How to knead sushi rice balls, what should I do if I can t pinch them tightly?

Steps to make sushi rice balls.

1.Stir in a little salt, sesame oil, black sesame seeds, diced cucumber and diced ham into the rice.

2.Put the mixed rice in the box and compact it slightly.

3.Cover it with a sheet of seaweed and then close the lid. Pour it out and you're done!

I often see all kinds of **, or in movies, how can the rice balls that people eat are so good-looking, not to mention whether to eat or not, all kinds of good-looking shapes and colors, just looking at it makes me feel good and appetizing. So the question is, why do we make our own rice balls, many times we can't pinch them together, and they are always loose? This is a headache, in fact, if you want the rice balls not to loosen, you only need to add one more kind of rice when steaming the rice, that is, the glutinous rice we often eat.

Glutinous rice has a good viscosity and soft taste, and eating glutinous rice often can also effectively help remove moisture in the body, and glutinous rice also nourishes the stomach.

I steamed multigrain rice this morning, there are glutinous rice, rice, black rice, brown rice and rice kernels, the rice was soaked for a few hours in advance, so it is better to steam some, there are lotus flowers at home, and when steaming rice, I threw a few petals into it, so that the steamed rice has the fragrance of lotus flowers.

Taking advantage of the time to steam the rice, the ingredients wrapped in the rice are prepared, which are also according to the taste of the children at home, carrots, corn kernels, diced ham sausages, broccoli and fried eggs, and then scrambled and set aside, so that if you can't use up the rice balls, you can eat them directly.

The rice can be steamed in more than half an hour, and after steaming, let it cool a little bit, or it will be hot when you pinch the rice ball, and you can add an appropriate amount of salt, soy sauce, pepper and other seasonings to the rice and mix well, so that it tastes more delicious. Wear disposable gloves, the biggest advantage of wearing gloves is to prevent the rice from getting on your hands. Take an appropriate amount of rice, knead it into a ball with your hands, then press it flat, put in the fried vegetables, close it, pinch it round, and put it on a plate.

If it's white rice, you can also sprinkle it with an appropriate amount of black sesame seeds, which will increase the beauty. If you have a mold at home, you can also put the rice balls into the mold and press out the shape you like.

Look at our family's breakfast this morning, multigrain rice balls, does it look good, quietly say, when steaming rice today, the water was accidentally given a little more, and the rice was a little sticky, but it was okay to eat, so it was softer.

Ordinary rice will do.

After you cook the rice.

Add a little white vinegar to it.

The vinegar must be heated (but not boiled, it is fine when it is hot).

Then pour the vinegar into the rice and mix well with chopsticks.

It's not easy to scatter in this way.

The taste is also very good.

I do it a lot. Experienced.

a bowl of rice, a few slices of carrots, a cucumber, a piece of ham, a sausage, a slice of seaweed, a piece of plastic wrap, a slice of lettuce, a number of sesame seeds, 2 green onions.

Cooking steps: Step 1 4

The carrots are boiled in water and salted, and other ingredients do not need to be cut directly, seaweed slices, plastic wrap, cucumbers, green onions, ham, and rice are boiled for seven minutes and then a tablespoon of vinegar, which will have viscosity after cooking, and there is no vinegar taste).

Step 2 4 Octopus sausage thaw and soften. Cut one at the bottom'Ten'words, and then cut the feet with scissors to form one'm'words, slowly burst with less oil and warm fire Sesame seeds decorate the eyes.

Step 3 4 Last step.

The steps to roll sushi are as follows:Ingredients: 3 bowls of steamed rice, 4 slices of sushi seaweed.

Excipients: appropriate amount of white vinegar or cold vinegar, 1 cucumber, appropriate amount of carrot, appropriate amount of shredded eggs, appropriate amount of Qiandao sauce, appropriate amount of meat floss, and a large amount of sesame oil.

1. Spread a sheet of seaweed.

2. Spread a layer of rice evenly, thinner and compact.

3. Lay out the ingredients.

4. Roll the sushi in a rough way, wrapping the ingredients in seaweed.

5. Roll outward. Old-fashioned.

6. Hold tighter.

7. The sushi is rolled.

1. Roll sushi is a certain technique and skill to roll the sushi tightly, when rolling, you can lift one side of the sushi curtain and roll it to another time, when rolling, the ingredients should be completely wrapped in the rice, and it should be tight, and the whole will be rolled up after one end is pressed, and finally the shape is compacted.

