Sushi recipe is the easiest way to make it at home?

Ingredients: sushi rice, sushi nori, cucumber, carrot, ham, caviar, egg, salt, sushi vinegar, meat floss, salad dressing.

How-to steps:

Step 1: Steam the rice. Authentic Japanese sushi is made of small and slightly sweet Japanese pearl rice, which is my ordinary fragrant rice at home, and when steaming, put less water and not too soft.

Step 2: After the rice is steamed, let it dry, add a little salt and sushi vinegar, and stir the rice.

Step 3: Stir the eggs into egg liquid, spread them into egg cakes and cut them into strips to dry for later use.

Step 4: Cut the cucumber, ham and carrot into strips and set aside.

Step 5: Place the bamboo curtain, put the seaweed for sushi, and spread a layer of rice evenly, pay attention not to spread it on the side, when the roll is saved, the rice will leak out.

Step 6: Arrange the ingredients evenly, sprinkle with meat floss, and start rolling, slowly, without hurry.

1. Ingredients: glutinous rice (100 grams), rice (200 grams), seaweed (1 piece), cucumber (appropriate amount), toon (appropriate amount), eggs (3 pieces).

2. Excipients: salt (5 grams), sesame oil (10 grams) 3. Methods and steps.

1. Glutinous rice, wash the rice.

2. Steam like steamed rice!

3. Cool the rice after steaming! Add sesame oil, salt and stir!

4. Beat the eggs!

5. Heat oil in a pot! Add the chives and fry them into cakes.

6. The sushi curtain is wrapped in plastic wrap! Put seaweed flakes.

7. Put rice on top of the seaweed, 8. Cut the cucumbers, sour radish, and eggs into sections!

9. Roll it with a curtain, hold it tightly, and cut it into small pieces!

3. Note that glutinous rice is to increase the softness of rice, according to the ratio of 1:2!

How to cook sushi 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, and the water consumption is one cup of rice to one cup of water, if it exceeds five cups of rice, reduce the amount of water in the last cup of water by 1 5. Preparation of sushi vinegar:

White vinegar: 90cc, sugar: 75g, salt:

12g Put the above ingredients in a pot and bring to a boil until completely dissolved. Do not boil vinegar to avoid reducing acidity. Ratio of rice to sushi vinegar:

1. Cook the rice cooker for about 20 25 minutes.

2. Sushi rice must be evenly mixed when stirring, otherwise the rice that has not been mixed with vinegar will become hard after a long time. How to make sushi:

1. Beat the eggs, slide the pot with oil, when it is hot, pour in the egg liquid, low heat, shake the pot, let it spread evenly on the bottom of the pot, and wait for the surface to condense, that is, the egg skin.

2. Cut the cucumber, ham sausage, and egg skin into long strips that are slightly thicker than chopsticks.

3. Spread the Shoutong curtain on the table, spread another layer of plastic wrap on it, and put the seaweed slices on the plastic wrap with the smooth side facing down.

4. Put the rice on top of the seaweed slices and smooth with a spoon. Don't put rice at the end. Sprinkle evenly with a little peanut sugar.

5. Put the cucumber strips, egg skin, ham sausage and other ingredients on top.

6. Roll up from the end where there is material. When rolling, the plastic wrap should follow the sushi curtain, don't roll the plastic wrap in!

7. Cut into circles with a thickness of about centimeters. (When cutting sushi, dip the knife in water!) ）

Ingredients: rice; Excipients: cucumber, ham, carrots, eggs, salt, sesame oil, mustard powder.

Cooking steps: 1. Prepare sushi rice, sushi rice can be made with high-quality rice, of course, if you use ordinary rice and glutinous rice, the taste is better and more chewy. When cooking rice, you can put a little salt, and be careful not to make the rice too soft;

3. Cucumbers, ham, and carrots are cut into long strips, mixed with a little salt after cutting, and the carrots are best steamed to be soft;

4. Fry the egg pancakes over medium heat;

5. Spread a layer of rice on top of the egg pancake, then put the prepared cucumber, ham and carrot, roll up the egg cake, cut it into pieces, and put it on a plate.

1. Ingredients: a bowl of rice.

1 cucumber, 1 carrot, 2 ham sausages, 2 eggs, sushi vinegar, seaweed, mayonnaise.

