Ingredients: eggs, apple vinegar, crab seeds, small pieces of seaweed, white rice.

Exercise:

Let the white rice cool for 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.

Stir the egg mixture and fry a slice of egg.

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.

Cut the egg slices as shown in the figure, put them on the rice ball, and then cut a piece of seaweed to tie them. Pay attention to the interface of seaweed 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.

Skip from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher 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.

Put crab eggs and fried eggs on both sides. Fix it! A fresh orange and yellow two-color sushi is OK!

Purple vegetable roll sushi

Ingredients: crab meat, Japanese radish pickle, asparagus, salmon fillet.

Exercise:

Soak the rice for an hour or two before steaming, and steam the rice moderately hard and soft.

Wait until the rice temperature is slightly lower than the hand temperature before laying on the seaweed.

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.

When wrapping, the rice should not be exposed, and the tightness should be moderate.

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.

Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), and press the porcelain, leaving about 2cm on the upper end of the laver. Then put artificial crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.

Wrap laver and rice with a bamboo curtain, and then remove the bamboo curtain.

Slice the rolled sushi and put it on a plate.

Kimbap with seaweed

Ingredients: 200g of steamed rice and 50g of dried laver.

Egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g.

Exercise:

First, put the salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry.

After breaking the eggs, add a little salt to taste, fry them in a pan and cut them into long strips.

Cut the ham and carrots into long strips, put them in a hot oil pan, fry them until they are soft, and take them out for later use.

Take out two pieces of laver and spread it out. Pour the rice on it and spread it out by hand, covering three-quarters of each corner of laver.

Then put egg strips, carrot strips, ham strips, spinach, meat floss and so on at a time.

Roll up the purple cabbage, be sure to roll it tightly.

Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.

Abalone sushi

"Taste": light and refreshing

Abalone sushi

[Production process]:

Boil precious black rice in vegetable soup and mix with white soy sauce.

Slice raw abalone and put it on black rice.

Wrap with thin laver slices or seaweed slices.

Put sushi on a plate and decorate with salt, ginger and mustard.

Grilled eel sushi with green fruit

Porphyra spread rice (half a sheet);

Add eggs and cucumbers in turn;

Rollback;

Inverse graph

Put the cut walnuts and roasted eels on the roll;

Spread a fresh-keeping mold

Roll it once and slice it.

Finished product.

Feiyuzi sushi

Ingredients: rice, flying fish roe, cucumber mustard, vinegar and seafood soy sauce.

Making steps of flying fish roe sushi:

Cucumber is cut vertically from cucumber with a potato peeler, and one slice can wrap a sushi.

Hold the rice into a small flat circle, wrap it with sliced cucumber and put some mustard in the middle.

Finally, fly fish eggs on it.

Meihua sushi

Main ingredients:

The ratio of white sushi rice is: 3 cups of raw rice and 3 cups of boiled rice vinegar, salt and sugar, mix well, add 6 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of salt, and mix well.

Accessories:

Cut a piece of seaweed for sushi into five pieces with scissors and mix it into a bowl of white sushi rice, Korean hot sauce and sesame oil.

step

Divide a piece of sushi into five equal parts with seaweed and cut it into five strips with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to make Redmi.

Spread the sliced seaweed strips flat on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it.

Lift both sides of seaweed slightly upward and roll it into an incomplete closed small tube.

In the same way, roll the remaining four pieces of seaweed into small tubes and set aside. Then take a whole piece of seaweed, spread a layer of mixed white sushi rice on it, and keep the pre-fried egg skin roll at hand for later use.

Put two small tubes rolled with spicy rice in the center of seaweed covered with rice.

Put an egg roll between two small tubes.

In addition, the remaining three small tubes are buckled on both sides and in the middle of the egg skin roll, with seaweed facing outwards.

Hold up the sushi curtain with your hands, and put the two ends of seaweed covered with white rice near the place where the rolls are spread in the middle.

When the two ends are together, roll them tightly with sushi curtains and shape them.

When cutting, roll it up with a sushi curtain to expose only the part to be cut, and then cut it with a knife, which will make it easier to cut.

Note: 1) Egg skin rolling method: add salt to the egg liquid and mix well. Heat a little hot oil in the pot, pour a thin layer of egg liquid, roll it up with chopsticks after molding, and form a tube. I use a square or round pot. If the egg skin roll is too long, cut it into the same length as seaweed with a knife.

2) Don't roll the five small cylinders and the egg skin too thick, so as not to put them together too thick at last, and they won't roll together with a complete piece of seaweed. If you accidentally make it too thick, it is really difficult to wrap it with a piece of seaweed bag, so you can't give it up in vain. You can add a layer of sushi rice to the "gap", then cut off a piece of seaweed the size of the gap and stick it on it.

Fruits and vegetables sushi

Ingredients: appropriate amount of rice, 2 slices of Shirakawa leaves, 4 stewed mushrooms (2 large ones), 2 slices of white radish, 2 okra, appropriate amount of fruit, seaweed 1/2 slices, a little vinegar and ginger, sushi vinegar 1/3 cups of rice vinegar, 2 tablespoons of sugar, and salt 1 tablespoon.

Making:

Blanching and bleaching of okra.

After the sushi vinegar is boiled and cooled, add it into the hot white rice and mix well, then knead it into a small rice ball, smear a little mustard on it, and then spread all kinds of fruits and vegetables. If it slips easily, roll it up with seaweed and fix it.

External volume method

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

sushi

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

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

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.

Roll up the purple cabbage.

It's wrapped!

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

All right! Tear off the plastic packaging.

Sprinkle your favorite spices, such as sesame seeds and crab roe, and make a little embellishment.

Like cutting the inner roll, a knife falls and keeps the incision flat.

Finished product.

Involution practice

Put the rice into the rice cooker, and the ratio of water quantity to rice quantity is 1: 1. Do not cook rice yet.

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

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

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

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

Matters needing attention

(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. The process of mixing vinegar

Need to pay attention to the operation in one direction to avoid rotten rice 2. 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.