A complete list of sushi tastes

In life, I believe many friends like to eat sushi. Sushi originated in Japan at the earliest. Sushi is a traditional food in Japan. Many people like to eat sushi very much, and because the method of sushi is relatively simple, I have sorted out the sushi tastes below. The taste of sushi is 1

The method of making sushi rolls with ghost-killing blade

Charcoal &; Shanyi

Add white vinegar, sugar and salt to the rice and mix well (sushi vinegar can also be used directly)

Take half of the vinegar rice, spread the plastic wrap on the sushi curtain, spread it thinly

Put the ingredients on the vinegar rice, roll it up

Just roll it tightly and it won't spread after several times

. Evenly sprinkle with seaweed powder

Cut seaweed into small squares of about 2cm, and stick them on sushi rolls

[Tanzhilang] The sushi rolls are finished

[Shanyi]

Break the eggs, then sieve them, add sugar and salt for seasoning

Fire and heat the pan. Turn over when the surface of the egg liquid is almost solidified

Press triangular holes on the prepared egg cake with a mold (you can make your own mold with a harder material, such as a plastic straw that is pinched into a triangle)

Press neat triangular holes as shown in the figure. And cut off the edges according to the size of the sushi roll and make it square

Roll the prepared egg skin onto the sushi roll

[Shanyi] The sushi roll is finished

[Mi Dou]

Mix the rice with sushi vinegar and cherry fish floss to make pink vinegar rice, and make the sushi roll as above

Make seaweed. First, paste parallel straight lines, then paste them into an equilateral triangle intersecting in the middle, and the inclined seaweed filaments should be as parallel as possible.

Next, use seaweed filaments to pass through the diagonal of the equilateral triangle, and paste them into a pattern as shown in the figure (the description is somewhat abstract)

[Mi Dou] to complete

a happy finished product. 3 grams of rice, 6 grams of sushi vinegar

15 grams of rice, 15 to 3 grams of sushi vinegar, adjust according to your own taste. 15 grams is enough for sour taste. At most, 17 grams of rice should be put in each serving of rice covered with seaweed. 2 grams of sesame oil. 1 gram of salt and 1 gram of sugar. Cut and mix evenly.

sesame oil is put in order that the rice will not be hard even if it is cold.

seaweed

Roll the shutter and cover it with a layer of plastic wrap, otherwise the shutter will be moldy for a long time.

Tile the material, and try to control it at about 15 to 17 grams per serving of rice.

leave some on the side. You can put the crab sticks anywhere you like, as long as you can roll them up.

Both ends are tightly rolled.

After the seaweed is wrapped, apply a thin layer of sesame oil on the surface.

Every time you cut a knife, the knife should be cleaned.

The materials should be put casually. Use your imagination.

My family likes to eat caviar.

Caviar that can't be eaten should be packaged and frozen.

Seaweed should be surrounded, and caviar should be dug up with a spoon to set up rice balls.

You can also just put sushi rice, and we put some crab sticks in our family.

That's it.

sushi taste 3

tuna sushi, one bite! Enjoy the delicious food! An indispensable food for an outing. Practice

The eggs I prepared here are fried directly to save trouble. If you have time, you can pour the right amount of oil into the pot and the right amount of egg liquid into a small fire and spread them into thin omelets.

For steamed rice, I used a measuring bowl to measure the amount of two bowls of rice. I made four sushi, and I made a sushi roll with a little rice left.

Prepare the ingredients. After cooking the rice, add the appropriate amount of sesame oil and sushi vinegar and mix well.

Spread the rice on the seaweed.

I didn't buy the radish for sushi. You can prepare the special ingredients in advance, which is tuna style.

This is tuna-free

Roll it up, cut it into pieces and enjoy it ~