How to cook sushi rice?
First, how to cook sushi rice
1, the practice of sushi rice first. If there is a scale of sushi rice in the rice cooker at home, you can put rice and water directly according to this scale. If not, generally speaking, 560ML of water is put in about 500G of rice in 3 meters (collectively referring to the rice measuring box from the rice cooker). However, the water content of new rice is different from that of old rice. Personally, I think the hard rice is more delicious. Please decide the amount of water according to your rice.
2, ordinary steamed rice in the rice cooker can be. Immediately after steaming, pour the rice from the rice cooker into a large container, and stir in 50ML of sushi vinegar while it is hot. If there is no sushi vinegar, please prepare sushi vinegar with 60ML rice vinegar, 40G sugar and 10G salt.
3. Mix the sushi vinegar with the rice evenly, and then spread the rice on a flat container to make air flow between the rice particles. The best time to turn the rice is to fan the excess steam from the rice with a fan.
4. Finally, put all the rice back into the big container and cover it with a clean wet cloth to prevent it from drying. The basic sushi rice is ready.
5. Take about 125G of rice and mix it with pink bibimbap. There is really no pink bibimbap, so use tomato sauce instead.
6 Take a piece of seaweed with a length of 10CM and a width of 6CM, and put about 30G pink rice on one end of the seaweed.
Volume 7.
8 a * * * roll 5 such thin rolls.
9 fry a thick egg roast, and take it about 1/4, as long as the cross-sectional size of the thick egg roast is almost the same as that of the thin roll, because the thick egg roast is used to make flower cores and the thin roll is used to make petals. Burn the thick eggs in the middle of five thin rolls, roll them up and wrap them. (Please refer to the previous blog post for the practice of thick egg burning)
10 This is what it looks like.
1 1 In order to prevent the rolled flowers from scattering, use two pieces of fine seaweed at both ends to burn up the rolled five thin rolls and one thick egg again.
12 Take a piece of seaweed with a length of 20CM and a size of 10CM.
13 spread a layer of rice and put finely cut cucumbers, which are the leaves of flowers. Be careful not to spread it too thick, just a thin layer, otherwise it will not be rolled up in the next step.
14 Put the freshly rolled flowers on one end of the paved rice.
15 is rolled up, so that the two ends of the big seaweed are just combined at the interface. Wrap it tightly with sushi curtains.
16 cut it with a sharp knife, and it looks like a beautiful flower.