Sushi recipes, various practices of sushi

Homemade sushi. Ingredients: rice, cucumber, carrot, egg, salt, sugar, white vinegar, lettuce.

Method] 1 cucumber, ham sausage cut into strips.

2 Beat the eggs with salt and fry them into slices, cut into strips and set aside.

3 Spread a layer of plastic wrap on the bamboo curtain.

4 Roughly estimate the size of the seaweed, spread the rice on the plastic wrap, and be sure to compact the finished product to look better.

5 Rice topped with seaweed and topped with various ingredients.

6 Wrap one side of the plastic wrap around the bamboo curtain and slowly roll up the rice tightly.

7 Pull out the plastic wrap as you roll, and don't roll it in.

8. Hold it tightly and press it a little after rolling.

9 Remove the bamboo curtains, open the plastic bag, and coat the rice rolls with salad dressing, and apply more.

10 Find a long plate, spread it all over the meat floss, and put one side of the salad dressing on top of the meat floss and the other side to continue brushing the salad dressing.

11 When the sides are covered with floss, sprinkle black sesame seeds, and cut them with a sharp knife.

12 Finished, believe me, a mouthful of old satisfaction.

Sushi has become an extremely common "imported" food, whether it is the most common seaweed roll rice, or rice balls stacked with seafood, let's take a look at the various practices of sushi.

Glutinous rice 200g

Sushi seaweed 2 sheets.

Half a ham.

Salad dressings to taste.

1 cucumber.

Meat floss to taste.

Steps. 1. Eating sushi for breakfast is very simple.

2. Sushi is still made of glutinous rice.

3. Ingredients that can be seen at a glance, cucumber and ham sausage, meat floss, salad dressing.

4. It's super simple.

5. Cut 1cm thick into a plate and sprinkle with salad dressing and tomato sauce.

Ingredients: sushi rice, sushi nori, cucumber, carrot, ham, caviar, egg, salt, sushi vinegar, meat floss, salad dressing.

Preparation steps: Step 1, Step 1, steam rice. Authentic Japanese sushi is made of small and slightly sweet Japanese pearl rice, which is my ordinary fragrant rice at home, and when steaming, put less water and not too soft.

Step 2: After the rice is steamed, let it dry, add a little salt and sushi vinegar, and stir the rice.

Step 3: Mix the eggs into an egg mixture.

Step 4: Put it on the pot and spread it out into an omelet.

Step 5: Cut into strips and let them dry for later use.

Step 6: Cut the cucumber, ham and carrot into strips and set aside.

Step 7: Arrange the bamboo curtain and put the sushi seaweed.

Step 8: Spread a layer of rice evenly, pay attention not to spread it on the side, save the roll. time, the rice will leak.

Step 9: Arrange the ingredients evenly.

Step 10: Sprinkle with meat floss.

Step 11、Start rolling,Slowly,Don't be in a hurry。

Step 12: Roll it up.

Step 13: Cut it at the end and sprinkle some salad dressing.

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。

The preparation of sushi is as follows:Ingredients: 3 eggs, half a cucumber, half a carrot, 3 ham sausages, 50 grams of meat floss, 4 slices of sushi seaweed, 1 bowl of sushi rice, appropriate amount of sushi vinegar, appropriate amount of salad dressing.

Tool: Disposable gloves.

1. Pour an appropriate amount of sushi vinegar into sushi rice, and ordinary rice will also do.

2. Cut and mix evenly for later use.

3. Beat the eggs and mix thoroughly, add an appropriate amount of salt and stir well.

4. Put oil in the pan and fry the eggs.

5. Cut the fried eggs into small strips.

6. Fry the ham sausage and carrots in the pan for 1 minute, and drain the oil after frying.

7. Spread a piece of plastic wrap on the sushi curtain, put a piece of sushi seaweed, spread rice, add carrots, eggs, cucumbers, ham sausages, sprinkle with meat floss, and squeeze some salad dressing.

8. Roll it up with a sushi curtain and roll it tightly, otherwise it will be easy to fall apart when you cut it.

9. Tear off the plastic wrap when cutting, cut it slowly with a sharp knife, and cut it into small pieces to enjoy.

How to make sushi? Come and get it

Family version of sushi. If you like it, pay attention.

Teach you the simplest and best way to make sushi.

One. Outer volume.

