Ingredients: 2 fresh shrimps, 2 red mussels, 2 tuna, 2 octopus, 2 fresh salmon, 2 mackerel soaked in vinegar, 2 spoonfuls of crab roe, egg rolls, cucumber slices, cucumber strips and appropriate amount of laver; Sushi rice base 3 cups of rice.
Method:
1. After the fresh shrimp is cooked, cut into two wings; Cut octopus, tuna, salmon and mackerel in vinegar into appropriate sizes.
2. Dip your right hand in vinegar water, pick up about 20 grams of sushi rice, and gently press it with your palm to grow into a cylindrical rice ball.
3. Place a scallop (or other materials) flat on your left hand, and gently dip some green mustard on the inside of the scallop with your right index finger.
4. Stick the green mustard noodles of three red mussels on two rice balls to make them become a whole, and pinch the periphery of the rice balls with your fingers. Bend the palm of your left hand and gently compact both sides of the rice ball, and straighten the index finger of your right hand and gently compact the rice ball. Gently press the scallop upward with the index finger and middle finger of the right hand and knead it with the rice ball; The left hand helps to press the shape.
5. Press the scallop upward and gently press it with the index finger and middle finger of the right hand to knead it with the rice ball; The left hand helps to press the shape. Put the scallops face up on the plate. Other materials such as fresh shrimp, tuna, octopus, fresh salmon and mackerel soaked in vinegar are all hand-kneaded sushi made in this way.
Key points: You can't knead rice balls by gravity, but knead them into one with light force, which takes about 20 seconds.
Spring sushi rice
Materials: (4)
4 people)
Octopus 2 tentacles, Spanish mackerel 2, shellfish 6-8, angelica pubescens 1, carrot 1, 3 eggs, 2 spoonfuls of white sesame seeds and a little laver; 3 cups of sushi rice bottom (see sushi rice bottom and basic materials for details)
Octopus dipping sauce: 2 tablespoons vinegar, 1 tablespoon sugar.
Spanish mackerel dip: 4 tbsp vinegar, 0.5 tbsp 65438+ sugar, Jiang Mo and a little salt.
Marinated shellfish: 3 tbsp wine, a little salt.
Cooking ingredients: 1/2 cups of water, 2 tablespoons of sugar.
Method:
1. Octopus tentacles are cooked, obliquely cut, washed with vinegar, and marinated in dipping sauce 15-20 minutes.
2. Soak shellfish in water for half a day to make them spit out sediment. After cleaning, add cooking materials to the opening and take the meat for later use.
3. Cut the Spanish mackerel in half, cut it into thin slices, sprinkle a little salt, remove water and marinate for 5-6 hours.
4. Peel Radix Angelicae Pubescentis, cut it into centimeters long, cut it into thin and wide strips, soak it in vinegar water, take it out, add cooking materials, and cook it for 10 minute. Cut carrots into 4 cm long filaments and cook them with cooking materials.
5. Beat the eggs evenly, fry them into egg skins and shred them; Stir-fried white sesame. Mix the above materials with white sesame seeds, put them on sushi rice and decorate with purple buds.
Tuantuan sushi
Materials: (2-3 people)
1 squid, 100g tuna, 4 red mussels, shredded eggs, cucumber and green mustard; Two sushi rice.
Making:
1. Mild sushi rice is kneaded into a ball by hand.
2. Squid peeled and sliced.
3. Spread a warm and moist cloth on the palm of your left hand, put squid slices in the middle, then dip some green mustard on the squid with your right index finger, and then put 1 sushi rice bottom on the squid.
4. Hold the cotton cloth under the rice ball with your left hand, and hold the end of the cotton cloth with your right hand in turn to form a spherical sushi. Tuna, scallops and other materials are kneaded into dough sushi in this way.
Shoujuan sushi
Materials: (4 persons)
8 shrimps, squid and tuna each 100g, salmon roe 50g, crab roe 3, eggs 2, edamame 2 cups, celery and cucumber each 1 avocado, lime each 1 each, lettuce leaves and radish buds 2 packets, big leaves 5 and laver 4; 3 cups of sushi rice bottom.
Seasoning for cooking shrimp: 2 tablespoons of cooking wine and appropriate amount of salt.
