The main raw materials commonly used in sushi are sushi rice and Japanese japonica rice, which are characterized by white color and round particles. The rice cooked with it is not only elastic, chewy, but also sticky.

Rice steaming skills:

(1) First, wash the rice, put the rice in a basin, pour in water, stir the rice grains quickly and gently while pouring the water, and immediately pour out the washed rice washing water, and repeat this twice.

(2) Then pour a little water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Do not rub rice for too long, otherwise it will destroy vitamins and cellulose in rice.

(3) Then put the rice in a basket to drain the water and let it stand for 30 minutes ~ 1 hour.

(4) After these things are finished, steaming is started, and the ratio of rice to water is 1: 1 (this can also be adjusted according to personal preference). Don't boil the steamed rice immediately, let the rice stew for 10~ 15 minutes, so that the taste of the rice can be better developed.