The specific method of sushi should be concise and clear.

It's very simple. 1. Sushi rice does not have to use so-called Japanese rice or glutinous rice, ordinary rice can also be used;

2. Sushi vinegar does not need to use special sushi vinegar, you can adjust it yourself;

Approximate proportion: 30cc white vinegar (about 2 tablespoons) plus 16g sugar (about 4 teaspoons) and salt (about 1 teaspoon) mix well;

3. Spread the rice and not spread the whole seaweed all over, so it will be difficult to roll it well, as long as it is spread to 2 3 of the seaweed;

Don't roll the seaweed into the rice, as it will be more difficult to cut;

As for what's inside, you can add whatever you like, and it doesn't have to be cucumbers, carrots, or the like.

Method: 1. Spread the rice and set aside 1 3 seaweed;

2. Use the rolling method, do not wrap the bamboo curtain in, let the bamboo curtain always roll outside; When rolling, you must pay attention to wrapping it tightly, so that the sushi will look good and cut well;

3. When cutting, wipe the knife with a little water but not too much, and it will not stick when cutting.

Ingredients: Bamboo curtain for making Korean sushi, sushi special.

Use seaweed, glutinous rice, rice, carrots.

Bu, cucumber, egg, ham sausage, hemp.

Oil, salad dressing, apple cider vinegar.

1. Mix carrots, cucumbers, ham sausages, etc.

Cut the ingredients into strips and set aside.

2. Put the seaweed on the bamboo curtain and apply a layer of sesame oil on the surface of the seaweed, which is very important and should not be forgotten.

3. Spread the cooked rice (70% glutinous rice, 30% rice, the rice should be like steamed rice, not too soft), spread it on the seaweed, and put a little.

Apple cider vinegar, not too much, a little is fine. When serving rice, it is best to leave a little edge on the four sides so that the nori is at the end.

I can paste it when wrapping it.

4. Place the chopped eggs, carrots, cucumbers, ham sausages and other ingredients evenly on top of the rice. (The ingredients can be as good as everyone loves.)

Okay, put whatever you want, you're welcome, but not too much, otherwise the seaweed will not be able to wrap it. ）

5. Wrap the seaweed tightly with a bamboo curtain. When wrapping the rolls, a rolling method is used to let the bamboo curtain roll on the outside of the seaweed.

6. Don't wrap the bamboo curtain in. When rolling, be careful to wrap it tightly so that the sushi will look good and cut well.

7. Cut the seaweed roll into a round slice of about one centimeter with a knife, put it on a plate or in a food box, and you're done. When slicing, wipe the knife with a damp cloth every time you cut it, otherwise the rice will stick to the knife.

Ingredients: seaweed, sticky rice, sesame seeds, sesame oil, cucumber, carrots, egg strips, salt.

Cook a pot of rice first, preferably with some glutinous rice mixed in sticky rice, let the rice cool, and add a little sushi vinegar.

Mix sesame seeds, sesame oil, salt and sticky rice.

Spread the seaweed on the bamboo curtain, and spread the live sticky rice on the seaweed evenly.

Roll up the seaweed tightly with a bamboo curtain, and you must roll it tightly (when rolling, you must let go of the bamboo mat after rolling it and roll it again, otherwise it will not be compacted).

Place the rolled seaweed on a cutting board with a knife and plate it in sections! A piece of sushi is ready

Material 1Egg 2Shiitake mushroom 3Burnt seaweed 4Carrot 5Gherkins 6Vinegar 7Salt 8Sugar 9Soy sauce.

10.Oyster sauce 11Pepper.

Method 1: Mix the cooked rice, 3 tablespoons of white vinegar and 5 tablespoons of sugar.

2. Fry the eggs into skin and cut them into long strips.

3. Soak the shiitake mushrooms until soft, remove the lulu and add oyster sauce, pepper and soy sauce.

4. Cut the cucumbers and carrots into strips and marinate them in salt for 20 minutes, then wash them with cold water. You can also put any filling you like in the middle and it will be delicious. For example, crab meat, salad dressing, scallops and apples.

The method of making sushi by yourself is not bad among classmates and friends.

Ingredients: boiled egg, cucumber, ham, braised rice (put more water, stewed rice grains should be soft and sticky), salt, chicken powder, sushi seaweed.

Steps: 1. Put the stewed rice into a small basin, add chicken powder, salt, mix evenly, and set aside for later use.

2. Cut the boiled eggs into strips, remove the cucumber and cut into strips, and cut the ham into strips.

3. This is to try the temperature of the rice, and wait until the rice is slightly warmer than the hand temperature.

4. Put sushi seaweed on the sushi bamboo curtain, spread the rice, and leave about 2cm on the longer side without rice.

5. Put boiled eggs, cucumbers and ham in the middle of the rice.

6. Use the side with rice to leave 2cm on the side of the roll, you can rub a little water on the 2cm gap, so that the roll will not fall apart (if the water does not work, you can stick a few grains of rice).

7. If you don't have a sushi knife, you can cut it with a kitchen knife, anyway, the knife should be fast, and if the rice grains are sticky to the knife, you have to wash and dry it before continuing to cut.

ps: If you love salad, you can put some salad dressing in the middle and roll it, the rice I use is rice, because I think the sushi rolled out of Jiang rice is sweet, and there is no need to put salt in the clear taste, and the chicken powder itself is salty

Go to the supermarket and buy seaweed. There is a portion with bamboo, steaming a pot of rice, buying some Korean radish vegetables, cucumbers, and then scrambling some eggs, rolling them together and then cutting them, because the rice is hot, so it will soften the crisp seaweed...

