[Edit this paragraph] Making method 1. Outer roll The so-called outer roll is sushi with rice on the outer layer, also known as inner roll (Japanese), reverse roll 1, and there are more rice for outer roll, which is about 1 and 1/3 2. Arrange the rice on the upper part of laver from left to right. 3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll. 4. Roll up the purple cabbage. 5, wrapped! 6, wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice tightly. 7. All right! Tear off the plastic wrap. 8. Sprinkle your favorite seasonings, such as sesame seeds and crab seeds, and do a little embellishment. 9. Cut it like an inner roll, and keep the incision flat. 10, finished product. 2. Inner roll 1, put the rice into the rice cooker, and the ratio of water to rice is1:1.Don't boil the cooked rice yet, let the rice stew for 10 to 15 minutes, and put the required rice in the pot with enthusiasm. After the vinegar flavor is fully immersed, fan the rice and cool it for later use. 2. Wash the cucumber, turn around and tail, cut it into long strips, and wash it with salt. 3. Heat the pan, coat it with butter, make a thin omelet, and then cut it into strips for later use. 4. Spread the roasted seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, sprinkle with minced pork evenly, put cucumber strips and egg strips on it, and then roll it into sushi rolls. [Edit this paragraph] Rice steaming skills (1) First, wash the rice, put the rice in a basin, pour water, and stir the rice grains quickly and gently while pouring water. Immediately pour out the washed rice washing water, and repeat this twice. (2) Then pour a little water, slowly turn the basin in a certain direction with your left hand, and gently rub the rice grains evenly with your right hand. Do not rub rice for too long, otherwise it will destroy vitamins and cellulose in rice. (3) Then put the rice into the basket to drain the water and let it stand for 30 minutes-1 hour. (4) After these things are finished, steaming is started, and the ratio of rice to water is1:1(this can also be adjusted according to personal preference). Don't boil the steamed rice immediately, let the rice stew for 10- 15 minutes, so that the taste of the rice can be brought into full play. [Edit this paragraph] Special attention (1) In order to improve the taste, when adding glutinous rice to rice, attention should be paid to the ratio, and the recommended ratio is rice: glutinous rice 7: 3. (2) Pay attention to a little hardness when steaming the rice, because it needs to be mixed with sushi vinegar when cooked. (3) Steam the rice and put it in a larger container and mix with sushi vinegar. In the process of mixing vinegar, it is necessary to pay attention to one direction to avoid rotten rice. Cover it with a clean wet towel after mixing. (4) You can start to roll sushi when the sushi rice is cold to your hands. (5) When cutting sushi at last, you must choose a sharp knife. Cutting method; If you want to cut it like a saw, you can't just press it down. The one-size-fits-all sushi is easy to break down.