1, grilled seaweed for sushi

2. Beef powder or floss?

3. Sushi vinegar (made by mixing salt, sugar and vinegar according to the ratio of 1: 5: 10).

4. Cucumber strips

5, egg strips

Steps:

1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Don't cook cooked rice.

Let the rice stew for 10 to 15 minutes, enthusiastically put the rice you need in the basin, and pour in the appropriate amount of sushi vinegar and beef powder.

Because hot rice can only be tasted if it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.

2. Wash cucumber, remove head and tail, cut into long strips and wash with salt.

3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use.

4. Spread the roasted laver on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with pork floss and put cucumber strips.

Egg strips, and then roll them into sushi rolls.

5. Finally, cut the sushi with a sharp knife to a thickness of about 3CM and put it in a decorative plate:)

I. Materials

Stuffing: carrots, cucumbers, mushrooms, crab legs, eggs, green mustard ... In fact, what kind of stuffing to use can be decided according to your own preferences. For example, salmon, dried radish and plums can also be used. You can put one or more. Create sushi with different flavors.

Outer material: rice, flaky seaweed or roasted laver. Both sliced laver and roasted laver are sold in supermarkets, but these supermarkets are limited. I have visited many supermarkets like a treasure hunt, and even pieced together more expensive laver as a substitute. But I finally found it.

Seasoning: white vinegar, sugar, soy sauce, green mustard.

Tools: sushi roller blinds. On the day I learned how to make sushi with my friends, I accidentally got a sushi roller shutter, which turned out to be made in Japan. And that friend just came back from Japan, so I am convinced that this method of making sushi must be very folk and authentic.

Two. Treatment of materials

1. Sushi rice:

Cooking rice is a little smaller than the rice you usually eat at home, that is, put more water when cooking. Don't cook the cooked rice yet, let the rice stew for 10~ 15 minutes to give full play to the taste of rice grains. Serve it while it is hot, because hot rice can only be tasted if it is mixed with vinegar. Put the rice in a slightly larger container, add a proper amount of white vinegar, then stir it with a rice spoon and roll it. And squeeze the rice into a whole, and finally achieve the best effect of not separating rice particles. It can be used after cooling.

2. Eggs:

After the eggs are broken, add some salt and stir well. Fry an omelet in a pan and cut it into strips. I have tried to separate the egg white from the yolk and make two kinds of cakes, white and yellow, so that the sushi will be more colorful. You don't have to cut the whole omelet. But I think it's too wasteful. I might as well cut it into strips. Eating an egg a day can meet the nutritional needs, but it is not good to eat too much. If you use the whole omelet, you have to use one egg for a sushi, which will definitely overdo it.

3. Crab foot stick:

You can buy something that can be eaten directly raw, which is sold in frozen food in supermarkets. Remove the package and cut into strips for later use.

4. Mushrooms:

Wash the mushrooms, cut them into strips, and boil them with a small amount of water until the water doesn't cover the mushrooms. Add appropriate amount of soy sauce and sugar. After boiling, simmer over low heat until the juice is collected.

5. Carrots and cucumbers:

Peel and cut into strips for use. It's very well born.

Three. The practice of sushi rolls

Now I'm making sushi rolls:

1. unfold the sushi shutter

2. Put a piece of seaweed or roasted laver on the sushi roller shutter.

3. Spread a layer of rice on sliced seaweed or roasted laver. The rice sticks together after rolling, so this step may be troublesome, but there are tricks. If it is too sticky, dip a spoon in some water and the rice will be obedient.

After the rice is laid, you can squeeze some green mustard on it. If you like mustard, you can also use it as a filling. Then you can put the stuffing prepared before on it and put it in the middle, which can occupy the width of the whole rice. The ingredients must be placed evenly, so as to ensure that the ingredients in each piece of sushi are the same when cutting sushi. According to your favorite taste, you can use stuffing selectively, and one or more combinations will form different tastes.

5. Roll all these materials together with a sushi roller shutter, and the sushi roll is ready. Is there a heartfelt joy when you see the fruits of your labor?

Cut sushi

Don't underestimate this step, it also has a knack. If you cut it directly with a knife, it is very likely that the sushi is not round. Because rice is sticky, it will blunt the knife. Be patient, cut a piece, then wash the rice on the knife, keep the knife at a certain humidity, and cut another piece. In this way, a plate of exquisite sushi is ready. You can also choose some exquisite Japanese-style plates and put these sushi on them, which is perfect. You can also put some soy sauce and mustard on a small plate and eat it with sushi.