How to make:
1. Mix sugar, white vinegar and salt together to make sushi vinegar.
2. Wash the white rice, put it into an electric pot and cook it, then pour the sushi vinegar into it while it is hot and mix it well, and blow it with an electric fan to cool it so that the white rice can fully absorb the sushi vinegar.
3. The sushi rice must be cooled before it can be used to wrap the rolls, otherwise the seaweed will soften when it gets hot and produce toughness, and the sushi will not be able to achieve the desired texture.
4. In the middle of the rice, add any filling that suits your taste, such as mushrooms, cucumber, pickles, sausage, eggs or seafood, etc., roll it up with a bamboo curtain, press it tightly, and then cut it into pieces, and then it is ready to serve. (You can also brush the rice with a layer of chili sauce, caviar, etc., and then put the filling on it, which tastes even better, depending on your personal taste.)
5. Don't forget to roll the sushi with the smooth side of the roasted nori facing downward, which gives it a nice texture.
Tempura Roll Sushi
Ingredients: tempura shrimp, seaweed, rice, sushi vinegar, lettuce, cheese, salad dressing, crab roe.
Methods:
1. Steam the rice and put it into the sushi vinegar, mix it well and let it cool, then spread it on the seaweed.
2. Coat the seaweed with crab roe, turn the seaweed over, put lettuce, tempura shrimp, cheese, and salad dressing (squeezed into shape with a bamboo curtain) and roll it up.
Nutritional comments: Tempura shrimp (available in supermarkets) is one of the more famous ingredients in Japanese cuisine, has a very high nutritional value.