A complete collection of sushi rolling methods

Sushi is a traditional Japanese food, which is small and convenient to eat. There are many ways to do it. Although it seems simple, it is still very particular. What we come into contact with most are simple home-made methods. In fact, there are many ways to roll sushi. Here's how to roll sushi.

Fine roll

Usually, 2/3 of the size of standard sushi seaweed is used, and the prepared rice is covered with 2/3 of the seaweed, leaving only a small piece of seaweed at the top.

Take another food and cut it into long strips as the core, such as crab meat, pickled radish, cucumber, fresh salmon, etc. Finally, wrap the seaweed into small rolls with sushi curtains and cut it into equal pieces.

Taijuan

The method of making a too-roll is similar to that of a thin roll, except that many kinds of material cores can be put together. Skilled masters can also arrange the placement positions of various material cores, so that the finally cut sushi presents different patterns or patterns, which makes the taste more diverse and looks more attractive.

Because the coil is thick after being made, the whole piece of sushi seaweed with standard size is usually used in the production.

hand scroll

It is to cut sushi seaweed into smaller square sizes, spread rice and all kinds of shredded material cores, and then roll it into a cone, similar to the shape of an ice cream cone. There is also a special container with hand rolls, which looks like a small wooden tray with 2~3 round holes on it. You can insert the hand rolls vertically on it, which is beautiful when serving without scattering seaweed.

Lijuan

The method comprise that following step: spreading a whole piece of sushi seaweed with a standard size on rice, covering the rice with a layer of preservative film, tur the seaweed so that the side with the rice faces downwards, then putting various material cores on the seaweed and rolling the seaweed so that the rice is outside and the seaweed is inside, and finally dipping a layer of crab roe or sesame seeds on the outer layer of the rice, and cutting into equal small pieces.

Warship coil

Rice is made into an oval shape by hand, then sushi seaweed is cut into a small rectangle slightly higher than the rice ball, and wrapped around the rice ball. Finally, appropriate ingredients such as fish eggs, crabs or sea urchins are put at the top. Because the prepared sushi looks like a warship, it is named warship roll.

Hold sushi

Compared with rolled sushi, holding sushi requires more attention. The amount of rice should be as consistent as possible every time, and the rice should be pressed while holding it with both hands. After three or four times, it will be made into an oval rice ball with full appearance, loose but not scattered, tight but not solid.

Then put a little green mustard on the rice ball, and then spread a slice of finely cut raw fish on it.

In addition to all kinds of fresh fish and shrimp, sushi can also be served with a variety of ingredients such as egg rolls or Japanese tofu skin, which vary widely.

Purple vegetable roll sushi

Ingredients: crab meat, Japanese yellow radish pickles, asparagus and salmon strips.

Practice: soak the rice for one or two hours before steaming, and steam the rice moderately hard and soft. Wait until the rice temperature is slightly lower than the hand temperature before spreading it on seaweed.

The process of laying rice should be completed as quickly as possible, otherwise the laver will become soft and unable to form because of absorbing too much water.

When wrapping, the rice should not be exposed, and the tightness should be moderate.

In the process of making sushi, you can put a basin of water beside you, and dip it with clear water at any time so as not to stick your hands.

Spread the laver flat on the unfolded bamboo curtain, knead the rice in your hand, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and leave the laver with an upper end of about 2cm. Then put artificial crab meat, Japanese yellow radish pickles, asparagus and salmon sticks in the center of the rice.

Wrap laver and rice with bamboo curtain, and then remove the bamboo curtain. Cut the rolled sushi into pieces and put it on a plate.

Kimbap with seaweed

Ingredients: 200g of steamed rice, 50g of dried laver, 0/50g of egg100g of carrot100g of ham sausage100g of spinach100g of pork floss.

Practice: First, put salt, white sesame seeds and sesame oil into warm rice, stir it evenly by hand and put it aside to dry.

After breaking the eggs, add a little salt to taste, fry them in a pan and cut them into long strips.

Slice the ham and carrots into long strips, put them in a hot oil pan, stir-fry until they are soft, and set aside.

Take out two pieces of laver and spread them. Pour rice on them and spread them by hand, covering three-quarters of every corner of laver.

Then put egg strips, carrot strips, ham strips, spinach, pork floss and so on at a time. Roll up the purple cabbage, be sure to roll it tightly.

Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.

Meihua sushi

Ingredients: the proportion of white sushi rice is: 3 cups of raw rice and 3 cups of boiled rice vinegar, salt and sugar, 6 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of salt.

Mix well the accessories: cut a piece of seaweed for sushi into five pieces with scissors, a bowl of mixed white sushi rice and Korean spicy sauce sesame oil.

Steps: divide a piece of seaweed for sushi into five equal parts and cut it into five pieces with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to make red rice.

Spread the cut strips of seaweed flat on the sushi curtain, and spread a thin layer of rice with spicy sauce on it.

Lift the two sides of seaweed up slightly and roll it into a small tube that is not fully enclosed.

In the same way, roll the remaining four strips of seaweed into small tubes and set them aside for later use. Then take another whole piece of seaweed, spread a layer of mixed white sushi rice on it, and keep the pre-fried egg skin roll at hand for later use.

Put two small tubes rolled with spicy rice in the center of seaweed covered with rice. Put an egg skin roll in the middle of the two small tubes.

In addition, the remaining three small tubes are buckled on both sides and in the middle of the egg skin roll, and the seaweed faces outward.

Hold up the sushi curtain with your hands, and bring the two ends of the seaweed covered with white rice closer to the place where the small roll is laid in the middle.

When the two ends are together, roll them tightly with sushi curtains and shape them. When cutting, roll it with a sushi curtain to expose only the part to be cut, and then cut it with a knife, which will make it easier to cut.

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