Sushi preparation and precautions, sushi preparation methods and steps

Ingredients: Rice.

Seaweed cucumbers.

Ham meat floss.

Lettuce eggs.

Dried radish apple cider vinegar.

Tomato sauce for the preparation of sushi.

First, the rice is steamed and left to dry.

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Prepare a variety of ingredients you like.

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Spread out some egg skins.

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Then take a bamboo curtain and spread a sheet of seaweed on it.

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Add the vinegar to the rice and mix well.

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Spread the rice evenly on top and dip your hands in water before cooking so that the rice doesn't stick to your hands.

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Spread the egg crust and spread with tomato sauce.

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Then put shredded cucumbers, shredded ham, lettuce, dried radish, and meat floss.

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It's time to roll! This step is very critical, and if the volume is not good, it will fail.

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Press while rolling and pulling the bamboo curtain, so that the sushi will not be loose.

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Open, success.

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Slice segments. <>

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Serve. <>

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Tips: I didn't buy special vinegar for sushi, and I didn't make it myself, I used apple cider vinegar to taste the same, and the dried radish was made of the refreshing dried radish in the pickles, which was also delicious, and it was sold in supermarkets.

<> sushi rolls.

Ingredients: 160 grams of bread flour, 32 grams of low-gluten flour, 2 grams of yeast, 16 grams of milk powder, 32 grams of caster sugar, 130 grams of water, 15 grams of butter, a little bacon, sushi seaweed, eggs, cucumbers, carrots, meat floss, salad dressing, a little white vinegar, a little salt.

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<>1. Mix other bread ingredients other than butter evenly, knead into a smooth dough, pull out a thicker film, add butter and knead to the expansion stage, cover with plastic wrap and let it ferment in a warm place until it is twice the size.

2. Put the bacon in a frying pan and fry it, and set aside.

3. Wash the cucumbers, dry the water, add a little salt and white vinegar to marinate.

<>4. Add an appropriate amount of salt to the eggs, fry them in a frying pan to make a thick egg burn, and fry them into egg cakes, cut them into strips for later use.

5. Wash the carrots, peel them, fry them in a frying pan, and set aside.

6. Take out the fermented dough, knead it round after exhausting, cover with plastic wrap and relax for 15 minutes.

<>7. Loosen the dough, sprinkle a little dry flour on the countertop, and slowly roll it into a rectangle about the size of a baking sheet. Place in a baking tray and prick small holes with a fork to prevent bulging when baking.

8. Cover with plastic wrap and proceed to final fermentation.

9. When the dough is soft to the touch and obviously thickened, put it in the preheated oven at 180 degrees, top and bottom heat, middle layer, and bake for 10 minutes. After baking, when it is slightly warm, make a few cuts at about 3 cm intervals with the bottom of the bread facing up, but do not cut through.

<>10. Put a piece of plastic wrap under the bread and spread an appropriate amount of salad dressing on the upward side.

11. Put a piece of sushi seaweed. Press lightly so that the nori clings to the bread.

12. Take an appropriate amount of prepared sushi ingredients and put them in the middle of the seaweed, roll them tightly, wrap them tightly with plastic wrap, and put them in the refrigerator for an hour.

<>13. After refrigeration, take it out and cut it into thick slices to eat.

Some time ago, I shared with you the practice of reversing mango sushi, the shrimp meat and mango are perfectly matched, and the taste is particularly fresh.

Today, I will share with you another way to make cherry blossom sushi, you don't need to worry about the rolls not falling apart, it looks good and delicious, and the method is simple.

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.) )

Then place the cucumber strips, yellow radish strips, carrot strips, and ham strips in the middle of the white rice. (You can also add your favorite ingredients to your liking, such as meat floss, salmon, and some ketchup or salad dressing, which is great.) )

At this time, fold the sushi mat in half, wrap the rice inside together, there is no need to overlap, and the joints at both ends can touch together, and the shape is a bit like a drop of water. (Note that when wrapping, the joint part must be pressed tightly to prevent loosening.) )

Remove the sushi seat, cut off the ends of the head, cut the sushi into slices to 2 cm thick, and remove the plastic wrap. (You don't need to rush to remove the plastic wrap first, it is better to cut it this way, but if it is more recommended, you can also remove the plastic wrap and cut it again.) )

It's OK to put it on the plate, and this cherry blossom sushi is ready, isn't the method particularly simple?

Plum fresh bamboo shoot rolls-Material-1 sheet of seaweed.

Sushi rice to taste.

3 asparagus (blanched).

100 grams of cooked fresh bamboo shoots.

30 grams of perilla plum.

-Steps-Blanch the asparagus until slightly soft, remove it, cool it in cold boiled water, drain and set aside.

Cut the cooked bamboo shoots into thick and long strips and set aside.

