1. Ingredients Fillings: carrots, cucumbers, mushrooms, crab sticks, eggs, green mustard... In fact, the fillings you use can be decided according to your own preferences.

For example, you can also use salmon, dried radish, plums, etc.

And you can put one or more kinds.

Create different flavors of sushi.

Outer material: rice, sheets of seaweed or roasted seaweed.

Sheet seaweed and roasted seaweed are sold in supermarkets, but such supermarkets are relatively limited. I once wandered through many supermarkets like a treasure hunt, and even used the more expensive wave seaweed to piece together as a substitute.

But I finally found it.

Seasonings: white vinegar, white sugar, soy sauce, green mustard.

Tools: Sushi roller.

On the day I learned how to make sushi from a friend, I unexpectedly got a sushi roll, original from Japan.

And that friend also just came back from Japan, so I was convinced that this method of making sushi must be very folk and very authentic.

two.

Material processing 1. Sushi rice: Cook the rice until it is slightly softer than the rice you usually eat at home, just add a little more water when cooking.

After cooking, don't open the pot, let the rice simmer for another 10 to 15 minutes, so that the taste of the rice grains can be brought out more.

Serve it while it's hot, because the hot rice only absorbs the flavor when mixed with vinegar.

Put the rice into a slightly larger container, add an appropriate amount of white vinegar, and then use a rice spoon to stir, crush, etc., to squeeze the rice into one piece, and finally achieve the best effect of indistinguishable rice particles.

Let cool before use.

2. Eggs: Beat the eggs, add appropriate amount of salt and stir evenly.

Fry the egg pancake in a pan and cut into strips.

I once tried separating the egg whites and egg yolks to make white and yellow cakes. The sushi made this way will be richer in color.

You can also use the whole egg pancake without cutting it into strips.

But I think this is more wasteful. It is better to cut it into strips. Eating one egg a day can meet the nutritional needs. Overdosing is not good.

If you use a whole piece of egg pancake, then you have to use one egg for each sushi, so it will definitely be excessive.

3. Crab sticks: You can buy them directly and eat them raw. They are sold in frozen food in supermarkets. Remove the packaging and cut them into strips for later use.

4. Shiitake mushrooms: Wash and remove the stems, cut into strips, and boil in a small amount of water until the mushrooms are covered with water.

Add appropriate amount of soy sauce and sugar.

After boiling, simmer over low heat until the juice is reduced.

5. Carrots and cucumbers: Peel and cut into strips, set aside.

Raw is fine.

three.

How to make sushi rolls Now start making sushi rolls: 1. Unfold the sushi roll curtain 2. Place a piece of seaweed or roasted seaweed on the sushi roll curtain.

3. Spread a layer of rice on the sheets of seaweed or roasted seaweed.

The rice will stick together after being rolled, so this step may be more troublesome, but there is a trick. If it is too sticky, just dip a spoon in some water, and the rice will be obedient.

4. After the rice is spread, you can squeeze some green mustard on top. If you like mustard, you can also use it as a filling.

Then you can put the previously prepared fillings on top, and place them concentratedly in the middle to cover the entire width of the rice. The ingredients must be placed evenly, so that when cutting the sushi, the ingredients in each piece of sushi can be guaranteed to be the same.

According to your favorite taste, you can choose to use fillings, one to multiple combinations to form different flavors.

5. Use the sushi rolling curtain to roll all the ingredients together, and a sushi roll is ready.

Do you feel a kind of joy from the heart when you see the fruits of your labor?

Four.

Don't underestimate this step when cutting sushi, there is a trick to it.

If you cut it directly with a knife, it is very likely that the cut sushi will not be round.

Because rice is sticky, it will dull the knife.

Be patient, cut a piece, then clean the rice on the knife, let the knife maintain a certain humidity, and then cut another piece.

In this way, a plate of exquisite sushi is ready.

You can also choose some exquisite Japanese-style small plates to put these sushi on, which would be perfect.

You can also put some soy sauce and wasabi on a small plate to dip the sushi.