Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables, such as mushrooms, cucumbers and lettuce.
Purple cabbage roll sushi:
Ingredients: crab meat, Japanese radish pickle, asparagus, salmon fillet.
Exercise:
Soak the rice for an hour or two before steaming, and steam the rice moderately hard and soft.
Wait until the rice temperature is slightly lower than the hand temperature before laying on the seaweed.
The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption.
When wrapping, the rice should not be exposed, and the tightness should be moderate.
In the process of making sushi, you can put a basin of water next to it and dip it in clear water at any time to avoid sticking your hands.
Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), and press the porcelain, leaving about 2cm on the upper end of the laver. Then put artificial crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.
Wrap laver and rice with a bamboo curtain, and then remove the bamboo curtain.
Slice the rolled sushi and put it on a plate.