What do you need to open a sushi restaurant?

If it's the first time, it's best not to invest too much. It's best to find a place to eat in the supermarket first, and the price is not too high, which is suitable for popularization.

If you open your own restaurant, you should have a distinctive style. There should be many kinds of sushi, and you should make great innovations in price and restaurant layout, because young people usually go to that place. Let's wait until it is suitable for business for a few days.

First, the selection of sushi materials

There are many kinds of sushi, and the selection of raw materials is also very wide. Sushi rice is the main raw material commonly used in sushi. Japanese japonica rice is characterized by its white color and round grains. The rice cooked with it is not only elastic, chewy, but also sticky.

The raw materials used for wrapping sushi skin are high-quality seaweed? Porphyra, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage are common.

Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used in the stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? Such as mushrooms, cucumbers, lettuce and so on.

second, the proportion of sushi

the proportion of sushi refers to the proportion of rice and water when cooking sushi rice, the proportion of salt, sugar and vinegar when preparing sushi vinegar, and the proportion of vinegar and rice when preparing sushi rice.

1? The ratio of rice to water

Sushi rice is washed, drained, put into an electric cooker, mixed with clear water according to the ratio of rice to water of 1: 1, and cooked into sushi rice. Attention, if you cook more sushi rice at one time? For more than 5 servings, the amount of water should be reduced appropriately, for example, only 5 bowls of water can be added to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.

2? The ratio of salt, sugar and vinegar < P > Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in a ratio of 1: 5: 1. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and let them cool before use. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.

3? The ratio of vinegar to rice is < P > When preparing sushi rice, usually 1 bowl of sushi vinegar is added to 5 bowls of sushi rice and stirred evenly. Note that sushi rice should be kept at a temperature of about 4℃. When stirring, it is best to use wooden spoons and wooden containers, and the vinegar-added sushi rice should be "chopped" with wooden spoons to stir it evenly.

Third, the seasoning of sushi

Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, we should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to eat its original flavor.

besides thick soy sauce and green mustard, sushi has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more fresh and delicious.

fourth, the production of sushi

There are many kinds of sushi. Let's take roll sushi as an example to talk about the production of sushi.

raw material: seaweed? 1 piece of laver? About 2 cm long and 15 cm wide, 2 g of japonica rice, 1 thin ham sausage, half a medium-sized cucumber, half an egg skin, 1 horseradish sauce, 15 g of lettuce leaves, 1 piece of refined salt, 1? 5 grams of white sugar 5 grams of white vinegar 1 grams of thick soy sauce, vinegar ginger 1 dish each < P > Method:

1? Airing the japonica rice to a temperature of about 4 DEG C; Boil the crab roe in a boiling water pot, remove it and cut it into fine grains with ham sausage and cucumber respectively; Cut the egg skin into strips 15 cm long and 1 cm wide; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2? Spread seaweed vertically on a cooked chopping block, leaving 3cm at the upper edge as an interface, spread japonica rice on the rest of the seaweed, horizontally press four evenly spaced "grooves" on the japonica rice with the palm of your hand, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.

3? Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, and put a little rice on the upper joint to seal it, then cut the rice roll into 7 small rolls, and serve it with a thick sauce dish and vinegar ginger dish.

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Rice ball style:

How to make fish: This is the simplest. Make the fillets 2.5cm wide, 5. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on the plate for shaping.

Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of laver is tied to it, which is stronger and more delicious.

Volume: Generally, you can buy special laver slices for sushi in shops. Personally, it is difficult to buy good Japanese laver. In fact, many Korean lavers are very good and cheaper.

generally, there are 1 pieces in a generation, and 2 rolls can be made, and each roll can be made into 6 pieces, which means that a bag of laver can make 2 different kinds of sushi, and one ***12 pieces.

rolled laver can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside, laver is outside)

The method of outer roll:

One piece of laver is folded in half and divided into two pieces. Take half of them and look carefully. The laver is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. The dosage of rice: hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of the laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole laver is covered with rice, some white sesame seeds are scattered in the middle, then the laver is turned over, coated with a little green mustard in the middle, and then put something you like. Now it begins to roll. Pick up the long bottom and roll it to the middle, and then roll it again.

Inner roll:

Unlike the outer roll, you should use a bamboo curtain. If you don't use it, it's ok, but the shape of sushi is not very good and it is easy to spread.

put half a piece of laver under the bamboo curtain, still facing down smoothly, then hold a rice ball 1/3 smaller than the palm of your hand in your hand and put it in the middle of the laver, that is, slowly push the rice out, but this time, don't spread the rice all over the laver, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, let go of the bamboo curtain below, and roll it with the bamboo curtain, and it will be fine!

