2. Peach sushi: Materials: rice, glutinous rice, amaranth, crab roe, cucumber, roasted seaweed and vinegar sauce. Practice: select amaranth, stir fry with a little oil and salt, and the dish will be served. The remaining vegetable juice will be stewed in white rice, which is a natural finishing material. For later use, spread the two-color rice, crab roe and cucumber on the seaweed with a sushi curtain, and roll it tightly and compactly.
3. Egg roll sushi: Materials: sushi rice, laver, fried egg slices with uniform thickness, corn kernels, sausage kernels, carrot kernels and dried tangerine peel. Practice: Mix corn kernels, sausage kernels, carrot kernels, dried tangerine peel and rice, cover the curtain with a layer of plastic wrap, and spread the egg skin, rice and stuffing in turn. Be careful not to push too hard, or the egg will break.
4, crab seed sushi materials: sushi rice, seaweed, crab seeds, green mustard practice: knead the rice into a rice ball of the same size by hand, apply a little green mustard, and surround it with seaweed. Seaweed is about 1/3 higher than rice balls, so put crab seeds carefully.
5, Xinmei sushi materials: rice, seaweed, Xinmei radish into shreds, sushi vinegar practice: Add 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1/2 tablespoons of lemon juice, 1/3 teaspoons of salt to Xinmei radish, pour the sweet and sour juice soaked in Malaysian Miri, Malaysia into the rice after half an hour, mix well, roll and cut.
6. Bibimbap sushi materials: rice, seaweed, Korean hot sauce, almond sauce (more fragrant), spinach, sesame seeds, salt, sesame oil and cabbage (shredded for later use). Practice: Mix rice with Korean hot sauce and almond sauce, cook spinach, add sesame seeds, salt and sesame oil, and spread rice on seaweed near the chest.
7. Kiwi sushi materials: coconut milk, Thai fragrant rice, vanilla beans (seeded), peeled kiwi fruit, peeled pineapple, sugar and water. Practice: put coconut milk, water, rice, sugar and vanilla bean into a pot, boil it over medium-high fire, then simmer for 25 to 30 minutes with constant stirring until the rice becomes soft, all the juice is absorbed, and the vanilla bean and excess parts are removed.
8, flying fish roe sushi materials: rice, flying fish roe, cucumber, mustard, vinegar, seafood soy sauce practice: use a potato peeler to cut cucumber vertically from cucumber, one piece can wrap a sushi, hold the rice into a small flat shape, and cut the cucumber. Wrap it outside and put some mustard in the middle. Finally, you can fly fish eggs on it and dip them in seafood soy sauce.
9. Assorted sushi materials: rice and glutinous rice, laver, cucumber and ham sausage are cut into strips, eggs are spread out in peach shape (the width of laver is the same), prawns are peeled and black, and boiled in water. Practice: spread sushi curtains and seaweed, first smooth the rice, then put cucumber strips, egg skins and ham strips on it, push the curtains by hand, and roll up seaweed with bamboo curtains.
10, bear sushi materials: seaweed, rice, soy sauce, pork floss and ham. Practice: part of rice is mixed with sushi vinegar (white part), the other part is mixed with soy sauce and pork floss (brown part), brown rice is rolled into small rolls with seaweed (for ears), then brown rice and ham are rolled into rolls (for noodles) and put into small rolls.