How to make sushi vinegar:

White vinegar: 600cc, sugar: 500g, salt: 80g (in the case of raw fish, the amount of sugar can be reduced appropriately). Add the above ingredients Boil in pot until completely dissolved. Do not boil the vinegar to avoid reducing the acidity.

How to make sushi rice: Use edible rice + glutinous rice in a ratio of 10:1 to cook soft and delicious sushi rice. The water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, reduce it. 1/5 of the last glass of water.

The ratio of rice to sushi vinegar: one bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio.)

Stirring time of sushi rice and vinegar

1. It takes about 20 to 25 minutes for rice cooker rice to be cooked.

２. The sushi rice must be mixed evenly, otherwise the rice without vinegar will become hard after being left for a long time. After mixing evenly, it must be placed in a ventilated place or cooled by an electric fan.

Sushi rice: Add the prepared sushi vinegar, stir gently and set aside.

How to preserve sushi rice

If there is any leftover sushi rice, you can cover it with two clean wet cloths. The wet cloth touching the rice surface should not be too wet, just slightly wet.

The simplest method

1. A certain amount of cooked rice (1 bowl, for example). Pay attention to the time when steaming the rice. If it takes too long, the rice will be very hard and is not suitable for kimbap. . If possible, you can also prepare some cooked glutinous rice and millet. Mixing the three kinds of rice together will make it more authentic.

2. Seaweed (1 piece) is thin, piece by piece, not the kind you usually make for soup. Of course, the ones shipped from Korea have the most authentic taste~

3. Eggs (2) Spread into egg skins and cut into long strips.

4. 1 long strip each of carrot and cucumber.

5. Choose one or more of the following ingredients: meat floss, crab meat, ham, and sausage. You can also add other delicacies of your own porridge. Except for the floss, everything else that can be cut must be cut into strips.

6. Condiments: white sugar, white vinegar, and a little salt. If you like it richer, you can add salad dressing, tomato sauce, or something like that.

Start:

1. Add appropriate amounts of sugar, white vinegar, salt, salad dressing, tomato sauce, etc. into the hot rice, then stir evenly and set aside to dry. Lazy people can skip this step.

2. Beat the eggs, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips. Lazy people and those who don’t like eggs can skip this step.

3. Bake the seaweed in the microwave for half a minute. Lazy people and those without equipment can still skip this step. ps: The baked seaweed wraps the cooled rice. If you wrap the rice directly, you just need to dry it for a while and it is not too hot.

4. Spread the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed, then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly (preferably with a sushi bamboo curtain).

5. When opening, use a knife to cut into 1.5cm pieces. If possible, add caviar. It is recommended to eat it with green mustard and Japanese soy sauce.

I read it on Food Network. If you are interested, you can check it out. There are many different styles