How to make sushi? Sushi is a food from Japan. Sushi is a very famous Japanese dish. Many people in China also like to eat sushi. Sushi can be used as a snack or as a dinner. In normal times, sushi is very popular with everyone. The following steps are shared.

Sushi practice steps 1 maki-zushi: spread a layer of seaweed (seaweed) on a small bamboo curtain, then spread a layer of rice, put ingredients in the middle, roll it into a long roll, and then cut it into small pieces, which is the most common type of sushi.

Futo-maki, a kind of sushi with a long diameter, usually has several ingredients.

Hoso-maki, as the name implies, is relatively thin and usually contains only one ingredient.

Te-maki, in which sushi is rolled into a cone (similar to an ice cream cone), is difficult to hold with chopsticks, so it is usually eaten by hand.

Ura-maki, in turn, wraps the most central ingredients with seaweed, and then wraps rice. Sprinkle the outermost layer with sesame seeds, fish seeds, crab seeds, etc.

Gunkan-maki, rice is wrapped in seaweed into an oval shape, and ingredients are placed on it.

Oshi-zushi, also known as making wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, and is made with long wooden boxes (boxes) as an aid. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then pressed down the lid of the box hard. The sushi will become square and finally cut into pieces.

Nigiri-zushi (rising in the Edo era in Japan), the producer holds the rice into pieces by hand, spreads it with a layer of wasabi (Japanese mustard), and finally spreads the ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to bind the two together. In Japan, the word "sushi" mostly refers to holding sushi without explanation.

Inari-zushi, which contains rice with ingredients. Common ingredients are fried bean curd skin, fried eggs, cabbage (broccoli) and so on.

Edomaechirashi-zushi, commonly found in kanto region, is sprinkled with ingredients on rice in a bowl.

Sushi Practice Step 2 Prepare the ingredients, steam the rice at noon, and let it cool to make sushi. I separated the floss from the meat muffin.

Cut carrots and cook in boiling water for two or three minutes, fry eggs into omelets and cut strips, cut cucumbers and prepare a piece of plastic wrap. So many carrot sticks, cucumber sticks and egg cakes can make five or six sushi!

Spread the rice well, only spread it to ` 2/3 of the roller blind, so that the sushi center rolled out is round.

I also used 2/3 of the seaweed cake. Note that the size of the seaweed cake is smaller than that of the rice.

Add two carrots, two cucumbers, two egg cakes and squeeze in salad sauce.

Evenly put in the floss and squeeze some salad dressing.

Start rolling sushi with plastic wrap roller blinds.

Remember to use the shutter to tighten it after it is rolled.

Cut the cheese slices in the middle.

Spread it evenly on sushi. I used one and a half slices, and the rest of the cheese slices were eaten by children.

As for me, I put a whole sushi in the oven and baked it at 250 for five minutes, so I should always pay attention to it.

Dangdang, well, wait for the cheese to cool down when you cut it. When I first cut it, the cheese was very soft and difficult to cut. Next time I make it, I can cut the sushi first and then bake it in the oven, which will be much better and more beautiful.

Whew, squeeze some salad dressing on it. It's really delicious. You can try mango cheese shrimp next time. It's OK to replace the stuffing in the roll with mango and shrimp, which can catch up with the taste of Midnight Food Store.

Step 3 of sushi practice: Wash the rice with glutinous rice, add the same amount of water, and steam on the pot for 15 minutes. Add sushi vinegar and shredded seaweed with bibimbap (I don't have bibimbap seaweed, just heat the pan, turn off the fire, and put in a piece of sushi seaweed to bake it crisp. Crush it again and add some cooked white sesame seeds. If there is bibimbap seaweed, just add some)

Add a proper amount of meat floss and grab it evenly.

Bacon is ready, the moist bacon tastes quite good, and the meat is delicate and delicious.

The rice balls were kneaded into a thin cylinder in my hand, and I made six rice balls in one go.

Put half a slice of cheese on bacon.

Then put it into the rice ball.

Bacon is rolled up and then wrapped with a seaweed strip to fix it.

Put the rice balls in a pan and fry them slowly on low heat. You need to turn them over halfway and fry all the bacon.

Mix a bowl of sauce: 2 tablespoons of soy sauce, oyster sauce 1 spoon, honey 1 spoon, brush on the rice ball roll, turn over while brushing, and brush all the rice balls with a layer of sauce.

After all the sauce is brushed, the bacon in the rice ball is basically fried. Turn off the fire and cover the pot and stew for 2 minutes.

Sprinkle white sesame seeds on the pan.

Attractive color, delicious