Sushi ingredients:

Fish:

It's good to have fresh raw fish, but what should I do? When I was in a restaurant, sometimes fish can't be eaten raw, but it can also be cooked. I prefer to eat cooked fish, which tastes stronger. For example, three-striped fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or cooked directly, with salad dressing and put into sushi.

There are crab sticks. This stuff is made of fish, not real crab meat. It tastes good, and it's cooked. You can eat it when you wrap it up.

There are also shrimps cooked and wrapped with salad dressing, which is also delicious.

Vegetables:

Cucumber, avocado and eggs.

Mushrooms, shiitake mushrooms, shiitake mushrooms, I like them. The method is:

Soak the shiitake mushrooms in water, then boil them with soy sauce, sugar and wine.

ingredients when eating:

Japanese pickled ginger, green mustard and Japanese soy sauce (China soy sauce tastes

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2. Rinse the rice with running water for 3-4 minutes, and then drain the water.

3. Leave the rice for 3 minutes to dry completely.

4. Then steam for 45 minutes with the ratio of rice to water of 1: 1.

5. Season and mix well according to the ratio of rice 3: sushi vinegar .5: sugar .2: salt .1.

6. finally, let it dry for 3 minutes to make the rice warm, and then break it up.

Method of making Japanese-style fine roll sushi

1. First, wet your hands slightly, take a proper amount of rice by hand, make it into a nearly cylindrical shape, and press it.

2. Then align the laver skin with the lower end of the bamboo curtain, hold the rice ball with one hand and press the rice evenly on the laver skin with the other hand, and it is advisable to cover 2/3 of the laver skin with rice.

then slightly compact the middle of the rice, so that a groove appears in the middle.

3. Put the stuffing prepared in advance into the groove, press the upper end of laver skin with the middle fingers of both hands, press the stuffing steadily with the index fingers of both hands, roll up the subcutaneous end of laver with the thumbs of both hands until the stuffing is completely tightly wrapped with rice, fix sushi rolls at the upper and lower ends with the middle fingers of both hands, and move them on the top of sushi with the index fingers of both hands, so as to press the sushi rolls firmly and firmly to make them form a right angle, and then roll the sushi, and repeat the above press.

Experience: The above is the basic method of authentic sushi. It is economical and practical to use some ham, cucumber and crab roe as raw materials. If you can afford to buy a tin of tuna in oil, filter out the oil and mix it with salad dressing as raw material, it will be very good.

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If you run a revolving sushi restaurant, I should tell you first! There must be some left over every day! As for the disposal of the remaining products, it's simple. Raw fish and clinker can be recycled, and fresh fruits and vegetables can only be lost (but don't worry, these are all very low-cost). So, two hours before closing, pull the belt and try not to put sushi with raw fish and clinker as much as possible, just put some low-cost products, and order the rest (that is, you can do whatever the guests want)!

If you just open a restaurant, it will be easy. You don't need to pull the belt. Anyway, you just make a few orders. Therefore, you just need to work hard on the material preparation method to minimize the kitchen waste materials, but at the same time, you must ensure the quality!

as for how much to do in a day, it's hard to handle, and it takes time to explore! Weather, surrounding passenger flow, surrounding activities, holidays and some positive and negative news about catering will all affect the passenger flow in the store!

The materials must be kept in the refrigerator. Generally, sushi restaurants are equipped with quick-freezing cabinets and fresh-keeping quick-freezing cabinets! Unless you go shopping for the freshest materials at three or four in the morning every day!

the price depends on whether people there can accept sushi as a food, and which sales groups are targeted at! For the elderly, we can only rely on low prices! For students, we should often engage in activities ~ discounts, gifts and so on! For office workers, we must engage in some business packages! 5 yuan to 1 yuan can only achieve small profits but quick turnover! ! I suggest: If there is a similar sushi restaurant in your city, set the price at about two or three yuan! If your business is good, the other party will usually take the tactics of price war to hit you. At this time, it is necessary to calm down. If you also use the method of price war to fight back, there are only two answers; One is the fiasco of both sides (that is, the local sushi industry is completely rotten, and it is difficult to do it well), and the other is you (the other side will continue to introduce new dishes and the price is lower than yours soon, and when you are defeated, that market is his call! Therefore, I suggest you look higher, improve the quality and then slowly raise the price! Go to the high-end market! Don't take the poor road ~ you earn more money, but it's hard!