Ingredients: vinegar 1 tablespoon, salt 1/4 teaspoon.
Exercise:
1. Wash the rice, add water, cook it in a rice cooker, take it out, and mix in seasonings.
2. Heat three tablespoons of oil, pour in the beaten egg liquid, fry it into egg skin with slow fire, take it out and cut it into six pieces on average.
3. Put the laver flat on the sushi table, add rice, smooth it with a spoon, add cucumber, pickled radish, ham and eggs, roll up the purple cabbage, then clean it with sushi and cut it into pieces to eat.
Note: When rolling sushi rolls, the laver should be rolled into a straight line, otherwise the laver will easily crack and damage the appearance.
When cutting sushi, put some vinegar on the knife first, and then cut it vertically and evenly.
Sushi rice should be used to make sushi rolls, because sushi rice is very sticky, so sushi rolls will be more beautiful and not easy to loosen.
Method for making compound fancy square sushi roll
Ingredients: cold rice, green tea powder, seaweed, sausage.
Practice: the sausage is wrapped in seaweed and sealed with a few grains of rice.
Take another piece of laver, spread the rice on it, and then roll up the freshly made sausage.
Cut the rolled cylinder into four parts.
Add the green tea powder into the rice and stir well until the rice turns green, then fry the eggs.
Then, according to the above practice, you can make a second sushi.
Mini Japanese hand roll
Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture.
It's simple.
1. One square laver.
2. Crab yellow, pickled cucumber, black and white sesame, seaweed, etc. In short, prepare whatever you want to eat!
3. Roll the purple cabbage into a cone and stick a few grains of rice on the laver joint. Then put the things in.
Holding two main ingredients of sushi: eggs, apple vinegar, crab seeds, small pieces of seaweed and white rice.
Exercise:
1. Let the rice cool for later use. You can add an appropriate amount of apple vinegar to white rice and stir it evenly. Authentic sushi rice needs vinegar. But the special sushi vinegar is too expensive. Use apple vinegar instead.
2. Stir the egg mixture evenly and fry an egg slice.
After washing your hands, wet your palms with a little cold boiled water, so that rice grains won't stick to your hands. Take a proper amount of rice and knead it into a square.
4. Cut the egg slices into pictures, put them on the rice ball, and then cut a piece of seaweed to tie them. Pay attention to the interface of seaweed at the bottom of the rice ball! This is fried egg sushi. Authentic fried egg sushi slices are very thick. You can try to make them thicker.
5. Jump from step 3 to this point. After making the rice ball, take a piece of seaweed (a little higher than the rice ball) to surround the rice ball and stick it on. Cut another one and tie it in the middle to make a boundary.
6. Put crab seeds and fried eggs on both sides. Fix it! A fresh orange and yellow two-color sushi is OK!
Ingredients of purple cabbage roll sushi: crab meat, Japanese radish kimchi, asparagus, salmon sticks.
Exercise:
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.
In the process of making sushi, you can put a pot of water beside you and dip it in clear water at any time to avoid sticking your hands.
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 artificial 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 roll it tightly, then remove the bamboo curtain.
8. Slice the rolled sushi and plate it.
Porphyra kimbap material: 200g of rice (steamed) and 50g of dried laver.
Egg 150g carrot 100g ham sausage 100g spinach 100g pork floss 50g.
Exercise:
1. First put the salt, white sesame seeds and sesame oil into warm rice, stir them evenly by hand, and set aside to dry.
2. Break the eggs, add a little salt to taste, fry them into egg skins in the pan and cut them into strips.
3. Cut the ham and carrots into long strips, put them in a hot oil pan, fry them until they are soft, and take them out for later use.
4. Take out two pieces of laver, spread them out, pour rice on them, and spread them out by hand, covering three quarters of every corner of laver.
5. Then put egg strips, carrot strips, ham strips, spinach, pork floss, etc. Once.
6. Roll up the purple cabbage, and be sure to roll it tightly.
7. Finally, cut the rolled kimbap into small pieces of 1.5cm with a knife.
Abalone sushi [taste]: light and refreshing.
Abalone sushi
[Production process]:
1. Cook the precious black rice and vegetable soup together and mix with white soy sauce.
2. Slice raw abalone and put it on black rice.
3. Wrap with thin laver slices or seaweed slices.
4. Put sushi on a plate and decorate it with salt, ginger and mustard.
Grilled eel sushi with green fruit
1. Spread rice with seaweed (half a sheet);
2. Add eggs and cucumbers in turn;
3. Rollback;
4. Reverse diagram
5. Put the cut walnuts and roasted eels on the roll;
6. Spread a fresh-keeping mold.
7. Roll it once and slice it.
8. finished products.
Sushi with flying fish roe Ingredients: rice, flying fish roe, cucumber, mustard, vinegar, seafood soy sauce.
Steps of making flying fish roe sushi:
1 Cucumber is peeled vertically from the cucumber with a potato peeler, and one slice can wrap a sushi.
2 Hold the rice in a small flat shape, wrap it with sliced cucumber and put some mustard in the middle.
Finally, fly fish eggs on it.
