Purple vegetable roll sushi

Belong to gourmet

Japanese cuisine

trait

raw material

1. Sweet and sour rice: Sweet and sour rice is made by boiling vinegar and sugar until it is sticky. Taste can be determined according to personal preference. Mix the cooked sweet and sour juice evenly into rice to make sweet and sour rice.

2. Porphyra: It is best to use seaweed special for sushi.

3. Artificial crab meat, Japanese radish kimchi, asparagus and salmon are cut into long strips. Seasoning: green mustard, Japanese soy sauce.

manufacturing process

Key points: 1. Soak the rice for an hour or two before steaming, and the steamed rice is moderate in hardness.

2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed.

3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption.

4. When wrapping, the rice should not be exposed, and the tightness should be moderate.

In the process of making sushi, you can put a pot of water beside you and dip it in water at any time to avoid sticking your hands.

6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.

7. Wrap the laver and rice with a bamboo curtain and roll it tightly, then remove the bamboo curtain.

8. Slice the rolled sushi and plate it.