Sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod white, tuna, salmon and other fresh seafood. Slice them all on the white and fragrant rice balls, knead them, spread bright green mustard sauce, and finally put them in antique porcelain plates. It's really delicious. "Roll refers to rice covered with laver, cucumber, tuna, eggs and pickled radish. The main ingredients are: \x0d\ sushi seaweed: whole type (19*2 1cm*cm roasted seaweed, such as Xinfu 10 piece of Edo-style sushi seaweed. Sashimi: salmon (salmon), tuna (tuna, tuna), _ fish (yellow-tailed fish), snapper, bonito, mackerel \x0d\ Various seafood: squid (cuttlefish), octopus, shrimp, eel, roe and sea urchin. Others: fried eggs (optional), raw quail eggs \x0d\ Accessories are: \x0d\ sushi soy sauce, wasabi (mustard/wasabi), purple ginger (gari), perilla leaf (shiso), Wei _ (milin, boiled rice wine) \x0d\ sushi vinegar (materials are hard to buy). Pay attention to the need for constant stirring when cooking, and do not boil it. Use after cooling. \x0d\ The raw material for sushi skin wrapping is high-quality seaweed? Laver? Common ones are kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage. \x0d\ II。 Sushi Proportion \x0d\ Sushi Proportion refers to the ratio of rice to water when making sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice. \x0d\ 1？ Rice-to-water ratio \x0d\ Sushi rice is washed, drained, put into an electric cooker, mixed with water according to the rice-to-water ratio 1: 1 and cooked into sushi rice. Attention, if you cook sushi rice more than once? More than 5 copies? You should reduce the amount of water appropriately, for example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice. \x0d\ 2？ The proportion of salt, sugar and vinegar \x0d\ Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar. \x0d\ 3？ Vinegar-rice ratio \x0d\ When preparing sushi rice, you usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly. \x0d\ III。 Sushi seasoning \x0d\ Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to get its original flavor. \x0d\ Sushi has a more important seasoning besides thick soy sauce and green mustard-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious. \x0d\ blending method of sushi vinegar -\x0d\ Material: white vinegar: 600cc, white sugar: 500 g, salt: 80 g \ x0d \ Practice: put the above three materials in a pot and stir them on the stove until the sugar is dissolved, and the vinegar should not be boiled to avoid reducing the acidity. \x0d\ storage method of sushi vinegar -\ x0d \ material: the pot or container of sushi vinegar is dry, and it can be stored for three to four months in summer and five to six months in winter if it is placed in a corner or a shady place. \x0d\ Cooking method of sushi rice -\x0d\ When the ratio of rice to glutinous rice is 10: 1, soft and Q sushi rice can be cooked. The water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, the water consumption of the last glass of water will be reduced by 1/5. \x0d\ Ratio of rice to sushi vinegar -\ x0d \ A bowl of rice+a tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio. ) \x0d\ Stirring time of sushi rice and vinegar -\ x0d \ 1. Cook rice in an electric cooker for about 20 ~ 25 minutes. \ x0d \ 2。 Sushi rice must be stirred evenly, otherwise the rice without vinegar will harden if it is left for a long time. After mixing evenly, be sure to put it in a ventilated place or use an electric fan to cool down. \x0d\ Preservation method of sushi rice -\ x0d \ If sushi rice is left over, you can cover it with two clean wet cloths, and the place where the wet cloths touch the rice noodles should not be too wet, just a little wet. \x0d\ sushi rice distribution table: \x0d\ sushi vinegar \x0d\ rice quantity cup kelp (5CM) (sugar+white vinegar+salt) \x0d\ 2 people, 1.5 cups, 1 piece, 2 large, 2.5 small, 2. X0d\ 6 people 4.5 cups 3 big 6 big 7.5 small 2\x0d\ 8 people 6 cups 4 big 8 big 10 small 2+2/3 \x0d\ Five-eye sushi, Milian sushi, seaweed sushi with many dishes, etc. Table for matching sushi vinegar: \x0d\ m 3 boxes and 2 boxes 1. X0d\ Salt \x0d\ Raw fish for sushi, fresh seaweed sushi with sushi vinegar blending table: \x0d\ Harmony Note: kelp is kelp, which is very certain. The amount (size) of sushi vinegar is the measuring spoon for making cakes. Seasoning order and so on. \x0d\ How to make seaweed sushi rolls \x0d\ Ingredients: 6 strips of seaweed, sushi rice 1 cup, 6 strips of foreign ham, 6 strips of pickled radish, 6 strips of cucumber, eggs 1 piece \x0d\ Ingredients: vinegar 1 spoon, salt/kloc-. \x0d\ 2。 