How to make sushi with dried seaweed, how to make nori flakes for sushi from seaweed

Ingredients. Japonica rice 1/2 cup.

Glutinous rice a little.

1 spoonful of barley kernels.

Cucumber Small half a root.

Eggs two.

Preserved meat to taste.

1 teaspoon sugar.

White vinegar 1/2 tablespoon.

Salt to taste.

1 scoop of vegetable oil (for omelette skin).

Method steps.

With a half measuring cup of japonica rice (a measuring cup given by a rice cooker), 2

A pinch of glutinous rice, about a quarter of a measuring cup.

A pinch of barley kernels, about a spoonful.

After cooking, use chopsticks to pick loose and cool.

The seaweed used for sushi is unfortunately missing a corner on the left. Pay attention to the next time you buy it.

Heat about a spoonful of oil in a pan and fry the beaten eggs over low heat until they are very tender.

Cut the egg skin into long strips, take a section of cucumber and rub the skin with fine salt and cut it into long strips, and cut the pork breast into thin strips with scissors, which are very hard and easy to cut after the thin dots.

Start making sushi vinegar (I didn't buy it and made it myself): a teaspoon of sugar in a bowl.

Add the white vinegar to a teaspoon of sugar and stir to dilute.

Add sushi vinegar to the rice.

Add a pinch of salt to the rice and stir well.

Put a piece of seaweed on the bamboo curtain, spread the rice, and spread the rice evenly from top to bottom, leaving an inch empty.

Top the rice with cucumbers, egg skins, and dried meat strips.

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

After all the rice rolls, you can roll four rolls.

The knife is dipped in cool boiled water to prevent sticking, which can make the incision smooth. Cut to your preferred thickness.

Cut them all, except for the eight trimmings (which were eaten while cutting), and put them all into a Lockbox box, and take away the ingredients for departure. Japonica rice 1/2 cup.

Glutinous rice a little.

1 spoonful of barley kernels.

Cucumber Small half a root.

Eggs two.

Preserved meat to taste.

1 teaspoon sugar.

White vinegar 1/2 tablespoon.

Salt to taste.

1 scoop of vegetable oil (for omelette skin).

Method steps.

With a half measuring cup of japonica rice (a measuring cup given by a rice cooker), 2

A pinch of glutinous rice, about a quarter of a measuring cup.

A pinch of barley kernels, about a spoonful.

After cooking, use chopsticks to pick loose and cool.

The seaweed used for sushi is unfortunately missing a corner on the left. Pay attention to the next time you buy it.

Heat about a spoonful of oil in a pan and fry the beaten eggs over low heat until they are very tender.

Cut the egg skin into long strips, take a section of cucumber and rub the skin with fine salt and cut it into long strips, and cut the pork breast into thin strips with scissors, which are very hard and easy to cut after the thin dots.

Start making sushi vinegar (I didn't buy it and made it myself): a teaspoon of sugar in a bowl.

Add the white vinegar to a teaspoon of sugar and stir to dilute.

Add sushi vinegar to the rice.

Add a pinch of salt to the rice and stir well.

Put a piece of seaweed on the bamboo curtain, spread the rice, and spread the rice evenly from top to bottom, leaving an inch empty.

Top the rice with cucumbers, egg skins, and dried meat strips.

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

After all the rice rolls, you can roll four rolls.

The knife is dipped in cool boiled water to prevent sticking, which can make the incision smooth. Cut to your preferred thickness.

Cut them all, except for the eight trimmings (which were eaten while cutting), put them all into the lock box, and take them away

Steps to tease Big Silver:

1. Heat the pan over low heat to keep it at a low temperature.

2. Seaweed, cut into squares or rectangles.

3. Put it on a frying pan, boil it until it is slightly dry, brush a small amount of sesame oil on one side, and wait for the sesame oil to moisten the mountain and add the seaweed.

Cooking instructions for seaweed: soak it in water before eating, and change the water 1 to 2 times to remove pollution and toxins.

Nori is a general term for the algae that grow alternately in the sea. It belongs to the class of red algae, the family of red hair. The algae are membranous and are called phyllodes. The color is purple or maroon-green, and the shape varies depending on the species.

Yes, the following is how to make eel sushi.

Ingredients: 500g of rice Accessories: appropriate amount of sushi vinegar, appropriate amount of grilled eel.

Step 1: Carefully steam the rice and take it out.

Step 2: Add the sushi vinegar.

Step 3: Mix well.

Step 4: Take an appropriate amount and knead it into rice balls.

Step 5: Bake the eel.

Step 6: Top the eel on each rice ball and you're ready to go.

The sushi preparation for gimbap is as follows:

Ingredients: 100 grams of fatty beef rolls, 100 grams of rice, 100 grams of spinach, 1 carrot, 1 cucumber, 4 eggs, appropriate amount of garlic, 2 tablespoons of sugar, a little salt, 2 tablespoons of sesame oil, 1 tablespoon of light soy sauce, 1 piece of seaweed.

