How to make sushi?

Glutinous rice, rice, eggs, cucumber, ham sausage, sushi seaweed.

Exercise:

1. Mix glutinous rice with clear water at the ratio of 1: 1 to cook sushi rice.

2. Prepare sushi vinegar with salt, sugar and vinegar according to the ratio of 1: 5: 10, and heat and cool for later use.

3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir evenly to make sushi rice, and air the rice to about 40℃.

4, the eggs are evenly fried into egg skins and cut into long strips, and cucumbers and ham sausages are cut into thin strips.

5. Unfold the sushi curtain, spread a layer of plastic wrap slightly larger than the sushi curtain on it, then spread the sushi seaweed, spread the sushi rice evenly on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed.

6. Put cucumber slices, ham slices and egg slices on sushi rice, roll them up with bamboo curtains and press them tightly, then dip them in water with a knife and cut them into sections.

Beef sushi ingredients:

Polished rice, sushi vinegar (important! ), avocado (also known as avocado), eggs, beef, dried seaweed, mustard, sesame seeds and crab sticks.

Tools: spoon, chopsticks, knife, sushi curtain, zipper.

Porphyra:

Material preparation:

1. Rice: The humidity of rice is moderate, neither too wet nor too dry. It seems a bit ridiculous, but people who like to eat thin rice or dried rice should be careful not to cook rice too thinly or too dry habitually. . . )

After the rice is cooked, take out some rice and put it on a plate or bowl. Add appropriate amount of sushi vinegar and stir well. If you don't know how much to add, you can try rice, which is slightly sour. Leave the remaining rice in the rice cooker, but don't keep it warm. When wrapping sushi, make sure that the rice is cold, or it will soften the dried seaweed when it encounters steam.

2. Eggs: Eggs are fried to about 0.8cm after being beaten evenly. You can add a little salt and pepper. Eggs must be cooked.

3. Beef: Cut the beef into cubes, add salt, pepper and Korean hot sauce and stir fry. Don't fry it too juicy, just in moderation. The taste can be adjusted according to your own preferences.

4. Crab stick: Cook the crab stick in the microwave oven (or eat it raw) and then tear it into plain silk. The crab stick itself is a piece of crab meat broken together. As long as it is squeezed horizontally, it will all spread out and be clear. Straighten the shredded crab and put it neatly on the plate.

5. Avocado: Cut the avocado into small pieces as in the photo. Please do this in the last step, because avocado will turn black if cut early.

Start making sushi:

1. Rice paving:

First put the sushi curtain in ziploc (ziploc is the sealed bag of that kind of food, please see the picture below, if there is no one, you can use a similar flat and thick food bag instead). Took a laver from Zhang Qian and put the rough side up. Place the laver horizontally, put a small rice ball on the laver with chopsticks or spoon, smooth it, spread it out, but don't press it, and let the rice grains naturally cover the laver evenly and tightly. This is probably the most complicated step in the whole sushi making process, because it is really difficult to make the rice grains even and thin, but there is a way to spread them out well! That is-be patient. ! ! As long as you spread it slowly, you can spread it beautifully. Don't let the rice grains be separated too much, or the sushi will be skinny, not too thick, or too big and unsightly. Don't press it either, or the sushi will taste bad.

Step 2 put the dishes:

Wipe the sweat, finally spread the rice, and you can start playing Caicai. !

A. First, put a little mustard in the center of the rice (not too much. . . Otherwise. . Eat till you cry to death. . . ) Then spread the mustard evenly from the middle to both sides, so that the mustard is coated with a thin thin line (the maximum width is 2cm) from left to right.

Spread about 10 pieces of shredded crab meat on mustard (you can do it yourself if you like more, and it will look red after it is put up). The shredded crab meat must be laid neatly!

B. spread beef, eggs and avocados. Everything should be neat. ! The order can be whatever you like. . .

C. sprinkle some sesame seeds on the top and bottom blank rice. . . Don't let go if you don't like it. . .

3. Start the bag!

This process is really difficult to describe, so I have to say it in my broken language. . .

First, lift the scroll from below and pull it forward. In the process of pulling, be careful not to let the rice in the laver touch the dish, but pull it to the bottom of the laver above the dish. At this time, stop pulling, hold the scroll with two palms and hold it tightly, so that the rice grains can be fully bonded, but not crushed. Then pull the bottom of the scroll, drag it forward about 4cm, hold it down, drag it forward, and hold it down until it becomes a sushi roll.

