Ingredients Sashimi: salmon (salmon), tuna (tuna, tuna), amberjack (yellowtail), snapper, bonito, mackerel Various seafood: squid (cuttlefish), octopus, shrimp

, eel, fish roe, sea urchin, scallop and other shellfish, seafood, fruits and vegetables: pickled radish, pickled plum, natto, avocado (avocado), cucumber (cucumber), fried tofu, red meat: beef, horse meat, ham

Others: fried eggs (Amray), raw quail eggs [edit this paragraph] condiments for sushi, soy sauce, wasabi (wasabi), purple ginger (gari), perilla leaves (shiso), mirin (cooked rice wine), sushi vinegar (the ingredients are not easy to buy)

, you can make your own. Method: Put an appropriate amount of white vinegar in a bowl, add one-third of the white sugar, add an appropriate amount of salt, stir briefly, then pour it into the pot, simmer over low heat until small bubbles appear.

, need to be stirred continuously during cooking, and cannot be boiled before use. [Edit this paragraph] Making of outer rolls: The so-called outer rolls are sushi rolls with rice on the outside, also called inner rolls (Japanese) and reverse rolls 1.

. Use more rice for the outer roll, about 1 and 1/3 of the inner roll. 2. Arrange the rice on top of the seaweed from left to right. 3. Spread the seaweed from top to bottom, turn over the seaweed, and place it with the rice facing down.

Wipe the cutting board with a wet cloth before placing it (to prevent sticking). Place the filling in the middle of the seaweed as if it were rolled inside. 5. Wrap it up! 6. Wrap the roll with plastic wrap.

Use the bamboo curtain to gently shape it, but don't press the rice tightly. 7. That's it! Tear off the plastic wrap. 8. Sprinkle with your favorite seasonings, such as sesame seeds, crab roe, etc., for decoration.

9. Just like cutting the inner roll, cut it with one knife and keep the cut smooth. 10. Finished product [Edit this paragraph] Inner roll method 1. Put the rice into the rice cooker, the ratio of water to rice is 1:1, and it is cooked.

Don't boil the rice yet. Let the rice simmer for 10 to 15 minutes. While it's hot, add the required amount of rice into the basin. Pour an appropriate amount of sushi vinegar and an appropriate amount of Daxida beef powder into the basin. The hot rice is mixing with the vinegar.

When the vinegar smell is fully absorbed, cool the rice with a fan and set aside. 2. Wash the cucumbers, remove the heads and tails, cut them into long strips, and wash them with salt. 3. Heat the pan.

Apply butter and make a thin egg pancake, then cut into strips and set aside. 4. Spread the roasted seaweed on the rolling curtain, leaving 1cm at the front. Spread the rest with a layer of sushi rice, sprinkle the meat floss evenly, and arrange the cucumber strips.

Egg strips are then rolled into sushi rolls. Korean sushi (KIMBAP) Korea has modified Japanese sushi into Korean sushi. English (KIMBAP) The main method of Korean sushi is almost the same as that of Japanese sushi, but the ingredients are different.

The taste is more sour and spicy, while Japanese sushi is light. The raw materials of Japanese sushi are usually vegetables and fresh deep-sea fish, while Korean sushi usually uses cooked tuna or canned tuna and a small amount of pickled tuna.

Korean sushi is made of pickles and spicy vegetables, and the Korean spicy cabbage kimchi (KIMCHI) that Koreans like is added. Yellow salty and sweet cucumber strips and brown and sweet pickles are also essential ingredients. Finally, add

In addition to Korean sweet chili sauce, white vinegar and a small amount of sugar are added in the making process of Japanese sushi, which is not found in Korean sushi. Not only that, a large amount of sesame oil (SASAMI OIL) is also added, and the sweet eggs in Japanese sushi are added.

It turned into a salty egg.

Vegetable condiments: Spinach, cabbage, spicy kelp shreds Ingredients: Cooked tuna, tofu, salty fried noodles, cheese [edit this paragraph] Tips for steaming rice (1) First, wash the rice, place the rice in a basin, pour water, and pour the water at the same time

Blend the rice gently and quickly with your hands. Pour away the rice washing water immediately after rinsing. Repeat this twice.

(2) Then pour in a little water, slowly turn the pot in a certain direction with your left hand, and gently and evenly rub the rice grains with your right hand.

Do not knead the rice for too long, otherwise the vitamins and fiber in the rice will be destroyed.

(3) Then put the rice in the basket to drain the water and let it sit for 30 minutes to 1 hour.

(4) After these are done, steaming begins. The ratio of rice to water is 1:1 (this can also be adjusted according to personal preference). Do not open the pot immediately after steaming the rice. Let the rice simmer for 10-15 minutes. This way

It can bring out the taste of rice grains more.