First, the outer volume

The so-called outer roll is sushi with rice on the outer layer, which is also called inner roll (Japanese) and reverse roll.

sushi

1. The mido of the outer roll is about 1 and 1/3 of the inner roll.

2. Arrange the rice on the top of the laver from left to right.

3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.

4. Roll up the purple cabbage.

5. It's wrapped!

6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice too tightly.

7. all right! Tear off the plastic packaging.

8. Sprinkle your favorite spices, such as sesame seeds and crab roe, and decorate it a little.

9. Cut like an inner roll and keep the incision flat.

10. finished product.

Second, involution

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 simmer for 10 to 15 minutes, put the rice in the pot while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the pot, because the hot rice can only be tasted with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.

2. Wash the cucumber, remove the head and tail, cut it into long strips and rub it with salt for later use.

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

4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with meat floss, put cucumber strips and egg strips, and then roll it into sushi rolls.

Edit the steaming skills in this paragraph.

(1) First, wash the rice, put the rice into the basin, pour the water, stir the rice grains quickly and gently while pouring the water, and immediately pour out the washed rice washing water. Repeat this twice.

(2) Then pour some water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Don't rub rice for too long, otherwise it will destroy the vitamins and cellulose in rice.

(3) Then put the rice in a basket to drain the water and let it stand for 30 minutes-1 hour.

(4) After these things are finished, they start steaming. The ratio of rice to water is 1: 1 (this can also be adjusted according to personal preference). Don't cook the steamed rice immediately, let the rice stew for 10- 15 minutes to give full play to the taste of the rice.

Please pay special attention to editing this paragraph.

sushi

(1) In order to improve the taste, pay attention to the proportion when adding glutinous rice to rice. The recommended ratio is rice: glutinous rice 7: 3.

(2) Pay attention to be a little harder when steaming rice, because sushi vinegar needs stirring when cooking.

(3) Steamed rice, put it into a larger container, and mix it with sushi vinegar. In the process of mixing vinegar, we should pay attention to one direction to avoid rotten rice. Cover with a clean wet towel after mixing.

(4) When the sushi rice is cold, you can start rolling sushi.

(5) When cutting sushi finally, you must choose a sharp knife. Cutting method; If you want to cut like a saw, you can't just press it. The sameness of sushi is easy to decompose.

(6) Be sure to pay attention to hygiene. Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes. So be sure to be fresh and choose safe fish.