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1. Outer roll

The so-called outer roll is sushi with rice on the outer layer, also known as inner roll (Japanese) and reverse roll

[ sushi ]

1. The rice used in the outer roll is more, about 1 1/3 of the rice used in the inner roll

2.

3. spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.

4. roll up the purple cabbage.

5. It's wrapped!

6. wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. don't press the rice tightly.

7. All right! Tear off the plastic wrap.

8. Sprinkle with your favorite seasonings, such as sesame seeds and crab seeds, for a little embellishment.

9. Like cutting the inner roll, cut it with one knife and keep the incision flat.

1. Finished product.

second, the inner roll

1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Don't boil the cooked rice yet.

Let the rice be stuffy for 1 to 15 minutes, put the required rice in a pot while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the pot, because the hot rice can only be tasted when it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.

2. Wash the cucumber, remove the head and tail, cut it into long strips and rub it with salt for later use.

3. Heat the pan, butter it, make a thin omelet, and cut it into strips for later use.

4. spread the roasted seaweed on the roller blind, with 1CM reserved at the front end, and spread a layer of sushi rice on the rest, sprinkle with meat floss evenly, put cucumber strips and egg strips, and then roll them into sushi rolls.

Edit the skills of steaming rice in this paragraph

(1) First, wash the rice, put the rice in a basin, pour water, and stir the rice grains quickly and gently while pouring water, and immediately pour off the washed rice water, and repeat this twice.

(2) Then pour in a little water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Do not rub rice for too long, otherwise it will destroy vitamins and cellulose in rice.

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

(4) After these are finished, steaming will begin. The ratio of rice to water is 1: 1 (this can also be adjusted according to personal preference). Don't boil the steamed rice immediately, let the rice stew for 1-15 minutes, so that the taste of the rice grains can be better developed.

Pay special attention to

[ Sushi ]

Sushi

(1) In order to improve the taste, when adding glutinous rice to rice, we need to pay attention to the ratio, and the recommended ratio is rice: glutinous rice 7: 3.

(2) Pay attention to slightly hardening the rice when it is steamed, because it needs to be mixed with sushi vinegar when it is cooked.

(3) Steam the rice, put it in a larger container and mix with sushi vinegar. In the process of mixing vinegar, it is necessary to pay attention to one direction to avoid rotten rice. Cover it with a clean wet towel after mixing.

(4) You can start rolling sushi when the sushi rice is cold to your hands.

(5) When cutting sushi at last, you must choose a sharp knife. Cutting method; If you want to cut it like a saw, you can't just press it down. The one-size-fits-all sushi is easy to break down.

(6) Be sure to pay attention to hygiene. Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes. Therefore, we must choose fresh and safe fish

How to make it

1. Selection of sushi

There are many kinds of sushi, and the selection of raw materials is also very wide. The main raw materials commonly used in sushi are sushi rice and Japanese japonica rice, which are characterized by white color and round particles. The rice cooked with it is not only elastic, chewy, but also sticky.

High-quality seaweed, laver, kelp, egg skin, bean curd skin, spring roll skin, Chinese cabbage, etc. are commonly used as raw materials for wrapping sushi.

Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used in the stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as mushrooms, cucumbers and lettuce. Wait a minute.

second, the proportion of sushi

the proportion of sushi refers to the proportion of rice and water when cooking sushi rice, the proportion of salt, sugar and vinegar when preparing sushi vinegar, and the proportion of vinegar and rice when preparing sushi rice.

the ratio of 1 meter to water

Wash the sushi rice, drain the water, put it into an electric cooker, add water according to the ratio of rice to water of 1: 1, and cook it into sushi rice. Attention, if you cook more sushi rice at one time? More than 5 copies? You should reduce the amount of water appropriately, for example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.

2 Proportion of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in a ratio of 1: 5: 1. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and let them cool before use. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.

3 The ratio of vinegar to rice

When preparing sushi rice, usually one bowl of sushi vinegar is added to five bowls of sushi rice and stirred evenly. Note that sushi rice should be kept at a temperature of about 4℃. When stirring, it is best to use wooden spoons and wooden containers, and the vinegar-added sushi rice should be "chopped" with wooden spoons to stir it evenly.

