1. The practice of heart-shaped sushi
Materials:
White rice, laver, sushi vinegar, pickled cucumber strips, shredded scrambled eggs, shredded carrots, heart-shaped molds, crab roe, and fried black sesame seeds.
Exercise:
1. After the cooked rice is cooled, pour in a proper amount of sweet vinegar and mix well.
2, the mold is coated with a little oil to facilitate demoulding.
3. First spread a layer of rice on the bottom of the mold, and compact and flatten it.
Step 4 put in stuffing
5, put a layer of rice on it, flatten it and be firm.
6. Back-off demoulding
7. Cut the laver as high as the rice ball, then tie the edges around the rice ball, add some crab roe and black sesame seeds, compact and cut into sections.
2. The practice of home-cooked sushi
Ingredients: rice, laver slices, salad dressing, sushi vinegar, pork floss, ham sausage, cucumber and pickled radish strips.
Exercise:
1, prepare first, let the rice cool slightly after cooking, then add sushi vinegar and mix well; Slice cucumber and ham sausage. Buy pickled radish, or replace it with carrots.
2. Spread the laver slices on the sushi bamboo curtain, and then spread the rice, leaving a blank of about 1 cm on the upper edge. You can dip some water in your hands before pressing rice.
3. Coat the rice with salad dressing.
4. Spread a cucumber strip, radish strip, ham sausage strip and pork floss, and roll it up with a bamboo curtain from bottom to top.
5. When rolling, it must be compacted. Roll it to the end and fix it for a few minutes before removing the bamboo curtain.
6. Dip the knife in water before cutting, and the thickness of 1.5 cm is almost the same.
3. The practice of crab meat sushi
Materials:
Sushi rice, seaweed, crab seeds, green mustard
Exercise:
1, knead the rice into rice balls of the same size by hand, and apply a little green mustard.
2. The side is surrounded by seaweed, which is about higher than rice balls 1/3.
3. Carefully put in the crab seeds.
4. The practice of purple potato sushi
Materials:
2 cups of rice, half a cup of glutinous rice, half a cup of fragrant rice, 2 purple potatoes, cucumber 1 root, carrot 1 root, sausage 1 root, dried pork floss 1 root, 3 slices of laver, 3 eggs, 2 tablespoons of sushi vinegar, appropriate amount of salad dressing and 2 cornstarch.
Exercise:
1, rice, glutinous rice and Thai fragrant rice, and soak in water for 20 minutes.
2. Cut carrots into thin strips, blanch them in boiling water for about one minute, and then take them out to dry.
3. Break the eggs, add water starch and salt, spread them into egg skins and cut them into thin strips.
4. Cucumber is seeded and cut into thin strips.
5. After the purple potato is steamed, add sushi vinegar and mash it evenly with a rolling pin. After cooking, unplug the power and stew for 10 minutes. Open the lid and stir the rice evenly.
6. Dry for 10 minutes, take out the rice, mix it with purple potato paste, and try to mix it evenly; Spread seaweed on sushi curtains.
7. Spread a proper amount of' rice' evenly on the seaweed (the front end is about 1 cm, so don't put rice), and flatten the rice with some water by hand (anti-sticking); Put cucumber, carrot and ham sausage symmetrically in the lower half.
8. Then add the egg skin, sprinkle the meat floss in the middle and squeeze the salad dressing; Roll up by hand
9. Continue to push the roll after compaction, and cut it into sections with a knife before eating.
5. The practice of egg roll sushi
material
Sushi rice, laver, fried egg slices with uniform thickness, corn kernels, sausage kernels, carrot kernels, dried tangerine peel kernels.
Exercise:
1. Mix corn, sausage, carrot and dried tangerine peel with rice.
2. Spread a layer of plastic wrap on the curtain, and then spread the egg skin, rice and stuffing in turn.
Be careful not to push too hard, or the egg will break.
4. Roll it up and cut it.
6. The practice of bear sushi
Materials:
Porphyra, rice, soy sauce, pork floss, ham.
