Assorted Sushi Rice
1.
There are many materials for this dish, please pay attention to my summary of materials.
Ingredients: sweet boiled shiitake mushrooms: about 20 shiitake mushrooms, one tablespoon of Japanese soy sauce, one tablespoon of mirin, one tablespoon of sugar, appropriate amount of salt.Handmade yakiniku: 8-9 eggs, one or two sea bream, one or two green prawns , A little salt, a little sugar, a little chicken powder, a little starch, a little mirin, a little kelp Marinated sea bream: 200 grams of sea bream, a slice of kelp, a little salt, a little vinegar Sweet and sour lotus root: three to four slices of lotus root, a little sugar, a little vinegar Salted salmon: 200 grams of salmon, a little soy sauce, a little Japanese wine. Raw food: salmon, sweet shrimp, sea bream, salmon roe, sea urchin. Surface decoration: boiled snow peas, accessories: sushi vinegar, Japanese soy sauce, mirin, sugar, salt, starch
2.
First make sweet boiled shiitake mushrooms: about 20 shiitake mushrooms, one tablespoon of Japanese soy sauce, one tablespoon of mirin, one tablespoon of sugar, and appropriate amount of salt. This is traditionally necessary for assorted sushi rice. Sushi rice in Japan is especially suitable for family making. Anything can be put in it. I still remember that Hamasaki’s mother in Chibi Maruko received a gift box of shiitake mushrooms and was very happy to say that she would definitely make sushi rice~~ Maruo’s mother also made assorted sushi rice on Maruo’s birthday to entertain small balls~~~ Using small shiitake mushrooms, That is, shiitake mushrooms with texture on the surface taste better, soak shiitake mushrooms
3.
After soaking the shiitake mushrooms, put it in the pot, add a tablespoon of Japanese-style soy sauce, a tablespoon of mirin, a tablespoon of sugar, and an appropriate amount of salt; cook for about half an hour, and then you can keep soaking in the pot and eat Just fish out at a time
4.
This dish can be eaten as a separate side dish. The mushrooms used to make sushi rice are cut into small pieces for later use.
5.
Handmade tamagoyaki: 8-9 eggs, one or two sea bream meat, one or two green prawn meat, a little salt, a little sugar, a little chicken powder, a little starch, and a proper amount of mirin; mix the sea bream and the green prawns and put them in the food processor Mashed
6.
Add a little salt to the egg, a little sugar, a little chicken powder, a little starch, and a proper amount of mirin; beat up
7.
Add the fish puree just beaten and continue to stir evenly. The egg liquid should be beaten down smoothly and there are no obvious particles.
8.
Pour into an 8-inch square baking pan, if it is not a live-bottom baking pan, put a layer of tin foil on the bottom
9.
Put water into the oven, 180 degrees, bake for 15-25 minutes, until there is no fluidity, the surface is golden, pay attention to the water bake, the injected water needs to be hot water
10.
Cut into pieces after cooling
11.
Sea bream: 200 grams of sea bream, a piece of kelp, a little salt and a little vinegar. The kelp is a kind of kelp, to be precise, it belongs to the kelp family. Although the kelp in Japan and the one sold in China belong to the same subject, they are not the same. , But Chinese kelp can also be used
12.
After slicing it, place it on the kelp and sprinkle it with a little salt; I bought slices of frozen sea bream online. This kind of frozen sea bream is not very good. I have not bought any good ones, and they are all slightly fishy, so it needs to be treated like this. This processing method is mostly used in Japan to process white fish, such as flounder, crucian carp (the representative of Edo-mae sushi, seafood is not Chinese), sea bream, etc.~ The processed sea bream fillet is more elastic and not fishy.
13.
Cover the kelp and marinate for about an hour
14.
The marinated sea bream fillets are more transparent, transparent and shiny. Look at the comparison with those that have not been marinated.
15.
Finally, rinse it in vinegar and put it on a plate for later use
16.
Vegetables: sweet and sour lotus root: three to four slices of lotus root, a little sugar, a little vinegar; wash the lotus root with a knife, as shown in the picture
17.
After cooking, add vinegar and sugar for marinade preparation
18.
After the snow peas are cooked, put them in cold water for a while to keep their bright green color and set aside.
19.
Salted salmon: 200 grams of salmon, a little soy sauce, and a little Japanese wine; a piece of 500 grams of salmon, take 200 grams and cut into pieces, add a little soy sauce and a little Japanese wine to marinate for preparation; the remaining 300 grams, partly sliced, partly cut into pieces, set aside, don’t need to marinate
20.
So far, the processing part of raw and cooked food is complete~~~ All the ingredients are set aside; from the top left are: sweet vinegar lotus root, snow peas, sweet boiled mushrooms, partly sliced salmon maw, sliced sea bream, sweet shrimp; salmon roe, sea urchin, kelp and marinated sea bream There are 12 kinds of ingredients including fish, salmon cuts, tamagoyaki, and marinated salmon
21.
Add the sushi vinegar to the cooked rice and cut it evenly. You should use a wooden basin, but I didn’t buy it if it wasn’t easy to buy.
22.
Put shiitake mushrooms into the mixed vinegar rice, mix well, and put into the food box
23.
The following is my favorite step. The desperate online noodles are filled with ingredients. You must not see the rice, otherwise it is not considered as sushi rice. Put mushrooms on it, and then put on tamagoyaki.
24.
Sprinkle with marinated salmon cubes
25.
Put kelp on the sea bream
26.
Unmarinated salmon slices are used to cover the place where the rice is exposed, and the sea bream slices are placed in three piles
27.
Place slices of salmon maw, two sweet shrimp in a group, put in a circle, put Shanghai bile in the middle~
28.
Piles of salmon roe sprinkled with intervals
29.
Place snow peas at intervals, and place the lotus root behind the snow peas to make the lotus root stand at an angle
30.
It's done~~ It's actually quite exhausting~~ But I am very happy. The taste is also very good, and the carefully marinated ingredients are delicious~~
