Ingredients for the recipe of Qingmi Seaweed Sushi Roll: 6 sheets of seaweed, 1 cup of sushi rice, 6 each of ham strips, pickled radish strips and cucumber strips, 1 egg

Ingredients: 1 tablespoon vinegar, 1/4 teaspoon salt

Method:

1. Wash the rice, add water, cook it in a rice cooker, take out and mix in seasonings.

2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry over low heat until it forms an egg skin, take it out and cut it into six even strips.

3. Spread the seaweed flat on the sushi mat, add rice, spread it evenly with a spoon, then add cucumber, pickled radish, ham, and eggs, roll up the seaweed, and then wrap it with sushi rolls. , cut into pieces and served.

Remarks: When rolling sushi rolls, the nori should be rolled in straight lines, otherwise the nori will easily crack and ruin the appearance.

When cutting sushi, apply some vinegar on the knife first, then hold the knife vertically and cut evenly with force.

It is better to use sushi rice when making sushi rolls, because sushi rice has strong sticky material, so the sushi rolls made this way will be more beautiful and less likely to loosen.

How to make complex fancy square sushi rolls

Ingredients: cold white rice, green tea powder, seaweed, sausage

Method: wrap the sausage in seaweed and seal it Use a few grains of rice to stick it together

Take another piece of seaweed, cover it with rice and then put the sausage roll you just made, then roll it up

Cut the rolled cylinder in half Make 4 portions

Add green tea powder to the rice and mix well until the rice turns green, then fry the egg slices

Then follow the above method to make the second sushi .

Mini Japanese hand roll

Hand roll is a form of sushi. It’s the cone-shaped seaweed roll in the picture.

The method is very simple

1. A square piece of seaweed

2. Crab roe, pickled cucumber, black and white sesame seeds, sea vegetables, etc. In short, whatever you want to eat Just prepare something!

3. Roll the seaweed into a cone shape, and use a few grains of rice to stick the seaweed joint. Then put the stuff in.

Two main ingredients for nigiri sushi: eggs, apple cider vinegar, crab roe, small pieces of seaweed, and white rice

Method:

1. Let the rice cool spare. You can add an appropriate amount of apple cider vinegar to the rice and stir evenly. Authentic sushi rice requires vinegar. However, special sushi vinegar is too expensive, so I used apple cider vinegar instead.

2. Beat the egg liquid and fry an egg slice.

3. Wash your hands, and then wet your palms with a little cold water so that the rice grains will not stick to your hands. Grab an appropriate amount of rice and shape it into a square shape.

4. Cut the egg slices into pieces as shown in the picture, place them on the rice balls, and cut a strip of seaweed to tie them. Note that the joint of the seaweed is at the bottom of the rice balls! This makes omelette sushi. Authentic omelette sushi egg slices are very thick, you can try to make them thicker.

5. Jump to this from step 3. After making the rice balls, take a piece of seaweed (a little taller than the rice balls) and surround the rice balls and stick them firmly. Cut another strip and tie it in the middle to create a dividing line.

6. Place crab roe and fried eggs on both sides. Get it done! A bright orange and two-color sushi is OK!

Seaweed roll sushi Ingredients: appropriate amount of crab meat, Japanese pickles, asparagus and salmon strips.

Method:

1. Soak the rice for an hour or two before steaming the rice. The rice should be steamed until it is soft and hard.

2. Wait until the temperature of the rice is slightly lower than the temperature of your hands before spreading it on the seaweed.

3. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will become soft due to absorbing too much water and cannot be formed.

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

5. When making sushi, you can place a basin of water next to you and dip it in water at any time to prevent your hands from sticking.

6. Spread the seaweed flatly on the unfolded bamboo curtain, hold the rice in your hands and squeeze until soft, quickly spread the rice evenly on the seaweed (the thickness of the rice is about 0.5cm), press it firmly, and Leave about 2cm of nori at the top.

Then place artificial crab meat, Japanese pickles, asparagus, and salmon strips in the center of the rice.

