1. The practice of heart-shaped sushi
Materials:
White rice, laver, sushi vinegar, pickled cucumber strips, shredded fried eggs, shredded carrots, heart-shaped molds, crab seeds and fried black sesame seeds.
Practice:
1, let the cooked rice cool, 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 put a layer of rice at the bottom of the mold, compact and flatten.
4. Put on the stuffing
5, put a layer of rice on the top, flatten and firm.
6. Back-off demoulding
7. Cut the laver to the same height as the rice ball, then bind the edge to surround the rice ball, then put some crab seeds and black sesame seeds on it, compact and cut into sections.
2. The practice of home-cooked sushi
Ingredients: rice, seaweed slices, salad dressing, sushi vinegar, pork floss, ham sausage, cucumber and pickled radish strips.
Practice:
1, make preparations first, let the rice cool slightly after cooking, then add sushi vinegar and mix well; Slice cucumber and ham sausage. Buy the pickled radish, or replace it with carrot.
2. Spread seaweed slices on the bamboo curtain of sushi, and then spread rice, leaving a blank of about 1 cm at the upper edge. You can stick some water on your hand before pressing the rice.
3. Spread a layer of salad dressing on the rice.
4. Spread a cucumber strip, radish strip, ham sausage strip and meat floss, and roll it up with a bamboo curtain from bottom to top.
5. When rolling, be sure to press it tightly. After rolling to the end, fix it for a few minutes before withdrawing the bamboo curtain.
6, the knife dipped in water before cutting, 1.5 cm thick is almost the same.
3. The practice of crab seed sushi
Materials:
Sushi rice, seaweed, crab seeds, green mustard
Practice:
1, knead the rice into rice balls of the same size by hand, and apply a little green mustard.
2. Surround the side with seaweed, which is about 1/3 higher than the rice ball.
3. Carefully put in crab seeds.
4. The practice of purple potato sushi
Materials:
2 cups of rice, half a cup of glutinous rice, half a cup of fragrant rice, 2 purple potatoes, cucumber 1 root, carrot 1 root, sausage 1 root, dried pork floss 1 stick, 3 sheets of seaweed, 3 eggs, 2 tablespoons of sushi vinegar, appropriate amount of salad dressing and corn starch.
Practice:
1, rice, glutinous rice, and Thai fragrant rice, and soak in water for 20 minutes.
2. Cut carrots into thin strips, blanch them in boiling water for about one minute, remove them and dry them.
3. Break the eggs, add water starch and salt, spread them into egg skins and cut them into thin strips.
4. Cucumber is seeded and cut into thin strips
5. After the purple potato is steamed, add sushi vinegar, and mash it evenly with a rolling pin. After the rice is cooked, unplug the power and stew it for 10 minutes. Open the lid and mix the rice well.
6. Dry for 10 minutes, take out the rice, mix in the purple potato paste, and try to mix well; Spread seaweed on the sushi curtain
7. Evenly spread a proper amount of `rice' on seaweed (the front end 1 cm should be left blank without rice), and flatten the rice with some water on your hand (anti-sticking); Put cucumber, carrot and ham sausage symmetrically in the lower half.
8, then put the egg skin, sprinkle the meat floss in the middle, and squeeze the salad sauce; Roll up by hand
9, continue to push the roll after compaction, before eating, cut it into sections with a knife and then plate it.
5. The practice of egg roll sushi
material
Sushi rice, laver, fried egg pieces with uniform thickness, corn grains, sausage grains, carrot grains and dried tangerine peel grains.
Practice:
1, mix corn, sausage, carrot and dried tangerine peel with rice.
2. Put a layer of plastic wrap on the curtain, and spread the egg skin, rice and stuffing in turn.
3. Be careful not to push too hard, or the egg will break.
4. Roll it up and cut it.
6. the practice of bear sushi
Materials:
Seaweed, rice, soy sauce, pork floss, ham.
