Sushi is not greasy, and there are vegetables and whole grains, which are more delicious. Practice: 1 First, add some salt to the rice and mix well. Blanch carrots with water, fry eggs into cakes and cut them into strips, which should be thinner. 3 According to your own preferences, you can add pickled cucumbers and cucumbers. Spread seaweed on the bamboo curtain, and spread a layer of rice on it, which should be thin. You can spread it on your own end, leave a gap at the other end, and then put the material on the roll. Hold the bamboo curtain by hand for each roll, let it roll tightly, and then apply a thin layer of sesame oil on the roll. The kitchen knife should be dipped in water, so it is more convenient to prepare vinegar rice in Japanese style: ordinary white rice is fine (of course, the model rice in Hua Teng is better, but the glutinous rice is not good, because the bite strength and Q strength of sushi rice are sufficient, so it is better to choose stronger rice, and the vinegar rice will be looser, that is, it will become softer). The steps of vinegar rice are the same as ordinary white rice, except that the ratio of rice to water is 1. Steam rice in an electric cooker, open the lid and let it cool. Shanghai white vinegar is also ok (sushi vinegar is certainly better, and white vinegar is also ok). About a small bowl (20ml), add a teaspoon of salt (about 3g) and a teaspoon of salt (about 3g). Not very strict. It depends on your own taste. Stir well, pour into cold rice, mix well, and let stand for fermentation for a while. Preparation of stuffing: Because it is made at home, you can choose cheap and easy-to-buy raw materials. Yellow radish: It is sold in Japanese or Korean stores (Beijing Huatang Supermarket 12 yuan /500g, Xi 'an Metro (8 yuan /500g)), also known as big root, tender yellow, slightly salty and sweet, and is an essential material for sushi. Cucumber: It is available in the vegetable market. Don't peel it. Choose some straight cucumber rolls, which are delicious, and there are also carrot rolls for children. Ditto. Cucumber and asparagus: also dip the corn shoots in water: canned, untreated, just washed, and the cross section is very cute in the shape of small flowers: thawed, don't dip in water, which destroys its good color and easily scatters the tuna soaked in soybean oil: canned, one can, about 6.2, take out, add some salad dressing and salt, and mix well for later use. Wieners: Other sausages can also be stuffed with meat floss: ordinary meat floss will do. In fact, it is very casual to add it inside, and some things on it can be used. Porphyra skin: You need that kind of roasted whole laver, which is available in your mouth and also in a Korean brand. Carrefour, Li Xinyuan Vegetable Market and Huatang Supermarket all sell for 65,438 yuan a bag. If you often cook this dish, I suggest you go to Honghong. Utensils: I make sushi rolls, so bamboo curtains are essential. Hongqiao has it for sale. There is 1 fresh place under 5 yuan, and other places are a little more expensive. It is said that Zhong You is one of 10 yuan. Disposable gloves are essential, otherwise rice will stick to your hands easily. Prepare some plastic wrap (California rolls back, you can do it without it). Sushi plates are generally square or rectangular, but as long as they are flat-bottomed plates. Steps: (Rolling sushi is troublesome and needs more practice) 1. The bamboo curtain must be kept dry and covered with a piece of seaweed. The side of laver and bamboo curtain without thread should be evenly covered with a layer of rice (grab a mass of rice by hand and evenly covered). The side close to you should be filled with rice, and the other end of laver should be far away from you, leaving a blank of 1/4, and the rice should be thin. 2. Add stuffing, you can have various combinations, such as cucumber strips, corn shoots, crab roe, pork floss and tuna sauce, but don't be too greedy, otherwise it won't roll up. In principle, the colors are staggered, red, green and yellow. The stuffing is piled in a pyramid shape, which is about 1/3 of the rice itself. 3. Start scrolling, hehe, I really don't know how to express this in words. Everyone was surprised at how to take it out after rolling the curtain. In fact, when rolling, it is like this. Lift the bamboo curtain with your thumb, roll up the stuffing, then turn around, tighten it from the middle to both sides by hand, then lift the bamboo curtain, roll it again, and roll it again until the other side of the seaweed remains. 4. Fine roll, seaweed is divided into two halves, and only one stuffing can be rolled. You can start with a fine roll. 5. California reverse roll, first spread seaweed and rice, then spread a layer of plastic wrap on the bamboo curtain, cut it slightly larger than seaweed, then turn the seaweed covered with rice over, put it on the plastic wrap, and roll it like this, but once each time, roll the bamboo curtain with your thumb. 6. It's troublesome to cut. It is best to use a western-style kitchen knife. The next knife should be accurate and hard. It should be divided into two parts first, and then into four parts. Knife transport is to cut the seaweed with a knife first, and then go down with a knife. Don't hesitate, or it will fall apart when you cut it. California rolls should be cut with plastic wrap, but you can leave one side of plastic wrap and separate it from the roll after cutting. Generally speaking, sushi is better now, seaweed is crisp and rice is thick. Dip in sushi soy sauce (I used Lee Kum Kee's soy sauce, which is also delicious) and buy 5 pieces of green mustard tuber from Qian Qi at Hongqiao. I don't know why it's so much cheaper than the store, about 8 yuan, but you have to do what you can. Say hello to the stall owner, how many peppers are there, hehe. In fact, if there is no laver, you can make fluffy rice balls with plastic wrap. If you don't eat it for a while, don't wrap it in plastic wrap when it's ready. I did too much that day. At noon the next day, the seaweed was a little soft, but it was still delicious.