Ingredients Sashimi: salmon (salmon), tuna (tuna, tuna), amberjack (yellowtail), snapper, bonito, mackerel Various seafood: squid (cuttlefish), octopus, shrimp

, eel, fish roe, sea urchin, scallop and other shellfish, seafood, fruits and vegetables: pickled radish, pickled plum, natto, avocado (avocado), cucumber (cucumber), fried tofu, red meat: beef, horse meat, ham

Others: fried eggs (Amray), raw quail eggs [edit this paragraph] condiments for sushi, soy sauce, wasabi (wasabi), purple ginger (gari), perilla leaves (shiso), mirin (mirin, rice wine for cooking), sushi vinegar (the ingredients are not easy to buy)

, you can make your own. Method: Put an appropriate amount of white vinegar in a bowl, add one-third of the white vinegar, add an appropriate amount of salt, stir briefly, then pour it into the pot, simmer over low heat until small bubbles appear.

, need to be stirred continuously when cooking, do not let it cool before use. [Edit this paragraph] Making of outer roll: The so-called outer roll is a sushi roll with rice on the outside, also known as inner roll (Japanese) and reverse roll 1.

. Use more rice for the outer roll, about 1 and 1/32 of the inner roll. Arrange the rice on top of the seaweed from left to right. 3. Lay the seaweed over from top to bottom, and place it on the chopping board with the rice facing down.

Wipe the cutting board with a wet cloth before placing it (to prevent sticking). 4. Roll up the seaweed. 6. Wrap the roll with plastic wrap.

Use the bamboo mat to shape it gently without pressing the rice tightly. 7. Remove the plastic wrap. 8. Sprinkle with your favorite seasonings, such as sesame seeds, crab roe, etc., for decoration.

, just like cutting the inner roll, cut it with one knife, keeping the cut smooth. 10. Finished product [Edit this paragraph] Inner roll method 1. Put the rice into the rice cooker, the ratio of water to rice is 1:1, and the rice is cooked.

Don't open the pot yet, let the rice simmer for 10 to 15 minutes. While it's hot, add the required amount of rice into the basin. Pour an appropriate amount of sushi vinegar and an appropriate amount of Daishi Dai beef powder into the basin, because the hot rice is mixed with the vinegar.

When the vinegar smell is fully absorbed, cool the rice with a fan and set aside. 2. Wash the cucumbers, remove the heads and tails, cut them into long strips, rub them with salt and set aside.

Apply butter and make a thin egg pancake, then cut into strips and set aside. 4. Spread the roasted seaweed on the roller blind, leaving 1CM at the front. Spread the rest with a layer of sushi rice, sprinkle the meat floss evenly, and arrange the cucumber strips and eggs.

Then roll it into a sushi roll. Korean sushi (KIMBAP) Korean sushi has been modified from Japanese sushi to Korean sushi. The main method of English (KIMBAP) Korean sushi is almost the same as Japanese sushi, but the ingredients are different and the taste is different.

Japanese sushi is more spicy and sour for appetizers, while Japanese sushi is generally made of vegetables and fresh deep-sea fish, while Korean sushi usually uses cooked tuna or canned tuna and a small amount of pickled pickles.

, made from spicy vegetables, Korean sushi is added with Korean spicy cabbage kimchi (KIMCHI), yellow salty and sweet cucumber strips and brown and sweet pickles are also essential ingredients. Finally, if

Korean sweet chili sauce, white vinegar and a small amount of sugar are added in the making process of Japanese sushi, which are not found in Korean sushi. Not only that, a large amount of sesame oil (SASAMI OIL) is also added, and the sweet eggs in Japanese sushi are more

It is an egg that has become salty.

Vegetable condiments: Spinach, cabbage, spicy kelp shreds Ingredients: Cooked tuna, tofu, salty fried noodles, cheese [edit this paragraph] Tips for steaming rice (1) First, wash the rice, place the rice in a basin, pour water, and pour the water at the same time

Blend the rice gently and quickly with your hands. Pour away the rice washing water immediately after rinsing. Repeat this twice.

(2) Then pour in a little water, slowly turn the pot in a certain direction with your left hand, and gently and evenly rub the rice grains with your right hand.

Do not knead the rice for too long, otherwise the vitamins and fiber in the rice will be destroyed.

(3) Then put the rice in the basket to drain the water and let it sit for 30 minutes to 1 hour.

(4) After these are done, steaming begins. The ratio of rice to water is 1:1 (this can also be adjusted according to personal preference). Do not open the pot immediately after steaming the rice. Let the rice simmer for 10-15 minutes.

It can bring out the taste of rice grains more.

[Edit this paragraph] Special attention for DIY: (1) In order to improve the taste, when adding glutinous rice to rice, you need to pay attention to the ratio. The recommended ratio is rice:glutinous rice 7:3.

(2) When steaming the rice, pay attention to its hardness and softness, and try to make it moderately hard and soft.