Authentic Japanese Sushi Recipe

Sushi is a Japanese dish which is very delicious in your mouth, the recipe of sushi looks simple but it is not so easy to make. Here is the authentic Japanese sushi recipe I shared with you.

Ingredients: nori, rice, sushi vinegar, salt, sesame oil, salad, eggs, carrots, carrots, cucumbers, sausage, meat floss.

Method

1, the egg, carrots, carrots, cucumbers, sausage shredded and cut a good spare.

2, sushi vinegar practices: salt, sugar, vinegar according to the ratio of 1:5:10 modulation of the first vinegar poured into the pot, and then into the sugar and salt, so that it is fully melted after mixing out, cool can be used.

3, a grain of rice, a little sticky for the best, in the rice poured into a small amount of sushi vinegar, salt, sesame oil.

4, the rice flat on top of the seaweed, and then put the prepared materials in turn.

5. Roll it up with a bamboo curtain, pressing firmly during the rolling process.

6, cut sushi, cut next to the preparation of a little water, knife dipped in water, cut will be very flat.

Ingredients: rice, canned tuna, eggs, cucumbers, carrots, nori.

Seasoning: rice vinegar, sugar, salt, sesame oil each moderate.

Practice

1. salt, sugar, vinegar into the rice and mix well, the ratio of the three is generally 1:5:10, add a little bit of sesame oil in moderation;

2. canned tuna, cucumber, carrots, eggs, and other raw materials are ready;

3. eggs with a little bit of salt to break up the eggs, and spread into an omelette.

4. cucumber and carrots cut into long strips, boiling water pan scalded for a while, drain;

5. egg cake slightly cooled and cut into strips, and cucumber strips carrot strips together;

6. take a sheet of seaweed light side down in the sushi curtain on top of the spread;

7. in the seaweed on the even layer of rice, do not need to leave space;

8. in the end of the rice on the tuna cans, and then put the tuna cans. Put the tuna meat on one end of the rice,

9. Then put the cucumber strips, carrot strips and shredded egg;

10. Use the sushi curtain to roll it up, and then hold it firmly in your hand a few times to roll it tightly;

11. Let go of the curtain, and a piece of nori wrapped in rice is rolled up;

12. Evenly `sliced' into segments with a serrated knife can be used.

Tips

1. do not use cold rice, no sticky, it is best to warm, if it is the leftover rice is also best to heat up and then use;

2. spread the omelette when the pot must be hot, it is best to use a non-stick pan, there is no non-stick pan will be smeared with a layer of oil on the bottom of the pan to prevent sticking, do not be too much, too much oil is not thin;

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3. sell ready-made sushi vinegar, if not, as I do their own blend, as long as the family has salt, sugar and vinegar these three kinds of seasoning on the line;

4. cucumber and carrot strips can be rolled directly into the carrots, but the carrots may be a little bit hard, it is best to hot, cucumber strips can be hot as hot as possible;

5. cut the sushi is best to use a serrated knife dipped in cool water, or else it is easy to stick to the knife, the cut surface is not flat. Easy to stick knife, cut surface is not flat, affecting the beautiful.

Ingredients: rice, 2 large sheets of seaweed, sushi vinegar, fresh shrimp 8, carrots, cucumbers, yams, corn, green beans, meat floss,

Tartar sauce ingredients: mayonnaise 100g, 2 tablespoons of minced onion, 1 cooked egg, pickle 1/2, salt, pepper, lemon juice. pepper, a little lemon juice.

Methods

1.

Rice washed, drained for 30 minutes - 1 hour, steamed and smothered for about 15 minutes;

2. pinch rice ball preparations, hands dipped in water (anti-sticking), in the palm of the palm coated with a moderate amount of salt (to add flavor to the rice ball).

3. Meat floss rice balls, take the right amount of meat floss and rice ball rice mix evenly, pinch into a triangle, cut the right size seaweed paste in the bottom of the rice ball;

4. Tartar rice balls.

(1) tartar sauce: 2T minced onion rinsed with cold water to remove the choking flavor, and tartar sauce with the other ingredients mixed well;

(2) rice ball rice with the right amount of cooked corn kernels, cooked green beans mixed well, mixed into the tartar sauce.

Knead into various shapes of rice balls, wrapped with the appropriate size of seaweed;