rice

white vinegar

Methods/steps

Making sushi, sushi rice is the key. Use good quality rice, and the rice should be cooked harder. The ratio of sushi vinegar to rice is about1:6 or 1:5. You can also loosen the cooked rice, pour sushi vinegar on the rice evenly and mix well. Don't press the rice grains, try to keep them intact and soft.

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Pour the rice into appropriate sushi white vinegar (or white vinegar) and mix well. Place the seaweed on the bamboo curtain, and then stack the rice to a thickness of 1cm, leaving a margin around the seaweed.

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Cut cucumber, sweet radish, seaweed, etc. into strips and put them on the rice in turn; Chili sauce for use. You can also put some meat floss according to your personal taste.

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Then you can roll it: it is best to put a plastic wrap on the sushi curtain to prevent the rice from sticking to it and being difficult to brush, and then put the materials according to different types.

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The pot or container for storing sushi vinegar is dry and placed in the corner or in the shade. It can be placed for three to four months in summer and five to six months in winter. Cut sushi with a fast knife, preferably with hot water, so it is not easy to stick rice grains on the knife.

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