There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (also known as sashimi), which pays great attention to the knife work and the freshness of fish. ) nbsp 1, rice ball style: nbsp how to fish: this is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you need to tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping. Nbsp; Vegetables, crab sticks, eggs and rice balls are the same. The only difference is that there is a seaweed tied to it. 2. Volume: nbsp Generally, you can buy seaweed slices for sushi in the store. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper. Generally, one bag 10 can make 20 rolls, and each roll can make 6 pieces. That is to say, a bag of laver can make 20 different kinds of sushi, one *** 120. Nbsp; The rolled seaweed can also be divided into two types, one is the outer rolled seaweed. One is the inner roll (rice is inside, seaweed is outside) nbsp( 1) The outer roll exercise: nbsp A piece of laver, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water. Nbsp After the whole laver is covered with rice, sprinkle some white sesame seeds in the middle, then turn the laver upside down, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again. Nbsp(2) Internal volume: nbsp Unlike the outer roll, a bamboo curtain should be used. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse. Nbsp; Put half a piece of laver under a bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine! Nbsp, this is stronger. Delicious and easy to take. Nbsp Specific operation steps: Take sushi roll as an example nbsp Raw materials: seaweed 1 slice length is about 20cm, width15cm.nbsp; 200g of japonica rice, nbsp crab roe 1 root, nbsp, half a thin ham sausage, nbsp, half a medium-sized cucumber egg skin 1 zhangnbsp horseradish sauce15g nbsp; Lettuce leaves 1 zhangnbsp salt15g nbsp; 5g sugar nbsp white vinegar10gnbsp; 1 dish thick soy sauce vinegar ginger; Methods: nbsp( 1) dried the japonica rice to about 40℃; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice. Nbsp(2) Spread seaweed vertically on the cooked chopping board, leaving 3cm at the upper edge of seaweed as an interface, spread japonica rice on the rest of seaweed, press four evenly spaced grooves on japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips in the four grooves respectively, and finally put lettuce leaves covered with horseradish sauce on the rice. Nbsp(3) Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice on the top joint and seal it, then cut the rice roll into 7 small rolls horizontally, and serve with pickles and vinegar pickles. Nbsp; It is best to use rice made in Japan or jointly invested with Japan, such as Northeast Wuchang Rice (Songjing No.2). If you can't buy it, you can also use Tianjin station rice instead. Soak the rice for an hour or two before steaming, and steam it moderately hard and soft. Nbsp; The rice is about 0.5cm thick and compacted, and the laver with an upper end of about 2cm is empty. Be sure to wait until the temperature of the rice is slightly lower than the hand temperature, and then spread it 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. If you want the finished product to be beautiful, you should also pay attention to the fact that the rice should not be exposed and the tightness should be moderate. Nbsp Cooking at Home-How to Make Japanese Sushi nbsp/nbsp/2005/10115313749.htmlIllustrated DIY: Make your own family sushi _ Sina Forum _ Sina. com- Very. board id = 12 amp； ID = 2075ampPage=3 division production flow chart! [Shenzhen Dida Footprint Outdoor Club] nbsp/bbs/read.php? Do you like sushi? 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