2. Shred the eggs after they are cooked;

Shred the carrots and blanch them in water;

Cucumber and ham shredded.

3. Pour 2 tablespoons of sushi vinegar into the rice while it is hot, add a little salt and sugar and stir well.

4. Take a piece of seaweed and spread it on the sushi curtain.

5. Spread the rice evenly on the seaweed.

6. Put the cucumber strips, egg skin, ham sausage, carrot and mayonnaise in turn.

7. Roll up the seaweed from the inside out.

8. Remove the two ends and cut them into 2cm segments.

When cutting, the knife is fast, and the knife edge is dipped in a little water.

Arctic shellfish sushi.

Prepare the ingredients as follows: 250 grams of japonica rice, 2 pieces of sushi seaweed, an appropriate amount of arctic shellfish, 10 grams of meat floss, a few carrot strips, a few yellow radish strips, 1 sushi curtain, and an appropriate amount of sushi vinegar.

The specific method is as follows: the japonica rice is steamed, cooled and set aside, a little sushi vinegar is dropped into the rice, a disposable glove is brought to grasp it evenly, a piece of seaweed is placed on the sushi curtain, grab an appropriate amount of mixed rice and put it on the seaweed, in a position slightly close to yourself, about 1 3 places put meat floss, carrot strips, yellow radish strips, then roll up and pinch tightly, the knife is dipped in water on both sides and wiped evenly, cut into small pieces, take the rice and pinch it into an oval, put two pieces of arctic shellfish on it, and tie it with thin strips of seaweed from the middle to set it.

Making sushi at home isn't complicated, first you need to prepare the most basic ingredients for making sushi: sushi vinegar, seaweed, and sushi curtains for roll sushi. I like to use long-grain rice from the Northeast when making sushi, and when steaming, don't steam it too softly, so that the rice grains can maintain their integrity, and it will taste As for the filling inside the sushi, I personally like to use it.

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1.Sushi roller blinds.

2.Place a sheet of seaweed or grilled nori on top of the sushi roller blind.

3.Spread a layer of rice on top of flakes of seaweed or roasted seaweed. The rice is crushed and sticks together, so this step can be tricky, but if it's too sticky, dip a spoon in some water, and the rice will be obedient.

4.Once the rice is laid, you can squeeze some green wasabi on top of it, or use it as a filling if you like wasabi. Then you can put the previously prepared filling on top, concentrate it in the middle, which can occupy the entire width of the rice, and the ingredients must be evenly placed, so that when cutting the sushi, you can ensure that the ingredients in each piece of sushi are the same.

5.Use a sushi roller to roll all these ingredients together, and a sushi roll is ready. Isn't there a heartfelt joy when you see the fruits of your labor?

Four cut sushi.

Don't underestimate this step, there's a trick to it. If you cut it directly with a knife, there is a good chance that the sushi you cut will not be round. Because the rice is sticky, it will dull the knife.

Be patient, cut a piece, then wash the rice on the knife and let the knife maintain a certain humidity before cutting off the next piece. In this way, a plate of delicate sushi is ready. You can also pick up some delicate small plates with a Japanese style and put these sushi on it, which is perfect for you.

You can also use a small dish with some soy sauce and wasabi and dip it in sushi.

.Mix the sushi vinegar inside the rice, stir well and let cool.

2.Ingredients cut into strips, egg pancakes.

3.Spread the rice on top of the nori instead of covering it whole. Place a pre-spread quiche on top.

4.Line the quiche with plastic wrap. Then turn it over, the egg side down, the seaweed side up, and put the cucumber and ham sausage.

1. Prepare materials.

Prepare essential seasonings such as bamboo curtains, nori rolls, rice, sushi vinegar, salt, and sugar, as well as carrots, cucumbers, eggs, sausages, and other ingredients to suit your taste.

2. Handle materials.

The first is to make sushi vinegar. That is, the salt, sugar and vinegar are adjusted in the ratio of 1 5 10, and then the vinegar is poured into the pot after it is done, and an appropriate amount of sugar and salt is put into it to let it melt fully, and then stir evenly and put it in a bowl and let it cool.