Tools: bowls, sushi tool rolls.

1. Blanch the spinach in cold water, squeeze out the water, stir in the garlic paste, 1 tablespoon of sugar, a pinch of salt, and 1 tablespoon of sesame oil.

2. Wash the fat beef rolls with cold water and drain them, add 1 tablespoon of sugar, 1 tablespoon of sesame oil, 1 tablespoon of light soy sauce, an appropriate amount of garlic paste, and marinate for 20 minutes. After that, it was fried Zheng Tongyi.

3. Grater the cucumber and carrot and set aside. Beat the eggs four times, make them into tamagoyaki and cut them into long strips.

4. Put the seaweed on the sushi tool roll, spread a layer of rice evenly, the edges of both ends must be glued with rice, and then put the vegetables and beef in turn, and then compact.

5. Finally, roll it up, sprinkle with sesame seeds, and cut it into sections.

1. It can be purchased through online platforms, and there will generally be a complete set of materials needed to make sushi.

2. You can go to a physical store, such as a slightly larger supermarket, which will have **.

Sushi seaweed is commonly known as roasted seaweed, roasted seaweed; It belongs to the phylum Rhodophyta, the family Rhodophyta. The algae are brown and purple in color, and are composed of a single or two layers of cells forming a thin film, with leaf-shaped, heart-shaped, band-shaped, etc. The pseudorhizome-like retainer of the lower part of the wild nori is attached to the rock.

It can be up to 20-30 cm high.

Expand the file informationSushi is one of Japan's traditional cuisines. The main ingredient is rice cubes seasoned with sushi vinegar to maintain human body temperature, and toppings such as fish, seafood, vegetables, and eggs. Sushi is recorded in the Heian period code Enki Shiki, which completed the practice of Xingxiaotan in 927 AD.

At that time, sushi referred to a way of preserving fish. Salt the fish and press it with a weight to allow it to ferment naturally. When a sour taste develops, wrap it in crystal rice and serve it (crystal rice is cooked and cooled and then crushed repeatedly).

According to the "Legend of the Dongyi Lie-Wa Kingdom", it is recorded that the Wa people ate seafood, that is, sashimi, which was wrapped with rice grains to form a kind of instant food.

The required ingredients are 2 small cups of Northeast rice, an appropriate amount of okra, 1 carrot, 4 slices of seaweed, 200 grams of ham sausage, 2 eggs, an appropriate amount of salad dressing, 3 tablespoons of sushi vinegar, 4 grams of salt, an appropriate amount of cooking oil, and a little mustard.

The specific production method is:

1. Prepare the ingredients, wash the rice, and put it in the rice cooker to cook.

2. Beat the eggs and put 1 gram of salt and mix well, peel and wash the carrots, cut them into strips, wash the okra and cut off the two ends, and cut the ham vertically.

3. Heat the pan, pour in the cooking oil, stir the egg mixture with chopsticks, pour it into the pot and fry it over high heat until the brown egg skin on both sides, clamp it and cut it into shredded eggs, fry the ham in the original pot for a while, and pick it up for later use.

4. Pour an appropriate amount of water into the pot and boil, add 3 grams of salt, blanch the carrots and okra for a while, and then remove and set aside.

5. After the rice is cooked, put it in a large bowl, add the salad dressing and sushi vinegar, and stir well.

6. Spread out the sushi roller blind, and spread a layer of plastic wrap much larger than the sushi curtain on top, so that you can pull it out when you can roll the sushi, and spread the seaweed slices on top of the plastic wrap.

7. Scoop up the rice and put it on the seaweed slices, spread them evenly around, and pay attention to leave some space around the seaweed slices to prevent the rice from seeping out.

8. Spread okra, ham, carrots, and shredded eggs on top of the rice, pull up the sushi curtain and plastic wrap, roll it in, and tidy it up while rolling, while slowly pulling out the plastic wrap.

9. After all the rolls are finished, put them in a bowl, and apply a little cooking oil on both sides of the knife.

10. Cut into cubes and serve.

Ingredients: 1 bowl of rice, 1 package of seaweed.

Excipients: 1 carrot, 1 cucumber, 2 ham sausages, 1 egg, 1 roller blind.

Steps. 1. Material preparation.

Steps. 2. Cut ham sausage into strips, cucumber wash and cut into strips, carrots wash and peel and cut into strips.

Steps. 3. Put oil in the pot, beat the eggs and spread them into egg skins and set aside.

Steps. 4. Then heat the carrot strips slightly.

Steps. 5. Cut the spread egg skin into strips.

Steps. 6. Take a piece of nori and put it on the roller blind.

Steps. 7. Spread the prepared rice on top of the seaweed.

Steps. 8. Then put the carrot strips, cucumber strips, ham sausage strips, and egg skin.

Steps. 9. Pick up the roller blinds and roll them inward.

Steps. 10. After rolling into a very tight seaweed roll, cut it into small pieces with a knife.

