A complete collection of Japanese warship sushi practices

Cooking of sushi rice: 1. Rice ratio Sushi rice: water (1:kloc-0/) (Northeast rice or ordinary rice can be used instead if there is no sushi rice) Reference weight: rice: 600g water: 600g finished product: 4 hand-rolled sushi, and 20 hand-rolled sushi are just the weight of a family of five, which is very heavy.

Step 2

Illustration of Japanese warship sushi

After the rice is cooked, add sushi vinegar while it is hot, and mix well for later use (if there is no sushi vinegar, it can be mixed with white vinegar: sugar: salt at a ratio of 6: 3:1).

Step 3

Reference serving size: rice: 600g, white vinegar: 40g, sugar: salt: 13gPS: Sushi rice must be evenly stirred, otherwise the rice without vinegar will become hard after being left for a long time.

Step 4

Making warship sushi. Compacting the rice with a mold. (You can also knead it by hand without a mold)

Step 5

Porphyra slices are cut to a width of 3 cm, surrounding the small rice ball, leaving a space of 1 cm at the upper end.

Step 6

Fill the vacant position above the rice ball with ingredients such as fish roe seaweed.

Step 7

Fill the vacant position above the rice ball with ingredients such as fish roe seaweed.

Step 8

You're done, O(∩_∩)O~

Japanese warship sushi finished product map

knack for cooking

According to their own tastes, you can prepare some sushi soy sauce, mustard and salad dressing, which will have a more flavor.

Hand-rolled sushi, warship sushi and rice balls can be made together, and the well-made sushi lunch box is very suitable for traveling.