How to make sushi
1. Rice ratio: rice: glutinous rice (2:1). If you like the rice to be sticky, you can use 1:1.
2. After the rice is cooked, add sushi vinegar while it is hot, mix well and set aside to cool.
3. If you can’t buy sushi vinegar, you can use white vinegar: white sugar: salt in a ratio of 6:3:1. The specific proportion is calculated using containers with the same specifications. Like a spoon, the ratio of making sushi vinegar is: 6 spoons of white vinegar: 3 spoons of white sugar: 1 spoon of salt. This adds up to increases and decreases. The taste of this ratio is relatively refreshing.
Prepare ingredients.
1. Pan omelette, let cool and then cut into strips.
2. Lettuce and shiitake mushrooms (dried shiitake mushrooms need to be soaked in warm water for two hours), cut into strips and blanch for 3 minutes respectively, remove, drain and cool for later use. Especially the mushrooms must be squeezed out of excess water
3. Cut the ham and cucumber into strips and set aside.
Make sushi rolls.
Seaweed is spread on the sushi curtain.
Regarding seaweed rolls, all major supermarkets have seaweed (also called seaweed) specially used for making sushi rolls. If you really can’t buy it, Aubao also has it. Never use other seaweed or seaweed instead.
Spread the rice evenly inside the sushi, leaving a centimeter above and below. If it feels sticky to your hands, you can use a spoon to scoop up the rice, and then use the back of the spoon to push it evenly and spread it evenly. If you use your hands to spread the rice, remember to apply an appropriate amount of sushi vinegar on your hands to prevent sticking
Pour the ingredients evenly on the bottom of the rice. Apply a layer of sushi vinegar to the space reserved above the seaweed. It will stick after rolling up to make the sushi roll tighter and less likely to fall apart
You can also spread pork floss
This is the leftover A version of soy sauce bibimbap made with rice, no need to add sushi vinegar. Here we just provide a variety of production methods for your reference.
Hold both ends of the bamboo curtain firmly, slowly roll up the rice, and press it for a while to finalize the shape
Finally, use a knife to cut into small pieces about 1.5CM wide