[Is sushi rice sticky rice]_Features_Features
There is no doubt that it is a very traditional gourmet snack in Japan. Its ingredients are very simple. In fact, it feels like a little rice ball in everyone’s eyes, but it tastes completely different.
The raw material used in sushi, sushi rice, is actually a kind of sticky and chewy rice, so it may have a certain degree of similarity to glutinous rice, but it can be said that sushi rice is not glutinous rice.In Japan, the taste of glutinous rice was too soft, so in China, rice and glutinous rice are mostly used to make sushi.
First, the selection of sushi materials The main raw materials commonly used in sushi are sushi rice and Japanese previous rice, which is characterized by clear color and rounded grains. The rice cooked with it is full of elasticity, has chews, and has sticky viscosity.
The raw materials for the wrap of sushi are high-quality nori, seaweed, kelp, egg skin, tofu skin, spring roll skin, Chinese cabbage, etc.
Sushi is rich in fillings and best reflects the characteristics of sushi.
The raw materials used for filling are sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as mushrooms, cucumbers, lettuce and so on.
Second, the ratio of sushi The ratio of sushi refers to the ratio of rice and water when cooking sushi rice, the ratio of salt, sugar, and vinegar when preparing sushi vinegar, and the ratio of vinegar and rice when preparing sushi rice.
1 meter and water sushi rice is washed, drained, put into a rice cooker, dispersed into water according to the ratio of rice and water 1: 1, cooked into sushi rice.
Please note that if you cook sushi rice at a time (more than 5 servings), you should reduce the amount of water appropriately. For example, you only need to add 5 bowls of water for 6 bowls of rice.
In addition, if you want to increase the stickiness of rice, add a small amount of sticky rice to the rice.
2 Ratio of salt, sugar, and vinegar Sushi vinegar is the basic seasoning of sushi. It is prepared with salt, sugar, and vinegar at a ratio of 1: 5: 10.
When preparing, mix salt, sugar, vinegar, heat in a pot and let it cool before using.
Be careful not to bring it to a boil during heating to avoid reducing the acidity of the vinegar.
When preparing sushi rice with a ratio of 3 vinegar to rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and stir well.
Note that the sushi rice needs to be maintained at a temperature of about 40 ° C. It is best to use a wooden spoon and wooden utensils for stirring, and use a wooden spoon to “row chop” the vinegared sushi rice to stir it well.
Third, the flavor of sushi authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors.
Therefore, when eating sushi, you should match the seasoning according to the type of sushi.
For example, when eating sushi rolls, you need to dip the thick soy sauce and apply the appropriate amount of green mustard because of the sashimi, shrimp, etc. in the stuffing, and it is better not to dip the soy sauce when eating sushiIt’s plain.
In addition to thick soy sauce and green wasabi, sushi has a more important seasoning-vinegar ginger.
When eating sushi with a piece of vinegar and ginger, it is not only delicious, but also makes the sushi more fresh and delicious.