A list of the contents of this article:

How to steam the rice for sushi

Mix rice and glutinous rice at 1:1, rinse clean, soak for 15 minutes, put into a bowl and steam, the ratio of water to rice is 1:1. Pour salt, sugar and vinegar into the pot at 1:5:10, mix well, heat until the sugar melts, leave the fire to cool, set aside; cook the rice and cool to about 60 degrees, pour in the sushi vinegar and mix well. Sushi rice is a delicacy, the main ingredient is eggs.

Practice: to choose good rice, black rice is to increase stickiness. Add rice and black rice in a ratio of about 4 to 1. Wash rice and release water according to the usual habit of steaming rice. After steaming, do not open the lid immediately, you can cover the lid and simmer for ten minutes. When braising rice, mix vinegar with roughly ten tablespoons of rice vinegar, three tablespoons of sugar and two tablespoons of salt. Stir well. If it is not easy to dissolve, it can be boiled with water.

If the steamed glutinous rice is thicker and tastes soft. Glutinous rice is usually soaked 3-4 hours in advance.

How to season rice when making sushi?

Seasoning: after the cooked rice is cooled slightly, it begins to be seasoned. Mix the sushi vinegar evenly into the rice. You can use a wooden spoon or a special sushi mixer to cut and fold the rice to avoid crushing the rice to maintain the integrity of the rice. Cooling: Rice mixed with sushi vinegar needs to be cooled properly. The mixed rice can be fanned or spread out on a bamboo mat to speed up cooling, but do not put it in the refrigerator to prevent the rice from getting hard.

Sushi rice can be filled with vegetable oil; when making sushi rice, be careful not to rub it with your hands, but stir it with a spoon or stirring stick until the water is clear, and then cook the rice in an electric cooker, just like the steps of cooking rice in peace.

Add salt and sesame oil to rice and add salt and sushi vinegar to rice to make sushi. Put roasted Laver on the bamboo curtain, put mixed rice on one side of Laver (rice is half rice and half glutinous rice), put only 1/3 of Laver, and then add egg skin, pickled radish, ham sausage, blanched vegetables (cucumbers without James water) and roll with bead bamboo curtain.

How to season sushi rice

1. Seasoning: after the cooked rice is cooled slightly, it begins to be seasoned. Mix the sushi vinegar evenly into the rice. You can use a wooden spoon or a special sushi mixer to cut and fold the rice to avoid crushing the rice to maintain the integrity of the rice. Cooling: Rice mixed with sushi vinegar needs to be cooled properly. The mixed rice can be fanned or spread out on a bamboo mat to speed up cooling, but do not put it in the refrigerator to prevent the rice from getting hard.

2. Proportion of rice and water: sushi rice is washed, dry water is controlled, put into rice cooker, according to the proportion of rice and water 1 ∶ 1, add cold water, boil sushi rice. Note that if you cook more sushi rice at a time, reduce the use of water as much as possible. If you want to improve the stickiness of the rice, you can also add a small amount of rice to the rice.

3, rice with sushi vinegar, salt, sesame oil mix well; add ordinary vinegar, but the color and taste will be different (the following picture is made last time, for reference); carrots, big roots, cucumber cut into thin strips; sushi curtain covered with a piece of Laver, add the right amount of rice, smooth and compacted; put carrot strips, cucumber strips and big root on the rice; press and roll it from the front, roll it up; cut it.

What is the practice of sushi rice? How to control the ratio of rice to sushi vinegar?

The ratio of sushi rice to sushi vinegar is 1 bowl of rice and 2 tablespoons vinegar. Specific methods: materials that need to be prepared in advance include: 3 slices of Laver, 1 bowl of rice, 2 tablespoons of sushi vinegar, right amount of ham sausage, right amount of eggs, right amount of cucumber, right amount of sushi radish, right amount of salt, right amount of carrots. (1) the first step is to spread the eggs into cakes, serve them into cakes, cut them with a knife and set aside. (2) prepare the ingredients used.

Ratio: generally speaking, the ratio of vinegar to rice in sushi rice is 1:5 or 1:6. In other words, about 100 milliliters of sushi vinegar should be added for every 500 grams of rice. This ratio can be adjusted according to your taste, but do not overuse vinegar so as not to affect the taste and flavor of sushi. Material selection: choosing high-quality rice and vinegar is essential for making delicious sushi rice.

