How to make sushi

1. The ratio of rice to glutinous rice (2: 1). I like the sticky taste of rice, which can be 1: 1.

2. after the rice is cooked, add sushi vinegar while it is hot, mix well and let it cool for later use.

3. If you can't buy sushi vinegar, you can make it with white vinegar: sugar: salt in a ratio of 6: 3: 1. The specific proportion is calculated by using containers with the same specifications. Like a spoon, the proportion of sushi vinegar is: 6 tablespoons white vinegar: 3 tablespoons white sugar: 1 tablespoon salt. In this way, the increase and decrease are superimposed. The taste of this ratio is relatively refreshing.

prepare ingredients.

1. Pan omelet, cool and cut into strips.

2. Lettuce and Lentinus edodes (dried Lentinus edodes need to be soaked in warm water for two hours), cut into strips, blanched for 3 minutes, drained and cooled for later use. In particular, mushrooms must be squeezed out of excess water

3. Slice ham sausage and cucumber for later use.

making sushi rolls.

seaweed is spread on the sushi curtain.

With regard to purple vegetable rolls, all major supermarkets have laver (also called seaweed) specially made for sushi rolls. If you really can't buy it, a treasure also has it. Never replace it with other laver or seaweed.

Spread the rice evenly in the sushi, leaving a centimeter up and down. If you feel sticky, you can scoop rice with a spoon, and then use the back of the spoon to push it away and wipe it evenly. If you spread rice by hand, remember to apply proper amount of sushi vinegar on your hands to prevent sticking

spread the ingredients evenly at the bottom of the rice. Spread a layer of sushi vinegar on the position left above the laver, and stick it after it is finally rolled up, so that the sushi roll is tighter and harder to spread

You can also spread meat floss

This is the version of soy sauce bibimbap made from leftovers, and there is no need to add sushi vinegar. Here are just a variety of production methods for your reference.

firmly hold the two ends of the bamboo curtain, slowly roll up the rice, press it for a while to shape

and finally cut it into small pieces with a knife about 1.5CM wide.