Ingredients: 6 pieces of laver, sushi rice 1 cup, 6 pieces of ham, 6 pieces of pickled radish, 6 pieces of cucumber, and eggs 1 piece. Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon. Practice: 1.0 m wash, add water, cook with electric cooker, take out and mix. 2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average. [Gourmet China] 3. Put laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up purple cabbage, then clean it with sushi and cut it into pieces for eating. Remarks: When rolling sushi rolls, the laver should be rolled into a straight line, otherwise the laver will easily crack and damage the appearance. When cutting sushi, put some vinegar on the knife first, and then cut it vertically and evenly. Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so sushi rolls will be more beautiful and not easy to loosen.

Mini Japanese hand roll

Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture. The method is simple: 1, 2 pieces of seaweed square, crab roe, pickled cucumber, black and white sesame and seaweed. . . Wait, you can prepare whatever you want! 3. Roll the purple cabbage into a cone and stick a few grains of rice on the laver joint. Then put the things in. All right!

Ingredients: eggs, apple vinegar, crab seeds, small pieces of seaweed, white rice.

Practice: 1, let the white rice cool thoroughly for use. You can add an appropriate amount of apple vinegar to white rice and stir it evenly. Authentic sushi rice needs vinegar. But the special sushi vinegar is too expensive. Use apple vinegar instead. 2. Stir the egg mixture evenly and fry an egg slice. 3. After washing your hands, wet your palms with a little cold boiled water, so that rice grains won't stick to your hands. Take a proper amount of rice and knead it into a square. 4, cut the egg slices into pictures, put them on the rice ball, and then cut a piece of seaweed to tie them up, pay attention to the interface of seaweed at the bottom of the rice ball! This is fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker. 5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary. 6. Put crab seeds and fried eggs on both sides. Fix it! A fresh orange and yellow two-color sushi is OK!

1, ordinary rice will be a little sticky when cooked. After cooking, scoop it up and keep it warm.

2. Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: 1 a little salt. After stirring evenly, you can also change the preparation ratio according to your own taste.

3. Mix the prepared sushi vinegar with warm rice for later use: 1. Spread seaweed on the rough side of rice. 2. When cutting sushi, soak or rub sesame oil (anti-sticky rice) in water with a knife and cut the sushi strips into pieces. You're done!

Aisin Shouji

Materials:

White rice, laver, sushi vinegar, pickled cucumber strips, shredded scrambled eggs, shredded carrots, heart-shaped molds, crab roe, and fried black sesame seeds.

Exercise:

1. After the cooked rice is cooled, pour in a proper amount of sweet vinegar and mix well.

2, the mold is coated with a little oil to facilitate demoulding.

3. First spread a layer of rice on the bottom of the mold, and compact and flatten it.

Step 4 put in stuffing

5, put a layer of rice on it, flatten it and be firm.

6. Back-off demoulding

7. Cut the laver as high as the rice ball, then tie the edges around the rice ball, add some crab roe and black sesame seeds, compact and cut into sections.

Xinlimei sushi

Materials:

Rice, seaweed, radish and sushi vinegar.

Exercise:

1. Add 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1/2 teaspoons of lemon juice and 1/3 teaspoons of salt to Xinmei radish and stir well.

2. After half an hour, pour the sweet and sour juice soaked in Malaysian Miri, Malaysia into the rice and mix well.

3, roll into a roll and cut it off.

Comments:

Xinmei radish is rich in vitamins, calcium, phosphorus, iron and so on. Mustard oil can promote gastrointestinal peristalsis, help digestion, relieve depression, improve blood circulation, protect the heart, delay aging and prevent cancer.

Xiao Xiong sushi

Materials:

Porphyra, rice, soy sauce, pork floss, ham.

