Please ask for sushi The simplest kind of nori Please know under the guidance, thanks

Ingredients for making pork floss laver rolls: main ingredients: cooked rice, instant laver Accessories: cucumbers, pickles, meat floss, fried sesame seeds Seasoning: salt, chicken essence and meat floss laver rolls: 1. Add a little salt to the rice and stir-fry the sesame seeds, mix well, and cut the cucumber into long strips.

2. Spread a piece of ready-to-eat seaweed on the plastic wrap or bamboo curtain, spread a layer of rice on the seaweed, put the cucumber strips and pickles in the middle, sprinkle some meat floss, roll it into a cylindrical shape, and then cut it into sections.

How to make seaweed roll sushi: Ingredients: seaweed, sweet and sour rice, crab meat, Japanese yellow radish pickles, asparagus, salmon seaweed roll sushi preparation:

1.Before steaming the rice, soak the rice for an hour or two, and the rice should be steamed until it is moderately soft and firm. 2.

Wait until the rice temperature is slightly lower than the hand temperature before spreading on top of the nori. 3.Try to complete the process of spreading the rice as quickly as possible, otherwise the seaweed will become soft due to absorbing too much water and will not be able to form.

4.When wrapping, the rice should not be exposed, and the tightness should be moderate. 5.

During the process of making sushi, you can place a basin of water next to you, and you can dip it in water at any time so that your hands will not stick. 6.Spread the seaweed on a bamboo curtain, hold the rice in your hand and pinch it softly, and quickly spread the rice evenly on the seaweed (the thickness of the rice is about that, press the porcelain, and vacate the top end of the seaweed about 2cm.

Then add the crab meat, Japanese yellow cabbage, asparagus, and salmon sticks to the rice**. 7.Wrap the nori and rice tightly with a bamboo curtain, then remove the bamboo curtain.

8.Cut the rolled sushi into segments and place on a plate.

Note: Sweet and sour rice: Sweet and sour rice is made by boiling vinegar and sugar until viscous, and the taste can be determined according to personal preferences, and the boiled sweet and sour sauce is evenly mixed in the rice.

Actually, there are a lot of different ways to do it, but the things you add are different, and you can add them to your liking

My Korean friend taught me this, go to the supermarket and buy a small mat made of bamboo, and seaweed. After the rice is steamed, put a little sushi vinegar in the pot (the bottle has a ratio on the top that tells you how much to drop), and wait a minute for the rice to be filial. Then put the seaweed on the bamboo mat, spread the rice on top of the seaweed, and put the cucumber or whatever you want in the middle.

Then roll the small mat, open it and it will be a whole piece, and then cut it into pieces and eat. I'll tell you that soy sauce, green wasabi, sushi vinegar, and small mats are all sold in supermarkets. It's as simple as that, I've done it several times, and they all say it's better than the sale, hehe!

Ingredients: 6 pieces of seaweed, 1 cup of sushi rice, 6 pieces of ham strips, 6 strips of pickled radish, 6 strips of cucumber, 1 egg.

Ingredients: 1 tablespoon vinegar, 1 4 teaspoons salt.

Method:1Wash the rice, add water, cook the rice in a rice cooker, remove and mix in the seasonings.

2.Heat three tablespoons of oil, pour in the beaten egg mixture, fry the egg skin over low heat, remove and cut into six strips. [Gourmet China].

3.Spread the nori on the sushi mat, put in the rice, smooth it with a spoon, then put the cucumber, pickled radish, ham, and egg, roll the seaweed, and then roll it with sushi and cut it into pieces.

Note: When rolling sushi rolls, the seaweed should be rolled up according to the straight lines, otherwise the seaweed is easy to crack and ruin the appearance.

When cutting sushi, apply some vinegar to the knife and then cut it vertically and evenly.

Sushi rice should be used to make sushi rolls, because sushi rice is a strong sticky material, so a good sushi roll will be more beautiful and less loose.

2 pieces of seaweed, 2 bowls of sushi rice, 20 grams of meat floss, 2 sushi eggs, 6 grams of dried melon, 1 cucumber. 1 bamboo curtain. A pinch of salt, 1 bowl of bonito stock, 2 tablespoons of soy sauce, 3 tablespoons of sugar.

