How do you make sushi with a beautiful cross section?

Ingredients: 1 seaweed seaweed about 20 cm long and 15 cm wide, 200 grams of japonica rice, 1 crab fillet, half a thin ham sausage, half a medium cucumber, 1 egg skin, 15 grams of horseradish sauce, 1 lettuce leaf, 15 grams of refined salt, 5 grams of sugar, 10 grams of white vinegar, 1 dish of thick soy sauce and vinegar ginger.

Preparation method: 1. Dry the japonica rice to a temperature of about 40; Blanch the crab fillet in a pot of boiling water, remove it and cut it into fine grains with the ham sausage and cucumber; Cut the egg skin into strips 15 cm long and 1 cm wide; In addition, take refined salt, sugar, and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2. Spread the seaweed vertically on the cooked cutting board, leave 3 cm on the upper edge of it as an interface, spread japonica rice on the rest of the seaweed, and then use the palm of your hand to stand on the japonica rice horizontally and press out 4 evenly spaced "grooves", and then put crab fillet, ham sausage grain, cucumber cube and egg strips in the 4 "grooves" respectively, and finally put the lettuce leaves with horseradish sauce on the rice.

3. Gently wrap the seaweed with rice, stuffing and lettuce from bottom to top, and smear a little rice on the upper interface to seal it, then cut the rice roll into 7 small rolls, and serve it with a thick soy sauce dish and vinegar and ginger plate.

Use more good-looking materials, such as carrots, cucumbers, egg skins, shrimp, etc., and then remember to use a little more force when rolling with beads, so that when you cut the final section, it will be much tighter, and then it will not look loose.

Ingredients: Steam the rice and add the sushi vinegar while it is hot (rice: vinegar Press 5:

1) Stir well and set aside. If you want the rice to be sticky, add some glutinous rice. If you can't buy ready-made sushi vinegar, you can also make it yourself (salt, sugar, vinegar press 1 5 10), how the sushi tastes depends on the sushi vinegar, so this step can not be omitted.

The rice must be a little sweet and sour to be delicious.

Preparation of accessories: shred the omelette, shred your favorite cucumber, carrot, ham and other shreds for later use (students who like meat floss, chili sauce, rotten silver salad dressing, etc., please also prepare these ingredients for later use).

Spread a sushi curtain on the board (you can buy it at the supermarket, I remember if it was a good time or which brand of seaweed to buy a big bag and give this inside), and then take a seaweed sheet or seaweed sheet and put it in the right.

The cooled rice is carefully stacked on the seaweed sheets, and the thickness is mastered according to the preferences of the self-wise, and there are no special requirements. Leave a finger-width blank space at one end of the seaweed for later rolling.

Then it's time to shop the dishes, and the reason why the ingredients are cut into strips is to make it easy to shop at this time. Spread your favorite dish with a sprinkle of meat floss or salad dressing. (Students who like spicy can spread a layer of chili sauce on the rice before spreading, and my husband Qianli prefers spicy ones, hehe) After the paving, the end that is not left blank can be tightly rolled up.

The last process is to look at the cutting work. The key to whether the sushi is beautiful or not is to look at the kung fu at this time. It is recommended to use a long knife for cutting sushi.

Dip in water before cutting. The method of cutting is to cut down forcefully when the knife is pushed forward, and pull back flat when the knife is pulled back, so that the sushi roll can be cut one after the other to ensure that the sushi roll is beautiful and beautiful.

Homemade sushi noodles recipe 1Prepare the flour and add the appropriate amount of salt; 2.While slowly pouring water into the flour, stir quickly with chopsticks; The water must be added slowly, and you can stop adding water after stirring out the flocculent; 3.

Mix the flour by hand into a smooth dough; Cover the dough with a damp cloth and relax; 4.Wash the sushi roller blinds and drain the water; 5.Divide the dough into evenly sized pieces, take one agent and roll it into cylindrical slender strips; 6.

Place the kneaded thin round strips on the sushi roller blind; 7.Like rolling sushi, the brother is tightly rolled from one end of the beam bucket to the other; You can roll the dough; 8.Loosen the curtain of rolled oak dust and you get sushi noodles; 9.

Place the finished sushi noodles on a cutting board and cut them into evenly sized segments with a kitchen knife.

Method. Divide a bunch of five-wood and five-grain noodles into 2 portions, tie the front end with cotton thread, put it in boiling water, cook for 5 minutes, scoop up the noodles, chill them in ice water, drain and set aside.

