Golden Crispy Sushi

Name: Golden Crispy Sushi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup Special rice for Koshihikari Sushi; 1 disc Fish Floss; 80g Burdock crisp; 2 sheets Seaweed; Some carrot; Some Cucumber; Some Salad dressing; 3 tablespoons Golden breadcrumbs; a little olive oil

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Those who like to eat sushi at sushi restaurants are no strangers to this golden crispy sushi, because it is the flagship item of many sushi restaurants. Today we will recreate this hot sushi at home. Golden crisp has two important elements, one is the burdock crisp inside and the other is the golden crisp flower on the outside. Both of these ingredients are available online, but I like to do it myself. The burdock crisp is a supermarket bought burdock, peeled and shredded, washed with water and fried with 50% hot oil until it is crispy and golden Crispy flower is made with golden breadcrumbs at home and fried with olive oil until crispy. The floss is the sea bream floss made by yourself, and the rice is better. It is the special rice used for Koshihikari Sushi. The sushi made with these ingredients is healthy and delicious. I will also focus on the special rice for Koshihikari Sushi at Sakado: Koshihikari is a trademark of Japanese rice and a variety of the same rice. Koshihikari rice is widely cultivated and well-known in Japan, and it is one of the representatives of high-quality rice. Koshihikari rice has a sticky texture, soft and delicious taste. Because the "Koshihikari" rice seeds have very high requirements for the planting environment and the rice yield rate is low, the high-quality soil in Northeast my country can allow them to grow. The Koshihikari rice of Sanghadang adopts Japanese original species, and Wanzhen Agriculture requires high standards and strict requirements in the planting management process, and has made various efforts to ensure the taste of rice, such as planting with zero nitrogen fertilizer, sacrificing yield and improving taste. Compared with the soft glutinous rice of Koshihikari rice produced in Japan, the taste of Koshihikari rice is more tenacious.

Ingredients

1 cup Special Rice For Koshihikari Sushi
1 disc Fish Floss
80g Burdock Crisp
2 sheets Seaweed
Some Carrot
Some Cucumber
Some Salad Dressing
3 tablespoons Golden Breadcrumbs
a little Olive Oil

Golden Crispy Sushi

1. The special rice for Koshihikari Sushi at Sakata Koshihikari, uniform grains, crystal clear

2. Take a cup of water to rinse, filter out the water, and add another cup of water. I added water at a ratio of 1:1, and I personally feel that the hardness is very good.

3. Steam in a water basket for 30 minutes

4. Take half of the steamed rice, add 2 tablespoons of sushi vinegar and mix evenly

5. Cut carrots into strips, boil them in salt water, and remove them for later use

6. Cut the cucumber into strips and set aside

7. The burdock is peeled and shredded, rinsed with water first, then fried in 50% hot oil until crispy, let cool and set aside.

8. Take a piece of sushi seaweed and spread the rice evenly

9. Cover the rice with plastic wrap, turn it over, and put carrot, cucumber, burdock crisp and fish floss on the seaweed. Meat floss is homemade fish floss, which is coarse powder

10. Smear some salad dressing

11. Roll up the rice, open the plastic wrap, put the rice roll on one end, and spread golden crisp flowers evenly on one side, the width is suitable to cover the outer circumference of the rice roll

12. Roll it up with cling film and press it with your hands to shape

13. Then open the cut section

14. There are crispy ingredients inside and outside, which lives up to the name of crispy sushi. The taste is rich and fragrant. The rice cooked with special rice for Koshihikari Sushi at Sagawado is more delicious"