Material: Japanese rice, crab sticks, cucumbers, sausages, Korean rice vinegar, sweet tofu, sushi rolls and laver. Practice: 1) Wash and cook the rice first, sprinkle some Korean rice vinegar to make it more fragrant (not put), and let it cool for later use; 2) Slice cucumber, crab stick and sausage for later use; 3) Spread laver on sushi rolls, and then spread cold rice (evenly); 4) Put cucumbers and crab sticks in the middle, or cucumbers and sausages (according to your own preferences), and then roll them up. 5) cut them, and you can do it! Sell some sweet tofu. After buying it, use paper or cloth to absorb excess water, and then put rice in the middle. It's delicious. If there are other materials, such as yellow radish, you can also use them. The most important thing about sushi is that you can buy the middle materials! Add mustard, Korean or Japanese soy sauce and some ginger slices when eating. It tastes very good! 2. Make sushi 1. Ingredients: Sushi rice (round and chubby, if not, you can use ordinary rice, but first soak it in water 1 hour), sushi vinegar (if not, you can also make it yourself with white vinegar and sugar), a package of large pieces of seaweed, bamboo curtains, disposable gloves and salad dressing (or mayonnaise). 2. Stuffing: pickled radish, cucumber, carrot, crab roe, canned tuna, sausage (one pack of 10 chicken sausage), fresh three-striped fish and eggs. Pickled radish and cucumber are cut into thin strips. Carrots and sausages are soaked in boiling water and cut into slender strips. Thaw the crab roe and drain for later use. Tuna fish tank, take out the drained water, add some salad dressing and salt and mix well. One part of the three fish is cut into long strips, and the other part is cut into 2.5 cm by 5 cm thin slices. Beat two eggs with a little salt and sugar Heat the pan with olive oil, fry the egg liquid into round egg skin with low fire, and cut it into slender strips after taking out the pan. The choice of stuffing can be diversified, and anything you like can be wrapped inside. For example, broken apples, asparagus, canned tuna, arctic shellfish, eels, sausages and so on. 3. Making sushi rice: Wash and drain the sushi rice, add water according to the ratio of 1: 1, steam it in an electric rice cooker, open the lid and let it cool, and wait for 15 minutes. Then beat the cooked rice loosely, and pour the sushi vinegar evenly on the rice bit by bit, stirring evenly while adding it. The amount of sushi vinegar is about one measuring cup of rice and two tablespoons of sushi vinegar. After stirring, you can put the rice aside for use. 4. How to make sushi vinegar: You can make it yourself without sushi vinegar. 200 ml of white vinegar, 4 tbsp of salt and 9 tbsp of sugar, put them in a pot and heat them until they dissolve. Remember not to cook, dissolve and let it cool. 5. Roll sushi: put the bamboo curtain at the bottom and put the shiny side of laver down on the bamboo curtain. Spread the rice evenly, not too thick, so as not to roll up. Leave some space around the laver, especially 2 or 3 centimeters away from yourself. Spread a thin layer of salad dressing on the rice (or not), then spread cucumber, carrot, crab roe and other materials on your own 1/3, and stir at will, but don't put too much at a time. Then roll the material with your fingers, and be careful to press it tightly, otherwise it will not look good if it is loose and cut. After rolling, press tightly to keep the shape for one minute, take away the bamboo curtain, and then cut it into small rolls of equal size with a knife. 6. Rice ball sushi: The remaining rice can be made into rice ball sushi. Take a little rice and make it into a cuboid rice ball with the size of 2cm×2cm×4.5cm. Take a slice of cut salmon, put a little mustard in the middle, cover it on the rice ball and press it. You can also tie a small laver to fix it. Besides salmon, shrimp, tuna, eel and crab roe can also be used. The remaining fish can be used as sashimi. Squeeze a little lemon, dip a little mustard and add soy sauce when eating. You're done! The first step is to purchase. First of all, you need to buy some sushi utensils and condiments, and a small bamboo couplet for rolling sushi (which is sold in art shops). Japanese soy sauce, Japanese mustard, salad dressing, white vinegar, sugar, salt, rice. Seaweed slices, salmon, shrimp, cucumber, lettuce, carrot. The second step is to steam rice. Wash the rice before steaming, drain it, and let it stand for more than an hour before steaming. The third step is to mix sushi rice. Five spoonfuls of white vinegar, one spoonful of sugar and a little salt. Stir the three samples in a pot, and then heat them with fire for later use. Multiply the steamed rice by the required amount, pour a proper amount of vinegar into the rice and stir to make sushi rice. Step four, make sushi. Put the bamboo couplet on the chopping board, spread a piece of seaweed on the bamboo couplet, spread the prepared sushi rice on the seaweed, and leave one or two centimeters of seaweed without wiping the rice. Put a spoonful of salad dressing in the middle of the sushi roll, and then put shredded carrots on the rice. Put two pieces of lettuce on carrots, and then put sliced salmon (or shrimp) and cucumber segments on lettuce. Lift the bamboo joints with your thumbs to drive the laver and rice to roll forward, and the other fingers are used to fix the vegetables and not to run around. After a lap, roll up the dish, seal the seaweed with rice grains, and the sushi roll is ready. Hey hey. Step five, cut off the coil. We are talking about the biggest roll in sushi, called Taijuan. The same method can also be used to make a small volume, but the method with the same name is different. Okay, it's time to cut sushi. You should use a sharp knife and dip some water in it. The first knife should be cut in half, and then the cut roll should be cut off from it. By analogy, sushi is divided into eight portions on average, and the upper plate can be dipped in soy sauce. There is also a kind of sushi called hand-held sushi, which is so simple that I can't believe it can be sold, but foreigners like it very much. I'll tell you how to do it: put salmon or cooked shrimp in your hand, put a little mustard, then put some sushi and shape it by hand. This is the basic practice, but we still need to sum up experience to do it well. There are many kinds of sushi, mainly because the colors of the materials are different, which are basically the same. As long as you dare to innovate, it is possible to make better sushi. Four. 1, cooking. It's best to use northeast pearl rice, round and chubby rice. Drain less than usual to avoid getting too wet. Let it cool for a while after cooking. 2. Seasoning: refined salt, fine sugar and white vinegar. Mix fine salt and fine sugar at the ratio of 1: 3, add appropriate amount of white vinegar (according to personal taste), heat slightly, so that salt and sugar are fully dissolved in the vinegar, and let cool. 3. Pour the seasoning into the rice evenly and stir it evenly with a rice spoon. Don't be too rude, so as not to make the rice look bad and affect your appetite. 4. Put the sushi seaweed flat on the table and adjust the amount with a rice spoon. Do not spread rice at the edge of laver about 0.5 cm, and keep it sealed. 5. Put your favorite food on the rice, such as salmon (cut into strips), cucumber (cut into strips), laver, crab roe, etc. Don't put too much, gently flatten it. Roll up the purple cabbage, like a book, and edge it tightly. You can dip it in a little water and seal it at the edge. Scroll back and forth several times to make it a cylinder. 6. Cut the "cylinder" into sushi rolls with a sharp fruit knife and you're done.

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