Practice 1: Materials: rice, crab sticks, cucumbers, sausages, Korean rice vinegar, sweet tofu, sushi rolls, seaweed Practice: 1) Wash and cook the rice first, sprinkle some Korean rice vinegar to make it more fragrant (not put), and let it cool for later use; 2) Cucumber, crab stick and sausage are cut into strips for later use; 3) Spread laver on sushi rolls, and then spread cold rice (evenly); 4) Put cucumbers and crab sticks in the middle, or cucumbers and sausages (according to your own preferences), and then roll them up. 5) cut them, and you can do it! Sell some sweet tofu. After buying it, use paper or cloth to absorb excess water, and then put rice in the middle. It's delicious. If there are other materials, such as yellow radish, you can also use them. The most important thing about sushi is that it can be bought in the middle! When you eat it, add mustard and Korean or Japanese soy sauce, and some ginger slices. It tastes very good! 2. Make sushi 1. Ingredients: sushi rice (round, if not, ordinary rice can also be used, but it needs to be soaked 1 hour first), sushi vinegar, a packet of large seaweed, bamboo curtain, disposable gloves, salad dressing (or mayonnaise), sushi soy sauce, mustard sauce and lemon. 2. Stuffing: pickled radish, cucumber, carrot, crab roe, canned tuna, sausage (one pack of 10 chicken sausage), fresh three-striped fish and eggs. Pickled radish and cucumber are cut into thin strips. Carrots and sausages are soaked in boiling water and cut into thin strips. Thaw crab roe and drain for later use. Tuna fish tank, take out the drained water, add some salad dressing and salt and mix well. One part of the three fish is cut into long strips, and the other part is cut into 2.5cm× 5cm slices. Beat two eggs with a little salt and sugar Add olive oil to the hot pot, fry the egg liquid into round egg skin with low fire, and cut it into slender strips after taking out the pot. The choice of stuffing can be diversified, and anything you like can be wrapped in it. For example, chopped apples, asparagus, canned tuna, arctic shellfish, eels, sausages and so on. 3. Making sushi rice: Wash and drain the sushi rice, add water according to the ratio of 1: 1, steam it with a rice cooker, open the lid and let it cool, and wait for 15 minutes. Then beat the cooked rice loosely, and pour the sushi vinegar evenly on the rice bit by bit, stirring evenly while adding it. The amount of sushi vinegar is about one measuring cup of rice and two tablespoons of sushi vinegar. After mixing, you can put the rice aside for later use. 4. How to make sushi vinegar: You can make it yourself without sushi vinegar. 200 ml of white vinegar, 4 tablespoons of salt and 9 tablespoons of sugar, put them in a pot and heat them until they dissolve. Remember not to boil them, let them cool after dissolving. 5. Roll sushi: put the bamboo curtain at the bottom and put the shiny side of laver down on the bamboo curtain. Spread the rice evenly, not too thick, so as not to roll up. Leave some space around laver, especially 2 or 3 cm away from yourself. Spread a thin layer of salad dressing on the rice (or not), then spread cucumber, carrot, crab roe and other materials on your own 1/3, and mix freely, but don't put too much at a time. Then roll the material with your fingers while pressing, and be careful to press it tightly, otherwise it will not look good if you cut it loose. After rolling, press tightly for one minute to keep the shape, remove the bamboo curtain, and then cut it into small rolls of equal size with a knife. 6. Rice ball sushi: The remaining rice can be made into rice ball sushi. Take a little rice and make it into a cuboid rice ball with the size of 2cm× 2cm× 4.5cm.. Take a slice of cut salmon, put a little mustard in the middle, cover it on the rice ball and press it. You can also tie a small laver to fix it. Besides salmon, you can also use shrimp, tuna, eel and crab roe. The remaining fish can be used as sashimi. Squeeze a little lemon, dip a little mustard and add soy sauce when eating. You're done! The first step is purchasing. First of all, you need to buy some sushi utensils and condiments, and a small bamboo couplet for rolling sushi (available in art stores). Japanese soy sauce, Japanese mustard, salad dressing, white vinegar, sugar, salt, rice. Seaweed slices, salmon, shrimp, cucumber, lettuce, carrot. The second step is to steam rice. Wash the rice before steaming, drain it and leave it for more than an hour before steaming. The third step is to mix sushi rice. Five spoonfuls of white vinegar, one spoonful of sugar and a little salt. Put three samples into a pot and stir them, then heat them with fire for later use. Multiply the steamed rice by the required amount, pour a proper amount of vinegar into the rice and stir it to make sushi rice. Step four, make sushi. Put the bamboo couplet on the chopping board, spread a piece of seaweed on the bamboo couplet, and spread the prepared sushi rice on the seaweed, leaving one or two centimeters of seaweed without wiping the rice. Put a spoonful of salad dressing in the middle of the sushi roll, and then put shredded carrots on the rice. Put two pieces of lettuce on the carrot, and then put the sliced salmon (or shrimp) and cucumber on the lettuce. Raise the bamboo joint with your thumb to drive the seaweed and rice to roll forward, and use other fingers to fix the plate and not to run around. After a lap, just reel and seal the seaweed with rice grains, and the sushi roll is ready. Hey hey. Step 5, cut the coil. What we are talking about now is the biggest roll in sushi, called Taijuan. You can make a small volume in the same way, but the name is also different. Okay, it's time to cut sushi. You should dip a sharp knife in some water. The first knife should be cut in half, and then the roll should be cut from it. By analogy, sushi is divided into eight portions on average, and the upper plate can be dipped in soy sauce. There is also a kind of sushi called finger-grabbed sushi, which is very simple. I can't believe it can be sold, but foreigners like it very much. I'll tell you how to do it: put salmon or cooked shrimp in your hand, put a little mustard sauce, then put some sushi and shape it by hand. This is the basic method, but we still need to sum up experience to do it well. There are many kinds of sushi, mainly because the colors of the materials are different, and they are basically the same. As long as you dare to innovate, you may make better sushi. Four. 1, cooking. It's best to use northeast pearl rice, which is round and fat. Drain less than usual to avoid getting too wet. Let it cool for a while after cooking. 2. Seasoning: fine salt, fine sugar and white vinegar. Mix fine salt and fine sugar at the ratio of 1: 3, add appropriate amount of white vinegar (according to personal taste), heat slightly, so that salt and sugar are fully dissolved in the vinegar, and let it cool. 3. Pour the seasoning into the rice evenly and stir it evenly with a rice spoon. Don't be too rude, so as not to make the rice look bad and affect your appetite. 4. Put the sushi seaweed flat on the table and adjust the appropriate amount with a rice spoon. Do not spread rice at the edge of laver about 0.5 cm, and keep it sealed. 5. Put your favorite food on the rice, such as salmon (cut into strips), cucumber (cut into strips), China seaweed, crab roe, etc. Don't put too much, gently flatten it. Roll up the purple cabbage, like a book, and edge it tightly. You can dip it in a little water and seal it at the edge. Scroll back and forth several times to make it a cylinder. 6. Cut the "cylinder" into sushi rolls with a sharp fruit knife, and you're done.