The types of sushi can be divided into "nigiri sushi", "roll sushi", "oshi sushi", and "loose sushi" depending on the type of sushi. Among them, sushi made by skillfully kneading vinegared rice with sashimi, seafood, or other ingredients is called nigiri sushi.

Compared with other ordinary sushi, "nigiri sushi" is more like a luxury sushi product, all handmade, strict ingredients, many processes, and the final graceful taste is closely related to the rigor and proportion of each production process: from the ratio of rice and water when cooking sushi rice, to the ratio of sugar, salt and vinegar when preparing rice vinegar, to the ratio of rice vinegar to rice, etc., each link has a great impact on the taste, and only a senior sushi chef can master the perfect balance between them.

Sikong Yao suddenly found a piece of sushi on the cabinet where the sushi was displayed, and immediately smiled: "I know, this, tamagoyaki sushi, should be a kind of nigiri sushi, right?" ”

On top of the sticky rice, a piece of cut tamagoyaki is rolled up in seaweed that is not half a finger, which is very exquisite, and it is different from the atmosphere and elegance of sato sushi. In addition to this, the nigiri sushi with salmon and scallop sashimi is also beautiful.

"The ideal ratio of nigiri sushi is to cook sushi rice in a ratio of 1:1 between pearl rice and water, and salt, sugar, and vinegar in a ratio of 1:5:10 to make rice vinegar. ”

Sikong Yao curiously dipped a little rice vinegar with chopsticks and tasted it in his mouth, the vinegar color was bright and light yellow, the acidity was moderate and slightly fragrant, and the taste was sweet and sour, and said with a smile: "This tastes great, it is completely different from white vinegar, is this the secret of sushi rice?" ”

Battlefield Hara Zemi nodded and said, "Well, this is what we usually call sushi vinegar, the preparation of sushi vinegar is based on Japanese-style white chrysanthemum vinegar, and then the rice balls are mixed according to the ratio of 1 bowl of sushi vinegar to 5 bowls of sushi rice." ”

Sikong Yao carefully remembered the ratio of Yuan Zemi's explanation on the battlefield, thinking in his heart that this was somewhat similar to the ratio of sugar and milk added to the whipped cream.

Battlefield Harasawami added, "Rice vinegar is the key to seasoning, but it is the rice that really determines the taste of sushi. Sushi has very high requirements for rice, and the first thing to do is to choose the right variety, and the best rice for making sushi is Koshihikari rice. Koshihikari rice has a creamy, soft, and delicious texture, and the price is relatively high. Among them, the Koshihikari rice produced in Uonuma City, Niigata Prefecture is the most famous. A little later, a kind of 'love at first sight' from Miyagi Prefecture is also acceptable. ”

Koshihikari rice is a trademark of Japanese rice and a variety of rice of the same species. Koshihikari rice is widely cultivated and well-known in Japan, and it is one of the representatives of high-grade rice.

In 2007. COFCO has imported 24 tons of Koshihikari rice from Niigata Prefecture and "Love at First Sight" from Miyagi Prefecture, which were put on the Beijing and Shanghai markets at a price of 99 yuan per kilogram. Sold out in less than a month, it was called sky-high rice, which caused a sensation and also aroused the attention of media consumers to Koshihikari rice.

In order to let Sikong Yao further feel the taste of the original Koshihikari rice, Battlefield Hara Zemi gently pinched a small rice ball and handed it to Sikong Yao. Sikong Yao took it, just the feel is different from ordinary rice, there is no feeling of touching hands at all, the rice grains are full and white and flawless, and after steaming, they exude heat, and the surface also has a layer of soft luster. Crystal clear, waxy but not bad on the palate, with tenacity. Sikong Yao not only sighed in his heart that this is the best choice for making high-end sushi, but when he thinks about it, it seems that the price of a single piece of sushi will not be much cheaper.

Generally speaking, rice from Tohoku is also a good choice in China, and the rice bred in the rich black soil is as smooth as jade, and the grains are bright and fragrant.

Battlefield Harasawa saw a mouthful of rice and held it in his hand. and motioned for Sikong Yao to follow suit, and the well-behaved Sikong Yao immediately followed the appearance of Yuan Zejian on the battlefield, and gently took a bite of rice in his hand.

Earlier, because the rice I got in my hand was a rice ball that had already been kneaded by Battlefield Harasawami, I didn't have a particularly strong feeling. Like now, when she got the rice that had not been processed at all, Sikong Yao realized that the so-called Koshihikari rice was more detailed than she expected. Although it has the glutinous nature of rice, you can see that the grains are distinct, and it will not be stuck in one piece after kneading.

