Comprehensive sushi

Sushi may not be as authentic as Japanese restaurants, but the taste is not inferior at all, and the production process is also very interesting, which is suitable for the whole family to participate.

material

Sushi rice: rice 400g glutinous rice 100g water 500g salt 10g sugar 50g white vinegar 65g, red curry tuna sushi: sushi laver sushi rice canned red curry tuna, three-color sushi rolls: sushi laver sushi rice cucumber carrot red sausage salad dressing, thick egg baked sushi: sushi laver sushi rice egg salt, bacon sushi: sushi laver sushi rice bacon salad dressing, meat.

working methods

Sushi rice:

1. Wash the rice and glutinous rice, drain the water and let it stand for 30 minutes.

2. Add water and cook.

3. Slightly cool, add white vinegar, salt and sugar, mix well and cool.

Red curry tuna sushi:

1. Take out the canned tuna and put it in the pot. While heating, shovel the fish pieces with a shovel.

2. Heat until the soup is dry and let it cool for later use.

3. Cut sushi seaweed into wide strips for later use.

4. Keep your hands moist and not touch them. Take a proper amount of sushi rice and knead it into a circle.

5. Put seaweed strips around and put tuna on the rice with a spoon.

Three-color sushi rolls:

1. sliced carrots and sliced cucumbers and sausages.

2. Spread a piece of sushi seaweed and a layer of sushi rice on the sushi curtain.

3. 1/3 spread cucumber strips, carrot strips and sausage strips.

4. Squeeze a salad dressing and roll it up carefully.

Thick egg sushi:

1. Stir the eggs with a little salt.

2. Brush a thin layer of oil in the pot, first pour in an appropriate amount of egg liquid to smooth the bottom of the pot. When the egg liquid is about to solidify, carefully uncover it and fold it in half; Brush a thin layer of oil on the bottom of the empty pot, pour an appropriate amount of egg liquid on half of the pot, and when it is about to solidify, uncover the part that has just been folded in half to form a double fold. Repeat the above steps until the required thickness is reached.

3. After cooling, cut off the corners and cut into rectangles for later use.

4. Cut sushi seaweed into thin strips for later use.

Keep your hands moist to prevent them from sticking. Take a proper amount of sushi rice and knead it into a circle.

6. Cover with thick baked eggs and decorate the waist with seaweed strips.

Bacon sushi:

1. Don't put oil in the pot, cut the bacon and cut it into pieces to cool for later use.

Keep your hands moist to prevent them from sticking. Take a proper amount of sushi rice and knead it into a circle.

3. Put a slice of bacon on the surface, and then squeeze some salad dressing.

Pork floss rice ball:

1. Add appropriate amount of floss, mustard tuber and black sesame seeds to sushi rice and mix well.

2. The mold is water-soaked and anti-sticking. Add a proper amount of pork floss rice and press it into shape.

skill

The cut corners of thick eggs can be added to three-color sushi rolls, which is not wasted and more beautiful.