Exercise:

1. Mix some rice with sushi vinegar (white part) and some rice with soy sauce and pork floss (brown part).

2. Roll brown rice into small rolls with seaweed (for ears), and then roll brown rice and ham into rolls (for noodles).

3. Put the small roll into the white rice and roll it into a big roll.

4. Cut the seaweed into small pieces to make eyes and nose.

Daohe sushi

Materials:

Bean curd, rice, laver, ham, cucumber, salt, sesame oil, white sesame, soy sauce, sugar, cooking wine.

Exercise:

1. Blanch the tofu with boiling water (remove the fishy smell), then add soy sauce, cooking wine and sugar to the pot, boil it, put it in the tofu for a few minutes (it will taste better), and dry it after cooking.

2. After the rice is cooked, add salt, sesame oil and white sesame seeds (stir-fry) and mix well. Add chopped ham and stir well with laver and diced cucumber.

3. Take a bean curd, tear a hole from one side and put the bibimbap in.

Bibimbap sushi

Materials:

Rice, laver, Korean hot sauce, almond sauce (more fragrant), spinach, sesame, salt, sesame oil and Chinese cabbage (shredded for later use)

Exercise:

1. Mix the rice with Korean hot sauce and almond sauce.

2. Cooked spinach, add sesame seeds, salt and sesame oil and mix well.

3. Spread rice on seaweed, and put cabbage and spinach on one end near the chest.

4. Roll it up, slightly reshape it, and cut it with a knife dipped in water.

Apple sushi

Ingredients: 3/4 bowls of white rice, 40g of ham, cucumber 1/4, apple 1/3.

Seasoning: one tablespoon of sushi vinegar and half a slice of seaweed.

Practice: Wash apples and cucumbers, cut them into strips, soak them in salt, drain the water, and cut the ham into strips for later use. Mix rice with sushi vinegar, spread it on laver, add ingredients, roll it into a tube, and slice it.

The practice of apple mung bean sushi

Add appropriate proportion of mung beans to rice to reduce the proportion of rice. Mung bean has the functions of clearing away heat and toxic materials, reducing weight and lipid, and is an ideal staple food choice. At the same time, we abandoned the common things such as thick rolled eggs, cucumbers and radishes, and added apple strips. The whole sushi tastes sweet and sour, refreshing and not greasy. Such fancy sushi is not only delicious, but also eclectic. It is very petty to use a lunch box for lunch.

Materials:

Rice, mung bean, seaweed, apple, sushi vinegar

Tools:

Rice cooker, sushi curtain

Exercise:

Soak 1 and 1/5 cups of mung beans for one night in advance;

2. Wash 4/5 cups of rice, steam it in a rice cooker together with the soaked mung beans, stir in sushi vinegar while it is hot, let it cool, and cut the apples into strips at the same time;

3. Spread half a piece of seaweed on the bamboo curtain and cover it with rice;

4. Put the apple strips evenly near the inside and roll them up from the inside;

5. Cut into sections and carry them with you.

Method for making purple potato sushi

Materials:

Rice, purple potato, honey and a little milk (optional), sushi vinegar and seaweed.

Tools:

Rice cooker, sushi curtain, rolling pin

Steps:

1, steamed rice, mixed with sushi vinegar, spread and cool;

2. Steamed purple potatoes, mashed with a rolling pin, and dried with appropriate amount of honey or milk;

3. Take half of the seaweed, spread it with dry white rice, knead the mashed potatoes into strips and put them into the rice, and roll up the sushi curtain from the inside out;

4, cut, take it with you.

Tips:

1, if you don't have sushi vinegar, you can make it at home: according to the ratio of rice vinegar: sugar: salt = 5: 3: 1;

2. Using sushi as the staple food can control the staple food quantity of a meal more intuitively, without putting a lot into the lunch box every time. Too much is counterproductive.

Kiwi sushi

Raw materials; Coconut milk 1 can, water 1/2 cup, Thai fragrant rice 1/2 cup, sugar 1/3 cup, vanilla bean (seeded) 1 serving, peeled kiwi fruit (divided into 4 equal portions) and peeled pineapple 4 pieces.