Third, the seasoning of sushi

Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, we should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; When eating sushi, it is best not to dip in soy sauce, so as to eat its original flavor.

besides thick soy sauce and green mustard, sushi has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more fresh and delicious.

sushi vinegar blending method-

materials: white vinegar: 6cc, sugar: 5 g, salt: 8 g

practice: put the above three materials in a pot and stir them on a low fire on the stove until the sugar is dissolved. The vinegar should not be boiled to avoid reducing the acidity.

Preservation method of sushi vinegar-

Material: The pot or container for sushi vinegar is dry, and it can be kept in the corner or in the shade for three to four months in summer and five to six months in winter.

Cooking method of sushi rice-

Soft and Q sushi rice can be cooked when the ratio of rice and glutinous rice is 1: 1, and the water consumption is one cup of rice to

one glass of water. If it exceeds five cups of rice, the water consumption of the last glass of water will be reduced by 1/5.

the ratio of rice to sushi vinegar-

a bowl of rice+a tablespoon of sushi vinegar (a cup of rice can cook two bowls of rice, according to this ratio. )

Stirring time of sushi rice and vinegar-

1. Cook rice in an electric cooker for about 2 ~ 25 minutes.

2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard after being left for a long time. After being stirred evenly, it must be placed in a ventilated place or blown cold by an electric fan.

Preservation method of sushi rice-

If there is any leftover sushi rice, it can be covered with two clean wet cloths, and the wet cloths touching the rice noodles should not be too wet, but slightly wet.

sushi rice material allocation table:

sushi vinegar

number of rice measuring cups of kelp (5CM) (sugar+white vinegar+salt)

1.5 cups for 2 people, 1 big 2 big 2.5 small 2/3

4 people, 3 cups, 2 big 4 big 5 small 1+1/ 3

6 people, 4.5 cups, 3 big 6 big 7.5 small 2

8 people, 6 cups, 4 big 8 big 1 small 2+2/3

Five-mesh sushi, rice lotus sushi, seaweed sushi with many dishes, etc. Matching table of sushi vinegar:

3 boxes, 2 boxes and 1 box of rice vinegar

5 tablespoons of fine sugar. The amount (size) of sushi vinegar is a measuring spoon for making cakes. Seasoning order and so on.

How to make laver sushi rolls

Ingredients: 6 pieces of laver, 1 cup of sushi rice, 6 strips of ham, 6 strips of pickled radish and 6 strips of cucumber, and 1 egg

Ingredients: 1 tbsp of vinegar and 1/4 teaspoon of salt

Practice:

1. Wash the rice, add water, cook it with a rice cooker, take it out and mix it.

2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average. [Gourmet China ]

3. Put laver on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up the purple cabbage, then sweep it with sushi and cut it into pieces for eating.

Note

When rolling sushi rolls, the laver should be rolled in straight lines, otherwise the laver will easily crack and damage the appearance.

When cutting sushi, you should first apply some vinegar to the knife, and then cut the knife vertically and evenly.

sushi rice should be used to make sushi rolls, because sushi rice has strong viscosity, so the sushi rolls will be more beautiful and not easy to loosen.

The method of complex fancy square sushi roll

Ingredients: cold white rice, green tea powder, laver and sausage

Method: the sausage is wrapped with laver, and the sealing part is stuck with a few grains of rice

Take another piece of laver, spread the rice, then put the sausage roll just made, and then roll it up

Cut the rolled cylinder into 4 parts

Cut the green.

Mini Japanese Handroll

Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.

The method is very simple

1. A square piece of laver

2. Crab seeds, pickled cucumbers, black and white sesame seeds, seaweed, etc. In short, prepare whatever you want to eat!

3. Roll the purple cabbage into a cone and stick the laver joint with a few grains of rice. Then put the things in.

Two kinds of sushi in hand

Ingredients: eggs, apple vinegar, crab seeds, small pieces of laver and boiled rice

Practice:

1. Let boiled rice cool for later use. You can add an appropriate amount of apple vinegar to the white rice and mix well. Authentic sushi rice needs vinegar. However, the special sushi vinegar is too expensive, so use apple vinegar instead.