Steps. Ten. First, the finished product drawing.

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1.Add sushi vinegar to the pearl rice while it is hot, mix well, let cool and set aside.

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2.The bamboo wheel roll is steamed, and a small strip of cucumber is cut inside.

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3.The nori is placed on a sushi mat with plastic wrap.

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4.Put the rice and lay it flat, leaving the front LCM blank without rice.

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5.Put on the cucumber bamboo wheel roll.

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6.Roll up with a sushi mat in front of you.

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7.Completed sushi rolls.

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8.Cut pieces. Please click Enter a description.

9.Serve on a plate and enjoy at the table.

Material. Sushi seaweed, purple potato, sweet potato, ham, cucumber, carrot.

Method. 1. Peel the sweet potatoes and purple potatoes, steam them, puree them with a spoon, and cool them for later use.

2. Cut the carrots into strips and blanch them with boiling water. If you like to eat raw, this step can be omitted.

3. Cut the cucumber into strips and the ham into strips.

4. Spread a layer of plastic wrap on the bamboo curtain, put a piece of seaweed, evenly smear a layer of purple potato puree (or sweet potato puree), and apply it to 2 3 places.

5. Put cucumber strips, carrot strips and ham strips, and roll them into rolls with roller blinds.

6. Cut into small pieces with a knife and put them on a plate.

The method of seaweed roll sushi is actually quite simple, first you have to choose more sticky rice or cook the rice softer than more water, choose the kind of seaweed that can be bought online is cheaper, and then prepare some ingredients such as cucumbers, carrots, chicken breasts or other things you want to put in it, and then take out a piece of seaweed and put it on a bamboo skewer specially folded seaweed, Then put in a spoonful of rice and spread it flat, remembering that only half of the nori is fine, and then put the dish you want to go on top and roll it through a bamboo skewer.

Wash the rice first and cook it. (If you have glutinous rice at home, you can mix fragrant rice and glutinous rice in a ratio of 10:1 to cook, it will taste more fragrant), after the rice is cooked, add sushi vinegar while it is hot and mix well for later use.

Fry a piece of omelet, cut the omelet into strips after cooling, blanch the carrots in strips with boiling water for 3 minutes, then remove and cool for later use, and cut the cucumber into strips for later use.

Then spread the nori on the sushi bamboo curtain, pour the rice on top of about 3 4 of the nori roll, flatten it with a spoon, stick it on top of the seaweed, and then spread the eggs one by one, cucumbers, carrots and an appropriate amount of meat floss (you can also put your favorite vegetables and cooked meat), hold the two ends of the bamboo curtain firmly, slowly roll up the rice, and press it for a while to set.

Rolled, shaped sushi strips;

Finally, cut it into small rolls with a knife, and when you eat it, it is super delicious with wasabi and Japanese-style soy sauce, and it is delicious without sticking! Then the plating, it's beautiful!

It's as simple as that, it's good soon, and it doesn't need an open flame, which is often done in the summer;

Ingredients: 6 pieces of seaweed, 1 cup of sushi rice, 6 pieces of ham strips, 6 strips of pickled radish, 6 strips of cucumber, 1 egg.

Ingredients: 1 tablespoon vinegar, 1 4 teaspoons salt.

Method:1Wash the rice, add water, cook the rice in a rice cooker, remove and mix in the seasonings.

2.Heat three tablespoons of oil, pour in the beaten egg mixture, fry the egg skin over low heat, remove and cut into six strips. [Gourmet China].

3.Spread the nori on the sushi mat, put in the rice, smooth it with a spoon, then put the cucumber, pickled radish, ham, and egg, roll the seaweed, and then roll it with sushi and cut it into pieces.

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

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

Sushi rice should be used to make sushi rolls, because sushi rice is a strong sticky material, so a good sushi roll will be more beautiful and less loose.

2 pieces of seaweed, 2 bowls of sushi rice, 20 grams of meat floss, 2 sushi eggs, 6 grams of dried melon, 1 cucumber. 1 bamboo curtain. A pinch of salt, 1 bowl of bonito stock, 2 tablespoons of soy sauce, 3 tablespoons of sugar.

Preparation: 1. Soak the dried melon in water for 10 minutes, take it out and scrub it with salt, cook it with the rest of the seasoning until the soup is dry, remove it and let it cool; Gherkins cut into 4 small strips. 2. Place the seaweed on the bamboo curtain, then spread the sushi rice and lay it flat, reserve 1 5 space on the edge, and flatten some rice grains and stick them on the seaweed.

3. Put the meat floss on the method 2 first, continue to put the sushi eggs, dried melon, and cucumbers, when you finish, the last three fingers of both hands are pressed on the filling, and then the curtain below is pulled up to the reserved 1 5 places, and then rolled up into a cylindrical or square shape, and finally sliced. Leave some space on the top edge of the seaweed and smooth out the rice grains to stick to it so that the sushi does not fall apart.