Exercise:
1. Mix some rice with sushi vinegar (white part) and some rice with soy sauce and pork floss (brown part).
2. Roll brown rice into small rolls with seaweed (for ears), and then roll brown rice and ham into rolls (for noodles).
3. Put the small roll into the white rice and roll it into a big roll.
4. Cut the seaweed into small pieces to make eyes and nose.
7. The practice of seaweed sushi
Materials:
1 small bowl of rice, 1 large piece of seaweed, 1 carrot, 1 cucumber, half broccoli, 1 bowl of amethyst, 1 spoon of sushi vinegar, 1 spoon of soy sauce, salt, etc.
Exercise:
1, soaked in water for 8- 10 hours in advance, and changed water once in the middle.
2. Steam the rice, and mix about 640 grams of rice with about 40 ml of sushi vinegar; Add a little salt, vinegar and sesame oil to the soaked blood coral grass and mix well for later use.
3. Blanch broccoli and carrots in advance, blanch broccoli, and then cut off flower buds and chop them up.
4, outer roll: first spread half a piece of seaweed, spread a layer of rice, cover the rice with seaweed, and then spread a layer of plastic wrap, and then hold the plastic wrap and seaweed upside down, so that the plastic wrap is below and the seaweed is above.
5. Add carrot sticks, cucumber sticks and blood coral grass, while rolling, pull the sushi curtain and plastic wrap forward, and don't roll together.
6. Chop the blood coral grass or spread the chopped broccoli on a big plate and roll it up with the rolled sushi.
7. Inner roll: spread a layer of rice on seaweed, put carrots and cucumbers, chopped broccoli and blood coral grass, and roll it up (dip it in sushi soy sauce when eating).
8. How to make sushi with mashed potatoes and sliced meat
Materials:
Mashed potatoes, laver, sliced black pepper, corn.
Exercise:
1. Cut potatoes and cook them, then put them in bags and press them into mud.
2. Spread laver, corn mashed potatoes and black pepper slices on the mat in turn and roll them into rolls.
3. cut into sections.
9. the practice of seafood sushi
Materials:
Appropriate amount of rice, shrimp, canned tuna, seaweed, mayonnaise and white vinegar.
Exercise:
1, prepare the required ingredients.
2. Put a proper amount of tuna meat into a bowl and add mayonnaise.
3. Stir into finely ground tuna minced meat.
4. Wash the fresh shrimp, remove the shrimp line and label it (this will make it better and easier for the shrimp not to bend when cooking).
5. Put a proper amount of cold water into the pot, put the shrimp in after the water boils, take it out after boiling and discoloring, and let it cool for later use.
6, put on disposable gloves or plastic wrap operation, add a little white vinegar to the rice, mix well, take the right amount of rice on the palm.
7. Put the appropriate amount of mayonnaise tuna meat in the middle of the rice.
8. The ball is spherical.
9. Gradually seal and make it into the desired shape.
10, wrap a piece of seaweed outside the rice ball.
1 1. Shell the cooked shrimp and keep the tail. Cut it in half from the abdomen, don't cut the back, and lay it flat on the plate.
12, take a shrimp and put it on the prepared laver rice ball.
10. Reverse the practice of sushi
Materials:
300g of rice, 3 eggs, cucumber 1, ham 1, appropriate amount of laver and appropriate amount of hot sauce.
Exercise:
1. Break the eggs into egg liquid, add a few drops of cooking wine and a little salt to the pot, and spread them into egg peaches. Slice cucumber and ham sausage for use.
2. The steamed rice is hot and loose.
3. After cooling, add Korean hot sauce and mix well.
4. Unfold the sushi curtain and cover it with plastic wrap.
5. Draw the size of laver slices and spread rice mixed with hot sauce.
6. Cover with laver slices and put cucumber, ham sausage and egg skin on laver.
7. Rotate along the sushi curtain, pull it tightly, remove the plastic wrap and slice it.