How to make sushi The ingredients are best and simple Thank you

Sushi: It's just a seaweed rice ball cut beautifully, and it becomes sushi.

Larger supermarkets sell tools that specialize in making sushi. Just buy it and read the manual. As for the ingredients, you can make them according to your personal taste.

2. Then put crushed fritters and so on on top of the rice (according to personal taste) 3. Use a roll made of bamboo to characterize, carefully cut the sushi to a certain size with a knife, and arrange it. Completed.

Remember: keep cooked food.

Seaweed can be wrapped in rice and other things.

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.

Sushi is varied, eclectic, and you can put whatever you like to eat, and there is no fixed one.

Go online and search for sashimi making.

You can go to a professional training institution to find out.

I'll teach you the simplest sushi method, hand-rolled sushi, seaweed in half a sheet, hold it in your hand, put some rice in it, stick it flat with the upper left corner, put the side of the lower left corner of the food you like and wrap it in the upper right corner, into an ice cream shape.

It is best to use pearl rice (not too much rice water), and prepare an appropriate amount of vinegar, sugar, and salt.

After the rice is cooked, the ratio of 1 part salt + 5 parts white + 10 parts vinegar is fused, and the rice is stirred well.

Once the rice has cooled, it is ready to cook.

Salad dressings can be bought in supermarkets, and the taste is your favorite, usually milky French salad dressing.

As for the ingredients of sushi, it depends on what you like: cucumber, radish, mustard, ham meat, apples, braised eggs, shiitake mushrooms, make them into strips, and it is easier to cut.

The bamboo curtain is laid flat, and the seaweed is placed on top, and the cooked dry rice is evenly placed on the seaweed. You can put some sausages, fritters, mustard, salted duck eggs, meat slices or something [to be broken]. Salad dressings and the like are to your liking, so you can put them as you like.

Roll the rice balls round with a bamboo curtain, cut into small pieces, and you're good to go.

Sushi vinegar, sushi rice and sushi practice Sushi vinegar: Supermarket sushi vinegar costs 38 yuan bottle, expensive is one word, then we will DIY it ourselves. Ingredients: White vinegar: 600cc, sugar: 500g, salt: 80g.

Method: Put the above three ingredients into the pot, put them on the stove and stir over low heat until the sugar dissolves, and the vinegar should not be boiled to avoid reducing the acidity. How to preserve sushi vinegar – Ingredients:

The pot or container in which the sushi vinegar is placed is dry, placed in a corner or in the shade, and can be left for three or four months in the summer and five or six months in the winter. How to cook sushi rice - Edible rice Glutinous rice can be cooked in a ratio of 10:1 to make a soft and Q sushi rice, the water consumption is one cup of rice to one cup of water, if it exceeds five cups of rice, reduce the last cup of water by 1 5 water.

Ratio of rice to sushi vinegar – one bowl of rice One tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio.) Sushi rice with vinegar stirring time – 1 rice cooker rice cook for about 20-25 minutes. 2 Sushi rice should be stirred evenly, otherwise the rice will become hard after a long time without vinegar, after stirring evenly, it must be placed in a ventilated place or blown by an electric fan.

How to preserve sushi rice - If there is any surplus of sushi rice, you can cover it with two clean damp cloths, and the wet cloth that touches the rice noodles should not be too wet, but slightly wet. Sushi: Ingredients:

Sticky sushi rice, seaweed, bamboo curtains, crab crackers, cucumbers, eggs, (canned tuna, salmon, sea bream, arctic shellfish optional) Method: 1Pour the rice into the appropriate sushi white vinegar (or white vinegar) and mix well, place the seaweed on a bamboo curtain, and then place the rice 1cm thick, leaving the seaweed around the edges.

2.Spread the egg cake: use a pan, put a little less oil, dilute the eggs, add a little starch to it, and put a little sugar, so that the egg skin will be more tough, the fire of the egg must be small, and when the oil 6 is ripe, pour the egg batter into it, and then spread the egg in the pan like a pancake, carefully turn it over after setting, and fry it for a while, it's fine.

3. Cut the cucumber, sweet radish (specially used for sushi), ham, tuna, and put them on top of the rice in turn; Raw fish I bought salmon, sea bream and arctic shellfish, and sliced them for later use. You can also put some meat floss according to your personal taste. 4. Then you can roll it:

It is best to put a piece of plastic wrap on the sushi curtain to prevent the rice from sticking to it and it is difficult to brush, and then put the ingredients according to different types, and you can also buy some caviar and put it on it. 5.To cut sushi, use a quick knife, preferably with hot water, so that it will not stick to the rice grains on the knife.

The main ingredients are sushi seaweed, sushi meat floss, roller blinds, sushi rice (it is recommended to cook with glutinous rice and ordinary rice), and of course, large roots, salad dressing, octopus, sea vegetables, etc.

Ingredients: rice, cucumber, ham sausage, carrots, eggs.

There is also seaweed for rolling sushi (which is sold in supermarkets and small sushi restaurants) and finally mats for rolling sushi.

Method: Cut the cucumber, ham sausage and carrot into strips; Serve on a plate and sprinkle with salt; Then beat the eggs with water, pour in a spoonful of flour, about 15 grams, and spread the egg cake.

Put seaweed on top of the mat, then rice, egg cake on top of the rice (half or less), then a cucumber, a ham sausage, and a carrot on top. It's okay to roll it up, if you can, you can put some meat floss when you roll, it will be more delicious (you must press it when you roll it, or it will spread out when you cut it), and finally cut it.

