One egg, one and a half cups of fragrant rice, one and a half cups of glutinous rice, spinach, prawns, roasted eel, octopus, shredded seaweed, sushi vinegar (white vinegar without sugar).

Exercise:

1. Mix the eggs with wet starch, oil them in a pan, but not too much, and spread them into egg skins over low heat.

2. Wash the rice and pour it into the rice cooker, add a little less water than usual, pour it into the plate after cooking, add sushi vinegar, gently turn it with a rice spoon and let it cool.

3. Wash the spinach, put water in the pot, add a little vegetable oil and salt after the water is boiled, and then pick it up and put it in ice water, so as to keep the vegetables green.

4. Remove the shell from the base shrimp and put a proper amount of water in the pot. After the water is boiled, pour in a spoonful of rum (unnecessary), add shrimp and put it in ice water for later use.

5. Drain the spinach, chop and squeeze, shake the eggs and peaches, cut the roasted eel into small pieces, and mix the octopus and seaweed.

6. Take a 6-inch cake mold and spread a layer of plastic wrap.

7. Scoop a spoonful of rice and spread it on the bottom of the mold. Dip your hands in some cold water to compact the rice.

8. Spread a layer of chopped spinach on the rice and press it.

9. Spread a layer of rice on the paved spinach and then compact it.

10. Then spread a layer of roasted eel and press it.

1 1. finally, spread a layer of rice and press it.

12. Find a plate, put the cake mold upside down on the plate, take down the mold, and gently peel off the plastic wrap. This is a cake, and then you can decorate it as you like.

Shuidi sushi material:

A cucumber, a carrot, a ham, eggs, olives, salad dressing, rice, sugar, rice vinegar, sushi curtains, sushi laver.

Exercise:

1. Mix the rice with sugar and vinegar while it is hot, and let it cool.

2. Break the eggs, add a little salt, fry them into egg skins in the pan, cut them into rectangles, and then cut them into strips.

3. Put the spinach in hot water with salt, blanch it, let it cool, and squeeze out the water.

4. Take the bottom of the bamboo curtain, spread the seaweed, spread the rice to 3/4, put all the stuffing in the middle and wrap it. When it is rolled to the front end, it is pressed obliquely and glued with rice to make it drop-shaped.

5. Slice sushi with a knife and put it on a plate.

Avocado sushi material:

Avocado 1/4, sushi rice, seaweed slices, mayonnaise, fish eggs.

Exercise:

1. Cut 4 small avocados, peel them and set them aside.

2. Take a proper amount of sushi rice, knead it into an oval shape, put 2 small pieces of avocado into 1, and then wrap a proper amount of seaweed slices as a fixation.

3. For sushi in practice 2, put a little mayonnaise and fish eggs on seaweed slices as decoration.

Plum blossom sushi material:

Porphyra, sushi rice, Korean hot sauce, sesame oil, egg skin

Exercise:

1. Divide a piece of sushi seaweed into five parts and cut it into five pieces with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to get Redmi.

2. Spread the sliced seaweed strips on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it.

3. Lift both sides of the seaweed up slightly and roll it into an incomplete closed small tube, and roll it up four times as above.

4. Roll the small roll and the egg skin together into a large roll.

5. Roll up and cut into sections.

Ham and cheese sushi roll material:

Cucumber 1, bacon 1, laver 1, sushi rice, plastic wrap 1, ham 1, smoked cheese 2.

Exercise:

1. Rub the cucumber with salt, wash it, cut it in half longitudinally, remove the seeds, and then cut it into thin strips for later use.

2. After the bacon is fried in the pan, use a napkin to absorb oil and cut it into fine powder for later use.

3. Spread the laver slices with sushi rice, cover them with a layer of plastic wrap, turn them over, wrap them with ham slices and cheese slices, roll them up according to the method of 1, and then roll them up according to the method of 2.

Magic sushi-double potato and purple vegetable roll material;

Sushi seaweed, purple potato, sweet potato, ham, cucumber, carrot

Exercise:

1. Peel sweet potatoes and purple potatoes, steam them, grind them into mud with a spoon, and let them cool for later use.

2. Cut carrots into strips and blanch them with boiling water. Like to eat raw, this step can be omitted.

3. Slice cucumber and ham.

4. Spread a layer of plastic wrap on the bamboo curtain, put a piece of seaweed, evenly spread a layer of purple potato paste (or sweet potato paste) and wipe it to 2/3.

5. Put cucumber strips, carrot strips and ham strips, and roll them into rolls with roller blinds.

6. Cut it into small pieces with a knife and put it on a plate.

Kimchi sushi roll material:

60 grams of kimchi, Rommel lettuce 1 slice, appropriate amount of mayonnaise, appropriate amount of white sesame seeds, 3/4 slices of seaweed, and appropriate amount of sushi rice.

