What is sushi?

Sushi is one of the most popular traditional Japanese foods. The Japanese often say that "where there is fish, there is sushi". This kind of food is said to come from the subtropical region. People there found that cooked rice can be preserved for a long time if it is put in a clean fish room and buried in an altar, and the food will produce a slightly sour taste because of fermentation, which is the embryonic form of sushi.

In addition, Japanese families will also make sushi for banquets on special occasions, but the practice is mostly simple. You can add roasted laver or sliced eggs, pickles and the like while rolling rice.

Another kind worth mentioning is local sushi, which is regarded as the delicacy of hometown.

Among them, the salmon sushi in Hokkaido and Aomori Prefecture is more representative. Salmon sushi is made of fresh raw salmon fillets and radishes with rice and koji stains.

Radish sushi in Ishikawa Prefecture is made of salted radish slices, raw salmon slices, rice and koji stains in winter. Radish sushi is the most representative pickled fish sushi in Japan.

There are also fish sushi in Akita Prefecture, sardine sushi in Chiba Prefecture and so on.

Sushi and sauerkraut are pickled foods. In 200 AD, that is, in the post-Han era, China has begun to spread the food "sushi", which is interpreted in the dictionary as food made of salt, vinegar, rice and fish fillets. During the Song Dynasty, there were frequent wars in China. Sushi was only the food of refugees, with more varieties, including vegetables, fish, meat and even shellfish. In 700 AD, in the Nara era, Japanese businessmen who went abroad for business spread sushi to Japan. At that time, the Japanese used some vinegar-soaked rice balls and some seafood or meat, pressed them into small pieces and arranged them neatly in a small wooden box as food along the way. It was not until A.D. 1700, that is, the Edo period, that sushi was widely circulated in Japan and became an ordinary food.

Sushi with fresh live fish as the main performance, with vinegar rice, mustard, kneading noodles and rolling noodles, is still simple compared with sashimi with soy sauce and mustard slices, but it is more layered, rich and artistic, which can make people chew and has invincible charm. Especially in the deep winter, all the fish have accumulated a thick layer of fish maw to resist the cold winter, and the taste is even more extraordinary.

From the outside, it is clean and beautiful, with clear luster. After the entrance, as the rice grains and delicious food are slowly dispersed in the mouth, it seems that raw fish with vigorous vitality, fresh and sweet taste, fresh and slightly sour vinegar rice with just the right structure, wasabi, chopped green onion and other spices that skillfully play a role in improving taste and freshness are gradually interwoven into fresh, fat, soft, smooth, slightly sour, sweet, cool and fragrant.

At that time, all kinds of sashimi were used in sushi ingredients, called "finger grip", which is the most popular sushi now. In fact; In addition to "grasping fingers", there are "rolling fingers" and "box sushi". "Rolling pin" is to wrap rice, cucumber, tuna, eggs, pickled radish and other materials with seaweed. "Box sushi" is named after putting rice in a wooden box, covering it with various ingredients and flattening it, and then pulling out the wooden box sushi and cutting it into pieces.

In addition, the "hand roll" that ordinary sushi restaurants can taste is actually a kind of "finger roll". It is said that in 800 AD, because those gamblers stayed in the real casino all day, in order to solve the hunger problem, they were afraid that rice grains would stick to poker and fingers. For convenience, they were rolled up with seaweed and gradually became today's hand rolls.

Japanese sushi is divided into two schools: one is the Edo school, which holds sushi; Second, the Kanto school, boxed sushi, in contrast, holding sushi is more popular with everyone. Because there is no mold, it is made by sushi chef by hand, which can not only ensure the round grains of rice, but also effectively maintain the mellow taste of rice.

Among them, "holding sushi" should be a very unique one in the whole cooking field. The most mainstream and exquisite thing is "holding sushi". Different fish ingredients have different cutting methods, thickness and even seasoning. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, the order of eating sushi is also particular.

Japanese sushi

Sushi has been recorded in heian period with the code name "Yan Xi Style" completed in 927 AD. Sushi at that time refers to a way to preserve fish. Rub the salt on the fish, press it with a heavy object and let it ferment naturally. You can eat it when it is sour. It tastes good. It is said that this way spread from China to Japan. This method is time-consuming and laborious, and soon developed into a simple way to soak fish in vinegar. Now the so-called sushi refers to any food with other fillings added to vinegar-mixed rice.

Nowadays, in addition to the "roll" (that is, the sushi we often eat now), there are also "roll" and "box sushi". "Roll" is to wrap rice, cucumber, tuna, eggs and pickled radish with seaweed and divide them into large rolls and thin rolls, that is, the size. Usually, a sushi roll is 90 grams of rice and boiled about 200 grams. Eat it wrapped in seaweed. Sometimes thin scrambled egg skins can be used instead of laver. A sushi roll wrapped with a whole piece of laver is called "Taijuan" (thick roll), and a sushi roll wrapped with only half a piece is called "thin roll". Sushi rolls are usually filled with boiled water, sweet and cold weather, mushrooms, scrambled egg skins, fish floss or duck celery. Handroll is actually a kind of "roll". It is said that ancient Japanese gamblers put tuna into rice when they were hungry, and then rolled it up with purple cabbage to avoid food touching poker and fingers, so it was very popular.

Sushi production process:

1, the rice used for the outer roll is more, which is about 1 and 1/3 for the inner roll.

2. Arrange the rice on the top of the laver from left to right as shown in the figure.

3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.

4. Roll up the purple cabbage as shown.

5, wrapped!

6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Do not flatten the rice.

7. all right! Tear off the plastic packaging.

8. Sprinkle your favorite seasoning and do a little embellishment.

9, like cutting the inner volume, a knife falls and keeps the incision flat.

10, finished product.

The method of involution:

1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Do not cook rice yet.

Let the rice stew for 10 to 15 minutes, enthusiastically put the rice you need in the basin, and pour in the appropriate amount of sushi vinegar and beef powder.

Because hot rice can only be tasted if it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.

2. Wash cucumber, remove head and tail, cut into long strips and wash with salt.

3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use.

4. Spread the roasted laver on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with pork floss and put cucumber strips.

Egg strips, and then roll them into sushi rolls.