First, the ratio of rice to water: 1 tablespoon rice (900 ml / spoon) + 2 tablespoons water (360 ml / spoon) 2. Here are the differences in the preparation of different types of sushi: standard sushi: 150 rice per box, 4 grams of salt, 10 grams of sugar, 25 ml of rice vinegar. Sweet sushi: 150 grams per box of rice, 4 grams of salt, 12 grams of sugar, 25 milliliters of rice vinegar. Heavy flavor sushi: 150 grams per box of rice, 5 grams of salt, 12 grams of sugar, 27 milliliters of rice vinegar.

The ratio of sushi vinegar to rice is 1:5. The best way to put sushi vinegar: (1) cook the rice and simmer for another ten minutes if you want the white rice to be softer. (2) add sushi vinegar while hot and cool to about 15 ℃. The sushi rice should be symmetrical when mixing, otherwise the rice that has not been mixed with vinegar will become hard after a long time. After stirring well, put it in a cool place or cool it with an electric fan.

Sushi vinegar mixing materials: White vinegar 600ml, sugar 500g, salt 80g practice: put the above three kinds of materials into the pot, put on the stove and stir over low heat until the sugar melts. Vinegar should not be boiled so as not to reduce the acidity. The cooking method of sushi rice eating rice + glutinous rice at 10:1 (or 7:3) ratio, you can cook a soft and sticky sushi rice.

First of all, we need to know how to make sushi rice and sushi vinegar. Sushi rice needs to be made with Japanese short-grain rice. Wash the rice first, then soak it for 30 minutes and cook it in an electric rice cooker. In the process of cooking, the ingredients of sushi vinegar need to be boiled, then mixed into the rice, stirred well, so that the rice to absorb the taste of sushi vinegar.

How to cook sushi meal?

Wash the sushi rice, drain the water, put it into an electric rice cooker, mix it with water in the ratio of 1 ∶ 1 to rice, and cook the sushi rice. Note that if more than 5 servings of sushi rice are cooked at a time, the amount of water should be reduced appropriately, for example, 6 bowls of rice only need to add 5 bowls of water. In addition, if you want to increase the stickiness of rice, you can also add a small amount of glutinous rice to the rice.

Mix sugar, vinegar and salt together to make sushi vinegar. Wash the white rice, cook it in an electric cooker, pour in the sushi vinegar while it is hot, and cool it with an electric fan, so that the white rice can be fully absorbed into different sushi production methods. Sushi rice pictures (20) vinegar, this is sushi rice.

If it is not easy to dissolve, it can be boiled with water. Serve a bowl of rice, put a spoonful of vinegar and taste it. Depending on the taste, sugar or salt may be needed. Pour the vinegar into the whole rice several times. Stir well. Cool the rice, prepare vinegar to be absorbed by the rice, the rice is bright, and then you can serve it to make sushi.

The practice of sushi rice

Wash the sushi rice, drain the water, put it into an electric rice cooker, mix it with water in the ratio of 1 ∶ 1 to rice, and cook the sushi rice. Note that if more than 5 servings of sushi rice are cooked at a time, the amount of water should be reduced appropriately, for example, 6 bowls of rice only need to add 5 bowls of water. In addition, if you want to increase the stickiness of rice, you can also add a small amount of glutinous rice to the rice.

Practice: to choose good rice, black rice is to increase stickiness. Add rice and black rice in a ratio of about 4 to 1. Wash rice and release water according to the usual habit of steaming rice. After steaming, do not open the lid immediately, you can cover the lid and simmer for ten minutes. When braising rice, mix vinegar with roughly ten tablespoons of rice vinegar, three tablespoons of sugar and two tablespoons of salt. Stir well. If it is not easy to dissolve, it can be boiled with water.

Sushi rice is a delicacy, the main ingredient is eggs. Production: wash the rice, put it on a filter to drain, put the rice into the electric cooker for 30-60 minutes, stew the rice with water at 1:1, then simmer for 10-15 minutes to prepare 150ml of vinegar, 90g sugar and 30g salt in a large basin.

Turn down the heat after boiling over the fire; cover and cook for about 20 minutes, or until the rice becomes soft and sticky, the water is absorbed and the rice is cooked. Take the pot out of the fire. Let the rice be cold, too cold to be hot. Stand by. Put the rice vinegar, oil, sugar and salt in a small seasoning pan and heat over medium heat until the sugar dissolves. Let the mixture cool. Then stir it into the rice and stir well.

Production method 1 Editing raw materials: sushi rice 4 cups, white vinegar 1 cup, white sugar 1 cup, salt half tablespoon method: mix sugar, white vinegar and salt together, that is sushi vinegar. Wash the white rice, cook it in an electric cooker, pour in the sushi vinegar while it is hot, and cool it with an electric fan, so that the white rice can be fully absorbed into different sushi production methods. Sushi rice pictures (20) vinegar, this is sushi rice.