Mix the remaining ingredients well and set aside.

Take the sushi bamboo curtain, spread the seaweed slices, and then spread an appropriate amount of sushi rice (2 cm reserved at the front end), first spread the ingredients of method 3 evenly, and then put the double bamboo shoot rolls of method 1 and method 2 in order, roll up the cylindrical sushi rolls, and cut them into sections when eating.

You can go to a professional training institution to find out.

1. Prepare materials.

Prepare essential seasonings such as bamboo curtains, nori rolls, rice, sushi vinegar, salt, and sugar, as well as carrots, cucumbers, eggs, sausages, and other ingredients to suit your taste.

2. Handle materials.

The first is to make sushi vinegar. That is, the salt, sugar and vinegar are adjusted in the ratio of 1 5 10, and then the vinegar is poured into the pot after it is done, and an appropriate amount of sugar and salt is put into it to let it melt fully, and then stir evenly and put it in a bowl and let it cool.

Make sushi rice. Put more water when the rice is boiling, don't boil the pot when it is cooked, simmer for another 10-15 minutes, put it out again when it is hot, and put an appropriate amount of sushi vinegar in it, crush it with a rice spoon, until you can't distinguish the particles of rice, and let it cool.

Egg. Beat the eggs, then put an appropriate amount of edible salt in them, stir well, put them in a pan to fry, and then cut them into egg strips and put them in a bowl for later use.

3. Make sushi.

Cut the prepared cucumbers, ham sausages, carrots and other ingredients into a bowl of uniform thickness for later use, then blanch the carrot strips in hot water for 2 minutes, let it cool and then put it in a bowl for later use, take out a portion of the prepared rice, then take out a bamboo curtain, put the roasted seaweed on it, and put the prepared rice on it, spread it evenly, and then put the prepared cucumber strips, ham sausages, carrot strips, shredded meat, salad and other ingredients on it, and finally roll it into a rice roll and cut it into small pieces to eat.

4. Cut sushi.

When cutting sushi, it is best to put a stack of water on the side, then wash the rice on the knife after cutting a piece of sushi, dip it in some water before cutting it to keep the knife at a certain humidity, and finally put it in the prepared plate.

Simple sushi recipe.

Ingredients: rice, cucumber, ham, egg, seaweed, carrots, vinegar, sugar, salt, tomato paste.

Preparation steps: Step 1, fry the eggs into cakes and cut them into strips, and cut the cucumbers, hams and carrots into strips.

Step 2、Make sushi vinegar below, prepare a small bowl and pour salt。 Sugar. Vinegar. Mix 1 to 5 to 10. Multiply and add the rice and mix well.

Step 3: Spread the sushi bamboo roller blinds with seaweed, then spread the rice evenly, and leave two centimeters on top of the seaweed without rice.

Step 4: Take a look at my sushi rolls, seaweed, etc., which are almost 20 items bought online.

Step 5、Put the vegetable ham and egg strips in the middle and bottom, if there is salad dressing and meat floss, it will be more delicious.

Step 6: Roll from the bottom to the top, and compact and tighten the ingredients when wrapping the ingredients to make the rice solid.

Step 7: Press it at the end of the roll and tighten it firmly.

Step 8: After wrapping, dip the knife in some water and cut it on the plate. Squeeze some tomato sauce. ok。

Seaweed sushi. Prepare the following ingredients: 1 sheet of seaweed, 200 grams of rice, 3 ham sausages, 1 cucumber.

The specific method is as follows: prepare a piece of seaweed, half a bowl of freshly stuffed rice, cut the cucumber into strips after washing, cut the ham sausage into strips, evenly spread the rice on the seaweed, put a cucumber and a ham sausage in the middle position, start to roll up along the edge at the bottom, roll a little more tightly at the beginning, roll until the end, the sushi is rolled, cut into sections and put on a plate.

Cook the rice, then add sushi vinegar, mix the rice, then cool, then put the rice on top of the sushi seaweed, add other ingredients, roll it up, and finally eat it in the cut.

Place a sushi bamboo curtain on the cutting board, put seaweed on the bamboo curtain, and start serving rice.

Take the rice with wet hands, spread the rice evenly on the seaweed, leave 1 2 cm on the head and do not spread the rice, put a few grains of rice in the empty space, and use it to seal the mouth.

Spread a piece of egg skin on top of the rice and top the egg skin with ingredients (salmon, shredded cucumber, shredded carrot, shredded crab stick, etc.).

Roll up the seaweed and press it tightly with a sushi bamboo curtain.

First of all, the rice is cooked, but it should be slightly soft and glutinous, and if there is bamboo at home, you can spread it, then spread some seaweed slices and seaweed shreds on the rice, and then add meat or meat foam, and then roll a layer of rice, put it in the microwave and bake it for two minutes.