. According to research, today's sushi was developed from salt-cured fish. It was about the late Han and early Jin periods of China, that is, between 250 and 300 AD. Together with rice planting technology, it was spread to Japan from coastal areas of China. It was originally just salted fish, but later it was changed to rice and pickled fish. After making it, fish and rice are eaten together. This is the predecessor of today's sushi cuisine.
assorted sushi
By JosueTrantow
Recipe Recommendations
- salty and fresh
- other
- three-quarters of an hour
- ordinary
Steps for assorted sushi
1
Wash the rice and steam it with a rice cooker.
2
Peel and cut carrots into strips.
3
Cook carrot strips with boiling water and cool for later use.
4
Peel the cucumber and cut it into strips.
5
After steaming the rice, stir in white rice vinegar, salad oil, sesame oil, white sugar, eel powder, salt, and lemon juice while hot.
6
Stir well.
7
Unfold the bamboo curtain on the console, lay a seaweed sheet on it, and spread the seasoned rice on the seaweed sheet, about 1 cm thick.
8
Place crab meat sticks and cucumber strips on one end of the rice, and top with carrot strips and cake strips.
9
Lift up the bamboo curtain and roll it forward, rolling it while rolling it tightly.
10
Then use a knife to cut into one-centimeter-thick sections and place them on a plate. The other four are hand-held sushi. First squeeze the rice into balls by hand, each weighing about 25 grams, and then rub it into an oval shape with the palm of your hand. Put hot fresh shrimp and cake slices on top respectively. Steam the cake with pure eggs and salt. Tie a seaweed strip on the cake and sushi to avoid falling off.
11
Fruit sushi is made on the kneaded rice ball, wrapped in a piece of seaweed about 3 centimeters wide, put shredded melon and shredded cherries in the middle, and decorated with a fresh cherry.
12
Wrap the rice balls in plastic wrap to make seafood and assorted vegetables sushi. Remove the plastic wrap after preparation and place a hot shrimp on top.assorted sushi Make Tips
1. For the rice, use high-quality rice. If Japanese rice is unavailable, Tianjin Xiaozhan rice is a rather good choice; its grains are plump and glossy, it has good stickiness, and when cooked it becomes crystal-clear and translucent, not inferior to Japanese rice.
2. When mixing the rice, if eel powder and fresh lemon juice are unavailable, it is fine to omit them, though the flavor will be slightly less good.
3. Sushi is a simple and easy food to make, requiring no advanced technical skills; you can design your own hand-pressed sushi. For rolled sushi, you only need a bamboo mat, which is generally sold in cookware shops. Just roll it tightly when making it, and fillings can be placed as you like.