The so-called outer roll is the roll sushi with rice on the outer layer, also known as the inner roll (Japanese), reverse roll sushi.

1. There is a lot of rice for the outer roll, about 1 1 3 2, and the rice is arranged on the top of the seaweed from left to right. 3. Spread it from top to bottom, turn the seaweed over, put the rice side down on the cutting board, wipe the cutting board with a wet rag (anti-stick) before putting it, and place the filling in the middle of the seaweed like an inner roll. 4. Roll up the seaweed.

5. Wrap it up! 6. Wrap the roll with plastic wrap, and then gently shape it with a bamboo curtain, without pressing the rice tightly. 7. That's it!

Remove the plastic wrap. 8. Sprinkle with your favorite seasonings, such as sesame seeds, crab roe, etc., and make a little garnish. 9. Like cutting inward, a knife falls, keeping the incision flat.

10. Finished product.

Two. Involution. 1. Put the rice into the rice cooker, the ratio of water to rice is 1:1, do not boil the cooked rice first, let the rice simmer for 10 to 15 minutes, put the required rice in the basin while it is hot, pour the appropriate amount of sushi vinegar and the appropriate amount of Daki beef powder into the basin, because the hot rice can only taste when mixed with vinegar. Once the vinegar has soaked thoroughly, cool the rice with a fan and set aside.

2. Wash the cucumbers, remove the head and tail, cut them into long strips, and scrub them with salt for later use. 3. Heat a frying pan, coat with butter, make a thin omelet, and cut into strips for later use. 4. Spread the roasted seaweed on the roller blind, reserve 1cm at the front end, spread a layer of sushi rice on the rest, evenly sprinkle the meat floss, put on cucumber strips, egg strips, and then roll into sushi rolls.

First go to the supermarket and buy the ingredients: [Bamboo steak, used to wrap sushi. The seaweed for sushi should be eaten so that it will not stick to the teeth It is generally a pack of ten pieces.

Sushi vinegar, this is very important, only when you add it will have a sour taste of sushi. These can be bought in large supermarkets such as RT-Mart or Walmart Pearl rice, ordinary rice is not sticky enough to hold glutinous rice is too sticky and has a bad taste. 【Cucumber, ham sausage, meat floss】 These are fillings that can be changed according to individual taste.

First, cook the rice in the same way as ordinary rice, wait until the rice is completely cold (it must be cold, otherwise it will be very sticky), add an appropriate amount of sushi vinegar and stir well. Spread out the bamboo row slices of seaweed, and then put the rice, the thickness should be the same, and the seaweed should not be put on the side. Add the stuffing, put it at one end, roll it up with a bamboo chop, hold the bamboo chop in one hand, roll it with one hand, and finally cut it into small pieces, and you can eat it by cutting it into small pieces.

A pack of seaweed is about 2 catties of pearl rice, and a pack of seaweed is half a bottle of 180ml sushi vinegar).

Material: Main material.

Rice to taste.

Adjuncts seaweed 1 pack.

3 sausages. 2 sprigs of celery.

3 eggs. 2 pickled cucumbers.

1 white radish (pickled).

5 tablespoons seasoning sushi vinegar.

3 tablespoons sesame seeds.

The practice of sushi.

1.Rice (I cook rice with 2 cups of jasmine rice and 1 cup of glutinous rice) and mix it with sushi vinegar and nori sesame seasoning, and let it cool slightly.

2.Wash the cucumbers and cut them into small strips, steam the sausages and cut them into small strips, cut the celery into small strips and blanch them for 3Fry 3 eggs into egg skins and cut into long strips, and cut pickled radishes into long strips as well

Take a piece of sushi nori and spread it on the sushi curtain, spread it thinly with rice, and put other ingredients on top 5Roll the side with a bamboo curtain to tighten it, roll it into a round roll, and use a bread knife to cut about half an inch into small pieces to make the dish special.

This sushi dish can be eaten as it can be eaten with wasabi sauce.

Cooking skills. 1. It is very convenient to mix the rice directly with apple cider vinegar or sushi vinegar to season, the rice should be moderately soft and hard, too hard or too soft is not delicious;

2. There is no restriction on auxiliary materials, you can add them according to your preferences, and it will be better to be colorful;

3. Seaweed has a front and back, the raw surface is paved with materials, rolled up with a sushi curtain, the shape is completed, and it will be very easy to cut the roll with a very sharp knife dipped in water, which is a trick for non-stick knives;

4. Don't leave the sushi for a long time after it is ready, and eat it when the seaweed is crispy, the taste is the best.