Preparation: 1. Soak the dried melon in water for 10 minutes, take it out and scrub it with salt, cook it with the rest of the seasoning until the soup is dry, remove it and let it cool; Gherkins cut into 4 small strips. 2. Place the seaweed on the bamboo curtain, then spread the sushi rice and lay it flat, reserve 1 5 space on the edge, and flatten some rice grains and stick them on the seaweed.

3. Put the meat floss on the method 2 first, continue to put the sushi eggs, dried melon, and cucumbers, when you finish, the last three fingers of both hands are pressed on the filling, and then the curtain below is pulled up to the reserved 1 5 places, and then rolled up into a cylindrical or square shape, and finally sliced. Leave some space on the top edge of the seaweed and smooth out the rice grains to stick to it so that the sushi does not fall apart.

Why is sushi dressed in seaweed?

No, the rice will soften when you put it on, but be careful when wrapping it, otherwise it will break.

It is recommended that you go to the supermarket and buy a "small bamboo curtain" for sushi.

1.Open the bamboo curtain and place it on the board.

2.Place the square-sided seaweed slices on the bamboo curtain.

3.Spread the rice over the nori. The amount of rice is about 1 24Place "shredded egg pancakes" or "tuna sashimi" or "salmon roe" or "cucumber strips" on top of the rice.

5.Gently roll up the bamboo curtain into a tube shape and hold it slightly.

6.Roll the sushi into a tube and cut it into 3-4cm long pieces with a knife.

7.Top Fluttershy with green wasabi and sushi soy sauce.

The above can be practical.

Your rice is watery, or you have a thin layer of water sprayed on top of seaweed.

Don't be afraid, as soon as you put the hot rice on top, it will be soft immediately.

Ingredients: large seaweed, shrimp, salmon, crab sticks, carrots, cucumbers, rice seasoning: Japanese soy sauce, salt, sugar, white vinegar, mustard method:

1) Cook the rice, cook it into a slightly soft rice, combine the sugar, vinegar, salt, and rice wine juice together, and prepare bibimbap (after the rice has been cooked, slowly pour in the juice you just made, and slowly mix it out while paying attention to stirring, so that the rice is stained with flavor) (2) Lay out the sushi "small mat" and put a slice of seaweed. (3) Spread the rice, then wrap the rice with the main ingredient prepared in advance together with the seaweed, wrap the rice in the inner core such as the main ingredient, and roll it up and tightly together to form a cylindrical shape. (4) With a quick knife, cut the long cylinder into sections, put it on a plate, and enjoy.

Note: If you want to make shrimp sushi, you need to remove the shrimp you bought first, put it in with a toothpick, set it, put ginger and cooking wine in the water, and cook the shrimp through the water. Summary:

In fact, making sushi is relatively simple, but the preparation is more complicated, and the online introduction is also the same, but Mrs. Pei introduced sushi rice as unique, but it is more troublesome, if you want to make it delicious, you might as well try it. How to make Japanese sushi rice: 1. Rub the rice with three pinches of water and wash it repeatedly until the water becomes clear.

2. Rinse the rice with running water for another 3-4 minutes, then pour the water dry. 3. Leave the rice for 30 minutes to dry completely. 4. Then use rice and water 1:

Steam at a ratio of 1 for 45 minutes. 5. Press rice 3: sushi vinegar:

Sugar:salt ratio to taste and mix well. 6. Finally, let it dry for 30 minutes to make the rice lukewarm, and then break the rice.

Available in all large and small supermarkets! It's best to buy grilled seaweed! You can make it directly!

2) Farmers' markets and wet markets are also available! Raw seaweed needs to be microwaved before it can be used to make teased loose sushi yuanchi!

Rice. Cucumber.

Carrot. Egg. Salt. Sugar.

White vinegar. Lettuce.

1.Soak the rice first, about an hour or two later, so that the cooked rice is fuller and fluffier. When boiling rice, the water is a little less than usual, just after the rice and then pinch the water, so that the boiled rice is harder, suitable for making sushi, I feel that it is not sticky enough to add 10% glutinous rice, glutinous rice was used up by me yesterday, so I didn't add it today.

