1. The crispy rice in sushi is tempura. Minced tempura is fried with eggs, water and tempura powder, stirred evenly and fried in oil pan. The oil temperature should be above 2℃. Take some stirred tempura pulp by hand and sprinkle it into the oil pan. After frying, it will be rice-grained, light yellow and crisp.

2. One kind is pure tempura powder, which is diluted with water and thrown into crisp spots in hot oil. They are called Tiankashi. There is also a kind of shrimp floss mixed with shrimp meat, which will have a fresh flavor. Use tempura powder, first mix tempura powder with water and eggs, then soak burdock in dry powder, then wrap it in the mixed tempura powder, fry it in oil at 17 degrees, take it out and drain it, then quickly put it in an oil pan and fry it again, and it will be very crisp.

3. knowledge expansion: sushi is one of the traditional Japanese cuisines. The main material is rice pieces seasoned with sushi vinegar and maintained at human body temperature, and fish, seafood, vegetables or eggs are used as ingredients, which are delicious and very popular among Japanese people.