Sushi rice ball is a delicious food, and the main raw materials are ham strips, round rice, glutinous rice, white vinegar, sugar, salt and plastic wrap. Next, I will share with you the practice of sushi rice balls.
Sushi rice ball practice: seaweed rice bag
material
200g of rice (steamed) and 50g of dried laver.
Egg150g carrot100g ham sausage100g spinach100g pork floss 50g
method of work
1. First, put salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and put them aside to dry.
2. Beat the eggs, add a little salt to taste, fry them into egg skins in a pan and cut them into strips.
3. Slice the ham and carrots into long strips, put them in a hot oil pan, fry until they are soft, and put them out for later use.
4. Take out two pieces of laver, spread it, pour rice on it, and spread it by hand, covering every corner of three quarters of laver.
5. Then put egg strips, carrot strips, ham strips, spinach, meat floss, etc. at one time.
6. Roll up the purple cabbage, be sure to roll it tightly.
7. Finally, use a knife to cut the rolled kimbap into small pieces of 1.5cm.
Practice of sushi rice ball: sushi rice fried rice
material
Sushi rice, eggs, minced meat, carrots and vegetables.
method of work
1. Chop vegetables and carrots respectively; Grabbing minced meat with a little soy sauce, chicken essence and raw flour; Eggs are scattered
2. Heat oil in the pot, first pour minced meat and stir-fry until it changes color, then pour chopped carrots and stir-fry for a while.
3. Pour in sushi rice and stir fry, then pour in egg liquid and stir fry until solidified.
4. Finally, pour in chopped green vegetables and stir fry for a while.
Practice of sushi rice balls: vegetable rice balls and sushi rolls
material
Spinach, carrot, egg, rice, sushi curtain, plastic wrap.
method of work
1, spinach and carrot are blanched and cut into fine powder respectively;
2, the eggs are scattered and fried and cut into fine powder;
3. After the rice is cooked, mix the salt and sesame oil with warm water, put it into basic cooling, divide it into four parts, and mix the prepared materials respectively;
4. Spread a piece of plastic wrap on the sushi curtain, put a piece of rice, roll it tightly like a sushi roll, open it and change it into sections; Until it's all done.
Practice of sushi rice balls: anchovies sushi rice balls
material
Live prawn, rice, broken corn residue, salt, sugar and white vinegar.
method of work
1. Salt, sugar and vinegar are blended into sushi vinegar according to the ratio of 1:5: 10. Rice is mixed with a small amount of' broken corn residue' according to the usual cooking procedure. After cooking, it is cooled to about 40 degrees, sprinkled with appropriate amount of sushi vinegar and mixed well. The head of the prawn is peeled and the intestinal mud is removed, and the last shrimp is left.
2. Boil the water in the pot, blanch the pickled scary, remove and drain the water for later use, cut a piece of plastic wrap and put it on your hand, spread a spoonful of rice on it, then put a scary one in it (the shrimp tail is exposed), wrap the plastic wrap tightly, and open it.
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