What is the difference between using sushi vinegar and not using it when making sushi? Where can I buy seaweed for making sushi?

The most important element of sushi to be authentic is sushi vinegar, which can also cover the fishy smell of seafood and make the sushi taste better. Without sushi vinegar, the taste will be monotonous, the rice will feel sticky, and the taste will be slightly worse. Now that the soul is there, please see the detailed introduction of seaweed for sushi and how to roll it.

Contents of this article

1. The difference between adding sushi vinegar and not adding sushi vinegar

2. Where to buy seaweed for sushi

3. How to roll sushi

The difference between using sushi vinegar and not using it when making sushi

Adding sushi vinegar when making sushi can disperse the rice grains and prevent them from getting on your hands, so that they can be spread evenly on the seaweed. In addition, sushi vinegar can also cover the fishy smell of seafood, making the sushi taste better. If you don't add sushi vinegar, the taste will be monotonous, the rice will feel sticky, and the taste will be slightly worse.

When steaming rice, you can add 1/4 of glutinous rice and use slightly more water than usual when cooking rice. The ratio of water to rice should be 1:1.

Be sure to use a small spoon, or your hands, to press every corner of the rice firmly.

Sushi vinegar is mixed while the rice is hot, but when making sushi, you have to wait until the rice cools down.

Where to buy seaweed for sushi

You can buy seaweed for sushi in large supermarkets, markets or online. The roasted seaweed for sushi has high requirements for raw materials. Generally, seaweed with uniform thickness, no gaps and relatively large sheets is selected. Seaweed has high nutritional value and is rich in dietary fiber, chlorophyll and iodine, which helps the thyroid function to function normally.

Ingredients: white rice, seaweed, sashimi, pickled radish, bamboo mats, vinegar, sugar and salt, etc.

Mix salt, sugar and vinegar in the ratio of 1:5:10, pour into the rice and mix well, and cut the other ingredients into strips.

Put plastic wrap, seaweed and rice on the bamboo mat, then put other ingredients in smoothly, roll up the bamboo mat and cut into sections.

How to roll sushi

There are two types of rolled sushi: outer roll and inner roll. The outer roll is the one with rice on the outer layer. The rice used for the outer roll is about 1/3 of the inner roll. Place the rice on the upper part of the nori from left to right, turn the nori over, put the filling in the middle of the nori, and then roll up the nori. Wrap the roll with plastic wrap and finally use a bamboo mat to shape it.

Inner-roll sushi: Spread roasted seaweed on the rolling mat, leaving 1 cm at the front, spread a layer of sushi vinegar rice on the rest, sprinkle with meat floss evenly, arrange cucumber strips, egg strips, etc., roll up the sushi rolling mat and press it tightly.

Generally, you should wait until the sushi rice is cool enough to be hand-warmed before rolling the sushi. When cutting sushi, you should use a long sharp knife, otherwise it will be loose and shapeless. You can also use a small serrated knife, but it will damage the shape of the sushi.