Exercise:

1. Put coconut milk, water, rice, sugar and vanilla beans in a pot, bring them to a boil over medium-high heat, then stir and stew for 25 to 30 minutes until the rice is soft and all the juice is absorbed.

2. Take out vanilla beans and excess oil and cool for 2 hours.

3. Put a layer of bamboo curtain on the table, put a layer of plastic wrap on the bamboo curtain, put rice on the plastic wrap, and put kiwi fruit and peeled pineapple in the rice equally.

4. Wrap the rice slowly at one end of the bamboo curtain and knead it tightly into a cylinder. Wrap the ends tightly with rice. Put the rice wrapped in plastic wrap in the refrigerator for 2 hours.

5. Remove the plastic wrap and roll a layer of roasted coconut on the sushi. Then cut it with a knife and put it on a plate.

6. Cut the sushi into 4 equal parts. Cut 0.5 inch from each piece (for decoration), and then cut the remaining larger pieces diagonally.

Xinshi fruit sushi

Materials: pearl rice (1 bowl), soda cake (1 bag), cherry tomatoes (several), kiwi fruit (1), pitaya (1), papaya (1) and orange.

Seasoning: salad dressing, Haitian gold standard rice vinegar.

A New Method for Making Fruit Sushi

1. Cook a bowl of rice, let it cool, add some vinegar and mix well, and knead it into rice balls by hand.

2. Slice kiwifruit; Wash raisins and cherry tomatoes for later use.

3. Dig pitaya and papaya into a ball with a round spoon.

4. Wrap the kiwi slices on the rice ball, wrap them with plastic wrap and press them tightly.

5. Squeeze some salad dressing at the bottom of the rice ball and put it on the soda cake to make the base.

6. Put fruit balls such as pitaya, raisins, cherry tomatoes and papaya on each rice ball.

7. Cut the orange into a half-moon shape and decorate it next to the plate, then serve it.

New fruit sushi shop window sticker

1. If you can't buy pearl rice, you can use northeast rice instead.

2. Every time you put a piece of fruit on the rice ball, you should put some salad dressing on the bottom to prevent the fruit from falling.

3. papaya and pitaya don't need to buy too big, just dig the pulp into a hemisphere, otherwise it will be difficult to stand firm.

Raw materials of tomato sauce sushi:

Rice, laver slices, water, vinegar, salt, ham, eggs, lettuce, tomato sauce.

The practice of ketchup sushi:

1. Wash the rice, steam it with proper amount of water, stew it for 20 minutes and take it out.

2. Stir the rice. When the temperature drops, stir the rice evenly according to the ratio of salt: sugar: white vinegar 1: 3: 5 (the ratio can be adjusted according to your own taste).

3, the eggs should be slightly thicker and cut into wide strips for use; Peel the lettuce, cut it into wide strips and blanch it; Ham is also cut into wide strips (ingredients can be selected according to your own taste)

4. Spread the sushi curtain on the chopping board, put the laver slices, evenly spread the cool rice, put the egg strips, lettuce strips and ham strips in the middle, and roll them into a tube with the sushi curtain.

5, cut into the right size with a sharp knife, and pour the ketchup code plate.

Remarks:

1. It is easier to immerse the blade in water when cutting.

I didn't buy caviar, so I just want ketchup:)

It's delicious without sugar this time.

Fruit sushi

Ingredients: 300g cooked rice, sushi vinegar 15g, mango slices, zucchini slices, papaya slices, crab sticks, shrimps, dried pork floss and seaweed slices, and a little mayonnaise, tomato sauce and Chili powder. Compilation method: 1. Mix sushi vinegar into the cooked rice, spread it evenly on the bamboo curtain, and put mango slices on it. 3. Put zucchini slices and mango slices on the sushi roll and sprinkle with Chili powder. (Calories: 500 calories)

Materials:

300g of rice, sushi vinegar 15g, mango slices, zucchini slices, papaya slices, crab sticks, shrimps, pork floss and seaweed slices, mayonnaise, tomato sauce and a little Chili powder.

