1, grilled seaweed for sushi

2. Beef powder or floss

3. Sushi vinegar (made by mixing salt, sugar and vinegar according to the ratio of 1: 5: 10).

4. Cucumber strips

5, egg strips

Steps:

1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Do not cook rice yet.

Let the rice stew for 10 to 15 minutes, enthusiastically put the required rice into the basin, and pour in the appropriate amount of sushi vinegar and beef powder.

Because hot rice can only be tasted if it is mixed with vinegar. After the vinegar flavor is fully immersed, fan the rice to cool for later use.

2. Wash the cucumber, turn around and remove the tail, cut it into long strips and wash it with salt.

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

4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, evenly sprinkle with pork floss and put cucumber strips.

Egg strips, and then roll them into sushi rolls.

5. Finally, cut the sushi into a thickness of about 3cm with a sharp knife and put it in a decorative dish:)

One. material

Stuffing: carrots, cucumbers, mushrooms, crab legs, eggs, green mustard ... In fact, what kind of stuffing to use can be decided according to your own preferences. For example, salmon, dried radish and plums can also be used. You can put one or more. Make sushi with different flavors.

Outer material: rice, flaky seaweed or roasted laver. There are flaky seaweed and roasted laver for sale in supermarkets, but the number of such supermarkets is limited. I have visited many supermarkets like a treasure hunt, and even pieced together more expensive laver as a substitute. But I finally found it.

Seasoning: white vinegar, sugar, soy sauce, green mustard.

Tools: sushi roller blinds. On the day I learned how to make sushi from my friends, I accidentally got a sushi roller shutter, which was originally made in Japan. That friend just came back from Japan, so I'm sure this method of making sushi must be very folk and authentic.

Two. Treatment of materials

1. Sushi rice:

Cook rice, which is slightly smaller than the rice you usually eat at home, that is, put a little more water when cooking. Don't cook the cooked rice first, let the rice stew for 10~ 15 minutes, so as to give full play to the taste of rice grains. Serve hot, because hot rice can only be tasted when mixed with vinegar. Put the rice in a slightly larger container, add a proper amount of white vinegar, then stir with a rice spoon and roll. And squeeze the rice into a whole, and finally achieve the best effect of not separating rice particles. It can be used after cooling.

2. Eggs:

After breaking the eggs, add some salt and mix well. Fry an omelet in a pan and cut it into strips. I once tried to separate the egg white from the yolk and make two kinds of cakes, white and yellow, which would make the sushi more colorful. You don't have to cut the whole omelet. But I think it's a waste. I might as well cut it into strips. Eating an egg a day can meet the nutritional needs, but it is not good to eat too much. If you use a complete omelet, you must use an egg to make sushi, so you will definitely overdo it.

3. Crab foot stick:

You can buy something that can be eaten directly raw. There are frozen foods in the supermarket. Remove the package and cut into strips for later use.

4. Mushrooms:

Wash the shiitake mushrooms, cut them into strips, and boil them with a small amount of water until the water does not pass the shiitake mushrooms. Add appropriate amount of soy sauce and sugar. After boiling, simmer until the juice is collected.

5. Carrots and cucumbers:

Peel and cut into strips for later use. It's very well born.

Three. The practice of sushi rolls

Now I'm making sushi rolls:

1. unfold the sushi shutter

2. Put a piece of seaweed or roasted laver on the sushi roller shutter.

3. Spread a layer of rice on flaky seaweed or roasted laver. Rice will stick together after rolling, so this step may be troublesome, but there are tricks. If it is too sticky, dip a spoon in some water and the rice will be obedient.

After the rice is laid, you can squeeze some green mustard on it. If you like mustard, you can also use it as a filling. Then you can put the stuffing prepared before on it and put it in the middle, which can occupy the width of the whole rice. The materials must be placed evenly, so as to ensure that the materials in each piece of sushi are the same when cutting. According to your favorite taste, you can use stuffing selectively, and one or more combinations will form different tastes.

5. Roll all these materials together with a sushi roller shutter, and the sushi roll is ready. When you see the fruits of your labor, will you have heartfelt joy?

Cut sushi

Don't underestimate this step, it also has a knack. If you cut it directly with a knife, it is very likely that the sushi will not be round. Because rice is sticky, it will blunt the knife. Be patient, cut a piece, then wash the rice on the knife, keep the knife at a certain humidity, and then cut another piece. In this way, a beautiful plate of sushi is ready. You can also choose some exquisite small plates with Japanese style and put these sushi on them, which is perfect. You can also put some soy sauce and mustard in a small plate and eat it with sushi.