Appropriate amount of rice, 2 pieces of seaweed, appropriate amount of sushi vinegar, 8 fresh shrimps, appropriate amount of carrots, appropriate amount of cucumbers, appropriate amount of yam, appropriate amount of corn kernels, appropriate amount of green beans, appropriate amount of pork floss,

Tata sauce ingredients: mayonnaise 1 00g, 2 tablespoons chopped onion,1boiled egg, 1/2 pickled cucumbers, a little salt, pepper and lemon juice.

working methods

1. Method of rice balls:

Wash the rice, drain it for 30min-1 hour, and steam it for about15min;

2. Preparation for kneading rice balls:

Wet your hands with water (anti-sticking) and apply some salt to your palms (adding flavor to rice balls).

3. Pork floss rice balls:

Mix a proper amount of floss with rice balls, knead into triangles, and cut seaweed with appropriate size and stick it on the bottom of rice balls;

4. Tata rice balls:

(1) Tata sauce: Wash 2 tons of chopped onion with cold boiled water to remove the choking smell, and mix it with other ingredients of Tata sauce evenly;

(2) Mix the rice ball with proper amount of cooked corn kernels and cooked green beans, and add Tata sauce.

Knead into rice balls of various shape, and wrapping with seaweed of appropriate size;

5. Cucumber rice balls (from "Beitai Kitchen-Is it delicious?"):

(1) Mix the rice balls and cooked corn kernels evenly, add proper amount of yogurt and salt, and mix evenly;

(2) The rice is wrapped with boiled prawns and cucumber strips and kneaded into a circle;

6. Sushi rice practice:

Evenly mixing the hot rice balls and sushi vinegar according to the ratio of 1 cup of rice and 25ml of vinegar, and cooling to obtain sushi rice;

7. sushi rolls:

(1) Wash carrots, cucumbers and yams, cut them into strips, cook them in Japanese stock for about 5 minutes, then take them out and soak them in cold water for later use;

(2) Put a piece of seaweed on the sushi bamboo curtain and spread a layer of sushi rice.

Arrange two cooked carrots, cucumbers, yams and peeled boiled shrimps neatly, and roll them up with the help of bamboo curtains;

(3) cut with a sharp knife and soak in water every time;

8. Shrimp sushi:

Hand vinegar (water: vinegar = 100 ml: 15 ml)

Hold the sushi rice in an oval shape, put in 2 cooked shrimps and wrap it with seaweed.