Wash the cucumbers, take 1 4 after opening four, and then use them to prepare for balance. Beat 1 egg, fry it into thick slices, season it with salt and pepper, and cut it into strips for later use. Cut the smoked liner muscle into strips and set aside.

Sushi rollers are covered with seaweed slices, noodles are placed, and they are rolled up in filling packets. Cut the noodles into sushi head and tail, cut them into easy-to-eat sizes, serve them on a plate, and serve them in Japanese soy sauce.

Ingredients: Rice: glutinous rice 2:1, sushi vinegar, cucumber strips, ham sausage strips, carrot strips, sushi sour radish strips, salad dressing, tomato paste, seaweed slices.

I won't give as many measurements as I want here, just add as much as I want.

Steps: 1. Mix the rice and glutinous rice in the form of 2:1 evenly with your hands, add water to steam, add sushi vinegar and stir and cool for later use, if you don't have sushi vinegar, you can also use white vinegar: sugar: salt 6:3::1 to prepare it.

2. Take a seaweed slice and spread it on the roller blind, spread the steamed rice on top, and then spread the prepared radish strips, carrot strips, ham sausage strips, and cucumber strips on top, and then squeeze your favorite salad dressing or tomato sauce.

3. Roll the sushi into a cylinder with the help of roller blinds, which must be pressed tightly, otherwise it will be scattered when cutting the sushi

Steamed rice with sesame oil source refers to an appropriate amount of salt, monosodium glutamate, sesame seeds, then mix evenly and put it on top of the seaweed, then put sour cucumber strips, sour radish spring sun dish strips, ham sausage, split chain and cut into strips, and then roll tightly together and cut into sections.

Personally, I think the rice is fried shredded pork with chili, which is much better than their sushi.

Is it a good way to go in the face of sales? I should be sure that I don't understand the situation.,The mobile phone asked my sister-in-law to let my sister-in-law add her wheel.,And then how about doing it? It should be made into a very good Yuanzhou, Mingming.

Noodle sushi is delicious, but it won't be made.

Cut the sushi beautifully. Roll it tightly when rolling the seaweed!

There's a practical way to do it.

When cutting, apply some oil to the knife.

Sushi cut out like this will look good.

How to make sushi? Come and get it

Your question is too general First of all, it is very particular about taking pictures Background and type of sushi Sushi is best taken under a little yellow light, it looks more appetizing, and the shape should be good-looking.

If you deal with it, it's best if you know how to photoshop, if you don't, you generally use software that trims the size of the ** and software that adjusts the light, etc.

Which one are you going to do? I do it with PS!

Sushi making process**!

Ingredients: appropriate amount of sushi rice, appropriate amount of pickled radish strips, appropriate amount of fried egg skin, appropriate amount of cucumber strips, appropriate amount of ham sausage, appropriate amount of meat floss.

Seasoning: 3 grams of sesame oil.

Steps:1Mix 3g of sesame oil with cold sushi rice.

2.Spread the rice on top of the nori.

3.Add the marinated radish strips, fried egg skin, meat floss, ham sausage and cucumber 4Roll it up from the bottom up.

5.Cut into small pieces with a knife and finish.

The recipes and steps for shrimp sushi are here.

The specific method of sushi is as follows:

The ingredients that need to be prepared in advance include: 1 large bowl of rice, 2 ham sausages, 1 cucumber, 3 teaspoons of white vinegar, 1 teaspoon of salt, 2 teaspoons of sugar, and an appropriate amount of pork floss.

1. The first step is to stir the white vinegar, sugar and salt evenly and set aside for later use.

2. Then put the prepared sauce into the rice and stir it.

3. Cut the ham sausage and cucumber into strips and set aside for later use, as shown in the figure below.

4. Place the prepared nori on top of the sushi curtain as shown in the picture below.

5. Put rice on top of the seaweed and smooth it as shown in the picture below.

6. Squeeze on the ketchup and smooth it as shown in the picture below.

7. Sprinkle with pork floss, as shown in the picture below.

8. Then spread the sliced cucumber and ham sausage, as shown in the picture below.

9. Roll it up from bottom to top, as shown in the figure below.

10. Cut into small pieces with a knife so that the sushi is done.

Step 1: Make sushi vinegar according to 3 tablespoons of white.

Vinegar, 2 tablespoons sugar, 1 tablespoon salt mix well.

Step 2: Pour the sushi vinegar into the warm rice and stir well.

