How to cook sushi rice:

When the ratio of rice and glutinous rice is10:1,soft and Q sushi rice can be cooked. The water consumption is one cup of rice to one glass of water, and if it exceeds five cups of rice, the water consumption of the last glass of water will be reduced by1/5.

The practice of sushi vinegar:

White vinegar: 90cc, sugar: 75g, salt:12g.

Boil the above materials in a pot until they are completely dissolved. Do not boil vinegar, lest the acidity decrease.

The ratio of rice to sushi vinegar: one bowl of rice+one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio. )

Stirring time of sushi rice and vinegar:

1, the rice cooker cooks for about 20 ~ 25 minutes.

2. Sushi rice must be evenly mixed, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time. After being evenly mixed, it must be placed in a ventilated place or blown cold with an electric fan.

How to make sushi:

1, break up the eggs, and slide the pan with oil. When it is 20% hot, pour in the egg liquid, shake the pan with low fire, and let it spread evenly at the bottom of the pan. When the surface condenses, the egg skin will be formed.

2. Cut cucumber, ham sausage and egg skin into strips slightly thicker than chopsticks.

3. Spread the curtain of Shoutong on the table, spread a layer of plastic wrap on it, and put the seaweed slices on the plastic wrap with a smooth face down.

4. Put the rice on the seaweed slices and smooth it with a spoon. Do not put rice at the end. Sprinkle a little peanut candy evenly.

5. Put materials such as cucumber strips, egg skins and ham sausages.

6. Roll it up from the end with material. When rolling, the plastic wrap should follow the sushi curtain, don't roll the plastic wrap in!

7. Cut into circles with a thickness of 1.5 cm. When cutting sushi, dip the knife in water! )

You try it.