refer to

materials: 1. The main and necessary thing is seaweed, that is, you can find it in bigger supermarkets, because I am from Xinjiang and I don't know about your supermarkets there, but if you don't see it in the supermarket, you can buy it online, about 2,3 yuan or 5 sheets. This is the most basic material of ordinary sushi. Then, you can choose what you like to eat, but don't choose anything with too much water, for fear that it is not good to wrap, and fruit, cucumber and egg skin can be used. Of course, you can also pack eel, caviar, salmon, metapenaeus ensis, etc. If you are afraid of fishy smell, you can use mustard as seasoning and dip it a little. 3, rice, I suggest not to use ordinary rice and glutinous rice as many people say, glutinous rice feels bad, and another, if some people have a bad stomach, glutinous rice is not easy to digest, making the stomach flatulent and uncomfortable. There is a kind of sushi rice imported from Japan, which is actually short and fat, just like the ordinary northeast rice or northeast fragrant rice we usually buy outside, so it is very suitable for sushi. 4, sushi vinegar, this is stirred in rice before wrapping sushi. Generally, it is sold in supermarkets. There is really no substitute for white vinegar, sugar and salt. The ratio is 5: 1: 1.5. Sushi curtains must be prepared. It is best to use carbonized ones. The quality of green chains is not very good.

Ok, let's talk about the cooking method.

It's better to soak rice in cold water for a few hours first, or you can do it without soaking it. Wash rice as usual. When the rice is steamed, add sushi vinegar to the rice and stir it evenly until the rice is spread and cooled. This time can be used to prepare auxiliary materials and cut your favorite cucumber or other things into strips. Oh, there is something called Japanese-style big root, which is actually a kind of pickled radish strips. It is sold online and is added to many kinds of sushi in general sushi shops. When the rice is cold, you can start wrapping it when the auxiliary materials you want to prepare are ready. Spread the rice on the seaweed, remember to leave a seat of about 2 or 3 cm at one end to put the food you want to wrap, so as not to wrap it badly when you put the auxiliary material bag on the rice. Then roll it up with a roller blind, spread the rice evenly, and put a bowl of warm water next to it when making sushi, because it is not easy to operate when rice is stuck on your hands when cutting or spreading rice. When the roll is finished, remember to attach the sushi to the roller blind and hold it tightly, so as not to spread it easily when cutting. Then open the shutter and you can cut it. When cutting, you must pay attention to it. Don't cut it back and forth like a saw. Cut it neatly. It is best to see that the rice grains are cut in the cross section, not screaming.

Well, I'm talking about the most basic things, and the reverse roll sushi is a little troublesome. My writing may be a little confusing. You can ask me if there is anything unclear before you cook it. I hope you can eat your own delicious food right away. Haha! ~