Ingredients: 6 pieces of laver, sushi rice 1 cup, 6 strips of ham, 6 strips of pickled radish and 6 strips of cucumber, and eggs 1 piece.
Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon.
Practice:
1. rice is washed, added with water, cooked with a rice cooker, taken out and mixed with seasoning.
2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average. [Gourmet China]
3. Lay the laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up the purple cabbage, then sweep it with sushi and cut it into pieces for eating.
Remarks:
When rolling sushi rolls, the laver should be rolled up in straight lines, otherwise the laver will easily crack and destroy the appearance.
When cutting sushi, you should first apply some vinegar to the knife, and then cut it vertically and evenly.
Sushi rice should be used to make sushi rolls, because sushi rice has strong viscosity, so the sushi rolls will be more beautiful and not easy to loosen.
The method of complex fancy square sushi roll
Ingredients: cold rice, green tea powder, seaweed, sausage
Practice: the sausage is wrapped in seaweed, and the seal is glued with a few grains of rice.
Take another piece of laver, spread the rice on it, then put on the sausage roll just made and roll it up.
Cut the rolled cylinder into four parts.
Add the green tea powder to the rice and mix well until the rice turns green, then fry the eggs.
Then, according to the above practice, you can make the second sushi.
Mini Japanese hand roll
Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.
The practice is very simple.
1, a square laver
2, crab seeds, pickled cucumbers, black and white sesame seeds, seaweed. . . Wait, anyway, prepare whatever you want!
3. Roll the purple cabbage into a cone and stick the laver joint with a few grains of rice. Then put the things in.
Hand-held sushi
Ingredients: eggs, apple vinegar, crab seeds, small pieces of laver and plain rice.
Practice:
1, let the rice cool for later use. You can add an appropriate amount of apple vinegar to the white rice and mix well. Authentic sushi rice needs vinegar. However, the special sushi vinegar is too expensive, so use apple vinegar instead.
2. Beat the egg mixture evenly and fry an egg slice.
3. Wash your hands, and then wet your palms with a little cold boiled water, so that the rice grains won't stick to your hands. Grab the right amount of rice and knead it into a square shape.
4, cut the egg slices into the picture, put them on the rice ball, and then cut a piece of seaweed to bind them, pay attention to the interface of seaweed at the bottom of the rice ball! This makes fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker.
5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it. Cut another one and tie it in the middle to make a boundary.
6. Put crab seeds and fried eggs on both sides. Fix it! A bright orange and yellow two-color sushi is OK!
Purple vegetable roll sushi
Ingredients: crab meat, Japanese yellow radish pickles, asparagus and salmon strips.
Practice:
1 Soak the rice for one or two hours before steaming, and steam the rice moderately hard and soft.
2. Wait until the rice temperature is slightly lower than the hand temperature before spreading it on the laver.
3. The process of laying rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form due to absorbing too much water.
4. When wrapping, the rice should not be exposed, and the tightness should be moderate.
5, in the process of making sushi, you can put a pot of water around you, and you will not stick your hands when you dip it with clear water at any time.
6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and empty the laver with an upper end of about 2cm. Then put the cooked crab meat, Japanese yellow radish pickles, asparagus and salmon sticks in the center of the rice.
7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain.
8. Cut the rolled sushi into sections and plate it.
Kimbap with seaweed
Ingredients: 200g of rice (steamed) and 50g of dried laver.
Egg150g carrot100g ham sausage100g spinach100g pork floss 50g
Practice:
1. First, put salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and put them aside to dry;
2. Add a little salt to taste the eggs after breaking them up, fry them into egg skins in a pan and cut them into strips;
3. Cut the ham and carrot into long strips, put them in a hot oil pan, stir-fry until they are soft, and take them out for later use;
4. Take out two pieces of laver, spread it, pour rice on it, and spread it by hand, covering every corner of three quarters of laver;
5. Then put egg strips, carrot strips, ham strips, spinach, meat floss, etc. at a time;
6. Roll up the purple cabbage, and be sure to roll it tightly;
7. Finally, use a knife to cut the rolled kimbap into small pieces of 1.5cm.
Abalone sushi
[Taste]: Light and refreshing
Abalone sushi [production process]:
1, cook precious black rice with vegetable soup and mix it with white soybean sauce.
2. Slice raw abalone and put it on black rice.
3. Wrap with thin laver slices or seaweed slices.
4. Put sushi on the plate and garnish it with salted ginger and mustard.
Grilled eel sushi with green fruit
1, seaweed spread rice (half a sheet);
2. Put eggs and cucumbers in turn;
3. Rollback;
4. The reverse graph;
5. Put the sliced walnuts and roasted eels on the reverse roll;
6, laying a fresh-keeping mold;
7. Slice after rolling once;
8. Finished products.