The main ingredient is cold rice seasoned with vinegar, with fish, seafood, vegetables, or eggs as toppings, and its flavor is delicious. Outer roll

The outer roll is the rolled sushi with the rice on the outside, also known as 裏卷(Japanese)、反卷 Sushi

1. The outer roll is made with a lot of rice, about 1 and 1/3 as much as the inner roll. 2. Arrange the rice on the top of the nori, left to right. 3, from top to bottom of the spread, the nori turned over, rice face down on the cutting board, put before you use a damp rag to wipe the cutting board (anti-sticking), the filling, such as the inner roll in the middle of the nori. 4, the nori rolled up. 5, wrapped! 6, wrap the roll with plastic wrap, and then gently set the bamboo curtain, do not press the rice firmly. 7, well! Tear off the plastic wrap. 8, and then sprinkled with your favorite seasonings, such as sesame seeds, crab roe and so on, do a little garnish. 9, like cutting the inner roll, a knife drop, keep the incision flat. 10, finished.

II. Inside the roll

1, the rice into the rice cooker, the ratio of water to the amount of rice 1:1, cooked rice first do not open the pot, let the rice smothered for 10 to 15 minutes, while hot will be required to rice grand in the basin, will be the right amount of sushi vinegar and the right amount of Daikidai Beef Powder poured into the basin, because of the hot rice in the mixing of vinegar in order to taste. After the vinegar flavor is fully immersed, the rice with a fan to cool cooling standby. 2: Wash the cucumber, remove the head and tail, cut into long strips, and scrub with salt. 3: Heat a pan, butter it, make a thin egg pancake, then cut strips and set aside. 4, the grilled seaweed spread on the roll curtain, the front end of the reserved 1CM, the rest of the flat layer of sushi rice, evenly sprinkled with meat floss, arranged on the cucumber strips, egg strips, and then rolled into a sushi roll can be.

Edit paragraph steamed rice skills

(1) the first is to wash the rice, the rice will be placed in the basin, pouring water, pouring water at the same time with the hand quickly and gently stirring the rice grains, rinse after the wash water immediately poured out, and so on, repeat two times. (2) Then pour in a little more water, and slowly turn the basin in a certain direction with your left hand, while gently and evenly rubbing the rice with your right hand. Do not rub the rice for too long, otherwise it will destroy the vitamins and fiber in the rice. (3) Then put the rice in a basket to drain and let it rest for 30 minutes to 1 hour. (4) after these are done is to start steaming, rice and water ratio of 1:1 (this can also be adjusted according to personal preference), steamed rice do not immediately open the pot, let the rice simmer for 10-15 minutes, so that you can let the texture of the rice grain can be more played out.

Edit paragraph special attention

Sushi

(1) in order to enhance the taste, in the rice with glutinous rice, need to pay attention to the ratio, the recommended ratio of rice: glutinous rice 7:3. (2) when the rice steamed to pay attention to a little bit hard, because cooked need to be mixed into the sushi vinegar (3) the rice is cooked, served into a larger container mixed with sushi vinegar. Be careful to work in one direction while mixing the vinegar to avoid smothering the rice. Cover with a clean, damp towel. (4) Wait until the sushi rice is cool enough to be hand-warm and you can start rolling the sushi. (5) When it comes to cutting the sushi at the end, make sure you choose a sharp knife. Cutting method; to pull the saw type of cut, can not directly press down that kind of a knife cut sushi is easy to scatter. (6) must pay attention to hygiene. Sushi fish is mostly eaten raw, these fish are likely to carry germs and parasites, especially nematodes. So be sure to fresh and choose safe fish recipes are compatible

Rice: rice should not be eaten with horse meat, honey, and ale. Eggs: eggs should not be cooked with sugar; with saccharin, brown sugar will be poisoned; with goose meat to damage the spleen and stomach; with rabbit, persimmons, leading to diarrhea; and should not be eaten with snappers, carp, soybean milk, tea. Pork (lean): pork should not be eaten with umeboshi, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, sheep's liver, cilantro, turtle, rhombus, buckwheat, quail meat, beef. It is not appropriate to drink a lot of tea after eating pork. Milk and lean meat is not suitable for the same food, because milk contains a lot of calcium, while lean meat contains phosphorus, these two nutrients can not be absorbed at the same time, the foreign medical profession called phosphorus-calcium phase. The best ratio of calcium and phosphorus is 1:1 to 1:1.5, which promotes mutual absorption. Carrots: wine and carrots should not be eaten together, will cause a large number of carotene and alcohol into the body together, and in the liver to produce toxins, resulting in liver disease; In addition, the main radish diarrhea, carrots for the complement, so the two are best not to eat together. Purple cabbage (dry): purple cabbage should not be eaten with persimmons; should not be eaten with sour fruits *** with, easy to cause gastrointestinal discomfort.

Edit Nutritional Composition

Calories (2220.47 kcal per 100g) - Vitamin B6 (0.60 mg) - Protein (142.12 g) - Vitamin B12 (60.00 mcg) - Fat (19.68 g) - Pantothenic acid (1.80 mg) - Carbohydrates (375.18 g) - Folic acid (26.40 micrograms) - Dietary fiber (68.00 grams) - Biotin (660.00 micrograms) - Cholesterol (101.25 milligrams) - Vitamin A (1,258.36 micrograms) - Carotenoids (6,243.40 micrograms) - Thiamine (2.62 milligrams) - Riboflavin (3.72 milligrams) - Nitric Acid (34.73 milligrams) - Vitamin C (44.58 milligrams) - Vitamin E (10.52 mg) -Calcium (963.84 mg) -Phosphorus (1883.05 mg) -Potassium (6548.65 mg) -Sodium (5354.50 mg) -Iodine (554.93 mcg) -Magnesium (180.06 mg) -Iron (17.19 mg) -Zinc (45.98 mg) -Selenium (6.07 mcg) -Copper (315.93 mg) -Manganese (0.00 mg)

Edit This Section Production Methods

I. Selection of Sushi Ingredients

There are many different types of sushi and a wide range of choices in ingredients. Sushi commonly used as the main raw material for sushi rice and Japanese japonica rice, which is characterized by its white color and clean, rounded particles, with which the rice cooked not only flexible, chewy, and has a greater viscosity. The raw materials used in the outer skin of wrapped rolled sushi, with high-quality seaweed, seaweed, kelp, egg skin, tofu skin, spring roll skin, cabbage, etc. is common. The fillings of sushi are colorful, and best reflect the characteristics of sushi. The ingredients used for the fillings include marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as shiitake mushrooms, cucumbers, lettuce? and so on.