2. beat the egg mixture evenly and fry an egg slice.

3. Wash your hands, and then wet your palms with a little cold boiled water, so that the rice grains won't stick to your hands. Grab the right amount of rice and knead it into a square shape.

4. Cut the egg slices as shown in the picture, put them on the rice ball, and then cut a piece of laver to bind them. Pay attention to the joint of laver at the bottom of the rice ball! This makes fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker.

5. jump from step 3 to this point. after making the rice ball, take a piece of laver (a little higher than the rice ball) to surround the rice ball and stick it. Cut another one and tie it in the middle to make a boundary.

6. Put crab seeds and fried eggs on both sides respectively. Fix it! A bright orange and yellow two-color sushi is OK!

Purple cabbage roll sushi

Ingredients: crab meat, Japanese yellow radish pickles, asparagus and salmon strips.

Practice:

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

2. Wait until the rice temperature is slightly lower than the hand temperature before spreading on the laver.

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. When 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 artificial 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 pieces and put it on the plate.

Kimbap with laver

Material: rice (steamed) 2g laver (dried) 5g

Eggs 15g carrots 1g ham sausage 1g spinach 1g pork floss 5g

Practice:

1. First, add salt, white sesame seeds and sesame oil into warm rice, and stir evenly by hand. Pan-fry the egg skin and cut it into long strips

3. Cut the ham and carrot into long strips, put them in a hot oil pan, stir-fry until they are soft, and take them out for later use

4. Take out two pieces of laver and spread them, pour rice on them, and spread them by hand, covering three-quarters of the corners of laver

5. Then put the egg strips, carrot strips, ham strips, spinach and carrot strips at one time.

Abalone Sushi

[ Taste]: light and refreshing

[ Abalone Sushi ]

[ Making process ]:

1. Cook precious black rice with vegetable soup and mix it with white flour black bean sauce.

2. Slice raw abalone and put it on black rice.

3. wrap with thin laver slices or seaweed slices.

4. Set the sushi on the plate and garnish it with salted ginger and mustard.

Grilled eel sushi with green fruit

1. Spread rice with seaweed (half a sheet);

2. Put eggs and cucumbers on the other side;

3. Rollback;

4. The reverse-rolled picture

5. Put the sliced walnuts and roasted eels on the reverse roll;

6. Spread a fresh-keeping mold

7. Slice after rolling once

8. Finished product.

Flying Fish Sushi

Ingredients: Rice, Flying Fish, Cucumber, Mustard, Vinegar, Seafood Soy Sauce

Steps to make Flying Fish Sushi:

1 Cucumber is cut vertically from cucumber with a potato peeling knife, and one piece can be wrapped into a sushi

2 Hold the rice into a small oblate shape, wrap the cut cucumber slices on the outside, and put some mustard in the middle

3 Finally.

Plum Blossom Sushi

Ingredients:

The proportion of white sushi rice is: 3 cups of raw rice and 3 cups of boiled rice vinegar and salt, and 6 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of salt, and mix well.

Accessories:

Cut a piece of seaweed for sushi into five bowls of white sushi rice with scissors.

Steps < Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to make red rice.

2 spread the cut strips of seaweed flat on the sushi curtain, and spread a thin layer of rice with spicy sauce on it.

3 lift the two sides of seaweed slightly upwards and roll it into a small tube that is not fully enclosed.

4 in the same way, roll the remaining four strips of seaweed into small tubes and set them aside for later use. Then take another whole piece of seaweed, spread a layer of mixed white sushi rice on it, and keep the pre-fried egg skin roll at hand for later use.

5 put two small tubes rolled with spicy rice in the center of seaweed covered with rice.

6 put an egg skin roll in the middle of the two small tubes.

7 The other three small tubes are buckled on both sides and in the middle of the egg roll, with seaweed facing outwards.

8 hold up the sushi curtain with your hands.