Who knows an easy way to make sushi?

To make sushi, sushi rice is the key. With *** rice, the rice should be cooked harder. The ratio of sushi vinegar to rice is about 1:6

Loosen the cooked rice, pour the sushi vinegar evenly over the rice, and mix well. Do not press the rice grains, try to keep the rice grains intact and fluffy.

Place a sheet of nori on the sushi table and spread the rice from left to right.

Spread the rice evenly from top to bottom, using light pressure. The rice should be spread loosely, do not flatten the rice grains, so that the taste will be good!

After that, roll up the nori with a bamboo curtain.

Also use a bamboo curtain to roll it up and keep it in shape for 1 minute.

When cutting sushi, dip some water on the knife to prevent it from sticking. A knife drop can make the incision smooth. Depending on personal preference and needs, a piece of sushi can be cut into 4 to 8 slices.

Succeed with flying colors!

I am the owner of a sushi restaurant, teach you, first of all, the rice has to be selected a little better, not ordinary rice and a little glutinous rice can be used, don't cook too badly, first put the bamboo curtain at the bottom, spread the seaweed, put the rice on the stall, flatten, covered with the entire seaweed, and then put the material, it is best to brush some salad and hot sauce before putting the material, and then put a cucumber, radish, ham, if possible, you can buy a large Japanese root and cut one and put it inside, and then put what you like to eat, such as beef cubes. Meat floss, etc., and then you can wrap, press, press the second is very critical, after pressing quickly roll two times OK, cut into small pieces can be eaten, the rice is best to eat hot more in line with the taste of the Chinese.

Preparation of materials:1Cut the cucumber into strips and put it in (put vinegar and sugar in the water to adjust the sweetness and sourness.) A few hours in the water.

2.Cut the eggs into strips after frying.

3.Cut the carrots into strips and sauté them with a little salt.

4.Blanch the spinach in water. (Other dishes are also available).

5.Ham sausage cut strips (king of kings ham sausage is good).

Wrap the mixed rice and prepared ingredients with nori and cut it into small pieces with a knife.

It is best to cook the rice after it is cold.

First, boil the white vinegar with sugar and add it to the rice.

Then put the nori on the roll of the bamboo curtain.

Spread the rice on top and then top with your favorite toppings.

If cut into strips of ham, shredded eggs and so on.

Then roll up the seaweed with a bamboo curtain, and make a few grains of rice to fix it.

Cook the rice and add a little vinegar.

Pinch into pieces. Seaweed wraps around the rice.

Then put something on top.

It's time to go!

The first method of sushi: cheese sushi.

Ingredients: rice, sushi vinegar, salted radish, ham, meat floss, carrots, cheese and seaweed.

Steps: Add the steamed rice to the sushi vinegar and mix well for later use. Prepare other excipients:

Cut the salted radish, ham and cheese into strips, and the carrot into thin strips. Spread the nori on a bamboo curtain and spread the rice evenly over the seaweed. Add the meat floss, carrots, salted radish, ham, and cheese in order.

Start rolling the bamboo curtain, roll it until it is compacted, pull the bamboo curtain to roll forward, then roll up all the bamboo curtains, hold them up and down with your hands, loosen the bamboo curtain, and the sushi is ready, cut into pieces and eaten.

The second method of sushi: purple potato sushi.

Ingredients: purple sweet potato, cucumber, sliced ham, egg, meat floss, cheese slices, sushi root strips, seaweed, oil.

Steps: Peel and cut the purple potatoes into pieces, put them in a steamer and steam them for 15 minutes. At this time, prepare the ingredients.

Put a little oil in a frying pan and fry the ham slices on top. Pour oil into a frying pan, beat the eggs, and fry thinly in the pan. Wash and peel the cucumbers and cut them into strips.

Cut the ham and cheese slices into strips. Take out the steamed purple potatoes and mash them with a spoon.

Set up the sushi curtain, spread a piece of seaweed, smear the seaweed with purple potato puree, compact, and spread a layer of plastic wrap. Turn the seaweed over, place the pre-cut ingredients on top, sprinkle with a layer of meat floss, roll up the sushi curtain, lay out, and cut into slices.

The third method of sushi: assorted sushi.

Ingredients: rice, carrots, cucumbers, ham sausages, sushi vinegar, seaweed.

Directions: Cut the cucumber, carrot and ham sausage into strips and cool the rice to hand temperature. Spread the nori on the sushi curtain, heat the rice to hand temperature, add the sushi vinegar, stir well, spread on the nori and flatten with a spatula.

Place the sliced cucumber, carrot, and ham on one end of the sushi curtain, roll up from one end of the sushi curtain, pull the sushi curtain as you roll, and press down with the palm of your hand to make the sushi roll tighter. Wrap in plastic wrap and let it sit for ten minutes. Coat the knife with olive oil on both sides and cut into small pieces.

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

2. Method: 1) 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.

2) After the rice is cooked, let it cool slightly until it is not hot, add a tablespoon of hand-litre 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 qiaobu fruit puree, you don't need to add too much, it mainly plays a role in adding color. Spread a layer of plastic wrap on top of the sushi mat, add a sheet of sushi seaweed, add a large spoonful 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.)

3) Turn the sushi seaweed over with the pink rice on top, add a tablespoon of the white rice and spread it 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 tomato sauce or salad dressing, which is very nice. At this time, fold the sushi table in half, wrap the rice inside together, there is no need to overlap, and the joints at both ends can be wide and old together, and the shape is a bit like a droplet. (Note that when wrapping, the joint part must be pressed tightly to prevent loosening.)

4) Remove the sushi mat, cut off the heads at both ends, cut the sushi into slices to 2 cm thick, and then 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.) )