How to make sushi!! Ask for answers. Fast

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! The above method is an involution, and this time I will teach you an outward volume. It's very simple, and everyone is guaranteed to do it after watching it! The rice used to make the outer roll sushi is a little more than the inner roll, which is almost 1 1 3 of the inner roll

Place the rice on the top of the nori from left to right.

Spread the rice from top to bottom. Be even!

Turn the nori over and place it on the plate with the rice side down. Wipe the board with a damp cloth before putting it, and it is non-sticky. The filling is the same as the inner roll, so it's good to like it. Put it in the middle of the nori! Then roll it up gently.

It's not enough to roll it up, but also wrap it in plastic wrap. Then set with a bamboo curtain for 1 minute, but lightly. Don't squash the rice.

Tear off the plastic wrap and sprinkle some of your favorite seasonings to make some garnishes!

Then it's time to cut. As with the involution, dip some water on the knife so that it doesn't stick. The knife should be fast

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!

Ingredients: glutinous rice, rice, eggs, cucumbers, ham sausages, sushi seaweed.

Method: 1. Mix glutinous rice with water at a ratio of 1 1 and cook it into sushi rice.

2. Prepare salt, sugar and vinegar into sushi vinegar in the ratio of 1 5 10, heat and cool for later use.

3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir well to form sushi rice, and let the rice dry until the temperature is about 40.

4. Beat the eggs and fry them into long strips, and cut them into long strips.

5. Lay out the sushi curtain, put a layer of plastic wrap slightly larger than the sushi curtain, and then spread the sushi seaweed on the sushi rice evenly on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed.

6. Put the yellow fuchi melon strips, ham strips, and egg strips on the sushi rice, roll them up with a bamboo curtain, press them tightly, then dip the knife in water and cut them into sections.

First of all, seaweed flakes, rice, diced carrots, diced ham, add vegetables and fruits according to your preference, wrap them in a pot and steam, and then cut the sushi rolls into small pieces.

The official practice is to use Japanese sushi rice, and in China, fresh Tohoku rice is generally used, and it is not possible to use overnight rice, but to use freshly cooked rice.

Mixed sushi. Ingredients: 400 grams of rice, 100 grams of glutinous rice, 500 grams of water, 10 grams of salt, 50 grams of sugar, 65 grams of white vinegar, red curry, tuna sushi:

Sushi nori sushi rice red curry canned tuna, tricolor sushi rolls: sushi nori sushi rice cucumber carrot red sausage salad dressing, thick egg grilled sushi: sushi nori sushi rice egg salt, bacon sushi:

Sushi nori sushi rice bacon salad dressing, meat floss rice ball: sushi rice meat floss mustard minced black sesame seeds.

Method. Sushi Rice:

1.Rinse the rice and glutinous rice, drain and let it sit for 30 minutes.

2.Add water and cook.

3.After cooling slightly, add white vinegar, salt and sugar, mix well, and let cool.

Red Curry Tuna Sushi:

1.Remove the canned tuna and add it to the pan and use a spatula to loosen the pieces while heating.

2.Heat until the soup is dry, let cool and set aside.

3.Cut the sushi nori into wide strips and set aside.

4.Dip your hands in water to prevent sticking, take an appropriate amount of sushi rice, and knead it into a long circle.

5.Spread the seaweed strips around and scoop the tuna over the rice.

Tricolor Sushi Roll:

1.Cut the carrots into strips and cook them, and cut the cucumbers and red sausages into strips.

2.Spread a sheet of sushi nori on top of the sushi curtain and spread a layer of sushi rice.

3.In the third of the place, spread the yellow stove branch melon strips, carrot strips and red sausage strips.

4.Squeeze in a strip of salad dressing and roll it up carefully.

Thick egg-grilled sushi:

1.Beat the eggs with a pinch of salt.

2.Brush a thin layer of oil in the pan, pour in an appropriate amount of egg liquid to lay the bottom of the pan first, when the egg liquid is about to solidify, carefully lift it up and fold it in half; Brush a thin layer of oil on the bottom of the empty pot again, pour an appropriate amount of egg liquid and spread half of the pot, and when it is about to solidify, lift the part that has been folded in half just now and cover it, and also form a fold in half. Repeat the above steps until you reach the desired thickness.

3.After cooling, cut off the corners and cut into rectangles for later use.

4.Cut the sushi nori into thin strips and set aside.

5.Dip your hands with water to prevent them from sticking, take an appropriate amount of sushi rice and knead it into a long circle.

6.Cover with a thick slice of omelette and decorate the waistline with seaweed strips.

Bacon Sushi: 1Do not put oil in the pan and cut the bacon through. Cut into chunks and let cool for later use.

2.Dip your hands with water to prevent them from sticking, take an appropriate amount of sushi rice and knead it into a long circle.

3.Place a slice of bacon on top and squeeze an appropriate amount of salad dressing.

Pork floss rice balls: 1Sushi rice with an appropriate amount of meat floss, minced mustard and black sesame seeds, mix well.

2.The mold is dipped in water to prevent sticking, add an appropriate amount of meat floss rice, and press out the shape of the dough.

The above is the sushi method. It has been in China since very early times, and it is recorded in ancient books, but it is not called sushi.

Sushi was introduced to China by the Japanese name. shushi, English translation.

Japanese food, in its simplest explanation, seaweed rice, sashimi with rice, and various foods with rice. However, the rice is vinegared rice, not ordinary rice.