Production method:

1. Mix sushi vinegar into white rice, spread it on a bamboo curtain, add mango slices, zucchini slices, papaya slices, crab sticks, shrimps, pork floss and seaweed slices, and roll it into rolls.

2. Cut the roll evenly into several pieces, pour in tomato sauce and bake in the oven for 2 minutes.

3. Put zucchini slices and mango slices on the sushi roll and sprinkle with Chili powder. (Calories: 500 calories)

Egg roll sushi

Materials:

Sushi rice, laver, fried egg slices with uniform thickness, corn kernels, sausage kernels, carrot kernels, dried tangerine peel kernels.

Exercise:

1. Mix corn, sausage, carrot and dried tangerine peel with rice.

2. Spread a layer of plastic wrap on the curtain, and then spread the egg skin, rice and stuffing in turn.

Be careful not to push too hard, or the egg will break.

Taose sushi

Materials:

Rice, glutinous rice, amaranth, crab roe, cucumber, roasted seaweed and vinegar sauce.

Exercise:

1, choose amaranth and stir fry with a little oil and salt, and the dish will be served.

2. Choose the remaining vegetable juice to stew in white rice, which is a natural finishing material for later use.

3. Spread two-color rice, crab roe and cucumber on seaweed with sushi curtain, and roll it tightly.

4. Cold-cut sushi rolls with water will do.

Crab sushi

Materials:

Rice, cooked white sesame seeds, canned crab meat, cucumber, mushrooms, laver, chopped green onion, sugar, soy sauce and wine.

Exercise:

1. Remove cartilage from crab meat and shred it by hand.

2. Soak mushrooms in warm water, cut into pieces, and cook with sugar, soy sauce and wine.

3. Slice cucumber and cut laver into 4 equal parts.

4. Soak the sushi model in vinegar water, spread leaves on the bottom, fill in half-height sushi rice, spread seaweed, mushrooms and cucumbers, and then fill in a layer of sushi rice.

5. Spread the crab meat on the top layer, cover it tightly, cut it into small pieces with a knife and sprinkle with chopped green onion.

Xiahuagao sushi

Materials:

Shrimp, egg (fried with seasoning and chopped into powder), cucumber, lunch box, plastic wrap,

Exercise:

1, shrimp skin, remove the sand lines on the back with a toothpick, wash with starch twice, rinse with clear water, add a little white wine to boiling water and cook until it turns red.

2. Slice the cucumber obliquely with a knife, which is almost the width of the lunch box.

3. Cover the lunch box with plastic wrap from the bottom, put in the shrimp, then use a spoon to fill the gap of the shrimp with broken eggs and compact it, then put in sushi rice and cucumber in turn, and finally lay a layer of sushi rice flat and flatten it.

4. After molding, pour out the sushi and uncover the plastic wrap.

Two-color sesame sushi roll

Materials:

Rice, fried black and white sesame seeds, sushi vinegar, pickled cucumber strips, shredded scrambled eggs, shredded carrots.

Exercise:

1. Spread the vinegar mixed rice evenly on the safety film and compact it.

2. Arrange cucumbers, shredded fried eggs and shredded carrots and roll them into rolls.

3. Carefully tear off the plastic wrap, sprinkle sesame seeds evenly, stick it firmly and cut into sections.

Meihua sushi

Materials:

Porphyra, sushi rice, Korean hot sauce, sesame oil, egg skin.

Exercise:

1. Divide a piece of sushi seaweed into five parts and cut it into five pieces with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to get Redmi.

2. Spread the sliced seaweed strips on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it.

3. Lift both sides of the seaweed up slightly and roll it into an incomplete closed small tube, and roll it up four times as above.

4. Roll the small roll and the egg skin together into a large roll.

5. Roll up and cut into sections.