Fried egg seasoning: half a spoonful of sugar, 2 spoons of cooking wine, 1 spoonful of juice.
Making:
1. Wash shrimp, add shrimp seasoning and cook for about 2-3 minutes.
2. The squid is undressed and washed, only the meat part is taken and cut into thick strips.
3. Cut the fresh tuna into thick strips about 5 mm thick and 5-6 cm long; Tear crab roe into 4-5 equal parts.
4. Beat the eggs well, add seasoning (2 tablespoons sugar, 0 tablespoons 65438+ monosodium glutamate, a little salt), then mix well and filter.
5. Heat the frying pan, sweep a thin layer of oil and inject a thin layer of egg liquid. Fry until half-cooked, and fold it from outside to inside with chopsticks for 3 or 4 times. Cut into chopsticks about 5-6 cm long.
6. Blanch the edamame with salt and boiling water, and take the bean kernels for later use; Remove leaves and tendons from celery and cut into chopsticks; Cut cucumber in half, then cut into thick strips and slice with lime.
7. Put laver on the fire, dry it on both sides and cut it into 3-4 pieces.
8. Spread sushi rice on laver, arrange favorite materials, then roll it into an ice cream cone and dip it in soy sauce.
Egg skin roll sushi
Materials: (4 persons)
Chop 200 grams of chicken, lotus root (small) 1 knot, 4-5 eggs, 2 tablespoons of fried white sesame seeds, fresh lemon peel 1 serving, 2 slices of laver, three-leaf celery 1 bundle, and a little vinegar ginger; Sushi rice is 3 cups of rice. 3 tablespoons meat cooking wine, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 tablespoon water.
Lotus root cooking materials: half a cup of boiling water, 2 tablespoons of sugar, 3 tablespoons of vinegar and a little salt.
Method:
1. Put the chicken in the pot, add the cooking materials and bring to a boil. Stir quickly with a few chopsticks until the juice is dry. Peel the lotus root, cut it longitudinally for 4 minutes, then slice it, soak it in clear water and vinegar (2 tablespoons) for 15 minutes, take it out, put it in a pot, add cooking materials, boil it over high fire, and take it out for about 10 minutes.
2. Add a little salt to the egg liquid and beat well; Heat the fried egg skin in the pot and sweep a thin layer of oil; Pour in a thin layer of egg liquid, fry until the surface egg liquid is dry, gently stir up the egg skin with a bamboo stick, and turn it over and fry until it is dry. Fry half the egg liquid like this, and fry the rest in a round pan into a round egg shell.
3. Add meat, sesame seeds, shredded lemon peel and shredded seaweed to the fried sushi rice and stir well.
4. Put a proper amount of sushi rice in the center of the square egg skin and fold it from front, left and right to the center.
5. Then fold it forward into a rectangle and turn down the crease; Pass slowly
The watered three-leaf celery is tied.
6. Roll part of the egg skin into sushi rice by the method of "thin roll", cut it into sections and wrap it with seaweed strips.
7. Put a proper amount of sushi rice on the round egg skin, fold it from left to right with your hands, grab the egg skin without sushi rice on it with your left hand, tie the egg skin with clover celery with your right hand, and open the egg skin outward.
8. Divide the egg skin into four equal parts, one with sushi rice, and then fold it in half for two and a half times. You can use a red-hot wire needle to brand three marks on the egg skin for decoration.
The watered three-leaf celery is tied.
6. Roll part of the egg skin into sushi rice by the method of "thin roll", cut it into sections and wrap it with seaweed strips.
7. Put a proper amount of sushi rice on the round egg skin, fold it from left to right with your hands, grab the egg skin without sushi rice on it with your left hand, tie the egg skin with clover celery with your right hand, and open the egg skin outward.
8. Divide the egg skin into four equal parts, one with sushi rice, and then fold it in half for two and a half times. You can use a red-hot wire needle to brand three marks on the egg skin for decoration.
Note: All kinds of egg roll sushi can be eaten with vinegar and ginger.
Western sushi:
Ingredients: 3 fresh asparagus, 6 crab roe, 3 ham, 8 canned oyster sauce, 8 canned anchovies in oil, 8 fresh salmon and cheese, 2 spoonfuls of caviar, half avocado, 65,438+0 canned pineapple, 65,438+0 fresh lemon, 2 cucumbers and radishes, 3 cherry tomatoes and 2 lavers.