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

8. Cut the rolled sushi into sections and serve on a plate.

Seaweed rice ingredients: rice (steamed) 200g seaweed (dried) 50g

Eggs 150g carrots 100g ham sausage 100g spinach 100g pork floss 50g

Method:

1. First put salt, white sesame and sesame oil into the warm rice, stir evenly with your hands, and set aside to dry

2. Egg Beat up and add a little salt to taste, fry in a pan until it forms an egg skin and cut into long strips

3. Cut the ham and carrots into long strips, add them to a hot oil pan, fry until soft, and set aside.

4. Take out two sheets of seaweed and lay them out, pour the rice on them, spread them with your hands, and cover three-quarters of each corner of the seaweed.

5. Then once Place egg strips, carrot strips, ham strips, spinach, meat floss, etc.

6. Roll up the seaweed, be sure to roll it tightly

7. Finally, use a knife to roll it into a strip Just cut the kimbap into 1.5cm pieces.

Abalone sushi [Taste]: light and refreshing

Abalone sushi

[Production process]:

1. Boil precious with vegetable soup of black rice and mixed with white soy sauce.

2. Cut raw abalone into slices and place on black rice.

3. Wrap with thin seaweed or seaweed sheets.

4. Arrange the sushi on a plate and garnish with salted ginger and wasabi.

Green fruit grilled eel sushi

1. Cover rice with seaweed (half a sheet);

2. Put eggs, cucumbers, etc. in reverse;

3. Unroll;

4. Picture of unrolling

5. Place the sliced ??walnuts and grilled eel on the unrolled surface;

6. Lay out the preservation mold

7. Roll once and slice into slices

8. Finished product.

Ingredients for flying fish roe sushi: rice, flying fish roe, cucumber, mustard vinegar, seafood soy sauce

Steps to make flying fish roe sushi:

1 Peel the cucumber with a potato peeler Peel the cucumber vertically, and one piece can be used to wrap a sushi

2. Shape the rice into a small oblate shape, wrap the long slices of cucumber on the outside, and dot some wasabi in the middle

3 Finally, put tobiko on top and that’s it.

Ingredients for plum sushi:

The proportion of white sushi rice is: 3 cups of uncooked rice, three cups of water, cooked rice, vinegar, salt and sugar, mix well, add 6 tablespoons of vinegar, 2 tablespoons of sugar , 2 teaspoons of salt, mix well

Accessories:

Cut a piece of seaweed for sushi into five equal parts with scissors. A bowl of white sushi rice mixed with Korean hot sauce. Sesame oil

Steps

1 Divide a piece of seaweed used for sushi into five equal parts and cut it into five strips with scissors. Take a bowl of mixed white sushi rice, add Korean hot sauce, add a few drops of sesame oil, mix well, and it will become red rice.

2 Cut small strips of seaweed and lay them flat on the sushi curtain, and spread a thin layer of spicy rice on top.

3 Lift both sides of the seaweed upward slightly and roll it into a small tube that is not completely closed.

4 In the same way, roll the remaining four strips of seaweed into small tubes and put them aside for later use. Then take another whole sheet of seaweed, put a layer of mixed white sushi rice on it, and keep the pre-fried egg rolls on hand for later use.

5 Place two small tubes rolled with spicy rice in the center of the seaweed covered with rice.

6 Place an egg roll between the two small tubes.

7 The remaining three small tubes are buckled on both sides and in the middle of the egg roll, with the seaweed side facing out.

8 Hold up the sushi curtain with your hands, and bring the two ends of the seaweed covered with white rice closer to the place where the small roll is spread in the middle.

9 When the two ends are brought together, use a sushi curtain to roll it tightly and shape it.

10 When cutting, roll it up with a sushi curtain to expose only the part to be cut, and then cut with a knife, which will make it easier to cut.

11 Notes: 1) How to roll the egg skin: add salt to the egg liquid and mix thoroughly. Heat a little oil in a pan, pour in a thin layer of egg liquid, and roll it up with chopsticks to form a cylinder. I use a square pot, but round pots are also acceptable. If the egg rolls are too long, just use a knife to cut them into the same length as the seaweed.

