This recipe is my best version of Japanese sushi, Korean sushi and adding my own ingredients. Rice. The choice of rice is very important. It doesn’t matter what you get in China. All Chinese rice is good! In the UK, it is recommended to use Japanese Jin rice, Korean rice, or original Chinese rice. It's best to soak the rice in water for a few hours before steaming it. You can add a little oil when cooking. A little bit can make the rice brighter and more delicious! Rice processing: Ordinary sushi rice can be made in two ways, one is to mix it evenly with sesame oil, and the other is to use sushi vinegar. Some Chinese stores sell sushi vinegar! I mostly use sesame oil because I am too lazy to buy vinegar haha. When making sashimi, you don’t need to process the rice, but you need to prepare the mustard. The fillings in the sushi include cucumber, crab sticks, Japanese radish (available in Chinese stores), omelette, and spinach. Blanch them with water and mix with salt. Be sure to remove all the water. In fact, we also need a Korean fish cake that tastes a lot like fish balls, but we didn’t buy any here. The carrot OVER sashimi is of course salmon, and I recommend using SMOKE SALMON, which is produced in Scotland. Seaweed: It is best to use sushi seaweed from Japan. Some roasted seaweed in China can also be used, but the effect is not very good. I used Chinese seaweed to make these. Tools: A small bamboo raft for making sushi; a very fast knife. Here is how to make sushi. Spread the seaweed on the bamboo raft, and spread the rice on the seaweed in a thin layer. See the picture for detailed analysis. Leave a finger-width edge on one side of the nori without rice, and then arrange all the sushi items in the middle, paying attention to the color matching. Then roll it. The method of rolling is my personal preference, but it must be rolled tightly! Note the use of bamboo rafts to tighten the sushi. All that's left is to cut into pieces. Sashimi is easier to make. Dip your hands in cold water and roll the rice into small balls, according to the shape in my picture.

Then apply a thin layer of wasabi on the rice ball, put the salmon on the mustard, and tie it with nori strips! !