2. Before rolling sushi, spread the rice and rice on top of the seaweed, but not all the seaweed, you can leave about 3 cm on the edge, and then put the bulk ingredients on one-third of the rice, choose the ingredients according to your own taste, such as cucumber strips, meat floss, etc., and roll it after it is laid.

3. After rolling the sushi, you can apply a little olive oil to the knife, or sprinkle a little water, which can prevent the rice from sticking to the knife and make the sushi more neat and beautiful. Shed Zen.

Pinch the sides of the rice ball with your fingers. Bend the palm of your left hand and gently press the sides of the rice ball, while the index finger of your right hand is straight and gently press the rice. Gently press the salmon upwards with the middle finger of the index finger of your right hand to make it one with the rice ball. The left hand assists in pressing the shape together.

5.Gently press the salmon upwards with the middle finger of the index finger of your right hand to make it one with the rice ball. The left hand assists in pressing the shape together. Other ingredients such as shrimp, tuna, octopus, fresh salmon, vinegar-soaked mackerel, etc., are made into hand-kneaded sushi according to this method.

Important: To knead the rice balls, you should not use gravity, but use light force to make them one, and it takes about 20 seconds to knead them into a rice ball.

That is generally kneaded by hand, if you really can't buy molds online, it's very cheap.

Wrap the rice in plastic wrap and use a sushi-specific roller blind.

Material Ratio: Rice Stem Rice: Glutinous Rice 5:

1 (If there is sushi rice, use sushi rice directly) Rice Rice: Water 1:1 1:

Depends on the amount of water absorbed by the rice) Sushi vinegar Japanese rice vinegar: Sugar: Salt 10:

5:1 Sushi Rice Qi Larice: Sushi Vinegar 5:

1 10:1 (adjust according to taste) Filling free choice method: 1. Soak rice in water for 1 hour, cook into rice, and simmer for 10 minutes after cooking.

2. Add sugar and salt to the vinegar and mix well into sushi vinegar. If there is no Japanese-style rice vinegar, the white vinegar tastes bad and the color is good, and the Zhenjiang vinegar tastes good and the color is poor. Decide for yourself.

3. Pour the rice into the rice bucket, add the sushi vinegar while it is hot, mix well, and let it cool to about 15. 4. Involution production: lay bamboo curtains on the board, and roasted seaweed on the bamboo curtains, bake seaweed on sushi rice, and sushi rice on the stuffing.

Dip your hands in clean water and roll tightly. Cut off the two ends of the sushi roll and cut it evenly into sections and serve on a plate. Every time you cut it, put the knife in hot water so that it doesn't stick to the rice ball.

5. Outer roll production: lay bamboo curtain on the board, roasted seaweed on the bamboo curtain, bake seaweed on sushi rice, press and turn over, and roasted seaweed on top of the stuffing. Roll tightly.

6. Small rice ball production: hand kneaded into an oval shape, covered with yusheng. Or mix the ingredients of the sushi rice and knead it into the desired shape.

It's with tools, buy one of those little bamboo curtains that are used to roll sushi, and they all use that roll.

Remember to put some black sesame seeds on top.

Shoumai and Zheng Si Zhongsong rice balls, delicious and delicious.

Shoumai and Zheng Si Zhongsong rice balls, delicious and delicious.

1. Prepare ingredients: 300g of rice; Appropriate amount of fish; sushi vinegar to taste; sugar to taste; Salt to taste.

2. Cook the rice. Wash the rice, soak it for 20 minutes, and cook it in a ratio of about 1:1 to water and rice in the same way as you would cook rice.

3. In a large bowl, pour in sushi vinegar, sugar and salt, stir and dissolve, bring out your favorite taste, and then mix in the cooked rice, cover and let it stand for about 20 minutes.

4. Cut the sashimi into 8cm long, 4cm wide and thick slices.

5. Soak your hands, take a little rice with your right hand, and gently hold it into an oval rice ball. Place the fish on the second joint of the four fingers of the left hand.

6. Hold the rice ball with the fingers of your right hand and use your index finger to rub a little mustard on the fish. Then place the rice balls on top of the fish, pinch the sides of the rice balls with the index finger and thumb of the right hand, and press the thumb of the left hand at the top.

7. Then, turn the sushi over, press the top of the fish with the index finger of your right hand, and pinch the fish and rice balls tightly with the four fingers of your left hand at the bottom.

8. Finally, use the index finger and thumb of the right hand to pinch both sides tightly, the purpose is to shape and make the fish fit, and it can be eaten when it is ready.

9. After cooking, you can choose the seasoning to dip and eat according to your preferences.