2) Don’t roll the five small cylinders and the egg rolls too thickly, so as not to be too thick when they are finally closed. They will be rolled up when you use a piece of complete seaweed to roll them together. But come. If you accidentally make them too thick and it is difficult to roll them up with a piece of seaweed skin, don't give up. You can add a layer of sushi rice to the "gap", and then cut a piece of seaweed about the same size as the gap and stick it on. Just "patch" it.

Fruit and vegetable sushi Ingredients: Appropriate amount of white rice. 2 red leaves in the snow. 4 braised shiitake mushrooms (2 large ones). 2 slices of white radish. 2 okra branches. Appropriate amount of fruit. 1/2 sheet of seaweed. A little vinegar and ginger. Sushi vinegar. 1/3 cup rice vinegar. 2 tablespoons of sugar. 1 tablespoon salt, seasonings: appropriate amounts of soy sauce and green mustard

Preparation: 1. Blanch the okra and rinse.

2. Boil the sushi vinegar first and let it cool down. Add it to the hot white rice and mix well. Then shape it into small rice balls, apply a little mustard, and then spread all kinds of vegetable and fruit ingredients. If it is easy to slide, use seaweed rolls. Up and fixed.

How to make external rolls? The so-called external rolls are sushi rolled with rice on the outside, also known as inner rolls (Japanese) and reverse rolls

Sushi

1. Use more rice for the outer roll, about 1 and 1/3 of the inner roll.

2. Arrange the rice on top of the seaweed from left to right.

3. Spread the seaweed from top to bottom, turn the seaweed over, and place the rice face down on the cutting board. Wipe the cutting board with a wet rag before placing it (to prevent sticking). Place the fillings as if rolled inside. Nori in the middle.

4. Roll up the seaweed.

5. It’s wrapped!

6. Wrap the roll with plastic wrap, and then use a bamboo curtain to gently shape it. Do not press the rice tightly.

7.Okay! Peel off the plastic wrap.

8. Sprinkle with your favorite seasonings, such as sesame seeds, crab roe, etc., for a little embellishment.

9. Just like cutting the inner roll, use one cut to keep the cut smooth.

10. Finished product.

Inner-rolling method 1. Put the rice into the rice cooker. The ratio of water volume to rice volume is 1:1. Do not open the pot before cooking the rice.

Let the rice simmer for 10 seconds After 15 minutes, put the required rice into a large basin while it is still hot. Pour an appropriate amount of sushi vinegar and an appropriate amount of Daxida beef powder into the basin, because hot rice can only take on the flavor when mixed with vinegar. After the vinegar smell is fully immersed, fan the rice to cool it down and set aside.

2. Wash the cucumber, remove the head and tail, cut into long strips, rub with salt and set aside.

3. Heat the pan, apply butter, make a thin egg pancake, then cut into strips and set aside.

4. Spread the grilled seaweed on the rolling curtain, leaving 1CM at the front. Spread the rest with a layer of sushi rice, evenly sprinkle with meat floss, place cucumber strips, egg strips, and then roll it into a sushi roll. Can.

Notes (1) In order to improve the taste, when adding glutinous rice to rice, you need to pay attention to the ratio. The recommended ratio is rice:glutinous rice 7:3.

(2) When steaming the rice, be careful to make it a little firmer, because you need to mix in sushi vinegar when it is cooked.

(3) Steam the rice and put it into a larger bowl. Mix sushi vinegar into the container. When mixing vinegar, you need to pay attention to operating in one direction to avoid breaking the rice. After mixing, cover with a clean wet towel.

(4) Wait until the sushi rice is cool to hand temperature before you can start rolling the sushi.

(5) When cutting the sushi at the end, be sure to choose a sharp knife. Cutting method: It needs to be cut in a saw-like manner and cannot be pressed down directly. Sushi that is cut with one knife will easily fall apart.

(6) Be sure to pay attention to hygiene. Most fish in sushi is eaten raw, and these fish are likely to carry bacteria and parasites, especially nematodes.

So make sure it’s fresh and choose safe fish