Sushi in hand(shou wo shou si )

How to hold sushi in hand:

Ingredients for hand Sushi:

Sushi rice, shrimp, scallop, scallop, Arctic scallop, perilla.

Steps for making sushi in hand:

1. Blanch the fresh shrimp in the water, then remove the shell and cut it open.

2. Chop scallops into flower knives.

3. Hold the sushi rice into a rice ball and put it on the leaves of Perilla frutescens.

4. Put the scallop on the rice ball.

Sushi in hand

The so-called hand holding sushi is a kind of sushi that is shaped by hand without any shaping tools. Usually when we watch Japanese dramas, we see the masters of those sushi restaurants stick and scratch their hands to make a long square rice ball, and then put a piece of sashimi or egg or caviar on it. One piece is placed in front of you and eaten with soy sauce. It's the most typical form of sushi

Menu introduction

The so-called hand holding sushi is a kind of sushi that is shaped by hand without any shaping tools.

I've pasted many round sushi rolls before. This time, I'd like to make a hand sushi roll. Hand sushi is easier to make than sushi roll, because I don't even need big laver and mat, just use my hand. But the sashimi on the top of the rice is where the "golden" is! We can buy salmon sashimi in the high-grade supermarkets here, but we have no choice but to be shy, and our stomach is delicate, so we can't eat sashimi, so we can make two economical ones!

Production steps

Step one: cook rice. Wash the rice and soak it for 20 minutes. Cook the rice in a ratio of 1:1. In a large bowl, pour in sushi vinegar, sugar and salt, stir to melt and add your favorite taste. Then, mix in the cooked rice, cover and let stand for about 20 minutes.

Step 2: prepare the ingredients

A) Wash the shrimp and remove the shell. Insert a toothpick along the length of each shrimp (insert the toothpick to avoid bending the shrimp as soon as it is cooked). Cook it in brine for about 2 minutes, or cook it until the color of the shrimp turns beautiful coral red. Take it out and wait for it to cool. Take out the toothpick and cut it in half from the belly of the shrimp with a knife, but don't cut it completely. 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 pieces.

C) You can also buy fresh scallops, cut them in half (don't cut them off), and then spread them flat.

D) Can also put a little salt and soy sauce in the egg liquid, sugar, stir well, fry into a thicker egg cake, and then, cut into rectangular pieces.

Step 3: prepare half a bowl of water and pour in some rice vinegar. Dip your hand in vinegar water, and then take out about a teaspoon and a half of rice in your hand, pinch it into a small rectangular ball, don't use too much force, the rice can stick together.

Step 4: take a piece of the material prepared in the second step and put it on your hand. Then, put the rice ball kneaded in the third step on it, press it slightly, and put the rice down on the plate. After all, you can dip in a little soy sauce to eat.

matters needing attention

During the production process, fresh salmon, whitefish, scallops, tuna and other seafood should be cut into slices and put on the white and glutinous rice balls. After kneading and pinching (why sushi history in hand), the fresh green mustard sauce should be applied, and finally put on the antique golden boat shaped plate Such a combination of colors is really "delicious". When you taste such fresh sushi, the aroma of rice and sashimi are completely integrated, filling the teeth and cheeks without leaving a gap. The strong flavor has no place to escape. It lingers in your mouth for a long time with twists and turns.

Classification of cuisines

Rice, sushi, Japanese cuisine

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Shou Wo Shou Si