2. Peach sushi: Materials: rice, glutinous rice, amaranth, crab roe, cucumber, roasted seaweed and vinegar sauce. Practice: Select amaranth, stir-fry with a small amount of oil and salt, and the dish will be served. The remaining vegetable juice will be stewed in white rice, which is a natural finishing material. For later use, spread the two-color rice, crab roe and cucumber on the seaweed with a sushi curtain, and roll it tightly and compact.
3. Egg roll sushi: Materials: sushi rice, laver, fried egg pieces with uniform thickness, corn grains, sausage grains, carrot grains and dried tangerine peel. Practice: Mix the corn grains, sausage grains, carrot grains and dried tangerine peel with the rice, put a layer of plastic wrap on the curtain, and spread the egg skin, rice and stuffing in turn. Be careful not to use too much force, otherwise the egg will break.
4, crab seed sushi materials: sushi rice, seaweed, crab seeds, green mustard Practice: knead the rice into a rice ball of the same size by hand, apply a little green mustard, and surround the side with seaweed. The seaweed is about 1/3 higher than the rice ball, and carefully put the crab seeds.
5. Heart-shaped sushi materials: rice, laver and heart-shaped radish are shredded, and sushi vinegar is used: 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1/2 tablespoons of lemon juice and 1/3 teaspoons of salt are added to the heart-shaped radish, and after half an hour, the sweet and sour juice soaked in Miri, Malaysia is poured into the rice, evenly mixed, rolled and cut off.
6. Bibimbap sushi materials: rice, laver, Korean spicy sauce, almond sauce (which tastes more fragrant), spinach, sesame seeds, salt, sesame oil and cabbage (shredded for later use). Practice: mix the rice with Korean spicy sauce and almond sauce, cook the spinach, add sesame seeds, salt and sesame oil, and spread the rice on the seaweed near your chest.
7. Kiwi sushi materials: coconut milk, Thai fragrant rice, vanilla bean (seeded), kiwi fruit peeled, pineapple peeled, sugar, and water. Practice: put coconut milk, water, rice, sugar, and vanilla bean in a pot, boil it over medium-high fire, then simmer it for 25 to 30 minutes, and keep stirring until the rice becomes soft and all the juice is absorbed, and the vanilla bean and excess are removed.
8, flying fish seed sushi materials: rice, flying fish seeds, cucumber, mustard, vinegar, seafood soy sauce Practice: Cucumber is cut vertically from cucumber with a potato peeling knife, one piece can be wrapped in a sushi, the rice is held in a small flat shape, the cut cucumber is wrapped outside, and some mustard is placed in the middle. Finally, flying fish seeds can be placed on it, and seafood soy sauce can be dipped to eat.
9. Assorted sushi materials: rice and glutinous rice, laver, cucumber and ham sausage are cut into strips, eggs are spread into Peaches (the width of laver is the same), prawns are peeled with black lines, and boiled with boiling water. Practice: spread sushi curtains, spread laver, smooth the rice first, then put cucumber strips, egg skins and ham strips on it, push the curtain by hand, and roll up purple vegetables with bamboo curtains.
10, bear sushi materials: seaweed, rice, soy sauce, pork floss and ham. Practice: part of the rice is mixed with sushi vinegar (white part), the other part is mixed with soy sauce and pork floss (brown part), brown rice is rolled into small rolls with seaweed (ears), then brown rice and ham are rolled into rolls (face) and small rolls.