Nigiri sushi

Cooking Instructions

1. Cook rice. Wash the rice, soak it for 20 minutes, and cook it in a ratio of about 1:1 between water and rice in the same way as ordinary rice.

2. In a large bowl, pour in the sushi vinegar, sugar and salt, stir to dissolve, bring out your favorite flavor, and then stir in the cooked rice, cover and let it sit for about 20 minutes.

3. Prepare the ingredients:
   A) Wash and husk the shrimp, insert a toothpick into each shrimp along the length of the body (insert a toothpick to prevent the shrimp from bending up once cooked), put it in salted water and cook for about 2 minutes, or cook until the color of the shrimp turns into a beautiful coral red. Take it out, let it cool, remove the toothpick, use a knife to cut the belly of the shrimp in half, but do not completely cut it, remove the sand line on the back of the shrimp, and spread each shrimp flat.
   B) Buy fresh sashimi (such as tuna or salmon) and cut it into slices for later use.
   C) You can also buy fresh shellfish, all in half (don't cut it off), and then spread it flat.
   D) You can also put a little salt, soy sauce and sugar in the egg mixture, stir well, fry it into a thicker omelet, and then cut it into rectangular slices.

4. Prepare half a bowl of water and pour in some rice vinegar. Dip your hands in vinegar water, then take out about one and a half tablespoons of rice in your hands and knead them into a small rectangular ball, not too hard, the rice grains will stick together.

5. Take a slice of the ingredients prepared in step 2 and put it on your hand, spread a little wasabi (or sauce, according to your preference), then put the rice balls kneaded in step 3 on top and press it slightly, so that the rice is down and placed on a plate.

6. Squeeze the sauce according to personal preference~

   

7. Let's eat~ You can dip a little soy sauce to eat.

   

8. Kabayaki eel can be bought ready-made or made by yourself.

   

9. Rice steaming skills:
   (1) First of all, wash the rice, put the rice in the basin, pour in the water, pour the water while quickly and gently stirring the rice grains with your hands, and pour the washed rice water immediately after washing, and repeat twice.
   (2) Then pour in a little water, slowly turn the basin in a certain direction with your left hand, and gently and evenly grasp the rice grains with your right hand. Do not rub the rice for too long, otherwise it will destroy the vitamins and fiber in the rice.
   (3) Then put the rice in the basket and drain the water, and let it stand for 30 minutes ~ 1 hour.
   (4) After these are done, it is time to steam, the ratio of rice to water is 1:1 (this can also be adjusted according to personal preference), do not boil the steamed rice immediately, let the rice simmer for 10~15 minutes, so that the taste of the rice grains can be brought out more.

10. Sushi vinegar ingredients
    
    : white vinegar: 600cc, sugar: 500 grams, salt: 80 grams
    Method: Put the above three ingredients into the pot, put them on the stove and stir over low heat until the sugar dissolves, and the vinegar should not be boiled to avoid reducing the acidity.
    How to preserve sushi vinegar -
    Ingredients: The pot or container where the sushi vinegar is placed is dry, placed in a corner or in a cool place, and can be placed for three ~ four months in summer and five ~ six months in winter.
    
    Sushi vinegar is the basic seasoning of sushi, which is made with salt, sugar, and vinegar in a ratio of 1:5:10. When mixing, mix salt, sugar and vinegar, put it in a pot and heat it, and let it cool before use. Be careful not to bring it to a boil when heated, as this will reduce the sourness of the vinegar.
    Sushi vinegar (the ingredients are not easy to buy, you can make your own). Method: Take an appropriate amount of white vinegar and put it in a bowl, add one-third of the amount of white vinegar sugar, put an appropriate amount of edible salt, stir a little and pour it into the pot, boil slowly over low heat, and small bubbles appear. (Note, when cooking, you need to stir constantly, do not boil, let it cool before use)

    

11. The cooking method
    
    of sushi rice is to eat rice + glutinous rice in a ratio of 10:1, you can cook soft and Q sushi rice, the water consumption is one cup of rice to one cup of water, if it exceeds five cups of rice, reduce the amount of water in the last cup of water by 1/5 of the water.
    The ratio of rice to sushi vinegar:
    one bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio.) Sushi
    
    rice and vinegar stirring time:
    Cook the rice cooker for about 20~25 minutes.
    Sushi rice must be stirred evenly when stirring, otherwise the rice without vinegar will become hard after a long time, and after stirring evenly, it must be placed in a ventilated place or blown cold by an electric fan.
    
    How to preserve sushi rice:
    If there is any surplus of sushi rice, you can cover it with two clean damp cloths, and the wet cloth that touches the rice noodles should not be too wet, but slightly wet.