glutinous rice, rice, eggs, cucumber, ham sausage, sushi seaweed

practices:

1. Mix glutinous rice with clear water at a ratio of 1: 1 and cook it into sushi rice.

2. Prepare sushi vinegar with salt, sugar and vinegar according to the ratio of 1: 5: 1, and heat and cool for later use.

3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir evenly to make sushi rice, and air dry the rice to about 4℃.

4. Beat the eggs and fry them into egg skins and cut them into long strips, while cucumber and ham sausage are cut into thin strips.

5. Spread the sushi curtain, put a layer of fresh-keeping film slightly larger than the sushi curtain on it, then spread the sushi seaweed, evenly spread the sushi rice on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed.

6. Put cucumber slices, ham slices and egg slices on sushi rice, roll them up with a bamboo curtain and press them tightly, then dip the knife in water and cut them into pieces.

beef sushi ingredients:

polished rice, sushi vinegar (important! ), avocado (also known as avocado), eggs, beef, dried laver, mustard, sesame, crab sticks.

tools: spoon, chopsticks, knife, sushi curtain, ziploc.

laver:

Preparation of materials:

1. Rice: Cook the rice with moderate humidity, not too wet or too dry. It seems a bit nonsense, but people who like to eat thin or dry rice should be careful not to habitually cook it too thin or too dry. . . )

When the rice is cooked, take some rice out and put it in a plate or bowl, add a proper amount of sushi vinegar and stir well. If you don't know how much to add, you can try the rice, which is slightly sour. Leave the other rice in the rice cooker, but don't keep it warm. Make sure the rice is cold when wrapping sushi, otherwise it will soften the dried laver when it encounters steam.

2. Eggs: Eggs are egg peels about .8cm after being beaten evenly, and a little salt and pepper can be added. The eggs must be hard-boiled.

3. Beef: Cut the beef into Suu pieces, add salt, pepper and Korean hot sauce and stir fry. Don't fry too much juice, just be appropriate. The taste can be adjusted according to your own preferences.

4. Crab stick: microwave-cook the crab stick (or eat it raw), and then tear it into Suu shreds. The crab stick itself is a piece of shredded crab meat together. As long as it is squeezed horizontally, it will all spread out, and it is very clear. Straighten the shredded crab and put it neatly on the plate.

5. Avocado: Just cut the avocado into small pieces as in the photo. Please make this in the last step, because avocados will turn black if they are cut early.

Start wrapping sushi:

1. Spread rice:

First, put the sushi curtain in ziploc (ziploc is the sealed bag of that kind of food, please see the picture below, if there is no one, you can use a similar flat and thick food bag instead). Take a laver from Zhang Qian, and put the rough side up. Place the laver horizontally, put a small ball of rice on the laver with chopsticks or spoons, smooth it, spread it out, but don't press it, and let the rice grains naturally cover the laver evenly and tightly. I'm afraid this is the most complicated step in the whole process of making sushi, because it's really difficult to make the rice grains even and thin, but there is a way to make you spread them well! That is-be patient. ! ! As long as you spread it slowly, you can spread it beautifully. Don't let the rice grains be too wide apart, or the wrapped sushi will be scraggy and not too thick, or it will be very big and unsightly. Don't press it either, or the sushi will taste bad.

2. Dish:

Wipe the sweat, and finally lay the rice. You can start to put Caicai. !

a. First, put a little mustard on the center of the rice (not too much. . . Otherwise. . Eat until you cry to death. . . ) Then spread the mustard evenly from the middle to both sides, so that the mustard can be coated with a thin thread (the width is 2cm at most) from left to right.

Spread about 1 pieces of shredded crab meat on the position of the mustard (you can do it yourself, if you like more, and it will be red and beautiful after you put it), and the shredded crab meat must be neatly spread!

B. spread beef, eggs and avocados. Everything should be neat. ! The order can be as you like. . .

C. sprinkle some sesame seeds on the top and bottom blank rice. . . If you don't like it, don't let it go. . .

3. Start the package!

This process is really not easy to describe, so I have to use my poor language to say it. . .

firstly, lift the scroll from below and pull it forward. Be careful not to let the rice in the laver touch the dish during the pulling process, and pull it to the bottom of the laver to be a little above the dish. At this time, stop pulling, hold the scroll with two palms and hold it tightly, so that the rice grains can be fully adhered, but don't be squashed. Then pull the bottom of the scroll, drag it forward about 4cm, hold it again, then drag it forward and hold it again until it becomes a sushi roll.

open the scroll to see if the sushi roll is cylindrical. If it is not round enough, you can cover the reel and adjust it again.

