How to make colorful sushi, sushi is made in a variety of ways

Brief introduction. Shang Shi Zhi Wen was originally published on 2012-01-10

With simple ingredients, you can easily make a box of delicious sushi at home, take it with you, and go on an outing with your loved ones.

Ingredients. Ingredients.

Rice. 200g

Egg. 2 pcs.

Carrot. 100g

Cucumber. 200g

Meat floss. 30g

Nori. 150g

Sausage. 200g

Ham. 200g

Accessories. White vinegar. Amount. Salt.

Amount. Sugar. Amount. Oil.

Amount. Mayonnaise. Amount. Water.

Amount. Steps.

1.Wash the rice (you can also press 10:1 between rice and glutinous rice), soak it for half an hour, add an appropriate amount of water and steam it, just like you usually steam rice.

To make sushi vinegar: press the appropriate amount of salt, sugar, and white vinegar at 1:7:

10Put it in a pot, put it on low heat and heat it slowly, stirring from time to time, until the sugar and salt are completely dissolved, it becomes sushi vinegar.

2.Pour the prepared sushi vinegar into the steamed rice little by little, stir well, stir the rice, let it cool, and feel slightly warm to the touch.

3.Beat the eggs into a bowl, add a little water, cooking wine, salt and whip to bubble, put a little oil in the wok, pour in the eggs and spread them into egg cakes, take them out and let them cool and cut them into long strips about one centimeter wide; A carrot, cut into long strips, put it into a pot of boiling water, cook it slightly, remove it, add a little salt, knead it and let it cool; Ham, washed cucumbers, sausages cut into long strips.

4.Prepare nori and meat floss for sushi.

5.Place the sushi curtain on the cutting board, take a sheet of nori and place the rough side up on the sushi curtain, with the side close to you.

6.Scoop an appropriate amount of rice and put it on top of the seaweed, dip your hand in some water, and push the rice away and flatten. Once you've laid out the ingredients, you can add whatever you like, spaced a little distance between them. Sprinkle with meat floss and squeeze some salad dressing.

7.Pull up the seaweed close to you and the bamboo curtain together, wrap all the materials in the middle, and then roll the bamboo curtain, and squeeze it hard to set it when rolling.

8.Loosen the bamboo curtain and roll the nori separately again.

9.After rolling, put it in the bamboo curtain and roll it again, and the bamboo curtain can be removed. When rolling, you should use some force to squeeze your hands so that the rolled sushi does not fall apart.

10.Dip the knife in some water, gently cut the sushi roll into pieces about a centimeter wide, and place it on a plate.

ForewordThe simple rice pattern is made, which increases the taste and the vision is also fully enjoyed! A good day starts with breakfast.

1. Heart-shaped sushi.

Ingredients]: White rice, seaweed, sushi vinegar, pickled cucumber strips, shredded fried egg, shredded carrots, heart-shaped molds, crab roe, stir-fried black sesame seeds [Method]:

1. After the cooked rice is cooled, pour in an appropriate amount of sweet vinegar and mix evenly 2. Coat a little oil in the mold to facilitate demoulding.

3. Put a layer of rice at the bottom of the mold first, compact and flatten.

4. Put the filling.

5. Put a layer of rice on the top, flatten and firm.

6. Inverted buckle demoulding.

7. Cut the seaweed to the same height as the heart rice ball, then tie it around the rice ball, and then put some crab roe and black sesame seeds on it, compact it, and cut it into sections.

2. Peach sushi.

Ingredients]: Rice, glutinous rice, amaranth, crab fillet, cucumber, roasted seaweed and vinegar sauce 【Method】:

1. Choose amaranth and stir-fry with a small amount of oil and salt, and the vegetables will be served.

2. Use the remaining vegetable juice to stew into the rice, which is a natural polishing material, and set aside 3. Use the sushi curtain to spread the two-color rice, crab fillet and cucumber on the seaweed, roll it tightly and compact 4, dip it in water and cold-cut sushi rolls.

Three egg roll sushi.

Ingredients]: Sushi rice, seaweed, fried egg pieces with uniform thickness, corn kernels, sausage grains, carrot cubes, tangerine peel grains [Method]:

1. Mix the corn digging grains, sausage grains, carrot grains, tangerine peel grains and rice 2, put a layer of plastic wrap on the curtain, and spread the egg skin, rice, and filling in turn 3, pay attention not to be too strong, otherwise the eggs will break.

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

Teach you the simplest and best way to make sushi.

The most important time for sushi is rice, what rice to choose is very important, and then vinegar, to choose sweet and salty vinegar but not pungent taste to bibimbap, so that the vinegared rice is not sticky, the strength is also very important, not too heavy, the pressure of rice can not be too loose, you can try a few more times, looking for the feel.

First, the selection of sushi materials.

There are many types of sushi, and there is a wide range of ingredients to choose from. The main ingredient commonly used in sushi is sushi rice Japanese japonica rice, which is characterized by white color and round particles, and the rice cooked with it is not only elastic and chewy, but also has a large stickiness.

The ingredients used for the outer skin of the wrapped sushi are high-quality seaweed, seaweed, kelp, egg skin, tofu skin, spring roll skin, and Chinese cabbage.

Sushi has a variety of fillings and best reflects the characteristics of sushi. The ingredients used in the filling are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal vegetables such as shiitake mushrooms, cucumbers, lettuce and so on.

Second, the ratio of sushi.

The ratio of sushi refers to the ratio of rice and water when cooking sushi rice, the ratio of salt, sugar, and vinegar when preparing sushi vinegar, and the ratio of vinegar to rice when preparing sushi rice.

1 meter to water ratio.

Sushi rice is washed, drained, put into a rice cooker, mixed with water in the ratio of rice and water 1 1, and cooked into sushi rice. Note that if you cook more than 5 servings of sushi rice at one time, you should reduce the amount of water appropriately, for example, only 5 bowls of water need to be added to 6 bowls of rice. In addition, if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.