Sushi rice 400g, laver slices 8, cucumber 1, crab stick 1, eggs 3, radish 1.

Seasoning: 60g sushi vinegar, ham sausage 1 strip.

Practice steps

1, the cooking of sushi rice 1. Rice Proportion Sushi Rice: Water (1: 1) (Northeast rice or ordinary rice can be used instead of sushi rice) Reference weight: Rice: 600g Water: 600g Finished product: 4 hand-rolled sushi, and 20 hand-rolled sushi are just a family of five.

2. After the rice is cooked, add sushi vinegar while it is hot and stir well (if there is no sushi vinegar, you can use white vinegar: sugar: salt at a ratio of 6: 3: 1).

3. Reference weight: rice: 600g, white vinegar: 40g, sugar: 40g, salt: 13gPS: Sushi rice must be stirred evenly, otherwise the rice without vinegar will harden after a long time.

4. prepare ingredients. 1. Fry eggs, cool and cut into strips. 2. Peel cucumber and carrot, and cut them into strips together with crab strips (ham sausage can be used instead) for later use.

5. Add ingredients to the bottom of the meal according to personal preference.

6. Roll up the rice slowly and press it for a while.

7. Finally, cut it into small pieces with a knife about 1.5cm wide and put it on a plate, and you're done!

8. Cut it into small pieces with a knife about 1.5cm wide and put it on a plate, and you're done! It will taste better with salad dressing! )

knack for cooking

1, according to your own taste, you can prepare some sushi soy sauce, mustard and salad dressing, which will be more flavor.

2. Hand-rolled sushi, warship sushi and rice balls can all be cooked together, and well-made sushi lunch boxes are very suitable for travel.