Steps to make sushi: Kimbap with laver is a very common Korean cuisine. In fact, many kinds of sushi can be made at home, and foodies who can't cook can also make a delicious sushi very simply. Here are the steps to make sushi.

Steps to make sushi 1 Simple sushi method

Ingredients: rice, cucumber, ham, eggs, seaweed, carrots, vinegar, sugar, salt and tomato sauce.

Practice steps:

Step 1, the eggs are fried into cakes and sliced, and the cucumbers, hams and carrots are sliced.

Step 2, make sushi vinegar, prepare a small bowl and pour in salt, sugar and vinegar. Mix well according to the ratio of 1 5 10. Take it out and add rice and mix well.

Step 3, spread seaweed on the sushi bamboo roller blind, then spread the rice evenly, leaving two centimeters above the seaweed without rice.

Step 4, take a look at my sushi, rolling curtains, seaweed, etc. These are almost 20% bought online.

Step 5, put the vegetable, ham and egg strips in the middle and lower parts. If there is salad dressing and meat floss, it will taste better.

Step 6, roll it from bottom to top, and compact and tighten it when wrapping the ingredients to make the rice ball stronger.

Step 7, press it at the end of the roll to tighten it up.

Step 8: After wrapping, cut the knife with some water and set the plate. Squeeze some ketchup ok。

Step 2 of making sushi ingredients

Xiangmi 300g

2 earth eggs

Oil 30g

Cucumber 1 root

Carrots 1 root

Sushi vinegar 50g

Seaweed 20g

Methods/steps

Steamed fragrant rice

Prepare 300 grams of fragrant rice, clean it, put it in an electric cooker, and steam it with appropriate amount of water.

Stir up the earth eggs

Beat two earth eggs in a bowl and beat them up counterclockwise with chopsticks.

Brush the fried egg skin with oil in the pan

Preheat the pan, brush it with a thin layer of oil, pour in the egg mixture to smooth it, fry it until it is set, turn it over, and fry both sides until golden.

Side dish and cut into strips

Cut the egg skin into filaments, cucumber into thin strips with appropriate length, carrot into thin strips, and ham sausage into strips.

Brush fried side dishes

Brush the pan with oil, and fry the ham and carrots in the pan a little.

Add sushi vinegar to rice

After the rice is cooked, take it out, pour the sushi vinegar into the rice and stir well.

Spread curtains, plastic wrap and rice.

Prepare a sushi curtain, spread a plastic wrap on it, spread seaweed on it, and spread the rice slowly.

Put on the side dish and wrap it tightly.

Spread the prepared side dishes on it, then roll up the curtain, tear off the plastic wrap while curling, roll it up and wrap it tightly, so that the sushi can be cut and put on the plate.

Step 3 of making sushi: the practice of high-value laver rice

Wash the rice twice, soak it for 15 minutes, and then turn on the power of the rice cooker. The soaked rice is softer after stewing.

Prepare other ingredients, shred carrots. I like carrots raw. If I'm not used to them, I can fry them in a pan with less oil until they are slightly soft. Blanch the spinach and squeeze it dry.

Use filtered water when blanching spinach, and I usually use filtered water when cooking and cooking soup, so as to fully ensure the safety and health of edible water.

After boiling water, put one gram of salt and add a few drops of cooking oil, so that the boiled spinach will remain green and will not turn yellow. After boiling the spinach, you can take it out for one minute. Don't cook it for too long. Immediately after taking it out, soak it in cold water and control the water.

5 grams of starch (almost a flat spoon) and three spoonfuls of water are mixed into water starch. Pour it into the egg liquid, add one gram of salt and mix well. It is best to sieve the mixed egg liquid again, so that the fried egg skin will be more delicate.

Heat the flat-bottomed non-stick pan with a small fire, just brush the pan with an oil brush dipped in oil (don't pour too much oil, otherwise the egg liquid will be difficult to spread out), pour in the egg liquid and rotate the pan to make the egg liquid evenly spread over the bottom of the pan into a circle, turn it over with the help of a silica gel shovel after the surface solidifies, then turn off the fire, bake it for a while with residual temperature, and take it out of the pan and cut it into strips.

Pour a little oil into the pan, add beef with10ml cooking wine,10ml light soy sauce,10ml light soy sauce, and fry the beef out of the pan. No need to add salt. The salinity of the soy sauce is enough, and the beef slices can also be replaced with beef stuffing. Stir-fry in the same way.

The stewed rice is broken up with a spatula, and a large bowl, about 300 grams of rice (this is the amount of two rolls), is filled with 1 gram of salt.

Add 5 ml of sesame oil and stir well. (You can also add some cooked white sesame seeds and mix them in. Unfortunately, I just ran out of sesame seeds.) Let them air to hand temperature. After the rice is mixed with sesame oil, it will not harden after a little time, because the oil can lock the water.

Don't put any salt after the spinach is cooked and squeezed dry. After the spinach is mixed with salt, it is easy to produce water, which affects the taste. Ham is also cut into long strips. Why put ham with beef? Because I like to eat, I can mix the ingredients according to my own taste, and I can cut some cucumber shreds and put them in if I like to eat vegetables. When all the ingredients are ready, you can start rolling.

Take a piece of rice with a big piece of laver and put it on the bamboo curtain. Arrange shredded carrots, shredded eggs, shredded ham and shredded spinach in turn as shown in the figure. Finally, pile up beef on it. Because beef will have a small amount of soup (try to dry the soup as much as possible), don't let beef touch seaweed, otherwise the seaweed will soften.

As shown in the figure, lift the seaweed with a bamboo curtain and roll it tightly, and the extra seaweed will continue to roll outside. After rolling, press tightly and put it down. Some people will say that the rice can be served directly. Why bother to wrap the dishes first? Of course, you can wrap it directly, but I guarantee that the wrapped laver rice is not as beautiful as mine, because it is a valuable laver rice. And for beginners, it's better to roll up like this, and it's not easy to spread out when you pack rice.

Take another piece of laver, take half of the mixed rice, spread it evenly and compact it. The rice mixed with sesame oil does not stick to your hands, so it is easier to operate. As shown in the figure, leave a position of about 3 cm above without spreading rice, so it just rolls around, and the rice parts will not overlap. Put the dish roll just rolled on the paved rice, lift the bamboo curtain and roll it up.

After rolling, tighten the bamboo curtain, roll it a few times and compact it to form a cylinder.

Dip a little sesame oil in your hand and put it on the laver rice, so that the laver will remain dry for a while.

It is best to prepare a clean wet cloth and clean the knife every time you cut it, so as to keep the cut surface flat (it is better to cut it with a serrated knife).

Nice cut, huh

Start enjoying it, and you'll be satisfied with every bite.