Kokuma Sushi: Ingredients: Sushi with grilled seaweed, rice, soy sauce, meat floss, ham sausage Sushi vinegar:

White vinegar, sugar, salt (10:3:1) Method:

1. After the rice is cooked, let it cool (use Northeast rice for rice, don't have too much water), divide the rice into two parts, one for about half a bowl, one for about 1 bowl, and mix the less rice with sushi vinegar for later use, this is used to make the white part of the bear face. 2. Mix another serving of rice with 1 teaspoon (5ml) of soy sauce and an appropriate amount of meat floss and set aside. 3. Spread out the sushi curtain, put a piece of grilled seaweed for sushi (the size is 1 3 of the whole sheet), and pinch the brown rice to the thickness of your fingers and place it on one side of the seaweed.

4. Roll up the sushi curtain and roll it as tightly as possible to make cylindrical sushi. Make one after you've done it, and this is the bear's ear. 5. Spread out the sushi curtain, put a piece of sushi with roasted seaweed (the size is 1 2 of the whole sheet), turn the brown rice and spread it on the seaweed, put the ham sausage in the middle, roll it up, roll it up as tightly as possible, and make it into a thicker cylindrical sushi, this is the face of the bear, the ham sausage is the nose of the bear, if the ham sausage bought is too thick, repair it with a knife and make it thinner.

6. Take a whole sheet of seaweed, spread the white rice on top, then put two thin cylindrical sushi in the middle, one finger's width between the two sushi, fill the middle with rice, and then put the thicker cylindrical sushi that is ready to make a bear face on it, roll it up, and roll it as tightly as possible. 7. Cut the finished sushi into sections with a knife, the knife should be sharp when cutting, dip it in some water, and cut it to turn the sushi in a different direction to avoid deformation. 8. Arrange the shape of each sushi, cut it into small circles with seaweed, make the eyes and nose of the bear, and serve with vegetables.

Hope it helps the landlord! o(∩_o~

Fancy sushi.

Materials] hemp, eggs, bamboo curtains.

Method] 1 Pour the sushi vinegar into the warm rice, stir well and let cool. Sprinkle with white sesame seeds and mix well.

2 Prepare all the ingredients, ham sausage and cucumber cut into strips.

3 Add a little salt, water and starch to the egg mixture, stir well, spread it into an egg cake, and let it cool for later use.

4 Place the nori on top of the sushi curtain.

5 Then spread the rice on top of the nori and squeeze it evenly with the melody.

6 Spread the crab sticks, large roots, meat floss, cucumbers, and ham sausages.

7 Then roll it up from the bottom up, and roll it as tightly as you can.

8 Dip the sushi knife in some water and cut the sushi roll into 1cm thick sections.

9 Reverse Sushi : Again, spread the rice on top of the seaweed first, spread it a little thicker, and spread it all over. Spread a piece of plastic wrap on top of the rice.

10 Turn the rice over with the rice facing down and the seaweed facing up. Then spread the crab sticks and large roots, squeeze a meloze, sprinkle the meat floss on top, and then put cucumbers and ham sausages.

11 Then slowly roll up the bamboo curtain from the bottom to the top, and press the sushi tightly for each roll (be careful not to roll the plastic wrap into the sushi roll, the plastic wrap should always be rolled on the outside of the sushi roll).

12 When cutting, roll it with a bamboo curtain so that only the part you want to cut is exposed, so that it is easier to cut. Remove the plastic wrap after cutting.

13 Again: Spread the rice on top of the nori instead of the whole sheet. Place a pre-spread quiche on top.

14 Cover the quiche with plastic wrap. Then turn it over, the egg is down, the seaweed is up, and then put the crab stick, the big root, squeeze a meloze, sprinkle the meat floss on top, and then put the cucumber and ham sausage.

15 Then slowly roll up the bamboo curtain from the bottom to the top, and press the sushi tightly for each roll (be careful not to roll the plastic wrap into the sushi roll, the plastic wrap should always be rolled on the outside of the sushi roll).

16 Dip the sushi knife in some water and cut the sushi roll into 1cm thick pieces.

17 And I had some more rice, and I made bacon and rice balls. Plating and serving.