However, the average expert can do it all at once, and there is no need to adjust it! ~ Like me! Haha

4. Cut into sushi pieces. ~~~

OK。 You're done. The whole process is over, so I will add some points for attention below.

1。 Sushi vinegar is a must! This makes the rice taste a little sour and more authentic. But also can ensure that the rice grains do not harden. Otherwise, if you take it out of the refrigerator the next day, it must be a hard sushi piece. .

2。 If you don't eat it right away, wait until you want to eat it before cutting it into pieces. .

3。 The laver in the photo is not placed in the right direction, it should be placed horizontally, and it is vertical in the photo. . Hey hey. . .

4。 If you want to make eel sushi, just change the "fried beef" into "roasted eel" and you can pull it. ! You can also not put eggs!

5。 To make sushi, you must have three hearts! Patience, carefulness and love!

Because it's possible that you've been busy for an hour or two, but you've eaten it all in ten minutes. .

However, this kind of care is the love sushi. . . People who eat will definitely feel full of heart! ! ! Wow, haha. .

purple cabbage roll sushi

≮≯≯

Crab meat, Japanese radish pickles, asparagus and salmon strips are appropriate.

≮ Food practices ≯

1. Soak the rice for one or two hours before steaming, and steam the rice moderately hard and soft.

2. Don't spread it on laver until the temperature of rice is slightly lower than the hand temperature.

3. The process of spreading rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form due to absorbing too much water.

4. When wrapping, the rice should not be exposed, and the tightness should be moderate.

5. In the process of making sushi, you can put a basin of water beside you, and dip it with clear water at any time so as not to stick your hands.

6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about .5cm), press the porcelain, and leave the laver with an upper end of about 2cm. Then put the cooked crab meat, Japanese yellow radish pickles, asparagus and salmon sticks in the center of the rice.

7. Wrap laver and rice with bamboo curtain, and then remove the bamboo curtain.

8. Cut the rolled sushi into sections and put it on the plate.

ingredients of lettuce salad sushi:

raw vegetable leaves, seaweed for sushi, rice, sushi vinegar, fried white sesame seeds and salad dressing

Preparation:

1. Ordinary rice can be cooked slightly sticky, and then scooped up to warm after cooking

2. Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: You can also change the blending ratio according to your own taste

3. Mix the prepared sushi vinegar with warm rice for later use

4. Wash the lettuce leaves and drain them. If they are too long, you can cut off the part from the stem to make it about the same length as the width of seaweed.

How to make lettuce salad sushi:

1. Spread a sushi curtain to put the seaweed on it, and then spread the rice

2. The laver is facing upwards

3. Take 4 pieces of lettuce, and two pieces are overlapped with each other, so that the two ends of the leaves are separated (refer to the picture on the plate), and put them on the laver with one hand, and roll up the rice and purple cabbage with the other hand (there is no hand to take pictures)

4. Gently lift the plastic wrap while rolling, and squeeze it with your hand through the curtain to make the rice rolled inside tighter

.

Squeeze salad sauce

Raw materials for sushi with tomato sauce:

Rice, laver slices, clear water, vinegar, salt, ham, eggs, lettuce and tomato sauce.

the way to make sushi with tomato sauce:

1. After the rice is cleaned, steam it with appropriate amount of water, and stew it for 2 minutes before taking it out

2. Stir the steamed rice, and when the temperature drops, mix the rice evenly with the ratio of salt: sugar: white vinegar of 1: 3: 5 (the ratio can be adjusted according to your own taste)

3. Spread the eggs slightly thicker. Peel the lettuce, cut it into wide strips and blanch it; Ham is also cut into wide strips (the ingredients can be selected according to your own taste) [gourmet China ]

4. Spread sushi curtains on the chopping board, put laver slices, evenly spread cool rice, put egg strips, lettuce strips and ham strips in the middle, roll them into a tube shape with sushi curtains

5. Cut them into appropriate sizes with a sharp knife, and pour tomato sauce on the platter.

Remarks:

1. It will be easier to dip the blade with some water when cutting.

2. I didn't buy caviar, so I'll just have ketchup:)

3. It's delicious this time without sugar.