[Ingredients]: pearl rice, seaweed slices, sushi bamboo rolls, Japanese soy sauce, white vinegar, salt, sugar and cucumber.

[Accessories]: Japanese pickled carrots, crab roe, canned tuna, mustard powder, salad dressing and crab roe.

[Seasoning/marinade]: 600ml of white vinegar, 500 g of sugar and 80 g of salt. Put the three materials into a bowl and mix well.

manufacturing process

Wash cucumber and Japanese pickled carrot, cut into strips, unpack crab roe, wash and steam.

Cooked rice: pearl rice is washed and cooked like ordinary rice. If you want to make the rice sticky, add more water, if you want to make the granules hard, add less water. When the rice is cooked, pour the sushi vinegar into the rice and stir it with chopsticks. The ratio is that a bowl of rice is poured with a spoonful of sushi vinegar, and the sushi rice is cold.

Roll sushi: Put seaweed slices flat on the sushi bamboo roller blind, evenly spread sushi rice with a thickness of about 0.5 cm, then spread cucumber strips, crab roe and other materials (such as salmon, tuna and salad dressing) on the rice, then press the rice and seaweed with a sushi bamboo roll, lift the bamboo roll, and roll the bamboo roll to tightly wrap seaweed, rice and stuffing together to form rolled sushi. Finally, cut the sushi roll into small pieces with a knife.

Remarks:

Sushi: Squeeze green mustard sauce into Japanese soy sauce, stir well with chopsticks, and eat sushi dipped in soy sauce, which is delicious.