Making your own sushi at home is not really complicated, first you need to prepare the most basic ingredients for making sushi: sushi vinegar, seaweed, and a sushi curtain for rolling sushi.

Making sushi with rice I like to use the Northeast long-grain rice, steamed when the main do not steam too soft, so that the rice grains can maintain the integrity of the eating will be

As for the sushi inside the package of fillings, I personally like to use the spring water soaked tuna, as compared to the oil-soaked tuna flavor is enough and will not be greasy. Vegetables or fruits as you like, cucumber, carrots, avocado, etc., can be added. You can also add shredded egg skins, mashed purple potatoes, etc. as you see fit.

1. carrots washed and peeled and cut into strips, add a little salt and rice vinegar so that the radish strips become soft and have a bottom flavor. Cucumber washed and cut into and radish strip thickness has been thin strip.

2. Wash the rice, add the right amount of water with a rice cooker to steam into soft and hard rice. Steam the rice while it is still hot and stir with a rice spoon to disperse, then add 1 tsp of sushi vinegar and mix well to cool and set aside.

3. Open the can of tuna and remove the flesh from the tuna to control the excess juice.

4. Blanch the sushi curtains in hot water to dry. Now the surface of the sushi curtain spread a piece of plastic wrap (once on the will be too no two experience class, the sushi chef said that with the help of plastic wrap, you can cut the edge of the more beautiful sushi rolls), and then the seaweed flat on the plastic wrap, take the appropriate amount of rice evenly spread on top of the seaweed.

5. On this side close to their bodies in order to yard on the cucumber, carrots, tuna fish.

6. Slowly roll up the sushi with the help of the sushi curtain, and press a little harder with each roll to make the roll tighter and less likely to fall apart when you cut it later.

7. Find a fast knife, dip it in water and cut the rolled sushi into short and long pieces.

Purple potato sushi

Ingredients: rice, glutinous rice, rice, purple potatoes, cucumbers, carrots, meat floss, seaweed, eggs, sushi vinegar, salad dressing, corn starch, salt

Practice:

Rice mix, add water and soak for 20 minutes, carrots into thin strips blanched for a minute to remove the water. Egg beaten with water starch and salt, spread into an egg skin and cut into thin strips, cucumber cut into thin strips, purple potatoes steamed into the sushi vinegar, pounded with a rolling pin, rice cooked and then take out the rice to add purple potato puree and mix; sushi curtains on the seaweed, take the appropriate amount of rice evenly spread on the seaweed, flatten the rice, put cucumber, carrot, ham, followed by egg skin, the middle of the sprinkle of meat floss, squeezed with salsa; rolled up by hand. Compact and continue to push and roll, cut sections with a knife before eating.

Potato Sushi Mash

Ingredients: potatoes , eggs, salami, lettuce, salt, light cream

Peel potatoes and cut into cubes, add cream and put in microwave on high for 8 minutes, add in a pan without eggs, water boils for 8 minutes before removing and letting it cool; grate potatoes into a puree with a spoon, add egg yolks, grate them together, and whisk them well. Add the diced egg whites and salami, stir well and add salt in between (adjust to taste). Wrap the mashed potatoes and other ingredients in lettuce leaves and steam in a steamer for 30 seconds before removing and cutting into pieces.

Egg Roll Sushi

Ingredients: sushi rice, nori, fried egg of uniform thickness, corn kernels, sausage grains, carrot grains

Mix the corn kernels, sausage grains, carrot grains, the curtain on a layer of plastic wrap, lay the egg skin, rice, filling in order, be careful not to be too vigorous, or the egg will break.