Exercise:

1. Drain the kimchi slightly, wash the lettuce and drain.

2. Spread sushi rice on seaweed slices (reserved at the front end of seaweed slices 1 cm), then evenly sprinkle white sesame seeds on the rice, cover the seaweed slices with a layer of plastic wrap, turn them over, add lettuce leaves and kimchi in turn, squeeze mayonnaise and sprinkle some white sesame seeds and roll them up.

Flower staple food: cool sushi roll material:

Green tea sushi rice 250g, seaweed 1 piece, pickled radish cucumber 50g, crab stick 1 piece.

Exercise:

1. Cut the pickled radish and cucumber into strips 1cm square for later use.

2. Spread a bamboo curtain on the chopping board, put a layer of plastic wrap on it, put a piece of Shanghai moss, then spread the green tea sushi rice evenly on the seaweed slice and compact it, and then turn the seaweed slice and sushi rice upside down. At this time, from bottom to top on the bamboo curtain are: plastic wrap, sushi rice and seaweed.

3. Put the sliced pickled radish strips, crab sticks and cucumber bar codes at one end of the seaweed slices, roll up the bamboo curtain from this end, and press the sushi tightly once per roll (be careful not to roll the plastic wrap into the sushi roll, and the plastic wrap should always be rolled outside the sushi roll).

4. Cut the rolled sushi roll into sections with a thickness of 1cm.

Flower sushi lunch materials:

2 bowls of sushi rice, 2 pieces of dried glutinous rice (15cm) (cooked with Chaiyu soy sauce), 2 eggs, 2 tablespoons of dried red beans, 2 tablespoons of pork floss, cucumber 1 slice, ham 1 slice, cleaning film 1 slice, bamboo curtain/kloc-0.

Seasoning:

2 pieces of seaweed, 2 pieces of egg skin, fish eggs 1 big bag, seaweed powder 1 big bag (sushi looks and tastes above).

Exercise:

1. Prepare sushi rice and let it cool. Wash other materials and cut them into sections for later use. Fry the eggs into egg skins and cut them into long strips for later use.

2. Spread 1 piece of cleaning film on the bamboo curtain. Spread sushi rice evenly in the middle, leaving 1 cm on the left and right, and 3 cm at the end. Spread all the materials in the center of the rice in sequence, lift the front end and press it to the other end, and roll it up with a bamboo curtain to fix it. Then take off the bamboo curtain. Cut into eight equal parts for later use.

3. First, wrap 4 slices of seaweed and egg skin respectively. Remove the cleaning film before wrapping, wrap the seaweed skin or egg skin, and then wrap the cleaning film back.

4. The other four pieces are dipped in seasoning respectively. Take off the cleaning film and dip it in it, then wrap it up and put it back on the stool.

Sunflower sushi material:

This temple is a combination of knife method and design concept. It is shaped like sunflowers and sunflowers, with bright colors, just like a blooming flower waving to people in the sun. The combination of traditional materials and creativity is a kind of special sushi which integrates shape, taste and sight. Weight: 1 person Preparation time: 20 minutes

Exercise:

material

Sushi seaweed 1 piece, sushi vinegar rice 90g, fish floss powder 20g, cucumber slices 20g, shredded pork (sushi eggs) 25g, and plastic wrap 1 piece.

prepare

(1) Cut the jade seeds into columns of 1cm× 1cm.

(2) Slice cucumber slices with Guangxi knife method (Japanese knife method).

(3) Roll up the roasted jadeite with cucumber slices as the center of the sushi roll.

(4) Mix half the amount of sushi vinegar rice with fish floss powder to make it pink.

(5) Divide sushi seaweed into two small pieces on average.

(6) Put the powdered vinegar rice and the original color sushi vinegar rice on the seaweed and flatten them.

(7) Overlap the two colors of seaweed vinegar rice and cut it into strips with the same size.

(8) Arrange the seaweed vinegar rice in red and white strips, put the jade seeds in the middle and roll them into sushi rolls.

(9) Roll up the sushi with plastic wrap, slice it, and then remove the plastic wrap.

feel

The temperature and viscosity of sushi vinegar rice are important factors in making sushi rolls, which must be accurately mastered.

Typhoon sushi roll material:

Whole egg 1, cucumber 1/2, pork floss 20g, Menez proper amount, shredded red beans 1 5g, ghee strips 30g, laver slices1slice and sushi rice proper amount.

