food

Sushi rice for 4 people (100m: glutinous rice 10: 1), kelp 1, salmon fillets 100g, 5 eggs, 6 tablespoons of 100m vinegar, 2 tablespoons of sugar, a little salt, etc.

working methods

1, cook sushi rice (white rice: glutinous rice 10: 1), and put a piece of kelp to cook together.

2, adjust the sushi rice seasoning, a bowl of rice to 1.5 tablespoons of rice vinegar, 4 bowls of rice to 6 tablespoons of rice vinegar. 6 tablespoons rice vinegar +2 tablespoons sugar+1 teaspoon salt and 2 tablespoons water.

Put the prepared juice in the microwave oven for one minute until the sugar melts, then take it out and cool it.

4. Pour the juice into the cooked rice.

5. Like cutting tofu, stir up and down vertically to keep the rice in a state of grain by grain, and be careful not to smash the rice grains.

6. Cut the salmon into small pieces the size of 3 cents 1 palm. I bought salmon fillets, and sushi is more convenient to eat. If there is no one, you can slice the salmon directly.

7. Knead the stirred rice into a rectangular jiaozi with disposable gloves, and then flatten the top surface by hand.

8. Make rice balls, put a little mustard sauce, and then put salmon fillets.

9. To make egg sushi, first stir the eggs, add salt and pepper, and then add two spoonfuls of milk or water.

10. Grease the pan and pour in about 1 of egg juice to form a thin omelet.

1 1. When cooked, roll it up, put it on one side of the pot, and continue to pour the remaining egg liquid.

12. When the eggs put in for the second time are cooked, keep rolling, and then continue to repeat the previous steps until all the eggs are used up.

13, last omelet, sliced omelet.

14, put it on the sushi rice ball just made, and wrap it with cut seaweed strips in the middle.