Ingredients: Japanese sushi rice, seaweed slices, mustard and mayonnaise.

Sushi vinegar: 5 tablespoons rice vinegar, 3 tablespoons sugar, and half a teaspoon salt.

Ingredients: cucumber, carrot, millet, roasted jade, shrimp, crab roe and so on.

method of work

1, sushi rice cooked rice, put into a large basin.

2. Heat the sushi vinegar with a small fire until the white sugar is dissolved and mixed into the rice. Cut it into the rice with a rice spoon and mix it up and throw it into the basin. Stir evenly until the rice is firm and elastic. PS: Don't mix sushi vinegar at one time, just mix it until the acidity is acceptable to you, and the rest can be used to wipe your hands to avoid rice sticking to your hands.

3. After the rice cools down and the vinegar flavor is fully immersed in the rice, you can start making it.

Handrolled sushi:

1, cut the required ingredients into long strips.

2. Spread half a piece of seaweed on the bamboo roll. Take a small portion of vinegar rice and evenly compact and spread it. (2cm is reserved at the front end of seaweed sheet)

3. Squeeze mayonnaise and mustard in the middle, put the ingredients and roll them up from the place covered with vinegar rice, and cut them into 8 pieces on average.

Holding sushi:

1, cut the required ingredients into a shape slightly larger than the rice balls.

2. Dip a little sushi vinegar in your hand, knead a small portion of vinegar rice into a solid oval shape, apply a little mustard/mayonnaise, and cover it with ingredients and gently press. (You can also use seaweed or other ingredients to bind the rice balls.)

Warship sushi: suitable for relatively small ingredients.

1, dip a little sushi vinegar in your hand, and knead a small amount of vinegar rice into a solid oval shape.

2. Surround the rice ball with seaweed strips, stick a little mayonnaise/water at the closing place (the height is a little higher than the rice ball), and fill the ingredients into the rice ball.

Assorted rice ball sushi:

1. Chop the remaining ingredients above and mix them into vinegar rice. If you have floss or sesame seeds at home, mix them together, knead them into a solid oval/round shape, and tie the rice balls with seaweed.

2. Cover the finished sushi and put it in the refrigerator. It is more delicious to eat it after 2 hours.