How to make sushi and what you should pay attention to

Ingredients: Glutinous rice, rice, eggs, cucumber, ham sausage, sushi seaweed Method: 1. Mix the glutinous rice with water in a ratio of 1:1 and cook it into sushi rice. 2. Prepare sushi vinegar by mixing salt, sugar, and vinegar in a ratio of 1:5:10. Heat and let cool for later use. 3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir evenly to form sushi rice, and let the rice dry until the temperature is about 40°C. 4. Beat the eggs and fry them into thin strips. Cut the cucumber and ham into thin strips. 5. Lay out the sushi curtain, put a layer of plastic wrap slightly larger than the sushi curtain, then spread the sushi seaweed. Spread the sushi rice evenly on the seaweed (use a spoon dipped in water to press it gently), leaving the front end of the seaweed. Make a paragraph. 6. Place the cucumber strips, ham strips, and egg strips on the sushi rice, roll it up with a bamboo curtain, press it tightly, then dip the knife in water and cut it into sections. Beef Sushi Ingredients: Polished rice, sushi vinegar (important!), avocado (aka "avocado"), eggs, beef, dried nori, wasabi, sesame seeds, crab sticks. Tools: spoon, chopsticks, knife, sushi curtain, ziploc. Seaweed: Preparation of materials: 1. Rice: Cook the rice at a moderate humidity, not too wet or too dry. (It seems a bit nonsense, but people who like to eat thin or dry rice should still be careful not to cook it too thin or too dry...) After the rice is cooked, take out a portion of the rice and put it in In a plate or bowl, add appropriate amount of sushi vinegar and stir evenly. If you don't know how much to add, you can try the rice, it will be slightly sour. Leave the rest of the rice in the rice cooker, but do not keep it warm. Make sure the rice is cold when making sushi, otherwise the dried seaweed will soften when exposed to steam. 2. Eggs: Eggs are beaten well and fried into eggshells of about 0.8cm. You can add a little salt and pepper. The eggs must be fully cooked. 3. Beef: Cut the beef into small shreds, add salt, pepper, and Korean hot sauce to the pot and stir-fry. Don't make it too juicy, just right. The taste can be adjusted according to your preference. 4. Crab sticks: Cook the crab sticks slightly (or you can eat them raw if you like), and then tear them into small shreds. The crab meat sticks themselves are made up of crab meat strands. As long as you pinch them sideways, they will spread out and the strands will be very distinct. Smooth out the crab meat shreds and arrange them neatly on the plate. 5. Avocado: Just cut the avocado into small pieces as shown in the photo. Be sure to do this in the last step, because if you cut the avocado too early, it will turn black. Start wrapping the sushi: 1. Place the rice: First, put the sushi curtain into the ziploc (ziploc is a sealed bag for food, please see the picture below , if not available, you can use a similar flat, thicker food bag instead). Take a sheet of dried nori and place the rougher side up. Place the seaweed horizontally, use chopsticks or a spoon to put a small ball of rice on the seaweed, spread it flat, but do not press it, so that the rice grains can be thinly covered and arranged on the seaweed naturally and evenly. This is probably the most complicated step in the whole process of making sushi, because the rice grains are really difficult to spread evenly and very thin, but there is a way to make it smooth! That is--be patient. ! ! As long as you lay it slowly, you can make it look good. Don't leave the rice grains too far apart, otherwise the wrapped sushi will be uneven, and don't make it too thick, otherwise the sushi will be very big and unsightly. Don't press it, otherwise the sushi will not taste good. 2. Put the vegetables: After wiping away the sweat, the rice is finally laid out, and you can start to put the vegetables. ! a. First, apply a little bit of mustard on the center of the rice (not too much... otherwise... you will cry to death...) and then spread the mustard evenly from the middle to both sides, so that the mustard can be spread from the middle to both sides. Apply a thin line from left to right (maximum width 2cm) and lay about 10 crab meat shreds on the mustard position (you can decide how many crab meat shreds you want, just add more if you like) The red color will look good afterward), the shredded crab meat must be spread neatly! b. Place beef, eggs, and avocado on top. Everything should be neat and tidy. ! The order can be as per your preference. . . C. Sprinkle some sesame seeds on the white space above and below the rice. . . If you don't like it, you can leave it alone. . . 3. Start packing! This process is really not easy to describe, so I can only use my poor language to explain it. . .