The sauce to dip in can be: soy sauce and horseradish (that is, mustard) is a very simple way Oh, that's how I did it.

Ingredients: 1 sushi seaweed, 2 drops of sushi vinegar, 40 grams of rice, 1 egg, 1 small sausage, 1 cucumber, 1 sushi bamboo curtain.

Method 1: Wash the rice, cook it quickly, and finish it after 20 minutes.

2. Spread the bamboo curtain, put the seaweed on it, and drip a few drops of sushi vinegar.

3. Bring the pan to a boil and heat the oil. Beat the eggs, pour them into the pan and fry for two minutes, use a spatula to cut the egg slices into diced eggs, and turn off the heat. Set aside.

4. Peel the cucumber and cut it into thick strips.

5. At this time, when the rice is cooked, scoop out a spoonful of the rice and spread it on the seaweed.

6. Dice the meat sausage.

7. Build the cucumber shreds on top of the rice and surround them.

8. Sprinkle in diced eggs and ham.

9. Gently roll up the bamboo curtain.

10. Roll vigorously.

11. Spread out the bamboo curtain, drag the sushi to the cutting board, cut it into three sections and serve.

Ingredients: 3 small bowls of rice.

Ingredients used to make sushi vinegar:

31 ml of white vinegar, 25 grams of sugar, 4 grams of salt.

Ingredients used to make sushi:

1 can of canned tuna, 3 carrot sticks, appropriate amount of spinach, 1 egg, 3 sheets of seaweed Ingredients used for cooking balls

A pinch of canned tuna, 2 small slices of seaweed.

Rice ball method: When the rice is ready, you can use it to cook rice balls and sushi Cooking rice balls without sushi rice can be used with ordinary rice, but after wetting your hands with water, you need to dip a little sesame salt and then knead the rice balls:

1. Wet your hands with water first, then take an appropriate amount of rice and put it on the palm of your hand, and then gently knead it into a ball.

2. Press the middle of the rice ball with your fingers to make the middle concave, put in the tuna meat, add a small amount of rice, cover the fish, hold the rice ball with your left hand, and pinch it into a triangle with your right hand, so as not to affect the taste of the rice ball.

3. Take a piece of rectangular seaweed, roll it up from both sides of the rice ball and wrap it, and put some fish on the top of the rice ball, so that people can know the ingredients of the rice ball. Hold it directly with your hands when eating.

Sushi rolls with mashed potatoes and sliced meat.

Ingredients: mashed potatoes, seaweed, sliced black pepper, corn.

Method: 1. Cut the potatoes into cubes and cook them, stuff them into a bag and press them into a puree.

2. Spread seaweed, corn potato puree, and black pepper slices on the mat in turn.

3. Cut into sections.

Sushi with ketchup. Ingredients: rice, seaweed, water, vinegar, salt, ham, egg, lettuce, tomato paste.

Method: 1. Spread the eggs a little thicker, cut into wide strips for later use, peel the lettuce and cut it into wide strips, and cut the ham into wide strips.

2. Lay out the egg strips, lettuce strips, and ham strips, and roll them into a cylinder with a sushi curtain.

3. Cut into sections and pour over the tomato paste.

Plum sushi. Ingredients: seaweed, sushi rice, Korean hot sauce, sesame oil, egg skin.

Method: 1. Divide a piece of seaweed for sushi into five equal parts and cut it into five strips with scissors. Take a bowl of mixed white sushi rice, add Korean hot sauce, add a few drops of sesame oil, mix well, and it will become red rice.

2. Spread the cut seaweed strips on the sushi curtain and spread a thin layer of spicy sauce rice on top.

3. Lift both sides of the seaweed upwards slightly, roll them into a small tube that is not completely closed, and roll 4 more as above.

4. Roll the small roll and egg skin together like a large roll.

5. After rolling, cut into sections.

Two-color sesame sushi rolls.

Ingredients: rice, sautéed black and white sesame seeds, sushi vinegar, pickled cucumber strips, shredded fried egg, shredded carrots.

Method: 1. Spread the rice mixed with vinegar evenly on the safety film and compact.

2. Arrange the cucumbers, shredded fried eggs, and shredded carrots and roll them into rolls.

3. Carefully tear off the plastic wrap, sprinkle sesame seeds evenly, stick to it, and cut it into sections.

Egg roll sushi. Ingredients: sushi rice, seaweed, fried egg cubes with uniform thickness, corn kernels, sausage cubes, carrot cubes, tangerine peel cubes.

Method: 1. Mix corn kernels, 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. Be careful not to use too much force, otherwise the egg will break.

Bibimbap sushi. Ingredients: Rice, seaweed, Korean hot sauce, almond butter (also tastes more fragrant), spinach, sesame seeds, salt, sesame oil, kale (shredded and set aside).

Method: 1. Mix the rice with Korean hot sauce and almond paste.

2. Blanch the spinach, add sesame seeds, salt and sesame oil and mix well.

3. Spread the rice on top of the seaweed, and at the end near your chest, place the cabbage and spinach.

4. Roll it up, shape it slightly, and cut it into sections with a knife dipped in water.

Hello! Buy that kind of sushi mold in a set of 288, fast, concise and convenient! And it can wrap round, square, rectangular, triangular, and peach-hearted.

And the sushi knives are all together, so it's easy to use! And you can also buy sushi vinegar, sushi soy sauce, grilled seaweed, caviar and other ingredients at his house. The one I often buy seems to be called the old local food, and the things are very good!

Hope it helps!