Exercise:

1. Beat the egg mixture evenly and fry it into egg skin, and shred it for later use.

2. Rub the cucumber with salt, wash it, cut it in half longitudinally, remove the seeds, and then cut it into thin strips for later use.

3. Spread sushi rice on laver slices (2 cm should be reserved at the front end), then spread ghee strips and methods 1 2, then squeeze in cheese, add minced pork and shredded beans, and roll up.

Eel nut box sushi 2 parts materials:

Roasted eel 1 piece, 30g Hawaiian beans, cucumber 1 piece, appropriate amount of mountain pepper powder, 200g sushi rice, a little salt, special sushi style 1 piece, clean gauze 1 piece, plastic wrap 1 piece, 2 pieces of salt, and sugar.

Exercise:

1. Make egg yolk pine. Beat the eggs, add sugar, salt and wine, stir well, pour into a flat-bottomed non-stick pan, fry over medium heat, and use 4? 6? Stir 55 chopsticks quickly until they become loose and granular.

2. Bake the eel in the oven for later use; Hawaiian beans are chopped and set aside.

3. Wash cucumber with salt, blanch it, soak it in cold water, cool it, cut it into circular slices, soak it in salt water (100cc, 2g of salt) to soften it, then wrap it in gauze and wring out the water, and then mix it with 30g of egg floss and sushi rice for later use.

4. Spread a plastic wrap on the model, fill in the rice of method 3, evenly sprinkle chopped macadamia nuts on the rice, and finally cover the eel with plastic wrap, and fully press and shape.

5. After demoulding, open the plastic wrap and dip it in vinegar water (water 100cc, vinegar 15cc) with a knife and cut it into appropriate sizes.

Tokyo Egg Roll Sushi Material:

Ingredients: canned tuna

Ingredients: eggs, sushi rice, green mustard, cucumber, seaweed,

Seasoning: sugar, salt, sushi rice vinegar, ginger, salad oil.

Exercise:

1. Beat the egg mixture evenly, add sugar, salt, sushi rice vinegar, laver and salad oil and mix well.

2. Add a little salad oil to the pot and heat it over medium heat. Pour 1/4 egg liquid and spread the egg liquid into thin skin. Repeat several times until the eggs are thin.

3. Spread the thin skin of the egg flat on the chopping board, spread the rice in a triangle shape on it, and then cover it with a layer of green mustard. Then put the tuna on the rice, and then put two or three slices of cucumber. Roll the egg thin skin into a cone, and wrap the end with seaweed.

Special attention: it is best to use a pan when spreading the egg skin. Don't put too much oil, let the bottom of the pot be evenly oiled. Shake the egg liquid evenly after putting it into the pot to ensure that the egg skin is complete and uniform in thickness.

Tempura sushi roll material:

4 shrimps, 20g pumpkin, 2 shiitake mushrooms, 4 green beans, seaweed 1 slice, appropriate amount of sushi rice, flour coat 1 00g, cold water 150㏄, and egg yolk1slice.

Exercise:

1. After fresh shrimp is washed, remove the intestinal mud, head, tail and shrimp shell respectively, and draw 3? 6? 54 dollars, break the shrimp tendons by back pressure, and sprinkle a little salt for later use.

2. Slice the pumpkin for later use.

3. Cut the mushrooms into strips for later use.

4. First, mix and stir all the materials of the face coat evenly for later use.

5. Dip the processed fresh shrimps, pumpkins, mushrooms and green beans in low-gluten flour, then wrap the coat, then put them in the pot in turn and fry until crisp, and drain the oil for later use.

6. Spread sushi rice on seaweed slices (the front end of seaweed slices is reserved 1.5cm), discharge the fried materials in method 4 in turn and roll them up.

7. Step 5 Dip the rolled sushi in low-gluten flour, then wrap it in a coat, fry it in an oil pan at 180℃, then pick it up and cut it into appropriate sizes.

8. Sprinkle some salt when eating, which is more delicious.

Cool sea breeze-sushi roll material:

100g fresh scallop (bigger is better), 3 pieces of perilla cotyledons, 50g white tuna, 50g red golden gun rain, appropriate amount of horseradish, mayonnaise (salad dressing), chopped green onion, flying fish roe, half piece of sushi seaweed, 200g rice (new), appropriate amount of sushi vinegar, and utensils: one sushi roll for preservation.

Exercise:

Mix new rice with sushi vinegar (note: not too much vinegar, too much rice will stick), and let it cool for later use.

Cut shellfish into thick strips, and shred perilla cotyledons. Cut the red and white tuna slices into large pieces (big enough). Mix horseradish and mayonnaise evenly (adjust according to your own taste).

