Methods and steps of making sushi

Details of ingredients

Main ingredient

Silk seedling rice 5g

One carrot

One cucumber

One egg

Three pieces of seaweed

Accessories

Salt 5

Vinegar 25g

Sugar 25g

Sweet and sour taste

Cooking technology. Pay attention to the integrity of eating, that is, the whole piece of sushi should be eaten in one bite. Only in this way can the delicious taste of sushi be truly tasted, and the rice flavor of sushi and the fragrance of seaweed can be completely blended, and the teeth and cheeks can be filled up without leaving a gap. The rich flavor has nowhere to escape and lingers in the mouth for a long time.

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Packaged for my daughter.

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The ingredients are ready.

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2.5 cups of shredded Miao rice and .5 cups of glutinous rice, so sushi is made? The taste is soft and waxy and will not be loose. The discharge pressure cooker chooses the essence to cook.

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Sushi vinegar can be adjusted according to your own taste according to the ratio of salt, sugar and vinegar of 1: 5: 5. Boil salt, sugar and vinegar until slightly boiled and cool for later use.

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Stir the eggs evenly.

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Keep carrots in boiling water for 2 minutes, and you can wrap them directly if you like to eat them raw.

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Cucumber, carrot, ham sausage, sliced egg skin.

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The rice is steamed. Don't boil the steamed rice immediately, let the rice stew for 1-15 minutes, so that the taste of the rice grains can be brought into full play.

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Stir in sushi vinegar while it is hot, then cover it with a damp cloth and use it when it is cool to hand temperature.

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Put a fresh-keeping bag on the sushi curtain, I'm too lazy to wash the sushi curtain haha. ?

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Spread seaweed and add rice mixed with black sesame seeds.

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Dip a spoon in a little cold boiled water to flatten the rice, leaving 2-3 cm of seaweed without spreading the rice.

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Add cucumber, ham sausage and egg skin in turn.

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Roll up the sushi curtain, and gently hold it with your hand to set it.

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Roll up the sushi curtain and gently hold it with your hand to set it.

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Sushi knife dipped in cold water and cut into 2cm pieces.

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set the plate.

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It's beautiful. No wonder little girls like it. ?

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Dip in tomato sauce.

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It's not bad to eat directly like this.

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Going out for lunch? Not bad either.

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Snack.

Tips

1. The difference between cooking sushi rice and cooking ordinary rice is to add less water, and make the rice harder, because sushi vinegar will be mixed later.

2. Adding glutinous rice properly can increase the viscosity of rice and make it soft.

3. Don't wrap the rice until it is completely cooled, otherwise the seaweed will soften when heated.

4. Sushi vinegar can be made according to the ratio of salt, sugar and vinegar of 1: 5: 5 or 1: 5: 1

5. The ingredients can be adjusted according to your own preference.