I. Outer roll

The so-called outer roll is the rice in the outer layer of the rolled sushi, also known as Rimaki (Japanese), reverse roll

Sushi

1. Outer rolls are made with more rice, about 1 and 1/3 of the inner rolls

2.

3. Lay it out from top to bottom, turn the nori over, place it on a cutting board with the rice facing down, wipe the board with a damp cloth before placing it (to prevent it from sticking), and place the stuffing in the center of the nori, as you did with the inner roll.

4. Roll up the nori.

5. Wrap it up!

6. Wrap the roll in plastic wrap and gently shape it with a bamboo curtain, without pressing the rice down firmly.

7. Well! Remove the plastic wrap.

8. Sprinkle with your favorite seasonings, such as sesame seeds, crab roe and so on, to make a little garnish.

9. Cut the rolls as you would an inner roll, keeping the cuts flat.

10. Finished product.

Two, inside the roll

1. rice into the rice cooker, the ratio of water to the amount of rice 1:1, cooked rice first do not open the pot,

Let the rice smothered for a 10 to 15 minutes, while still hot will be required to rice grand in the basin, will be the right amount of sushi vinegar and the right amount of Daikidai Beef Powder poured into the basin, because hot rice in the mixing of the vinegar in order to taste. Once the vinegar flavor is fully infused, cool the rice with a fan and set aside.

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

3. Heat a pan, grease it with butter, make a thin egg pancake, then cut strips and set aside.

4. Spread the roasted seaweed on the roll curtain, reserve 1cm in front, spread the rest with a layer of sushi rice, sprinkle meat floss evenly, arrange cucumber strips, egg strips, and then roll into a sushi roll.

Edit this section of the steamed rice skills

(1) the first is to wash the rice, the rice will be placed in the basin, pouring water, pouring water at the same time with the hand quickly and gently stirring the rice grains, rinse after the wash water immediately poured out, and so on, repeat two times.

(2) Then pour in a little water, slowly rotate the basin in a certain direction with your left hand, and gently and evenly rub the rice with your right hand. Don't take too long to rub the rice, or you'll destroy the vitamins and cellulose in the rice.

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

(4) after these are done is to start steaming, rice and water ratio of 1:1 (this can also be adjusted according to personal preference), steamed rice do not immediately open the pot, let the rice simmer for 10-15 minutes, so that the texture of the rice grains can be more played out.

Edit paragraph special attention

Sushi

(1) in order to enhance the taste, in the rice with glutinous rice, need to pay attention to the ratio, the recommended ratio of rice: glutinous rice 7:3.

(2) rice steamed attention to a little bit of hardness, because cooked need to be mixed into the sushi vinegar

(3) rice steamed, served into a larger container and mix with sushi vinegar. Be careful to work in one direction while mixing the vinegar to avoid smothering the rice. Cover with a clean, damp towel.

(4) When the rice is cool enough to handle, you can start rolling the sushi.

(5) When it comes to cutting the sushi at the end, make sure you choose a sharp knife. Cutting method; to pull the saw type of cut, not directly press down the kind of a knife cut sushi is easy to fall apart.

(6) must pay attention to hygiene. Sushi fish is mostly raw, these fish are likely to carry germs and parasites, especially nematodes. So always be fresh and choose safe fish