Put sushi seaweed (half a slice) on the roll, and spread the cool rice evenly on the seaweed. Put a layer of plastic wrap on the rice, and then wash the side with plastic wrap on the roll (this is a reverse roll with seaweed on it)

Put the cut scallops and perilla leaves on laver, add flying fish seeds, roll them up, wrap them inside, and shape them with a paper.

Cut the rolled sushi roll into 8 pieces, put it on a plate (make up your mind), pour in the mixed mayonnaise, sprinkle with chopped green onion and flying fish seeds.

Fried pork chop sushi material:

A. 20 grams of cabbage, 60 grams of gluten, a little salt, a little black pepper, 3/4 pieces of seaweed, appropriate amount of sushi rice, B. appropriate amount of low-gluten flour, appropriate amount of egg liquid and appropriate amount of bread flour.

Exercise:

1. After the cabbage is shredded, soak it in ice water to keep the taste crisp and refreshing.

2. Sprinkle a little salt and black pepper on the gluten and let it stand for 10 minute.

3. Soak Xiaoli's muscles in low-gluten flour, egg juice and bread flour in turn, fry them in an oil pan at 170℃ until the surface is golden and crisp, drain the oil and cut them into long strips for later use.

4. Spread sushi rice on seaweed slices (the front end of seaweed slices is reserved 1 cm), add shredded Chinese cabbage and pork chops, cut and roll.

5. Dip the sushi rolled in the fourth step with low-gluten flour, egg juice and bread flour in turn, put it in an oil pan at 180℃ and fry it until the surface is golden yellow, then drain the oil and cut it into appropriate sizes.

6. When eating, it can be served with pork chop sauce and yellow mustard as dipping sauce, which will add more delicious taste.

Splendid flower sushi material:

2 asparagus, 3 boiled mushrooms, 1/2 braised eel, 3 fresh shrimps, 1 fried thick eggs, 2 boiled dry spoons, appropriate amount of fish eggs, seaweed 1 sliced, appropriate amount of sushi rice, and plastic wrap 1.

Exercise:

1. Add a little salt to boiling water, blanch the cleaned asparagus and soak it in cold water for later use.

2. After the mushrooms are cooked, shred them for later use.

3. Cut the braised eel into strips with a width of 1.5cm for later use.

4. After the fresh shrimp is washed, remove the intestinal mud, use a long bamboo stick to penetrate the shrimp from the tail to the head, scald it with hot water until the fresh shrimp turns red and cooked, then take out the long bamboo stick and peel off the shrimp head, tail and shell for later use.

5. Spread sushi rice on seaweed slices (reserved at the front end of seaweed slices 1 cm), evenly spread fish eggs on the rice, cover with a layer of plastic wrap, turn the seaweed slices over, then add the materials in methods 1, 2, 3 and 4, cook with thick eggs and roll them up.

Multicolored fresh fruit sushi roll strawberry yogurt sauce material: 2 strawberries, 30 grams of mayonnaise and 30 grams of yogurt. Practice: 1. Wash and dice strawberries, add mayonnaise and yogurt, put them in a blender and quickly beat them into a thick shape, then pour them out for later use. Materials:

Apple 1/4, kiwi 1/4, strawberry 2, pitaya 30g, mango 30g, lettuce 1 piece, laver 3/4, sushi rice, pistachio 2.

Exercise:

1. Wash all the fruits in the material, peel them and cut them into strips for later use.

2. Spread sushi rice on seaweed slices (reserved at the front end of seaweed slices 1 cm), cover with a layer of plastic wrap, turn the seaweed slices over, put lettuce leaves first, then put the materials in the method 1 one by one and roll them up.

3. Put some chopped pistachios on the plate and pour strawberry yogurt sauce on the edge of the plate.

Ten kinds of vegetable salad sushi roll materials:

Shredded red bell pepper 15g, shredded yellow bell pepper 15g, 2 asparagus beans, 30g salad bamboo shoots, sliced laver 1, sushi rice, plastic wrap 1, American lettuce 1, and leather: 65438+.

Exercise:

1. Red and yellow bell peppers are cut into strips and filaments; Long cowpea was scalded; Shred cold bamboo shoots for later use.

2. Slice the peaches for later use.

3. Mix all the miso and naijiang ingredients and set aside.

4. Spread seaweed according to method 2, then spread the sprayed Vietnamese rice skin, cover it with a layer of plastic wrap, turn the seaweed slices over, then spread sushi rice, add various materials and American lettuce according to method 1, and then spread a proper amount of miso Mina sauce and roll it up.

