Health Guide: Sushi is a famous Japanese food, and many people like it now. But although sushi is small, it is not cheap at all. If you like sushi, you might as well make it yourself at home, and you can make nutritious sushi. Here we recommend 11 kinds of common sushi, and see which one you like.

Sushi is one of the most popular traditional foods in Japan. The main material is cold rice seasoned with vinegar, and fish, seafood or eggs are added as ingredients. It tastes delicious and is very popular among Japanese people. Fresh ingredients, crispy laver and soft rice can make all kinds of tempting sushi, which makes people drool.

the

1 of sushi: yellow robe and seafood sushi

materials: rice, sushi seaweed salad dressing, flying fish roe, white vinegar, sugar, salt, pepper, cooking wine and ginger.

Practice:

1. Marinate with shredded ginger, salt, pepper and cooking wine for ten minutes, and then cook in water for later use. White vinegar with white sugar and a little salt is heated and melted to make sushi vinegar.

2. Pour a bowl of rice and mix well. The sushi curtain is spread out, covered with a layer of plastic wrap, and covered with mixed rice, which is slightly larger than sushi seaweed.

3. Spread a layer of sushi seaweed and put shrimps on the front. Pick up the sushi curtain, roll it up slowly, pinch the edge tightly, open the plastic wrap after rolling, cut off both ends and cut it into small pieces.

4. Set the plate and decorate it on the side. Squeeze Thousand Island salad dressing on the sushi and put some flying fish eggs on it.

yellow robe with seafood sushi

Method 2: Korean tuna perilla sushi

Ingredients: 1 bowls of rice, 1 cans of tuna, appropriate amount of perilla (crushed), appropriate amount of seaweed and appropriate amount of sushi vinegar.

Practice:

1. Add a little sushi vinegar to the rice and mix well. Add crushed perilla. Mix the rice well. A piece of seaweed is spread on the sushi table, covered with thin perilla rice, leaving a gap around. Use sushi mats and roll them into thin rolls.

2. Cut the thin rolls in half, spread them on another piece of seaweed, fill the middle with tuna, and roll them into rolls. Cut sushi, in groups of two, and put it into a petal shape.

Method 3: Fish roe sushi

Ingredients: 1 bowl of rice, 1 spoon of sushi vinegar, appropriate amount of flying fish roe, 1 cucumber and appropriate amount of mustard.

Practice:

1. Take 1 bowls of steamed rice, pour in sushi vinegar and stir evenly with chopsticks or wooden spoon. Wash the cucumber and cut it into long slices with a peeler for use.

2. Prepare red and green flying fish eggs. Molding the mixed sushi rice into a cylindrical shape with a mold. Wrap it in cucumber slices and coat the top with mustard. Put the two-color fish eggs on the top of the wrapped rice ball.

Fish roe sushi

Method 4: Sashimi sushi

Materials: scallop, sweet shrimp, salmon, squid, uncooked rice and vinegar.

Practice:

1. Prepare sashimi such as scallop, sweet shrimp, salmon and squid. Wash raw rice well, soak it in summer, soak it for 1 hours in winter and put it in a rice cooker to cook.

2. To make sushi vinegar: mix salt, sugar and white vinegar in a ratio of 1︰5︰11, put them in a pot, heat them, and let them cool before use. Do not make it boil when heating, so as not to reduce the acidity of vinegar.

3. Mix sushi rice and sushi vinegar at a ratio of 5: 1, and stir evenly with a wooden spoon while it is hot.

4. Dip your hands slightly in water, hold the rice into a small ball, smear it with horseradish, and then spread sashimi. Then wrap it in a larger plastic wrap and tighten it, and then quickly spin the sushi with the upper part of the plastic wrap and turn it into a circle.

Method 5: Sushi with salted egg yolk and pork floss

Ingredients: 281g of rice, 2 salted duck eggs, 3g of salt, appropriate amount of salad dressing, 15ml of sushi vinegar, appropriate amount of carrots, cucumber, ham, golden radish and pork floss.

Practice:

1. Slice ham, remove seeds from cucumber and cut into thin strips, take yolk from salted duck eggs, and shred carrots for later use. Add sushi vinegar and salt into the rice and stir well. At this time, the rice is not so sticky.