Make sushi rice. Put more water when the rice is boiling, don't boil the pot when it is cooked, simmer for another 10-15 minutes, put it out again when it is hot, and put an appropriate amount of sushi vinegar in it, crush it with a rice spoon, until you can't distinguish the particles of rice, and let it cool.

Egg. Beat the eggs, then put an appropriate amount of edible salt in them, stir well, put them in a pan to fry, and then cut them into egg strips and put them in a bowl for later use.

3. Make sushi.

Cut the prepared cucumbers, ham sausages, carrots and other ingredients into a bowl of uniform thickness for later use, then blanch the carrot strips in hot water for 2 minutes, let it cool and then put it in a bowl for later use, take out a portion of the prepared rice, then take out a bamboo curtain, put the roasted seaweed on it, and put the prepared rice on it, spread it evenly, and then put the prepared cucumber strips, ham sausages, carrot strips, shredded meat, salad and other ingredients on it, and finally roll it into a rice roll and cut it into small pieces to eat.

4. Cut sushi.

When cutting sushi, it is best to put a stack of water on the side, then wash the rice on the knife after cutting a piece of sushi, dip it in some water before cutting it to keep the knife at a certain humidity, and finally put it in the prepared plate.

1. Prepare a plate of soy sauce in advance.

2. Take a sip of tea to clear your mouth or eat a piece of ginger to wake up your stomach.

3. Flip the sushi over and let only the fish part dip in a little soy sauce before you can eat it once.

How to preserve sushi.

1. It should not be placed in a place exposed to the sun and high temperature.

2. Sushi should be stored in a refrigerator between 2 and 5 degrees Celsius, not in an ice compartment.

3. Only suitable for consumption on the same day.

Seven benefits of sushi.

1. This colorful, delicate food is low in calories and fat, and may be one of the healthiest and most nutritious foods available today;

2. It is very delicious, and the fundamental reason is that you eat the freshest sashimi;

3. Diversification of enjoyment methods. You can ask for a ready-made** or ask the chef to make the sushi as you wish;

4. It has a fairly wide range of tastes. With a wide variety of sea, river and lake fish and shellfish, the delicacies you can experience will be endless, and with the free combination of various other ingredients, the only limit may be your imagination;

5. Sushi is not just food, it is a subtle art. The beauty of the sashimi, the harmony of the colors and the creative platter combinations will whet your appetite just by looking at them;

6. The sushi restaurant itself is a great place to visit. Watching the chef create the style you want will make you feel perfect. When a sushi chef cuts, kneades, and decorates a piece of sushi, he is not just a chef, but more like a graceful performer to entertain customers;

7. You can make your own sushi, many kinds of sushi can be done at home, and you can also develop unique new varieties and experience the joy of creation.

It is not recommended to choose a restaurant to learn from the master, the professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well.

Sushi method, the easiest way to do it in the family, you can click on the Internet to check it, now sushi in some simple production process and hey also make some varieties of sushi effect then we can eat this.

Sushi method, the easiest way to do it at home, I think of course is to prepare the ingredients, you cook with Jiangmi, and then prepare the ingredients, cucumber paste quilt or egg cake you want to put in it, etc., and then take seaweed rolls.

The simplest way to make sushi for the home version is as follows:

Ingredients Tools: rice, cucumber, ham, egg, seaweed, carrot, vinegar, sugar, salt shukai, tomato paste, small bowl, sushi bamboo roller blind, knife, plate.

1. Fry the eggs into cakes and cut them into strips, and cut the cucumbers, hams and carrots into strips.

2. Make sushi vinegar below, prepare a small bowl of potatoes and pour salt, sugar and vinegar, mix well according to 1:5:10, multiply out and put in rice and mix well.

3. Spread the sushi bamboo roller blinds with seaweed, then spread the rice evenly, and leave two centimeters on the seaweed without rice.

4. Put vegetables, ham, and egg strips in the middle and bottom, and if there is salad dressing and meat floss, it is more delicious.

5. Roll from the bottom to the top, and compact and tighten the ingredients when wrapping the ingredients, so that the rice is solid.

6. Press it at the end of the roll to tighten it firmly.

7. After wrapping, dip the knife in some water and cut it on the plate, and squeeze some tomato sauce.