One:

Materials: Japanese rice, crab sticks, cucumbers, small sausages, Korean rice vinegar, sweet tofu, sushi rolls, seaweed

Method: 1) First wash the rice and cook it, sprinkle some Korean rice vinegar to make it more fragrant (you can also leave it out)lt;/WBRgt;, and let it cool for later use;

2) Put the cucumbers, crab sticks, and sausages Cut into strips and set aside;

3) Spread the seaweed on the sushi roll, and then spread the cooled rice (evenly);

4) Place it in the middle Cucumber and crab sticks, or cucumber and sausage (combine according to your preference), lt;/WBRgt; Then roll it up

5) Cut it, and that’s it!

Sweet tofu is sold in some places. After buying it, use paper or cloth to absorb the excess water,

If you have other ingredients: yellow radish and other ingredients can also be used. lt;/WBRgt;The most important thing about sushi is to buy the ingredients in the middle!

When eating, add mustard, Korean or Japanese soy sauce, and some ginger slices. It tastes very good!

2. Making sushi

1. Materials:

Sushi rice (the round and fat kind, if not available, you can also use ordinary rice,

Stuffing:

Pickled radish, cucumber, carrot, canned tuna, small sausage (lt;/WBRgt; one pack 10 strips of chicken sausage), fresh salmon, eggs.

Cut pickled radish and cucumber into long strips.

Pour the carrots and small sausages with boiling water and cut into pieces. Cut into thin strips.

Thaw the crab sticks, squeeze out the water and set aside.

Remove the water from the tuna can, add some salad dressing and salt and mix well.

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Cut one part of the three-striped fish into long strips, and cut the other part into 2.5 cm by 5 cm slices.

Add a little salt and sugar to the two eggs, and heat the pan with olive oil. ;/WBRgt; Fry the egg liquid into a round egg skin over low heat, then cut it into thin strips.

You can choose any filling you like, such as chopped ones. Apple, lt;/WBRgt; asparagus, canned tuna, arctic clam, eel, kielbasa, etc.

3. Make sushi rice:

Wash and drain the sushi rice. Dry it, add water in a ratio of 1:1, steam it in a rice cooker, then set the rice aside for later use.

4. How to make sushi vinegar:

If you don’t have sushi vinegar, you can make your own.

Put 200 ml of white vinegar, 4 tablespoons of salt, and 9 tablespoons of sugar into a pot and heat until dissolved. Remember not to boil. , let it cool after dissolving.

5. Roll the sushi:

Put the bamboo curtain at the bottom and place the seaweed side down on the bamboo curtain. ;/WBRgt;Use a knife to cut into small rolls of equal size.

6. Rice ball-style sushi:

Take the remaining rice. A little rice, lt;/WBRgt; Squeeze a little lemon when eating, dip it in a little mustard and add soy sauce!

Three.

The first step, Purchase. First you need to buy some sushi utensils and condiments, lt;/WBRgt; seaweed slices, salmon, shrimp, cucumber, lettuce, carrots.

The second step is to steam the rice. Wash the rice, drain it and steam it for more than an hour.

The third step is to mix sushi rice with five tablespoons of white vinegar, one tablespoon of sugar, and a little salt. /WBRgt; Make sushi rice.

The fourth step is to make sushi.

Place the bamboo couplet on the chopping board, seal the seaweed with rice grains, and the sushi roll is ready. hey-hey.

The fifth step is to cut into rolls. What we are talking about is the largest roll in sushi, . It is served with soy sauce on the plate.

There is also a type of sushi called nigiri sushi, lt;/WBRgt; Let me tell you how to make it:

Put the salmon or cooked shrimp in your hand, and put it on top Spread a little wasabi, then put some sushi rice on top and hold it with your hands to shape it.

This is the basic approach, but to do it well you need to learn from experience. lt;/WBRgt;You may make better-tasting and better-looking sushi.

4.

1. Cook rice. It is best to use Northeastern pearl rice, which is the round and chubby rice. lt;/WBRgt;Put in a little less water than usual to avoid getting too wet. After cooking, let cool for a while

2. Seasoning: fine salt, fine white sugar, white vinegar. Mix fine salt and fine white sugar at a ratio of 1:lt;/WBRgt; so that the salt and sugar are fully dissolved in the vinegar and let cool

3. Pour the seasoning evenly into the rice and stir evenly with a rice spoon. Do not Too rude,lt;/WBRgt;Lest the rice grains will be broken, which will not look good and affect appetite

4. Place the sushi seaweed flat on the table,lt;/WBRgt;leaving some seaweed on the edge. Do not put rice on about 0.5 cm, leave it for sealing

5. Place your favorite food on the rice, such as salmon (cut into long strips), lt;/WBRgt; leave the edge Dip in a little water to seal. Roll it back and forth a few more times to form a cylinder.

6. Use a sharp fruit knife to cut the "cylinder" into individual sushi rolls with one stroke and you're done

Isn't it very simple? , it will be good if you do it a few times. It is recommended not to use that kind of bamboo roll, lt;/WBRgt; lt;/SPANgt;