2. Spread a piece of seaweed on the roller blind, then evenly spread a thin layer of rice, flatten it with a spoon, and don't spread rice at the other end of 1cm (otherwise it will be difficult to close).

3. Put cucumber strips, shredded carrots, salted egg yolk (which can be slowly rubbed into strips by hand), pork floss, golden root and ham strips on the rice near your own end in turn, and squeeze in a proper amount of salad dressing. Roll up the bamboo curtain slowly forward.

4. After all the rolls are rolled up, squeeze the bamboo curtain rolls with both hands (so that the wrapped laver rice can't be tight). Remove the roller blind, cut it into 1 or 5cm wide, and wash the knife with water every time, so that the incision is neat and beautiful.

Salted egg yolk pork floss sushi

Method 6: Muyuhua sushi

Materials: rice, Muyuhua, black sesame, seaweed, white vinegar and sugar.

Practice:

1. Let the rice stand open and cool, add a tablespoon of white vinegar and a little sugar and mix well. Sprinkle in black sesame seeds and mix well.

2. Put some water on your hand, make a rice ball, and then flatten it to form a triangle. Wrap the rice ball with seaweed. Sprinkle Muyu flowers evenly on the rice ball, and serve with green mustard and Japanese soy sauce.

practice 7: eel sushi

materials: glutinous rice, rice, laver, eel, grilled shrimp, vinegar, salt, sugar and mustard.

Practice:

1. Mix glutinous rice+rice with vinegar, salt and sugar and cook. Cool it in the bag a little, it will burn the seaweed if it is too hot, and it will not be sticky enough if it is too dry.

2. Inclination: Put the laver under the bamboo curtain, or face down smoothly, and then hold a rice ball 1/3 smaller than the palm of your hand in your hand and put it in the middle of the laver, that is, slowly push the rice outward, but this time don't spread the rice all over the laver, leaving 2 cm on the top and 1 cm on the bottom.

3. Then apply mustard, and then put a layer of laver. Then put what you like to eat (not much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, let go of the bamboo curtain at the bottom, and roll it with the bamboo curtain.

4. Dip some water with a sharp knife, cut it into sections, and then spread eel and grilled shrimp on the sushi to make it more colorful.

eel sushi

practice 8: tempura roll sushi

materials: tempura shrimp, seaweed, rice, sushi vinegar, lettuce, cheese, salad dressing and crab seeds.

Practice:

1. Steam the rice, add sushi vinegar, mix well, let it cool, and spread it on seaweed.

2. After the crab seeds are coated, turn the seaweed over, release the vegetables, tempura shrimp, cheese and salad dressing (extruded with bamboo curtain) and roll it.

practice 9: avocado sushi

materials: sushi rice, seaweed, avocado, sushi vinegar, sushi soy sauce and green mustard.

Practice:

1. Wash the rice and put it on the screen for half an hour. Steamed in a rice cooker, the ratio of rice to water is generally 1:1.2~1.3, which should be flexibly mastered according to the situation of the pot and rice. 2. When the cooked rice is warm, add sushi vinegar and mix well. The ratio of raw rice to sushi vinegar is about 6: 1-5: 1, and then make sushi completely.

3. If you don't have sushi vinegar, you can make it yourself. The ratio of rice vinegar, salt and sugar is about 5: 1: 2. Put it in a pot and cook over low heat until the sugar is completely melted.

4. After the sushi vinegar rice is prepared, let it cool naturally, put a little sushi vinegar on your hands, and hold the rice into an oval rice ball. The rice ball tastes good if it is not loose and tight, and don't put too much vinegar on your hands, otherwise the rice ball will be too sour.

5. Cut the seaweed into thin strips about 1 cm with scissors, and put the avocado slices on the rice ball for peeling and slicing, and fix them around the middle with seaweed strips. At the end, stick a small plate with a little water, squeeze a little mustard, and pour sushi soy sauce to eat.

avocado sushi

Practice 11: Arctic shell sushi

Materials: Arctic shell, rice and sushi vinegar.

Practice:

1. First steam the rice, add sushi vinegar, mix well and let it cool. Wash the arctic shellfish and pick them for later use.

2. knead the mixed sushi rice into a trapezoid (a rice ball of about 21g), and finally cover the arctic shell on the rice ball to eat.