Practice:
1, part of the rice is mixed with sushi vinegar (white part), and the other part of the rice is mixed with soy sauce and meat floss (brown part).
2. Roll brown rice into small rolls with seaweed (for ears), and then roll brown rice and ham into rolls (for face).
3. Put the small rolls in white rice and roll them into large rolls.
4. Cut seaweed into small pieces to make eyes and nose.
7. The practice of seaweed sushi
Materials:
Rice 1 small bowl, seaweed 1 big piece, carrot 1 root, cucumber 1 root, half of broccoli, echinacea 1 bowl, sushi vinegar 1 spoon, soy sauce/kloc-.
Practice:
1, Corallina sanguinea is soaked in water for 8-10 hours in advance, and the water is changed once in the middle.
2, steamed rice to cool, about 640 grams of rice mixed with about 40 ml of sushi vinegar; Add a little salt, vinegar and sesame oil to the soaked blood coral grass and mix well for later use.
3. blanch broccoli and carrots in advance, blanch broccoli, and then cut off the flower buds and chop them.
4, outer roll: first spread half a piece of seaweed, spread a layer of rice, rice covered with seaweed, and then spread a layer of plastic wrap, and then hand-held plastic wrap and seaweed upside down, so that the plastic wrap is below and the seaweed is above.
5. Add carrot sticks, cucumber sticks and blood coral grass, while rolling, pull the sushi curtain and plastic wrap forward, and don't roll them together.
6. Chop the blood coral grass or spread the chopped broccoli on a big plate, and roll it around with the rolled sushi.
7. Inner roll: spread a layer of rice on seaweed, put carrots and cucumbers, chopped broccoli and blood coral grass, and roll them up (dip in sushi soy sauce when eating).
8. The practice of sushi rolls with mashed potatoes and sliced meat
Materials:
Mashed potatoes, laver, sliced black pepper, corn.
Practice:
1, the potatoes are cut into pieces and cooked, then stuffed into bags and pressed into mud.
2. Spread laver, corn and potato paste and black pepper slices on the mat in turn and roll them into rolls.
3. Cut into sections.
9. the practice of seafood sushi
Materials:
Appropriate amount of rice, shrimp, canned tuna, seaweed, mayonnaise and white vinegar.
Practice:
1, prepare the required ingredients.
2. Put a proper amount of tuna meat into a bowl and add mayonnaise.
3. Stir into finely ground tuna minced meat.
4. Wash the fresh shrimp, remove the shrimp line and put it on the label (this will make it better and easier for the shrimp not to bend when cooking).
5. Put a proper amount of cold water into the pot, put the shrimp into it after the water boils, remove it after boiling and discoloring, and let it cool for later use.
6, put on disposable gloves or plastic wrap operation, add a little white vinegar to the rice, mix well, and take a proper amount of rice on the palm of your hand.
7. Put a proper amount of mayonnaise tuna mince in the center of the rice.
8, the ball is spherical.
9. Gradually seal and make it into the desired shape.
10, take a piece of seaweed and wrap it outside the rice ball.
1 1, shell the cooked shrimp and keep the tail. Cut in half from the abdomen, don't cut off the back, and lay it flat on the plate.
12, take a shrimp and put it on the prepared seaweed rice ball.
10. Reverse the practice of sushi
Materials:
300g of rice, 3 eggs, cucumber 1 root, ham 1 root, appropriate amount of laver and appropriate amount of hot sauce.
Practice:
1, break the eggs into egg liquid, add a few drops of cooking wine and a little salt into a pan and spread them into egg Peaches. Slice cucumber and ham sausage for later use.
2. Steamed cooked rice is hot and scattered.
3. After cooling, add Korean hot sauce and mix well.
4. Spread out the sushi curtain and put plastic wrap on it.
5. Draw the size of laver slices and spread rice mixed with hot sauce.
6. Cover with laver slices and put cucumber, ham sausage and egg skin on the laver.
7. Turn along the sushi curtain, tighten it hard, remove the plastic wrap, and slice it.