Seeing the touching of rice, Battlefield Harazawa said: "In order to ensure that the steamed rice can be smooth and glutinous like this grain without stickiness, it needs to be washed repeatedly." If the rice washing water becomes turbid, pour it out and re-add water to continue to knead and wash until the rice is kneaded, and the rice washing water is still crystal clear, and the washed rice can not be found to be cooked, it must be poured into the bamboo grate, fully drained, put the drained rice in the refrigerator and refrigerate overnight, the taste and taste will be better. ”

Sikong Yao felt even more amused at this time, how could this be the same as putting the whipped cream in the refrigerator after being whipped, so he felt and said: "So after steaming, the reason why the rice can be so clear is because it has been refrigerated?" ”

Battlefield Yuan Ze nodded with satisfaction, very satisfied with Sikong Yao's understanding of learning things, and praised: "That's right, your understanding is good, if that stinky boy in my family can have half of you, then I will be content." ”

Sikong Yao smiled and said curiously: "Which one is the son of the original predecessor of the battlefield?" ”

Looking around, Sikong Yao didn't find a boy who looked similar to Yuan Zemi on the battlefield, so he had this doubt.

Battlefield Harazawa said: "That kid is not in the store, and he is still practicing outside." ”

Sikong Yao was puzzled: "Practicing outside? Why, when there is a chef like you, the original predecessor of the battlefield, there is here, why do you still have to go outside to practice? ”

Seeing that there seemed to be suffering, Battlefield Yuan Ze said lightly: "That kid's cooking philosophy is not in harmony with me, and he was kicked out by me." ”

Speaking of this, Battlefield Harasawa's expression showed a little sadness, obviously because he had been worried about his disobedient son for a long time.

"Uh......" Sikong Yao pondered for a while, and inadvertently touched the heart headache of Yuan Zejian on the battlefield, Sikong Yao was also a little embarrassed at this time, so he comforted: "Don't worry too much about the original predecessors of the battlefield, we have an ancient Chinese saying that children and grandchildren have their own children and grandchildren, everyone chooses a different path, even if he is not willing to inherit Renqian Weiya, he will definitely make a difference, after all, it is your son!" ”

Although Sikong Yao's words were comforting the battlefield Yuan Zemi, on the other hand, he was also saying good things for his son, in fact, he was also making his own position, after all, Sikong Yao himself was not the kind of person who liked to be restrained.

Battlefield Hara Zemi nodded, then brushed away the depression on his face, returned to his amiable smiling face, and continued: "Come, don't care about him, I'll teach you"

After mixing the rice, Battlefield Hara Sawami took a piece of salmon fillet that had been cut and placed it on top of the rice ball, kneading it from top to bottom until the rice and the fillet were tightly combined.

"When kneading rice, you must use dark energy, rather than simply mixing the rice together, otherwise the sushi will fall apart, and when sticking the fish fillet, the force is different, neither can destroy the texture of the fish, but also can not crush the rice, to ensure that the two can be in harmony with the state is the best."

On the battlefield, Hara Zemi slowed down as much as possible so that Sikong Yao could keep up. However, although the battlefield Hara Zemi had already explained in detail what needed to be doomed, when Sikong Yao actually started to do it, he knew how troublesome it was.

Although the rice seemed to be a piece of plasticine in the hands of the battlefield Hara Zemi, and whatever shape the battlefield Hara Zemi wanted to shape, the rice would be obediently deformed if he moved his hand, but when he arrived at Sikong Yao, the rice seemed to be against her, and the rice ball pinched out was crooked, like an angular stone.

Smiling awkwardly, Sikong Yao looked at the battlefield Yuan Zejian, and he smiled kindly, and immediately comforted: "It's okay, if you make sushi for the first time, it's like this, you can first hold the rice into round strips with both hands, and then slowly adjust it." But you basically can't shape this rice ball anymore, so let's eat it. ”

Sikong Yao became more and more embarrassed, and reluctantly stuffed the precious Koshihikari rice ball into his mouth, and after cleaning his hands, he pinched the rice ball again. Because of the last experience, this will Sikong Yao seem more handy, the rice is a little more well-behaved, after some tossing, the unruly Koshihikari rice finally recognized Sikong Yao's efforts, although it is far from the full and beautiful rice balls pinched out by the battlefield Hara Zemi, but at least it is not unpleasant to look at.

Battlefield Hara Ze nodded with satisfaction and praised: "Yes, learn things quickly, let's paste the salmon fillet next, the force is on the salmon, the left hand is gently supported under the rice, remember not to use force." ”

Sikong Yao thought he had mastered the point and nodded, but when he actually operated it, either the rice was scattered, or the salmon fillets couldn't fit the rice at all, so it finally stuck on, and the texture of the salmon was destroyed again. After eating three different sushi in a row, Sikong Yao initially mastered a little skill.

After finally connecting the dishonest salmon fillet with the naughty rice ball, Sikong Yao finally sighed with relief, and suddenly sighed in his heart, the dishes are much more difficult than the desserts. However, this difficulty was not enough to make Sikong Yao bitter, looking at the barely formed sushi, Sikong Yao's heart sprouted an incomparable sense of pride, confidence doubled, and he couldn't wait to take the next step, looking at the eyes of Yuan Ze on the battlefield, he was also full of anticipation. (To be continued.) )