Open the scroll to see if the sushi roll is cylindrical. If it is not round enough, you can cover the reel and adjust it again.

However, the average master is done at one time and does not need to be adjusted! ~ like me! Ha ha laugh

4. Cut into sushi pieces. ~~~

Ok. You're finished. The whole process is over. Let me add some points for attention.

1。 Sushi vinegar is a must! This makes the rice taste a little sour and more authentic. It can also ensure that the rice grains are not hardened. Otherwise, if you take it out of the refrigerator the next day, it must be a hard sushi slice. .

2。 If you don't eat it right away, cut it into pieces when you want to eat it. .

3。 The laver in the photo is not placed in the right direction, it should be placed horizontally, and it is placed vertically in the photo. . Hey hey. . .

4。 If you want to make eel sushi, you can pull it by replacing "fried beef" with "roasted eel". ! You can also skip the eggs!

5。 To make sushi, you must have three hearts! Patience, carefulness and love!

Because it is very likely that you are busy 1 and 2 hours, but you eat it all in a few minutes. .

However, this concern is the love of sushi. . . People who eat will feel full of heart! ! ! Wow, haha. .

Purple vegetable roll sushi

Food ingredients

Crab meat, Japanese radish pickle, asparagus, salmon fillet.

Gourmet practice

1. Soak the rice for an hour or two before steaming, and steam the rice with moderate hardness.

2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed.

3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption.

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

5. In the process of making sushi, you can put a pot of water around you, and it will not stick to your hands at any time.

6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.

7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain.

8. Cut the rolled sushi into sections and plate it.

Ingredients for lettuce salad sushi:

Raw vegetable leaves, seaweed for sushi, rice, sushi vinegar, fried white sesame seeds, salad dressing.

Preparatory work:

1, ordinary rice will be a little sticky when cooked. After cooking, scoop it up and keep it warm.

2. Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: 1 a little salt, and stir well. You can also change the blending ratio according to your own taste.

3. Mix the prepared sushi vinegar with warm rice for later use.

4. Wash and drain the lettuce leaves. If the leaves are too long, you can break off the stem to make it roughly the same length as the width of laver.

How to make sushi with lettuce salad;

1, spread sushi curtain, put seaweed, and then spread rice.

2. Cover with plastic wrap, flatten it slightly, then turn it upside down, with rice facing down and seaweed facing up.

3. Take 4 pieces of lettuce, put two pieces on top of each other, so that the two ends of the leaves are separated (refer to the picture in the plate), put one hand on the laver, and roll up the rice and purple cabbage with the other hand (there is no hand to take pictures).

4. Gently lift the plastic wrap while curling, and pass your hand through the curtain to make the rice rolled inside tighter.

5. After the roll is formed, sprinkle with fried sesame seeds and gently press with your fingers to prevent it from becoming messy.

6. Dip a knife in water or sesame oil (anti-sticky rice) and cut sushi strips into pieces. You're done!

Squeeze salad dressing.

Raw materials of tomato sauce sushi:

Rice, laver slices, water, vinegar, salt, ham, eggs, lettuce, tomato sauce.

The practice of ketchup sushi:

1. Wash the rice, steam it with proper amount of water, stew it for 20 minutes and take it out.

2. Stir the rice. When the temperature drops, stir the rice evenly according to the ratio of salt: sugar: white vinegar 1: 3: 5 (the ratio can be adjusted according to your own taste).

3, the eggs should be slightly thicker and cut into wide strips for use; Peel the lettuce, cut it into wide strips and blanch it; Ham is also cut into wide strips (ingredients can be selected according to your own taste) [gourmet China]

4. Spread the sushi curtain on the chopping board, put the laver slices, evenly spread the cool rice, put the egg strips, lettuce strips and ham strips in the middle, and roll them into a tube with the sushi curtain.

5, cut into the right size with a sharp knife, and pour the ketchup code plate.

Remarks:

1. It is easier to immerse the blade in water when cutting.

I didn't buy caviar, so I just want ketchup:)

3, this time without sugar, it is delicious to share with your friends: Renren Sina Weibo Xin Kai MSNQQ space.

help me

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