In Japan, sushi is a food that many people like. It is made by making vinegar rice into a long cube, and then putting thin fish slices on the vinegar rice, which forms the sushi we like. In fact, in Japan, the requirements for sushi chefs are very strict. They need to take professional certificates. Without professional certificates, they cannot work in this position, so Japanese sushi is famous all over the world. Among them, the nutritional value of eel sushi is much richer than others. This is because eels have many nutrients that are beneficial to the human body. So how to make eel sushi?
1. Ingredients: 450g rice; 4 eels; 8cm kelp.
2. Seasoning
① 100ml vinegar; 2.5 tablespoons sugar; 2 teaspoons salt;
② 200ml water; 4 tablespoons rice wine; 2 teaspoons sugar; 2 tablespoons soy sauce; 2 tablespoons mirin;
③ 3 tablespoons sugar; 3 tablespoons rice wine; 3 tablespoons mirin; 4 tablespoons soy sauce.
3. Preparation
① After washing the rice, leave it for 30 minutes, add 450g of water, 2 tablespoons of wine, and kelp to cook. Take out the kelp before it boils, mix it with seasoning while it is hot, and let it cool;
② Cut the eel in half, scrape off the blood and mucus with a knife, sprinkle salt on the skin side and rub it, and wash it with running water;
③ Add water and wine to the pot, boil it, put the eel in, pour the remaining seasoning after 5-6 minutes, and cook for another 5 minutes;
④ After it cools down slightly, spread the eel on a plate and shape it;
⑤ Pour the seasoning in a small pot and cook until it thickens;
⑥ Spread a layer of plastic wrap on the bamboo curtain, put the eel in the middle (skin facing down), use a wet cloth to make the sushi rice into a stick of the same length as the eel and place it on the eel;
⑦ Roll it into a stick, shape it, remove the plastic wrap, apply the sauce in ⑤ on the eel, and then cut it into small pieces.