Assorted Sushi

Name: Assorted Sushi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Tianjin Xiaozhan Mi; 2 tablets Seaweed; 100g Crab sticks; 1 piece Cucumber; 1 carrot; 3 pieces egg; 100g Fresh shrimp; 1 piece cantaloupe; 50g Fresh cherries; 20g White rice vinegar; 20g Sugar; 10g salt; 10g Eel meal; 5g Fresh lemon juice; 15ml Salad oil; 3ml sesame oil

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

In Japanese cuisine, sushi is considered the most common dish, with hundreds of variations. Common sushi dishes include nigiri sushi, rolled sushi, and hand-rolled sushi. There are also loose chirashi sushi, pressed sushi that is pressed into a square, sushi made from whole fish or shrimp, and zongzi made in the shape of rice dumplings. Sushi, as well as common tofu sushi, etc. In addition to the most commonly used vinegar rice and seaweed, raw fish, shellfish and eggs, roe, raw vegetables and fruits are common ingredients.
Sushi cuisine means fish that can be kept for a long time by salting more than 1,000 years ago. 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 Dynasty and early Jin Dynasty in China, that is, between 250-300 AD. The rice planting technology was passed down from coastal areas in China. In Japan, it was originally salted fish that was marinated with salt. Later, it was changed to rice with marinated fish, and the fish was eaten with rice after it was made. This is the predecessor of today's sushi cuisine. "

Assorted Sushi

1. Wash the rice and steam it in a rice cooker.

2. Peel and cut carrots into strips.

3. Boil the carrot sticks in boiling water and let cool for later use.

4. Peel and cut cucumber into strips for later use.

5. After the rice is steamed, stir in white rice vinegar, salad oil, sesame oil, sugar, eel powder, salt, and lemon juice while it is hot.

6. Stir well.

7. Unfold the bamboo curtain on the operating table, spread a sheet of seaweed on top, and spread the seasoned rice on the sheet of seaweed, about 1 cm thick.

8. Put crab sticks and cucumber sticks on one end of the rice, then put carrot sticks and cake sticks on top.

9. Raise the edge of the bamboo curtain and roll it forward, curling it while rubbing it to make it tight.

10. Then use a knife to cut into one-centimeter-thick sections to embellish the plate. The other four are hand-held sushi. First, use your hands to hold the rice into a ball, each weighing about 25 grams, and then use your palm to shape it into an oval shape. Put hot cooked shrimp and cake slices on top, steam the cake with pure eggs and salt, and tie a strip of seaweed on top of the cake sushi to avoid falling off.

11. Fruit sushi is made on a kneaded rice ball. Wrap a piece of seaweed about 3 cm wide, put melon and cherries in the middle, and then garnish with a fresh cherry.

12. The seafood assorted vegetable sushi made by wrapping the rice ball with plastic wrap, remove the plastic wrap and put a hot cooked shrimp on it.

Tips:
1. Use good rice for rice. If there is no Japanese rice, it is quite good to use Tianjin Xiaozhan rice. Its grains are full and oily, with good viscosity, Tiancheng crystal clear, not inferior to Japanese rice.

2. When mixing rice, if you don't have eel powder and fresh lemon juice, you don't need to use it, but it tastes a little worse.

3. Sushi is a simple and easy-to-make food with low technical content. Hand-held sushi can be designed by yourself. Rolled sushi can be made with bamboo curtains, and they are sold in general cookware stores. When making it, you can roll it tightly. The fillings can be placed as you like.

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Assorted Sushi

Ingredients

Assorted Sushi

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