Natto yam sushi roll material:

A. 30g of Chinese yam, seaweed slices 1 slice, appropriate amount of sushi rice, plastic wrap 1 slice, appropriate amount of perilla plum powder, 3 pieces of perilla leaves, b. natto 1 box, appropriate amount of yellow mustard, appropriate amount of seven-flavored rice, and appropriate amount of soy sauce 1/2 teaspoons, which are tasteless.

Exercise:

1. Peel the yam and cut it into filaments for later use.

2. Beat the material B into a sticky state for later use.

3. Spread a thin layer of sushi rice on seaweed, evenly sprinkle with perilla plum powder, cover with a layer of plastic wrap, turn the seaweed slices over, spread a layer of rice, and then spread method 2.

4. Put the perilla leaves on the method 3, then put the method 1 and roll it up.

Daohe sushi materials:

12 piece of seasoned bean skin, 30g thick eggs, 2 mushrooms, 30g dry ladle, 2 carrots, proper amount of black sesame seeds, proper amount of duck celery, and 360g sushi rice.

Exercise:

1. Wash the duck and celery, blanch and chop them for later use.

2. Chop the eggs, mushrooms, dried gourd ladle and carrots for later use.

3. Mix the materials of method 1 with the materials of method 2 and black sesame seeds to make sushi rice, stir it evenly, and then take a proper amount and fill it with bean skin.

Ice cream sushi material:

Appropriate amount of bean skin sushi skin and appropriate amount of vanilla ice cream.

Exercise:

(1) Drain the sushi skin, then gently pull the sushi skin into a triangular bag shape by hand, put the vanilla ice cream into it with a spoon, immediately put each one into the freezer to continue freezing, put it into the freezer in turn, and then take it out for eating.

Warship seafood sushi materials:

250g sushi rice, seaweed, sushi ginger, black fish roe, cucumber, pineapple, cooked shrimp and mayonnaise.

Exercise:

1, wash your hands, dip them in cold water, take a proper amount of sushi rice and hold it into oval rice balls, and wrap the rice balls with seaweed.

2. Dice the cooked shrimps, pineapples and cucumbers into a bowl, add appropriate amount of mayonnaise and mix well, make a salad and fill it in the rolled rice ball.

3. Finally, add caviar and decorate with sushi ginger according to personal preference.

Dishui sushi material:

5 bowls of sushi rice, stuffing: 5 pieces, 2 cucumbers, 5 carrots, 5 vegetarian crab sticks, 5 seaweed slices, 50 grams of fragrant pine, 60 grams of shredded cabbage, appropriate amount of mayonnaise, stuffing: appropriate amount of shredded seaweed, and a little cooked black sesame seeds.

Exercise:

1. Beat the eggs evenly, add a little salt (extra weight) and mix well to form egg liquid for later use; Heat a pot, add a little salad oil to heat it, pour in egg liquid and omelet liquid on medium and low heat, shape into strips of eggs and cook them for later use.

2. Blanch carrot strips until cooked; Wash and blanch the crab stick; Wash cucumber and cut into strips; Wash and shred Chinese cabbage, and drain. Put it aside.

3. Use a bamboo curtain for sushi, cover it with plastic wrap and sprinkle with appropriate stuffing. After appropriate sushi, spread a piece of seaweed on it and apply a little mayonnaise. Then put the egg strips made by 1, the carrot strips made by 2, the vegetarian crab strips, the cucumber strips, the shredded Chinese cabbage and the vegetarian pine on the seaweed in turn, roll them into a tube shape with plastic wrap and bamboo curtains, and make them into water drops.

Flower sushi material:

Oil, rice, ham, carrot, celery leaves, fruit vinegar, refined salt, black sesame, salad dressing, laver.

Exercise:

1. Traditional practice: chop celery leaves, carrots and ham.

2. Stir-fry the cooked rice with 1 oil, fruit vinegar and refined salt, and add black sesame seeds and salad dressing before taking it out.

3. The rolling method is the same as the conventional method, but it is very simple and convenient without adding other ingredients separately.

Tips:

Routine practice: 1, add appropriate amount of refined salt, fruit vinegar and cooked black sesame seeds to the rice and stir evenly for later use. 2. Lay a piece of laver flat, spread 1 evenly on it, and pay attention to leaving a little gap on the four sides. Put the pickled carrot sticks, celery sticks and ham sticks on the rice, add a little salad dressing and roll them up from one side. I didn't use bamboo curtains because I could wrap them tightly by hand. When I roll them to the bottom, I will sew them up with water dipped in laver edges. 3. The rolled purple vegetable roll can be cut into sections with a sharp knife.

I usually use rice every other meal, because it can change the pattern of rice and make it taste fresh.