日本寿司（Japanese Sushi）.docVIP

日本寿司（Japanese Sushi） The practice of sushi Sushi main ingredients: Rice, vinegar, fish. First say M: the best use of electric cooker, to wash the rice boiled rice, do not rub their hands, but with a spoon, or wooden stirring, until the water so far. How much is the water? You put the whole palm into the rice pan and let the water go to the wrist. Boil the rice and mix it with vinegar. If the conditions of the best buy kelp vinegar, if no conditions can be replaced with white vinegar, but no matter what vinegar, beforehand to burn it, add some Sake (if not available, instead of white Wine), put some sugar. The specific amount is determined by personal taste. The main principle is that the flavor of the vinegar in the past is not good. Vinegar and Steamed Rice mix, Steamed Rice hot stuff, rice should be large, not too deep, must be large, so only breathable, will not be stained with the meters. Add a little vinegar to continue, while Canadian side of the mix, the best conditions are large tubs, such meters will not be cold soon. How much vinegar do you want? Added to the rice, there is sour taste, the taste can be heavier, because the rice is cold, the flavor will be pale. Fish: the best fresh fish, the most common is salmon, and tuna, tuna I dont recommend home sushi when used, because the market is difficult to buy fresh tuna. Fresh tuna as red as beef, black or black color, it is best not to eat raw, will have diarrhea, and if you want to eat, it is best cooked, and then wrapped in sushi. Salmon, three lines fish fresh to see the eyes, bright eyes, and to touch the fish with your fingers, and then put under his nose to smell, no smell of fish is fresh. Sushi practice has two kinds, one is a rice and vegetable roll, roll. Of course, sashimi (that is to say the sashimi, this stuff is very particular about a knife, and the freshness of fish.) Rice and vegetable roll type: Fish practices This is the simplest. Make the fish fillets 2.5 cm wide and 5-6 cm long. Then a 2*