Food ingredients

Crab meat, Japanese yellow radish pickles, asparagus and salmon strips.

Gourmet practices

1 Soak the rice for one or two hours before steaming, and steam the rice moderately hard and soft.

2. Wait until the rice temperature is slightly lower than the hand temperature before spreading it on the laver.

3. The process of laying rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form due to absorbing too much water.

4. When wrapping, the rice should not be exposed, and the tightness should be moderate.

5, in the process of making sushi, you can put a pot of water around you, and you will not stick your hands when you dip it with clear water at any time.

6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and empty the laver with an upper end of about 2cm. Then put the cooked crab meat, Japanese yellow radish pickles, asparagus and salmon sticks in the center of the rice.

7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain.

8. Cut the rolled sushi into sections and plate it.