Sushi production flow chart, sushi is mainly made of rice, seaweed and some ingredients. Nowadays, many Chinese people like to eat sushi very much, and they also like to make sushi by themselves. It is not difficult to make sushi. Let's share the sushi production flow chart below, hoping to help you.

Flowchart of Sushi Making 1 Preparing Rice

Cooking rice in an electric cooker should be the basic skill of everyone who loves food, so I won't say much here. The only big thing to remind is that after the rice is cooked, it should be cooled down to about 40 degrees. In addition, in order to evacuate the rice, it is suggested that a small amount of sushi vinegar be added to the net rice.

First, add the egg shell into the egg shell, and then cut it into strips with a knife. Cucumber and radish are also cut into strips and put on a plate for later use. Remind everyone that when frying eggs in the pan, the egg skin should be finely fried, and the thickness should be even. Pay attention to slow frying with low fire to keep the color of the egg skin from being burnt black.

Cut salmon, sweet shrimp and other meat dishes into strips and put them on a plate for later use. Meat dishes should be cut. Thin, preferably thin. Don't make the mandarin heavy outside.

First of all, put the seaweed flat on the roller blind, with the smooth side down and the hairy side pressing the rice. Remember this, don't make a mistake. Then spread the rice evenly on the seaweed, not too thick.

Add material

According to your own preferences, add various ingredients to rice, such as cucumber, radish strips, egg strips and so on. Vegetarian food is fine.

Roll sushi

Roll up the roller blind, and at the same time, press the rice and ingredients tightly, with a little force. Be careful not to be too loose.

Cut sushi

After waiting for the sushi to be finalized, open the shutter to take out the sushi and cut it into sizes suitable for your entrance. When cutting sushi, you must cut it flat and beautiful. Here is a little trick to share with you. When cutting, you can use a knife to slide the seaweed slices first, and then quickly cut off the sushi.

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In this process, we should pay attention to it and handle it gently. To avoid being accidentally scattered. When placing, you can also synthesize the color of sushi cross section and arrange the plate beautifully.

Sushi production flow chart 2 Put sushi bamboo curtain on the chopping block and seaweed on the bamboo curtain, and you can start laying rice.

Take the rice with wet hands, spread the rice evenly on the seaweed, leave1-2 cm on the head, do not spread the rice, and put a few grains of rice in the blank space to seal it.

Spread an egg skin on the rice, and put the ingredients (salmon, shredded cucumber, shredded carrot, shredded crab, etc.) on the egg skin.

Roll up seaweed, and use sushi bamboo curtain to compact the roll, forming a roll, so happy!

Sushi making flow chart 3 This is the amount of a bowl of rice, yam bean black rice.

There is a little floss here.

Add some salad dressing.

I like the taste of Chili cabbage and put some in it.

Roll up the roller blind at one end and press it tightly.

If the amount is too much, seaweed slices can be added until the desired effect is achieved.

Cut seaweed in half and add meat floss.

At the end of the roll, the edge of the shutter is opened and the reverse roll is tight.

How is the sushi roll? You can tell whether it is good or not by cutting it.

When cutting sushi, the knife can be dipped in a little cold water, so that the cut sushi does not stick to the knife, and it looks good and straight.

Put sushi on the plate: usually, sushi flower patterns with small segments are more commonly used.

It can be further decorated. There is more meat floss here, so it is used to decorate the food because of the ingredients.