I like to eat sushi, because it is delicious and will not bring too much burden to my body. Sushi in Japanese food shops is a little expensive, so I often make sushi at home. Although the ingredients are not as rich as those outside, the taste is quite good, and the production is simple and convenient. You can freely use your imagination, get involved in your favorite ingredients, and roll whatever you want. I am very honored to get the trial opportunity of Panasonic's latest rice cooker (SR-ANG151). I am so happy! Thank you @ Gourmet Jie, thank you @ Panasonic Wisdom Life! I have always trusted Panasonic's products. The vacuum cleaner, bread maker and cooking machine at home are all Panasonic. The latest rice cooker has not let me down. The elegant and noble appearance makes me shine. The glass touches the panel with high-end atmosphere, and 1 functions make cooking arbitrary. With such a good rice cooker, you must steam a pot of delicious rice to make delicious sushi ...

Main ingredients: 3 people

2 measuring cups of rice

1 small handful of glutinous rice

3 tablespoons of sushi vinegar

1 cucumber

1 carrot (red)

2 ham sausages

Letao freshly soaked tuna pieces and a half cans

. After cooking, pour in sushi vinegar while it is hot (the ratio of rice vinegar is 6: 1), mix well and let it cool for later use; Spread seaweed on the sushi curtain, evenly spread rice rice board and cover with plastic wrap, then turn the rice and seaweed over; Cut carrots and cucumbers into thin strips in advance, blanch carrots in boiling water (add a little salt) and drain them, and cut ham sausage into thin strips; Put cucumber, carrot, ham sausage and sushi radish on sushi rice, about 1/3 position; Add tuna meat

Step 2

Squeeze salad sauce; Roll up with sushi curtain, roll up the plastic wrap while curling, and wrap the plastic wrap on sushi at the end; Cut, take off the plastic wrap when eating, and put in the deep-sea fish roe sauce.

Step 3

Making inner rolls: soak high-quality rice with a handful of glutinous rice for 2 hours in advance, add boiling water (the ratio of rice to water is 1: 1.1) and cook; After cooking, pour in sushi vinegar while it is hot (the ratio of rice vinegar is 6: 1), mix well and let it cool for later use; Spread seaweed on the sushi curtain, take some sushi rice, spread seaweed evenly, leave 1cm above and below, and gently press it; Cut carrots and cucumbers into thin strips in advance, blanch carrots in boiling water (add a little salt) and drain them, and cut ham sausage into thin strips; Put cucumber, carrot, sushi radish and ham sausage on sushi rice, about 1/3 position;

Step 4

Squeeze the salad sauce; Sprinkle with tuna pine; Roll up with sushi curtain and fix for a while; You can eat it with a knife.

Cooking skills

Special tip:

Adding a handful of glutinous rice to rice can make the rice more elastic and glutinous, and the taste is better.

The sushi vinegar I use is ready-made, or you can make it yourself.

Mix the salt, sugar and white rice vinegar at a ratio of 1:3:5, and heat it with low fire until all the sugar and salt are dissolved. You can use it after cooling.

Sushi vinegar must be mixed while the rice is hot, so it is easier to taste.

When mixing vinegar, the rice spoon should be cut into the rice at a parallel angle and stirred. Vertical stirring will cause the rice grains to be too loose, and do not press the rice grains. Try to keep the rice grains complete and soft.

Sushi rice should be evenly stirred, otherwise the rice without vinegar will become hard after being left for a long time.