First, lift the scroll from the bottom and pull it forward. Be careful not to let the rice in the nori stick to the dish during the pulling process. Pull it until the bottom of the nori is a little bit above the dish. Stop pulling at this time and use two palms. Hold the scroll tightly so that the rice grains are fully adhered, but do not crush the rice grains. Then pull the bottom of the scroll, drag it forward about 4cm, hold it tightly again, then drag it forward again, and hold it tight again until the whole roll becomes a sushi roll. Open the roll and see if the sushi roll is cylindrical. If it is not round enough, you can cover the scroll and adjust it again. However, most experts can get it done in one go without any adjustments! ~For example, me! Haha 4. Cut into sushi segments. ~~~ OK. You're done. The whole process has been explained, and here are some additional precautions. 1. Sushi vinegar is a must! This way the rice has a slightly sour taste and is more authentic. It also ensures that the rice grains will not harden. Otherwise, if you take it out of the refrigerator the next day, it will be hard sushi pieces. . 2. If not eating immediately, wait until just before eating before cutting into segments. . 3. The nori in the photo is placed in the wrong direction. It should be placed horizontally, but it is placed vertically in the photo. . hey-hey. . . 4. If you want to make eel sushi, just replace the "fried beef" with "grilled eel". ! You can also leave out the eggs! 5. When making sushi, you must have three hearts! Patience, care, and love! Because it is very possible that you have been busy for 1 or 2 hours, but you have eaten it all in 10 minutes. . However, what is made with care is love sushi. . . Those who eat it will definitely feel full of heart! ! ! Wow haha. . Seaweed roll sushi ≮Gourmet ingredients≯ Appropriate amount of crab meat, Japanese pickles, asparagus and salmon strips. ≮Food recipe≯ 1. Soak the rice for an hour or two before steaming it. The rice should be steamed until it is soft and hard. 2. Wait until the rice temperature is slightly lower than hand temperature before spreading it on the seaweed. 3. The process of spreading the rice should be completed as quickly as possible, otherwise the seaweed will become soft due to absorbing too much water and cannot be formed. 4. When wrapping, the rice should not be exposed and the tightness should be moderate. 5. When making sushi, you can place a basin of water next to you. You can dip it in water at any time to prevent your hands from sticking. 6. Spread the seaweed flatly on the unfolded bamboo curtain, hold the rice in your hands and squeeze until soft, quickly spread the rice evenly on the seaweed (the thickness of the rice is about 0.5cm), press it firmly, and leave about 2cm of the seaweed at the top. . Then place the crab meat, Japanese pickles, asparagus, and salmon strips in the center of the rice. 7. Wrap the seaweed and rice with a bamboo curtain, roll it tightly, and then remove the bamboo curtain. 8. Cut the rolled sushi into sections and serve on a plate. Ingredients for lettuce salad sushi: lettuce leaves, seaweed for sushi, rice, sushi vinegar, fried white sesame seeds, salad dressing Preparation work: 1. Cook ordinary rice, you can cook it slightly to make it sticky, scoop it up and let it warm when it is cooked 2 . Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: 1 pinch of salt, stir evenly. You can also change the proportion according to your own taste. 3. Mix the prepared sushi vinegar with the warm rice and set aside. 4. Wash the lettuce leaves and drain them. If they are too long, you can break off the stems to make them about How to make salad sushi with lettuce that is as long as the width of the seaweed: 1. Lay out the sushi curtain, put the seaweed on it, and then put rice on it. 2. Cover it with a piece of plastic wrap, flatten it slightly, and then turn it around so that the rice is facing down. With the seaweed facing up 3. Take 4 pieces of lettuce, stack two pieces on top of each other, so that the two ends of the leaves are separated (refer to the picture on the plate), pinch it tightly with one hand and place it on the seaweed, and use the other hand to put the rice and seaweed Roll up (I don’t have any hands to take pictures) 4. While rolling, gently lift up the plastic wrap, and pinch it with your hands through the curtain to make the rice rolled inside tighter. 5. After the roll is formed, sprinkle with fried rice. Sesame seeds, press lightly with your fingers to prevent them from falling apart. 6. Dip a knife in water or apply sesame oil (anti-stick rice), cut the sushi strips into pieces and you're done! Squeeze on the salad dressing. Ingredients for tomato sauce sushi: rice, seaweed slices, water, vinegar, salt, ham, eggs, lettuce, tomato sauce.

How to make tomato sauce sushi: 1. Wash the rice, add an appropriate amount of water to steam it, and simmer it for 20 minutes before taking it out. 2. Stir the steamed rice into pieces. After the temperature drops, add salt: sugar: white vinegar 1:3:5. Mix the rice evenly according to the proportion (the proportion can be adjusted according to your own taste) 3. The eggs should be slightly thicker, cut into wide strips and set aside; peel the lettuce, cut into wide strips and blanch it; the ham can also be cut into wide strips (vegetables can be used) Choose according to your own taste) [Gourmet China] 4. Spread the sushi curtain on the chopping board, put the seaweed slices on it, spread the cooled rice evenly, put the egg strips, lettuce strips, and ham strips in the middle, and roll it with the sushi curtain. Tubular shape 5. Use a sharp knife to cut into appropriate sizes and pour tomato sauce onto the plate. Notes: 1. It will be easier to dip the knife edge in some water when cutting. 2. I didn’t buy caviar, so I had to make do with ketchup:) 3. I made it without sugar this time, and it was delicious