Great Sushi

Name: Great Sushi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Mackerel; 1 Snapper Fillet; Some Rice; Some Japanese rice vinegar; Some Sugar; Some salt; 30g Khumbu

by Xiaojun_Joanne

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The first time I knew Bangzushi was in a century-old sushi takeaway restaurant in Tokyo. Its beautiful appearance is unforgettable. After I came back, I searched the books and Internet at home, and there were very few introductions about Bangzushi, but there were many recipes for making Bangzushi. Later, I learned that Bangzushi is a kind of Kansai box sushi. The most classic ingredient of Bangsushi is mackerel, commonly known as mackerel, which is a kind of fish that is easy to spoil. Therefore, if you want to pickle mackerel, remember to find fresh ones, otherwise it will be quite fishy. In addition, sea bream and horse mackerel are good choices, but the marinating time needs to be moderately reduced.

Ingredients

1 piece Mackerel
1 Snapper Fillet
Some Rice
Some Japanese Rice Vinegar
Some Sugar
Some Salt
30g Khumbu

Great Sushi

1. The mackerel is marinated in salt for 1 hour.

2. After washing, wipe dry and soak in vinegar for 10 minutes.

3. After drying, use a clip to remove the bone, tear off the skin on the surface, and set aside.

4. The sea bream is slightly marinated with salt for 10 minutes.

5. After washing, wipe dry and quickly soak in vinegar.

6. After drying, use a clip to remove the bone and set aside.

7. Cut a few cuts on the kelp, put it on the rice, and cook the rice normally.

8. Heat the rice vinegar on a low heat, but do not boil. Add sugar and salt carefully to taste, and cool.

9. Pour the cooled vinegar into the rice little by little, and use the cutting method to stir evenly, try the taste while stirring, adjust until the rice is slightly moist and viscous, and the taste is moderate.

10. Cut out patterns on the surface of mackerel and sea bream.

11. Use a bamboo curtain to pinch a rice ball.

12. Spread the plastic wrap on the workbench, and put the fish skin down on the plastic wrap.

13. Put on the rice balls.

14. Wrap tightly with plastic wrap.

15. Use bamboo curtains to compress the sushi.

16. Remove the plastic wrap and spray the color with a torch lightly.

Tips:
1 The marinating time of different fish will vary.
2 For sea bream, the heating time of the spray gun can be extended appropriately so that the fish skin can be better imported.
3 When marinating mackerel in vinegar, you can spread a kitchen towel or gauze. Doing so, although only a small amount of vinegar can complete the marinating process.
4 Seasoned sushi vinegar is available on the market, and you can use it directly when you buy it. You can also use vinegar, sugar, and salt to make your favorite flavor.
5 The rice for making great sushi can choose to use rice with a softer texture.