Rice ball style: How to make fish This is the simplest, fillet the fish into 2.5 cm wide and 5-6 cm long slices, slice them diagonally.

Then make a 2*2*4.5 rectangular rice ball, sprinkle a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on a plate, and shape it.

Vegetables, crab sticks, eggs, and rice balls are made in the same way. The only difference is that a strip of seaweed is tied on top, which makes it stronger and more delicious.

Rolls: You can usually buy special seaweed sheets for making sushi in stores. Personally, it is difficult to buy good Japanese seaweed. In fact, many Korean seaweeds are very good and cheaper.

Generally, 10 pieces per generation can make 20 rolls, and each roll can be cut into 6 pieces. This means that a bag of seaweed can make 20 different kinds of sushi and 120 small pieces per piece.

Rolled seaweed can also be divided into two types, one is outer roll, and the other is inner roll (rice is on the inside, nori is on the outside). How to roll the outer roll: Take a sheet of seaweed, fold it in half and divide it into two pieces.

Take half of the piece and look carefully. Divide the seaweed into front and back sides, with the smooth side facing down. Apply rice evenly on the rough side. The amount of rice: hold a rice ball slightly smaller than the palm of your hand and place it in the center of the seaweed.

, from the inside out, from the middle to both sides.

If your hands feel sticky, you can moisten them with some water.

After the whole sheet of seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, then put what you like on it, and now start rolling it.

Pick up the long lower edge and roll it toward the middle, then roll it again.

Inner roll: Unlike the outer roll, you need to use a bamboo curtain. If you don't use it, it's okay, but the shape of the sushi is not very good and it falls apart easily.

Place half a piece of seaweed at the bottom of the bamboo curtain, still with the smooth side facing down. Then hold a rice ball 1/3 smaller than the palm of your hand and put it in the middle of the seaweed. Also, slowly push the rice outward, but this time

Don't spread the rice all over the seaweed, leaving 2 centimeters on the top and 1 centimeter on the bottom.

Then apply mustard and put whatever you like to eat (not too much).

When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bamboo curtain below, and roll it with the bamboo curtain, and it's ready!

Ingredients for sushi: Fish: It’s good to have fresh raw fish, but what if you don’t have it?

When in restaurants, sometimes fish cannot be eaten raw, but can also be eaten cooked. I prefer cooked fish because it has a stronger taste.

For example, salmon can be fried with some salt and garlic, then cut into small strips and placed in sushi rolls, or cooked directly, added with salad dressing, and placed in sushi.

There are also crab sticks. This stuff is made of fish meat, not real crab meat. It tastes very good and is cooked. You can wrap it up and eat it.

There are also cooked shrimps, plus salad dressing, and they are delicious when wrapped. Vegetables: cucumbers, avocados, eggs, mushrooms, shiitake mushrooms, shiitake mushrooms. We make some delicious ones there, I like them. How to make them: Soak the shiitake mushrooms in water until soft

, then boil the mushrooms in the water in which they were soaked, add soy sauce, sugar, and wine to taste, and then it is cooked. It tastes a little sweet, because it needs to be dipped in soy sauce when eating.