Plum blossom sushi ingredients:
The ratio of white sushi rice is: 3 cups of raw rice and 3 cups of boiled rice vinegar, salt and sugar, mix well, add 6 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of salt, and mix well.
Accessories:
Cut a piece of seaweed for sushi into five pieces with scissors and mix it into a bowl of white sushi rice, Korean hot sauce and sesame oil.
step
1 Divide a piece of seaweed for sushi into five parts and cut it into five parts 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 Redmi.
Spread the sliced seaweed strips flat on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it.
Lift both sides of seaweed slightly upward and roll it into an incomplete closed small tube.
In the same way, roll the remaining four pieces of seaweed into small tubes and set aside. Then take a 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.
6 Put an egg skin roll between two small tubes.
7 The other three small tubes are buckled on both sides and in the middle of the egg skin roll, with seaweed facing outwards.
Hold up the sushi curtain by hand, and put the two ends of seaweed covered with white rice near the place where a small roll is spread in the middle.
When the two ends are together, roll them tightly with sushi curtains and shape them.
10 when cutting, roll it up 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.
1 1 Note: 1) Egg skin rolling method: add salt to the egg liquid and mix well. Heat a little hot oil in the pot, pour a thin layer of egg liquid, roll it up with chopsticks after molding, and form a tube. I use a square or round pot. If the egg skin roll is too long, cut it into the same length as seaweed with a knife.
2) Don't roll the five small cylinders and the egg skin too thick, so as not to put them together too thick at last, and they won't roll together with a complete piece of seaweed. If you accidentally make it too thick, it is really difficult to wrap it with a piece of seaweed bag, so you can't give it up in vain. You can add a layer of sushi rice to the "gap", then cut off a piece of seaweed the size of the gap and stick it on it.
Raw materials of vegetable and fruit sushi: appropriate amount of white rice, 2 pieces of snow red leaves, 4 pieces of stewed mushrooms (2 large ones), 2 white radishes, 2 okra, appropriate amount of fruit, seaweed 1/2 pieces, a little vinegar ginger, sushi vinegar 1/3 cups of rice vinegar, 2 tablespoons of sugar, and salt 1 tablespoon.
Output: 1. Okra is blanched and bleached.
2. After the sushi vinegar is boiled and cooled, add it into the hot white rice and mix well, then knead it into a small rice ball, apply a little mustard, and then spread all kinds of fruits and vegetables. If it slips easily, roll it up with seaweed and fix it.
The so-called outer roll is sushi with rice on the outer layer, which is also called inner roll (Japanese) and reverse roll.
sushi
1. The mido of the outer roll is about 1 and 1/3 of the inner roll.
2. Arrange the rice on the top of the laver from left to right.
3. Spread it from top to bottom, turn the laver upside down, put the rice face down on the chopping board, wipe the chopping board with a wet rag (anti-sticking) before putting it, and put the stuffing in the middle of the laver like an inner roll.
4. Roll up the purple cabbage.
5. It's wrapped!
6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain. Don't press the rice too tightly.
7. all right! Tear off the plastic packaging.
8. Sprinkle your favorite spices, such as sesame seeds and crab roe, and decorate it a little.
9. Cut like an inner roll and keep the incision flat.
10. finished product.
The method of involution is 1. Put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Don't cook cooked rice.
Let the rice stew for 10 to 15 minutes, put the rice you need in a big pot while it is hot, and pour the appropriate amount of sushi vinegar and beef powder into the pot, because hot rice can only be tasted with vinegar. After the vinegar flavor is fully immersed, fan the rice and cool it for later use.
2. Wash the cucumber, remove the head and tail, cut it into long strips and rub it with salt for later use.
3. Heat the pan, butter it, make a thin omelet, and then cut it into strips for later use.
4. Spread the baked seaweed on the roller blind, with 1CM reserved at the front end, spread a layer of sushi rice on the rest, sprinkle minced meat evenly, put cucumber strips and egg strips on it, and then roll it into sushi rolls.
Precautions (1) In order to improve the taste, pay attention to the proportion when adding glutinous rice to rice. The recommended ratio is rice: glutinous rice 7: 3.
(2) Pay attention to be a little harder when steaming rice, because sushi vinegar needs stirring when cooking.
(3) Steamed rice, put it into a larger container, and add sushi vinegar. In the process of mixing vinegar, we should pay attention to one direction to avoid rotten rice. Cover with a clean wet towel after mixing.
(4) When the sushi rice is cold, you can start rolling sushi.
(5) When cutting sushi finally, you must choose a sharp knife. Cutting method; If you want to cut like a saw, you can't just press it. The sameness of sushi is easy to decompose.
(6) Be sure to pay attention to hygiene. Sushi fish are mostly eaten raw, and these fish are likely to carry germs and parasites, especially nematodes. So be sure to be fresh and choose safe fish.