Step 3: Prepare the other ingredients, cucumber strips and ham sausage.

Step 4: Place the nori on top of the sushi curtain.

Step 5: Then spread the rice on top of the nori.

Step 8: Top with cucumber and ham sausage.

Step 9: Roll it up from the bottom to the top and cut it into small pieces with a knife!

Step 10: Plating.

The preparation of nori roll sushi.

Ingredients: 100 grams of fragrant rice.

2 seaweed rolls.

1 egg.

Cucumber 1 subsection.

Carrots 1 section.

Meat floss to taste.

Sushi vinegar to taste.

Sushi bamboo curtain 1 sheet.

Steps: 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.

2.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.

3.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.

4.Shaped sushi strips.

5.Finally, cut it into small pieces with a knife about a wide width, 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! This is the first time I've made D sushi!

Ingredients: 150g rice, 2 ham sausages, 1 cucumber, 2 tablespoons of white vinegar, 3g salt, 3g sugar, appropriate amount of pork floss.

1. Put the prepared white vinegar, sugar and salt in a bowl and mix well with a spoon.

2. Mix well, pour into the rice and mix well.

3. Then use a kitchen knife to cut the ham sausage and cucumber and put them on a plate.

4. Put a layer of nori on the sushi curtain first.

5. Add the rice and spread it with a spoon.

6. Then squeeze in the tomato paste.

7. Then put some meat floss.

8. Finally, put the cucumber and ham sausage.

9. Roll it slowly.

10. Cut into pieces, so that it is done.

1. Materials.

100 grams of sushi rice, 10 slices of seaweed, 3 cucumbers, 5 hams, 3 eggs, 100 grams of chicken, 15 grams of sushi vinegar.

Second, the practice. The rice is steamed. Don't boil the steamed rice immediately, let the rice simmer for 10-15 minutes, so that the taste of the rice grains can be brought out more fully; Stir in the sushi vinegar while it is hot, then cover with a damp cloth and let cool until your hands are warm and ready to use.

Cucumbers and ham are cut into strips, eggs are spread into egg skins and cut into strips, and the chicken is marinated and fried.

The sushi curtain is topped with a sheet of seaweed.

Spread another layer of rice.

Then spread the ingredients.

Finally, roll up the sushi curtain and gently hold it with your hand to set it.

1.After washing, soak the round grain rice in cold water for 20 minutes and simmer it in a rice cooker. When simmering rice, you can process the raw materials.

2.Blanch the spinach in water and add a little salt and cooking oil to the pan. The spinach is cooked this way and has a nice color.

3.The water in which the spinach has been blanched can also be used to cook shrimp. After removing the head of the prawns, they are skewered with bamboo skewers, so that the cooked shrimp are straight.

4.Before spreading the chicken cakes, add a teaspoon of cooking wine and an appropriate amount of salt to two eggs, and beat well.

5.Pour an appropriate amount of cooking oil into a frying pan and fry the cold noodles of the omelet.

6.When the rice is boiled, pour vinegar, salt, sugar, and sesame oil into the rice while it is hot and mix well. Liguan vinegar is a puree rice vinegar, which is relatively natural, and if I don't have this vinegar, I can replace it with white vinegar. There is also a delicious sushi vinegar in the supermarket, so you don't need to add salt or sugar if you use sushi vinegar.

7.Spread the rice on top of the whole seaweed and place the ham, pickled radish, cucumber, and egg strips on the one-third of the rice seaweed slices.

8.It is very important to roll up the sushi curtain with a sushi curtain, and if the roll is not tight, it will loosen when you cut it. You can roll it back and forth several times and pinch it tightly.

9.Next, to make spinach tuna flavor, remove the excess water from the blanched spinach, and empty the excess soup from the fish in the canned tuna, and neatly stack it on top of the seaweed rice and roll it firmly. Canned tuna is best served with a good flavor, and Cantonese and spiced flavors are recommended.

To roll the gimbap a little thinner, you can cut the roasted nori narrower with scissors.

10.To make a thin roll of fresh shrimp, take half of the grilled seaweed slices and spread the rice with the peeled shrimp, and roll it firmly. Fine rolls can be made in many flavors, pickled radish rolls, cucumber rolls, meat floss rolls, salmon rolls.

11.Roll gimbap and cut it into centimeter-wide slices with a knife. If the knife is a little sticky when cutting, wipe it with a clean cloth before cutting. This keeps the shape.