Heat three tablespoons of oil, pour in the beaten egg liquid, fry it with slow fire into egg skin, take it out and cut it into six pieces on average. [gourmet China] \x0d\ 3. Put laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up purple cabbage, then clean it with sushi and cut it into pieces for eating. \x0d\ Remarks: \x0d\ When rolling sushi rolls, the laver should be rolled into a straight line, otherwise the laver will easily crack and damage the appearance. \x0d\ When cutting sushi, put some vinegar on the knife first, and then cut the knife vertically and evenly. \x0d\ Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so the sushi rolls made will be more beautiful and not easy to loosen. \x0d\ Method of making complex fancy square sushi rolls \x0d\ Ingredients: cold cooked rice, green tea powder, laver, sausage \x0d\ Method: Wrap the sausage with laver, stick a few grains of rice at the seal \x0d\ Take a piece of laver, spread the rice on it, then put the sausage roll just made and roll it up \x0d\ It is the cone-shaped purple vegetable roll in the picture. \x0d\ The method is simple \x0d\ 1, a square piece of laver \x0d\ 2, crab roe, pickled cucumber, black and white sesame and laver. . . Wait, you can prepare whatever you want! \x0d\ 3。 Roll purple cabbage into a cone and stick a few grains of rice on the laver joint. Then put the things in. All right! \x0d\ Hold two kinds of sushi \x0d\ Ingredients: eggs, apple vinegar, crab seeds, small pieces of laver, boiled rice \x0d\ Practice: \x0d\ 1, boiled rice and let it cool for later use. You can add an appropriate amount of apple vinegar to white rice and stir it evenly. Authentic sushi rice needs vinegar. But the special sushi vinegar is too expensive. Use apple vinegar instead. \x0d\ 2。 Stir the egg mixture evenly and fry an egg slice. \x0d\ 3。 After washing your hands, wet your palms with a little cold boiled water, so that rice grains won't stick to your hands. Take a proper amount of rice and knead it into a square. \x0d\ 4。 Cut the egg slices as shown in the figure, put them on the rice ball, and then cut a piece of seaweed and tie them. Note that the interface of laver is at the bottom of the rice ball! This is fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker. \x0d\ 5。 Skip from step 3 to this point. After making the rice ball, take a piece of seaweed (a little taller than the rice ball) to surround the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary. \x0d\ 6。 Put crab roe and fried eggs on both sides respectively. Fix it! A fresh orange and yellow two-color sushi is OK! \x0d\ Purple cabbage roll sushi \x0d\ Ingredients: crab meat, Japanese radish kimchi, asparagus and salmon strips. \x0d\ Exercise: \x0d\ 1. Soak rice for an hour or two before steaming rice, and steam rice moderately. \x0d\ 2。 The temperature of the rice is slightly lower than the hand temperature and then spread on the seaweed. \x0d\ 3。 The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption. \x0d\ 4。 When wrapping, the rice should not be exposed, and the tightness should be moderate. \x0d\ 5。 In the process of making sushi, you can put a basin of water next to it and dip it in clear water at any time to avoid sticking your hands. \x0d\ 6。 Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand to make it soft, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and empty the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice. \x0d\ 7。 Wrap laver and rice with a bamboo curtain, and then remove the bamboo curtain. \x0d\ 8。 Cut the rolled sushi into pieces and put it on a plate. \x0d\ Kimbap with laver \x0d\ Material: rice (steamed) 200g laver (dried) 50g \x0d\ egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g \ x0. \x0d\ 2。 After breaking the eggs, add a little salt to taste, fry them in a pot and cut them into strips; \x0d\ 3。 Cut ham and carrot into long strips, put them in a hot oil pan, fry them until they are soft, and take them out for later use; \x0d\ 4。 Take out two pieces of laver, spread them out, pour rice, spread them out by hand, and cover three quarters of each corner of laver; \x0d\ 5。 Then add egg strips, carrot strips, ham strips, spinach, meat floss and so on. Once; \x0d\ 6。 Roll up the purple cabbage, be sure to roll it tightly; \x0d\ 7。 Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife. \x0d\ abalone sushi \x0d\ [taste]: light and refreshing \x0d\ [production process]: \x0d\ 1. Boil precious black rice with vegetable soup and mix with white black bean sauce. \x0d\ 2。 Slice raw abalone and put it on black rice. \x0d\ 3。 Wrap with thin laver slices or seaweed slices. \x0d\ 4。 Put sushi on a plate and decorate with salt, ginger and mustard. \x0d\ Abalone sushi \x0d\ Grilled eel sushi with olive \x0d\ 1, seaweed rice (half a sheet). \x0d\ 2。 Put the eggs and cucumbers in turn. \x0d\ 3。 Rollback. \x0d\ 4, reverse diagram. \x0d\ 5。 Put the chopped walnuts and roasted eels on the reverse roll. \x0d\ 6。 Spread a fresh-keeping mold. \x0d\ 7。 Roll it once and slice it. \x0d\ 8。 Finished product.