Ingredients: 6 pieces of laver, sushi rice 1 cup, 6 pieces of ham, 6 pieces of pickled radish, 6 pieces of cucumber, and eggs 1 piece.
Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon.
Exercise:
1. Wash the rice, add water, cook it in a rice cooker, take it out, and mix in seasonings.
2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average. [Gourmet China]
3. Put laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up purple cabbage, then clean it with sushi and cut it into pieces for eating.
Remarks:
When rolling sushi rolls, the seaweed should be rolled into a straight line, otherwise the seaweed will easily crack and destroy the appearance.
When cutting sushi, put some vinegar on the knife first, and then cut it vertically and evenly.
Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so sushi rolls will be more beautiful and not easy to loosen.
Method for making compound fancy square sushi roll
Ingredients: cold rice, green tea powder, seaweed, sausage.
Practice: the sausage is wrapped in seaweed and sealed with a few grains of rice.
Take another piece of laver, spread the rice on it, and then roll up the freshly made sausage.
Cut the rolled cylinder into four parts.
Add the green tea powder into the rice and stir well until the rice turns green, then fry the eggs.
Then, according to the above practice, you can make a second sushi.
Mini Japanese hand roll
Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.
It's simple.
1, Porphyra quadrata
2, crab roe, pickled cucumber, black and white sesame, seaweed. . . Wait, you can prepare whatever you want!
3. Roll the purple cabbage into a cone and stick a few grains of rice on the laver joint. Then put the things in.
Shouwo sushi
Ingredients: eggs, apple vinegar, crab seeds, small pieces of seaweed, white rice.
Exercise:
1, let the rice cool for later use. You can add an appropriate amount of apple vinegar to white rice and stir it evenly. Authentic sushi rice needs vinegar. But the special sushi vinegar is too expensive. Use apple vinegar instead.
2. Stir the egg mixture evenly and fry an egg slice.
3. After washing your hands, wet your palms with a little cold boiled water, so that rice grains won't stick to your hands. Take a proper amount of rice and knead it into a square.
4, cut the egg slices into pictures, put them on the rice ball, and then cut a piece of seaweed to tie them up, pay attention to the interface of seaweed at the bottom of the rice ball! This is fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker.
5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary.
6. Put crab seeds and fried eggs on both sides. Fix it! A fresh orange and yellow two-color sushi is OK!
Purple vegetable roll sushi
Ingredients: crab meat, Japanese radish pickle, asparagus, salmon fillet.
Exercise:
1. Soak the rice for an hour or two before steaming, and steam the rice with moderate hardness.
2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed.
3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption.
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 it will not stick to your hands 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 hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips 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.
Kimbap with seaweed
Ingredients: 200g of steamed rice and 50g of dried laver.
Egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g.
Exercise:
1. First, put salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry;
2. After the eggs are scattered, add a little salt to taste, fry them into egg skins and cut them into strips;
3. Cut the ham and carrot into long strips, put them in a hot oil pan, fry until they are soft, and take them out for later use;
4. Take out two pieces of laver, spread it out, pour rice on it, spread it out by hand, and cover every corner of three quarters of laver;
5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once;
6. Roll up the purple cabbage, and be sure to roll it tightly;
7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.
Abalone sushi
"Taste": light and refreshing
Abalone sushi [production process]:
1. Cook precious black rice with vegetable soup and mix with white bean paste.
2. Slice raw abalone and put it on black rice.
3. Wrap with thin laver slices or seaweed slices.
4. Put sushi on a plate and decorate it with salt, ginger and mustard.
Grilled eel sushi with green fruit
1, laver rice (half a sheet);
2. Add eggs and cucumbers in turn;
3. Rollback;
4. Reverse diagram;
5. Put the cut walnuts and roasted eels on the roll;
6, laying a fresh-keeping mold;
7. Slice after rolling once;
8. finished products.