use rice, and it is better to use the polished rice.

1. Yueguang rice is full of white and flawless particles, crystal clear after steaming, with a soft and bright luster on the surface, which tastes waxy but not bad, and has appropriate toughness, so it is the best choice for making high-grade sushi. ?

2. The second best choice is northeast rice, and the rice produced in the northeast is also a good choice. The rice bred from the rich black land is as smooth as jade, shiny and fragrant.

Sushi

Sushi is a Japanese dish with vinegar as the main ingredient. Sushi, like other Japanese dishes, is very bright in color.

when making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod fish white, tuna, salmon and so on are sliced and placed on the white and fragrant rice ball, kneaded, then smeared with bright green mustard sauce, and finally placed in an antique porcelain plate.

Reference: Baidu Experience "Basic Practices of Japanese Sushi"