Making:
1. Soak fresh asparagus in boiling water with salt, take it out and cut it into two pieces.
2. Spread fresh-keeping paper in the long cake basin, and then spread laver; Add the sushi rice bottom to 1/3 of the cake basin, gently compact it by hand, and place two rows of asparagus in parallel; Then spread the bottom of the sushi rice to 2/3 of the cake basin, gently compact it, cover it with seaweed, pour out the sushi strips with plastic wrap and cut them into 8 pieces.
3. Press out 4 pieces of sushi rice with a triangular rice cooker, put ham slices cut into the same shape on it, and decorate with pineapple slices. Squeeze out sushi rice with a spherical rice cooker and put other materials on it respectively. 4. Squeeze out the rice ball according to the method of "kneading sushi by hand", wrap it with seaweed and put the sliced avocado. Dish the sushi made above, and then use radish buds; Cucumber, cherry tomato, cherry radish slices and other side dishes.
The watered three-leaf celery is tied.
6. Roll part of the egg skin into sushi rice by the method of "thin roll", cut it into sections and wrap it with seaweed strips.
7. Put a proper amount of sushi rice on the round egg skin, fold it from left to right with your hands, grab the egg skin without sushi rice on it with your left hand, tie the egg skin with clover celery with your right hand, and open the egg skin outward.
8. Divide the egg skin into four equal parts, one with sushi rice, and then fold it in half for two and a half times. You can use a red-hot wire needle to brand three marks on the egg skin for decoration.
Note: All kinds of egg roll sushi can be eaten with vinegar and ginger.
Western sushi:
Ingredients: 3 fresh asparagus, 6 crab roe, 3 ham, 8 canned oyster sauce, 8 canned anchovies in oil, 8 fresh salmon and cheese, 2 spoonfuls of caviar, half avocado, 65,438+0 canned pineapple, 65,438+0 fresh lemon, 2 cucumbers and radishes, 3 cherry tomatoes and 2 lavers.
Making:
1. Soak fresh asparagus in boiling water with salt, take it out and cut it into two pieces.
2. Spread fresh-keeping paper in the long cake basin, and then spread laver; Add the sushi rice bottom to 1/3 of the cake basin, gently compact it by hand, and place two rows of asparagus in parallel; Then spread the bottom of the sushi rice to 2/3 of the cake basin, gently compact it, cover it with seaweed, pour out the sushi strips with plastic wrap and cut them into 8 pieces.
3. Press out 4 pieces of sushi rice with a triangular rice cooker, put ham slices cut into the same shape on it, and decorate with pineapple slices. Squeeze out sushi rice with a spherical rice cooker and put other materials on it respectively. 4. Squeeze out the rice ball according to the method of "kneading sushi by hand", wrap it with seaweed and put the sliced avocado. Dish the sushi made above, and then use radish buds; Cucumber, cherry tomato, cherry radish slices and other side dishes.
Minced meat sushi:
Ingredients: dried pork floss, three strips of crab roe, half a cucumber, one piece of chicken intestine, one piece of rice covered with laver, quick-frozen bean curd, salad dressing, a little white vinegar, sugar and salt.
Accessories: white vinegar, sugar, salt, salad dressing.
Exercise:
1, pearl rice, add a few drops of vinegar, two teaspoons of sugar, a little salt and water, and cook as usual. Crab fillet and chicken sausage are cooked in rice. Just put it in a pot for a while, heat it, and cool it with rice for later use.
2, chicken sausage is divided into two, cucumber is cut into strips.
3, put a large piece of plastic wrap on the bamboo curtain, and then spread a piece of laver, covered with an appropriate amount of rice, and then upside down, put cucumber strips, crab sticks and chicken intestines on the purple tea, roll it into a roll, and then put a proper amount of salad dressing on the rice rolls, so that it is easy to get the floss, and then wrap it with plastic wrap, so that it is easier to cut, and then you can put it on the plate.
4. Supi sushi is very simple. After thawing, tear open the mouth, put in the right amount of rice, and you can pull it out.