3. How to make hand-rolled sushi: Introducing the making methods and precautions of hand-rolled sushi and chirashi sushi, which are more suitable for home production. In fact, they remain the same. The key is rice, vinegar rice, seaweed, and soy sauce. 3.1. Rice, vinegar rice: Be sure to choose japonica rice, not fragrant rice or indica rice. The better the rice, the better. Rice with high oiliness. In layman’s terms, it is good rice from the Northeast or rice closest to Japanese rice. This is The rice has good stickiness and chewiness, so it can make good-tasting sushi. Cooking: Make the rice a little harder than normal rice, because after adding sushi vinegar, the rice will absorb some water, and the sushi rice itself should be harder than normal rice. If the rice is too soft and has too much water, stir it Sushi vinegar may break the rice grains, leaving no gaps between the rice grains, which will make the taste dull, and it will not allow every grain of rice to be evenly coated with a layer of sushi vinegar. 3.2. Sushi vinegar: It is available in Japanese supermarkets, such as Huatang, Aeon, SOGO Yaohan, etc. You can also make it yourself. Sushi vinegar is the basic seasoning of sushi. It is made of salt, sugar and vinegar in the ratio of 1:5:10. modulated in proportion. When making the preparation, mix the salt, sugar, and vinegar, put it in a pot, heat it, and let it cool before use. Be careful not to let it boil when heating, so as not to reduce the sour taste of vinegar. 3.3. Soy sauce and wasabi. Be sure to use soy sauce and wasabi specially used for sushi and sashimi. They are available in Japanese supermarkets, such as Huatang, Aeon, SOGO Yaohan, etc. 3.4. The measurement unit of seaweed is "sheet". If you want to make hand rolls, you need to buy a whole sheet of seaweed, which is special for sushi. This seaweed is roasted seaweed. It must have very little water and be very crisp when you bite it. It is available in Japanese supermarkets such as Huatang. , Aeon, SOGO Yaohan, etc. 3.5. Sushi can be whatever you like. Raw fish is recommended, which is available in Japanese supermarkets, such as Huatang, Aeon, SOGO Yaohan, etc. Other types are also good, such as eggs, cucumbers, mushrooms, etc. For processing, you can cut the raw fish into strips or slices, add a little salt, starch, and sugar to the egg liquid, stir well, fry it into a relatively thick egg pancake, and then cut it into small rectangular slices. 3.6. Make vinegar rice. After the rice is ready, let it simmer for 15 to 30 minutes. Open the pot and pour in the sushi vinegar while it is hot. Do not pour it all at once. It should be poured while stirring to cool down (you can use a fan). Do this The purpose is to coat every rice grain evenly with sushi vinegar. Cooling down can make the outside of the rice grains harder while still retaining moisture inside, so that the sushi vinegar can be coated on the outside of the rice grains without penetrating into the rice grains. Try not to break the rice grains while stirring. So use a wooden or plastic rice spatula. Keep fanning until the rice is close to normal temperature. The fan has two functions: one is to cool down, and the other is to evaporate the moisture in the rice. 3.7. Process a. Purchase: japonica rice, sushi vinegar, roasted seaweed, sushi soy sauce, wasabi, and sushi seeds. b. Preparation: Make rice, prepare sushi seeds, cut into appropriate sizes and place on a large plate, make vinegar rice, and cut the whole sheet of roasted seaweed into 1/2 sheets for later use. c. Eat: Eat as you roll, put an appropriate amount of vinegar rice into the roasted seaweed, then add an appropriate amount of sushi seeds, roll up, dip it in soy sauce and wasabi, and eat. This is the whole process of hand-rolled sushi. Compared with sushi rolled with a bamboo curtain, the advantage of hand-rolled sushi is that everyone does it together and participates. The ingredients can be controlled by oneself. The roasted seaweed does not absorb water and is crispy and delicious. There are many methods for making thin rolls, medium rolls, thick rolls, and reverse rolls on the Internet, and there are also photos. I won’t go into details here. They are just different forms. The key points are basically the same. One thing to note is that you must fan when making vinegar rice. In addition, The temperature of the vinegared rice must be lowered to room temperature before rolling the seaweed, otherwise moisture will enter the seaweed, making it tough and affecting the taste.