How do you make sushi to make it better? Does anyone know? Thank you.

Prepare half a sheet of seaweed, spread with rice, put three.

Cut the salmon into strips, put it in the middle, wrap the salmon, then wrap all the ingredients, press lightly with your fingers, stick the knife with some water, and cut the sushi quickly and accurately, don't hesitate.

1. Prepare half a sheet of seaweed and spread it with rice.

2. Don't cover the entire sheet of seaweed.

3. Cut the salmon into strips and place them in the middle.

4. Wrap the salmon and pay attention to the technique.

5. Then wrap all the ingredients and press lightly with your fingers.

6. What it looks like after pressing.

7. When novice cuts, it is recommended to stick the knife with some water, and when cutting sushi, be fast and accurate, don't hesitate.

8. A delicious salmon roll is complete.

Precautions1. To make sushi rice, choose the best round grain rice, which has a better taste. In addition, pay attention to the amount of water when steaming, and it will taste good only if it is slightly dried.

2. When the rice is hot, it will be easier to pull it out.

3. When turning sushi, try to tighten it as hard as possible so that the sushi will not loosen.

4. The rice should be cool, and if it is warm, the seaweed will be scattered. But the rice should never be refrigerated, otherwise it will not taste good if it is too hard.

Ingredients 1 piece of seaweed rice 1 bowl of crab sticks 2 cucumbers 1 meat floss 1 small bowl of sushi vinegar 3 spoons of sushi curtain Preparation of a super simple family version of sushi Pour sushi vinegar over the rice and mix well. Spare. Cook the crab sticks and set aside.

Cucumber cut into long strips and set aside. Seaweed is placed on a sushi curtain, topped with rice, compacted. Top the rice with crab sticks, cucumbers, and meat floss.

Roll it up with a sushi curtain and put the crab sticks and cucumber on top of it, and then roll it tightly little by little. Once rolled, wrap the sushi curtain in its entirety. Compaction.

Dip the knife in water and cut well.

Ingredients for sushi: rice, glutinous rice, seaweed, carrots, cucumbers, eggs Ingredients for sushi: sugar, salt, white vinegar1 Glutinous rice and rice are washed at a ratio of 10:1 and cooked.

2.Heat salt, sugar and vinegar in a pot in a ratio of 1 5 10 and let it cool before use.

3.Crack the eggs and fry them into cakes.

4.Cut the carrots, cucumbers, and omelets into strips.

5.After the sushi rice is cooked, add the sushi vinegar after it has cooled a little and stir well.

6.Put plastic wrap on the bamboo curtain, then put the seaweed, and place the sushi rice evenly on the seaweed.

7.Place the prepared cucumber strips, egg strips, carrots, and dried radishes on top of the sushi rice.

8.Gently wrap the seaweed from the bottom to the top and seal it with a little rice on the top joint, then cut the rice roll into small rolls horizontally to make the roll sushi.

Note: The rice should be used after cooling, otherwise the seaweed will be uneven and difficult to operate.

The rice should be a little harder, spread on the sushi seaweed, press it, and don't spread it to the end. Put carrot strips, ham strips, egg cake strips, etc., roll tightly with sushi curtains, dip a knife in water or sesame oil and cut into pieces. My son likes to eat one with some salad dressing. Hehe.

1. Wash and steam the rice, and cut the carrots, cucumbers and ham sausages into strips.

2. Use a bamboo curtain to roll together rice, cucumbers, carrots, ham sausages, etc.

3. Use a knife to cut the rolled sushi into small pieces.

4. When rolling sushi rolls, the seaweed should be rolled up according to the straight lines, otherwise the seaweed is easy to crack and destroy the appearance.

5. When cutting sushi, apply some vinegar to the knife first, and then cut the knife vertically and evenly.

6. Sushi rice should be used to make sushi rolls, because sushi rice has strong viscosity, so good sushi rolls will be more beautiful and not easy to loosen.

Ingredients: Sushi seaweed, cucumber, ham sausage, carrot, yellow radish strips, cherry blossom powder, sushi vinegar, rice.

Method: Rub off the thorns on the outside of the cucumber, clean it with water, and cut the cucumber into long strips, preferably as long as the ham sausage. Cut the ham sausage into long strips and set aside.

Once the rice is cooked, let it cool slightly until it is not hot, then add a tablespoon of sushi vinegar and mix well. (Sushi vinegar is sold ready-made, you can also make it yourself, add 20g of sugar and a little salt to 30ml of rice vinegar, stir well, this is sushi vinegar.)

Take half of the rice, add the cherry blossom powder and mix well. (If you don't have cherry blossom powder at home, you can mix it with red yeast rice flour or dragon fruit puree, you don't need to add too much, it mainly plays a role in adding color.) Spread a sheet of sushi seaweed on top of the sushi mat, add a tablespoon of pink rice tossed with cherry blossom pink, and spread the rice with a spoon or hand.

When spreading the rice, you should press the rice tightly, or you can use a spoon to press it, which will be more convenient.

Flip the sushi seaweed over with the pink rice on top, add a large spoonful of the white rice and spread it out by hand. (When spreading the rice, press the rice firmly.)

Flip the sushi seaweed over with the pink rice on top, add a large spoonful of the white rice and spread it out by hand. (When spreading the rice, press the rice firmly.) The plating is ok, and this cherry blossom sushi is ready.

Ingredients: 400g of pearl rice and 100g of glutinous rice

Ham sausage root 1 cucumber strip.

1 carrot 6 pieces of sushi seaweed.

2 eggs and appropriate amount of meat floss.

Cooked black sesame seeds to taste.

Sushi Four common steps in the practice of sushi.

1.Mix the rice evenly, add 600ml of water and cook in a rice cooker.

2.Prepare the ingredients while it's time to cook the rice, beat the eggs, add a pinch of salt, and fry them in a pan until golden brown for two years!

3.Then cut the carrots, cucumbers, and ham sausages into chopstick-sized strips, and the eggs into strips 1cm wide!

4.Mix rice with sushi vinegar, add the amount of sushi vinegar according to your taste!

5.Spread the seaweed on a bamboo curtain (the smooth side rests against the bamboo curtain).

6.Spread the rice on top of the seaweed.

7.Put cucumbers, carrots, ham sausages and meat floss in a third!

8.Slowly lift the two ends of the bamboo curtain and roll it up and wrap it tightly!

9.This is the most common type of sushi.

10.Next is the practice of reversing sushi!

11.Wrap up the bamboo curtain with a crisper bag first! Prevent rice from sticking to the bamboo curtain!

12.Same spread of seaweed and rice!

13.Now is the point! Turn over the seaweed that has been laid out with rice! Put cucumbers, carrots, egg meat floss, etc. in a third of the way!

14.Roll it up in the same way and wrap it in cooked sesame seeds!

15.Sushi served in a drop of water is made with cucumbers, carrots, etc., in the middle of rice!

16.Then fold the rice in half, leave a little bit without overlapping, then turn it over and pinch it tightly, and then fold the extra bit back and wrap it so that no rice will leak out and affect the image!

17.Hold the sushi in your hand, cut the seaweed into strips, hold the rice into a ball, then wrap it in seaweed and stick it with a few grains of rice at the joint, you can put your favorite things on top of the rice, fruit salad, sashimi, etc., and then squeeze the salad dressing to perfection!

18.A platter of several types of sushi!

Here are several.

Ingredients: glutinous rice, rice, eggs, cucumbers, ham sausages, sushi seaweed.