The main material is cold rice seasoned with vinegar (referred to as vinegar rice), plus fish, seafood, vegetables or eggs as ingredients.

Weigh the inner roll (Japanese) and reverse roll sushi 1. The outer roll uses more rice, about 1 and 1/3 of the inner roll. 2. Arrange the rice on the top of the nori from left to right.

3. Lay out the seaweed from top to bottom. Turn the seaweed over and place it rice-side down on the cutting board. Wipe the cutting board with a wet rag before placing it (to prevent sticking). Place the filling in the middle of the seaweed as if rolled inside.

4. Roll up the seaweed.

5. It’s wrapped!

6. Wrap the roll with plastic wrap and use a bamboo curtain to gently shape it. Do not press the rice tightly.

7. Alright!

Peel off the plastic wrap.

8. Sprinkle with your favorite seasonings, such as sesame seeds, crab roe, etc., for a little embellishment.

9. Just like cutting the inner roll, use one cut to keep the cut smooth. 10. Finished product.

2. Inner roll 1. Put the rice into the rice cooker. The ratio of the amount of water to the amount of rice is 1:1. Do not open the pot before cooking the rice. Let the rice simmer for 10 to 15 minutes. Add the required amount of rice to the rice cooker while it is hot.

In a basin, pour an appropriate amount of sushi vinegar and an appropriate amount of Daxida beef powder into the basin, because hot rice can only take on the flavor when mixed with vinegar.

After the vinegar smell is fully immersed, fan the rice to cool it down and set aside.

2. Wash the cucumbers, remove the heads and tails, cut into long strips, rub them with salt and set aside.

3. Heat the pan, apply butter, make a thin egg pancake, then cut into strips and set aside.

4. Spread the roasted seaweed on the rolling curtain, leaving 1CM at the front. Spread the rest with a layer of sushi rice, evenly sprinkle with meat floss, place cucumber strips and egg strips, and then roll it into a sushi roll.

Edit this section Tips for steaming rice (1) First, wash the rice. Place the rice in a basin, pour in water, and quickly and gently stir the rice grains with your hands while pouring the water. Pour out the rice washing water immediately after rinsing, and repeat this twice.

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

Special attention should be paid to sushi when editing this paragraph (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, be careful to make it a little firmer, because you need to mix in sushi vinegar when it is cooked. (3) When the rice is steamed, put it into a larger container and mix in sushi vinegar.

When mixing vinegar, you need to pay attention to operating in one direction to avoid breaking the rice.

After mixing, cover with a clean wet towel.

(4) Wait until the sushi rice is cool to hand temperature before you can start rolling the sushi.

(5) When cutting the sushi at the end, be sure to choose a sharp knife.

Cutting method: It needs to be cut in a saw-like manner, and the sushi that can be cut with one knife will easily fall apart if you cannot press it down directly.

(6) Be sure to pay attention to hygiene.

Most fish in sushi is eaten raw, and these fish are likely to carry bacteria and parasites, especially nematodes.

Therefore, it must be fresh and choose safe fish recipes. Rice: Rice should not be eaten with horse meat, honey, and cocklebur.

Eggs: Eggs should not be boiled with sugar; eating them with saccharin and brown sugar will cause poisoning; eating them with goose meat will damage the spleen and stomach; eating them with rabbit meat and persimmons will cause diarrhea; and they should not be eaten with soft-shell turtles, carp, soy milk, and tea.

Pork (lean): Pork should not be eaten with ebony plums, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shell turtle, water chestnut, buckwheat, quail meat, and beef.

It is not advisable to drink a lot of tea after eating pork.

Milk and lean meat are not suitable for eating together, because milk contains a lot of calcium, while lean meat contains phosphorus. These two nutrients cannot be absorbed at the same time. The foreign medical community calls it that phosphorus and calcium are incompatible.

The optimal ratio of calcium to phosphorus is between 1:1 and 1:1.5, which promotes absorption of each other.

Carrots: Wine and carrots should not be eaten together, as this will cause a large amount of carotene to enter the body together with alcohol, and produce toxins in the liver, leading to liver disease; in addition, radish is a major source of diarrhea and carrots are a tonic, so it is best not to eat them together.

Seaweed (dried): Seaweed should not be eaten with persimmons; it should not be eaten with sour fruits, as it can easily cause gastrointestinal discomfort.