What kind of rice is better for making sushi? How long can sushi be kept?

Friends who like to eat sushi should know that eating sushi requires eating it completely, that is, the whole piece of sushi should be eaten in one bite. Only in this way can you really taste the deliciousness of sushi. Sushi fillings are rich and colorful, and they best reflect the characteristics of sushi. If you want to experience making sushi yourself, how should you choose the ingredients and how to make it? Today, let's learn related common sense together.

Contents of this article

1. What kind of rice is better for making sushi?

2. How long can sushi be kept?

3. How to roll sushi tightly

What kind of rice is best for making sushi?

Sushi can be made with japonica rice and glutinous rice, or rice and glutinous rice. Authentic sushi uses Japanese pearl rice. Sushi is a traditional Japanese food. In ancient times, sushi in Japan was salted fish marinated with salt and rice, which later evolved into today's sushi.

Sushi is a Japanese dish that uses vinegar as the main ingredient in rice. Like other Japanese dishes, sushi is very brightly colored.

When eating sushi, it is important to eat it completely, that is, the whole piece of sushi should be eaten in one bite. Only in this way can you truly taste the deliciousness of sushi.

Sushi was already recorded in the Engishiki, a legal code of the Heian period completed in 927 AD. It is a traditional Japanese food that originated at the end of the Yayoi period.

How long can sushi be kept?

Sushi can be kept for 2 hours. If it is kept for too long, the taste may be affected and the nutrients in it may be lost. If the sushi is sealed and refrigerated, the shelf life can be extended to 10 hours. However, the sushi should be completely heated up before eating again.

1.2 hours

Sushi can be kept for 2 hours because it contains perishable substances. If it is left for too long, it will not only affect the taste of the sushi, but also breed bacteria and harmful substances, which may affect the human gastrointestinal tract after consumption.

2. Keep in refrigerator

Uneaten sushi should be immediately placed in the refrigerator for storage, but the sushi needs to be sealed first to reduce contact with oxygen in the air, thereby inhibiting the oxidation of the sushi, which can extend the shelf life of the sushi to 10 hours.

3. Notes

Sushi should be fully heated before being eaten again after being refrigerated, because eating cold food may affect the human gastrointestinal tract. In addition, a small amount of bacteria will grow after sushi is placed in the refrigerator, and it needs to be fully heated to kill the bacteria.

How to roll sushi tightly

When rolling sushi, the seaweed should be rolled along the straight lines, otherwise it will easily split and ruin the appearance. When cutting sushi, apply some vinegar on the knife first, then hold the knife vertically and cut evenly with force. It is best to use sushi rice to make sushi rolls, because sushi rice has strong stickiness, so the sushi rolls will be more beautiful and less likely to fall apart.

The raw materials used for the outer wrapping of rolled sushi are commonly high-quality nori, laver, kelp, egg skin, tofu skin, spring roll wrapper, and Chinese cabbage.

Sushi fillings are rich and varied, and best reflect the characteristics of sushi. The ingredients used for fillings include marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as mushrooms, cucumbers, lettuce, etc.

The essential ingredient for sushi is rice. Authentic Japanese sushi uses plump and slightly sweet Japanese pearl rice. After the rice is cooked, add appropriate amounts of sushi vinegar, sugar, salt and other seasonings, and wait until it cools down before making sushi.