Ingredients
Main ingredient: Japanese sushi rice, seaweed flakes, wasabi, mayonnaise
Sushi vinegar: 5 tablespoons of rice vinegar, 3 tablespoons of sugar, ? teaspoon of salt
Ingredients: gherkins, carrots, corn kernels, tamago-yaki, shrimps, crab roe, and more
How to do it
1: Sushi rice Cook the rice and put it in a big pot.
2, sushi vinegar heated over low heat until the sugar dissolves into the rice, cut into the rice with a rice spoon to mix up and vigorously fall into the basin. Toss evenly until the rice is firm and elastic. ps: don't mix in the sushi vinegar all at once, mix it until you can accept the acidity, and the rest can be used as a dip to avoid the rice sticking to your hands.
3. When the rice cools down, the vinegar flavor can be fully immersed in the rice.
Hand rolled sushi:
1, the required ingredients cut into long strips.
2. Spread half of the seaweed sheet on the bamboo roll. Take a small portion of vinegar rice and spread it evenly. (Leave 2cm of seaweed in front of the roll.)
3. Squeeze mayonnaise and wasabi into the center, roll up the roll from the point where it is filled with vinegared rice, and cut into 8 pieces.
Handheld sushi:
1. Cut the ingredients into shapes a little larger than the rice balls.
2. Dip your hands in a little sushi vinegar, take a small portion of the vinegared rice and form it into a solid oval shape, spread a little wasabi/mayonnaise on it, and cover the top with the ingredients and press lightly. (You can also use seaweed or other ingredients to tie the rice together.)
Frigate sushi: For smaller ingredients.
1: Dip your hands in a little sushi vinegar and take a small portion of vinegared rice and squeeze it into a solid oval shape.
2. Surround the rice ball with strips of seaweed, dab a little mayonnaise/water paste on the end (a little higher than the rice ball), and fill the rice ball with the ingredients.
Mixed rice ball sushi:
1, the above remaining ingredients into the vinegar rice, you can also have meat floss or sesame seeds can also be mixed together, pinched into a solid small oval/round, with seaweed to tie up the rice ball can be.
2. Cover the finished sushi and put it in the refrigerator for 2 hours before serving.