Steam the rice first. Wash a small half bowl of rice, then put water on it, steam it in a rice cooker, after 15 minutes, it is steamed, and it will be stuffed again, and after it is stuffy, put a little sugar that is easy to melt.

Then fry the eggs. In a pan, over low heat, fry a thin layer of egg skin on the pan.

Take out a piece of seaweed skin, spread it on a cutting board, then spread a layer of meat floss, which is covered with a golden egg skin, and finally a layer of fragrant rice.

Roll the seaweed skin and cut it into sections with a knife.

That's it.

Mix the rice vinegar with the cooked rice, spread a layer of nori on the sushi curtain (sold in supermarkets), and then spread the cooked rice on top of it, spread it evenly, cut the square meat and cucumber into strips and put it on top of the rice, then roll up the sushi curtain, remember to roll it tightly, and finally remove the sushi curtain and slice it again.

The sushi tool is a bamboo steak that can be bought at a supermarket or at a sushi stall.

Ingredients: seaweed (large slices so that they can wrap other ingredients), rice, meat floss, sausage (cut into long strips), cucumber (cut into long strips), corn kernels, radish cubes (blanched) [ingredients can be added according to your taste].

Method: 1. The bamboo row is spread on the board.

2. Spread a piece of seaweed on the bamboo raft and spread the rice on the seaweed (the rice does not need to occupy the whole sheet of seaweed, leaving a little space on the top and bottom of the seaweed).

3. The method of material paving should be paved horizontally, and paved in accordance with the direction to be rolled. Spread the meat floss first, add sausages, cucumbers, corn, and radishes at once. Put the material and start rolling, and be sure to roll tightly when rolling to avoid leakage

4. After rolling, cut the sushi into circles, and you can add your favorite flavor to it. Such as: tomato sauce, salad dressing.

1. Selection of main materials.

2. Selection of auxiliary materials.

Once you've chosen the desired ingredients for your sushi, it's time to start making sushi.

Second, the practice of sushi.

The first step is to cook the Japanese japonica rice in the way of cooking rice, and prepare sushi vinegar while cooking rice, the practice of sushi vinegar is relatively simple, you only need to put an appropriate amount of white vinegar, sugar, and salt into a small pot to heat, and stir with chopsticks until the sugar and salt are all melted, showing a clear and transparent vinegar sauce, and then pour the vinegar sauce into a container to cool and set aside.

Step 2: Put the cooked japonica rice into a container, cool it to a temperature of about 40 degrees, then add the sushi vinegar in a ratio of 10:1, and stir evenly with a hand and set aside.

Step 3: Cut the cucumbers, carrots, and crab fillets into strips of the right size.

Fourth, in order to make the bamboo curtain easy to clean, you can draw a plastic wrap on it, so that the sushi will be cleaner, and then put the seaweed, add rice and spread it evenly on the seaweed, but it should be noted that the rice should not be too thick, and do not spread rice around the seaweed, to avoid the rice running out in the process of rolling, and then put cucumbers, crab fillets, carrots on one side of the rice, and then squeeze some salad dressing and tomato sauce on top of these fillings.

Finally, slowly roll up the bamboo curtain, and then roll it tightly into a sushi roll, here it should be noted that it must be rolled tightly, otherwise it will be easy to loosen in the process of cutting. Then use a knife to cut the sushi roll into small pieces, and here you can add a sushi knife and wash it with water, so that the sushi will be more neat when cutting. So that the delicious and delicious sushi is done.

Octopus sushi.

Ingredients: octopus, rice, tea, sake, sushi vinegar.

How to make:1Steam the rice and add sushi vinegar, mix well and let cool.

2.Wash the octopus with salt water.

3.Bring the water to a boil in a pot, add the tea leaves, sake, and salt, blanch the octopus in the pot, and slice it for later use. 4.Then knead the finished sushi rice into a trapezoidal shape, cover the octopus on the rice ball, and serve.

Cucumber & crab fillet sushi.

Ingredients: cucumber, rice, crab sticks, fish roe, sushi vinegar.

Method 1) Wash the crab sticks and blanch them in boiling water.

2) Chop the cooked crab sticks.

3) Mix the rice with sushi vinegar and form a ball.

4) Wash and peel the cucumber and cut it in half.

5) Use a spatula to slice the cucumber into thin slices (cut it is OK).

6) Roll in the rice balls with cucumber slices.

7) Fill one end with fish roe and chopped crab sticks.

Let's talk about roll sushi in a nutshell:

1. Vinegared rice (very important) rice + vinegar + sugar = vinegar rice Rice must be good, and don't use domestic white vinegar for vinegar (not that you don't like to use domestic products, but it's not suitable)**There is sushi vinegar + sugar; Rice cooked (1 (rice): water) The rice should be dry to have room to thicken) + vinegar (heat and melt sugar through water) and mix the rice well.

2. Materials: varied, the simplest is cucumber, Nara pickled (pickled yellow radish), egg skin (egg rhyme fried and then cut into long strips) meat floss, apple (peeled and cut into long strips), salad dressing, etc

3. Method: Spread the sushi seaweed with a sushi bamboo curtain, spread 2 3 vinegared rice (flattened), put the materials in the middle of the vinegared rice, and roll it up.

4. Note: Do not get wet during the whole process, the general beginners of sushi roll are uneven vinegar rice at both ends, and the strength of the roll is moderate (strong and easy to break, small and easy to disperse).

Bamboo curtains are sold in supermarkets, and generally sold seaweed will be delivered!

I'll introduce you to a** Douguo Net There are a lot of them.