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Ingredients: Japanese sushi rice, seaweed slices, mustard and mayonnaise.

Sushi vinegar: 5 tablespoons of rice vinegar, 3 tablespoons of sugar and half a teaspoon of salt.

Ingredients: cucumber, carrot, millet, roasted jade, shrimp, crab roe, etc.

working methods

1. Cook sushi rice into cooked rice and put it in a large basin.

2. Heat the sushi vinegar with low fire until the white sugar is dissolved and mixed into the rice. Cut it into rice with a rice spoon, stir it and throw it into the basin. Stir well until the rice is firm and elastic. PS: Don't mix sushi vinegar at once, just mix until the acidity is acceptable to you, and the rest can be used to wipe your hands to avoid rice sticking to your hands.

3. After the rice cools down and the vinegar flavor is fully immersed in the rice, you can start making it.

Handrolled sushi:

1, cut the required ingredients into long strips.

2. Spread half a piece of seaweed on the bamboo roll. Take a small portion of vinegar rice, evenly compact and flatten it. (2cm is reserved at the front end of seaweed slices)

3. Squeeze mayonnaise and mustard in the middle, roll up the ingredients from the place covered with vinegar rice and cut them into 8 pieces on average.

Holding sushi:

1. Cut the required ingredients into a shape slightly larger than the rice balls.

2. Dip a little sushi vinegar in your hand, knead a small portion of vinegar rice into a solid oval shape, coat it with a little mustard/mayonnaise, cover it with ingredients and press gently. (You can also use seaweed or other ingredients to bind rice balls. )

Battleship sushi: a food suitable for a relatively small number of people.

1. Dip a little sushi vinegar with your hand and knead a small portion of vinegar rice into a solid oval.

2. Surround the rice ball with seaweed strips, stick a little mayonnaise/water (a little higher than the rice ball) at the mouth, and fill the rice ball with ingredients.

Assorted rice ball sushi:

1. Chop the above remaining ingredients and mix in the vinegar rice. If you have floss or sesame seeds at home, mix them together, knead them into a solid oval/round shape, and tie the rice balls with seaweed.

2. Cover the finished sushi and put it in the refrigerator. It's more delicious after 2 hours.