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2.That's 100 pieces of sushi seaweed, which is a really big pack.

3.This is a sushi box that I bought with seaweed.

4.Lettuce is cheap and fresh nowadays.

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5.Just use one carrot.

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6.A cucumber, in fact, can only use about half of it.

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7.Jinhua ham-flavored sausages, originally made their own sausages, and I was too lazy to heat them, so I was lazy to use this ready-made.

8.About 10 shrimps.

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9.Ajima Kamatsu, this is also a new flower head, hee-hee, Seto taste is from here.

10.This is 12 packs, I plan to use it for Mr. D's bibimbap, since I make sushi, let's also take a pack I picked it for a long time, and I picked a Seto taste, what is the Seto taste, 11All materials are stacked.

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12.It's almost ready, and the rice is already simmering, ready to be served.

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13.Salt: Sugar:

Mix the white vinegar into the rice with a little temperature according to the ratio of 1:2:5, and you can also add some sesame oil, which is sesame oil, be sure to mix it, so that the rice grains are distinct but don't knead the rice too hard, and the pieces should be complete to look good.

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14.Okay, after mixing, let it cool, and you can prepare the seaweed.

15.Lay out all the ingredients.

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16.Once rolled, it's ready to be cut. Take out the tempered glass cutting board for cutting cooked food, click to make a knife, if you are afraid of sticking, you can wipe some water on the knife, but if the rice is not very soft as much as possible, the knife is not very good.

That's all there is to it, and I hope you enjoy it.

Gimbap sushi is a very distinctive ingredient of the Korean ethnic group, and it is prepared as follows:

Ingredients: Ingredients: 2 small bowls of overnight rice, half a carrot, half a cucumber, half an egg, and a square ham 20g

Method. 1.To make sushi vinegar: Weigh the salt, sugar and white vinegar in a ratio of 1:6:7, place in a rectangular container that can be used in a microwave oven, and stir with chopsticks.

2.Wash the carrots and cucumbers and shake off the droplets. Cut off with a kitchen knife and cut one of the sections evenly into 8-10 strips. Just cut it like chopping wood. (I'm sorry I didn't take a picture this time, but I'll make up the picture next time).

3.Place the sliced cucumber and carrot strips in a container for sushi vinegar and stir again. Basically, liquids can be completely submerged in solids. Soak for a while.

4.Remove leftover rice from the refrigerator and heat it slightly for 30 seconds. The heated rice is viscous and not so moist. Set aside to dry.

5.Crack the eggs into a bowl, add a pinch of salt and stir well. Heat the pan, add soybean oil and spread the hard-boiled eggs. (Some of my classmates have square pots at home, but I use an IKEA small non-stick pan.) Try to spread it out as much as possible to make it easier to cut into strips. Once the eggs are spread, set aside.

6.Heat the sushi vinegar container in the microwave for 30 seconds to melt the sugar and let the vegetable strips absorb the flavor.

7.Take out the ham and cut it into strips, the size of which is similar to the vegetable strips. Basically, the length of two sticks together is about the same as the length of the side of the seaweed. Prepare 8-10 sticks as well.

8.The materials are ready! Spread out the nori and start spreading the rice, trying to spread it evenly, not too thick, not too thin. Spread it out and sprinkle with some sesame seeds.

9.On one end, arrange 2 cucumber strips, 2 carrot strips, 2 ham strips and egg strips. Then roll it up carefully, pressing your fingers as hard as possible on the rolled ingredients, so that the rolled rice rolls are firmer.

Roll to the end and stick some rice grains to the edge of the nori to make the roll stick firmer.

10.After rolling up, use roller blinds (specially bought from the supermarket, in fact, it is not clear how to use them. Roll it all over and compact it a little. Set it aside and observe that the seaweed rolls are rolled up after a while and do not fall apart.

11.Once you've rolled all the nori rolls, pick a serrated knife and prepare a cup filled with cold water. Dip it in cold water to cut two rolls, then dip it again and continue cutting. Cut the disc.

Method: Take out two sheets of seaweed and spread them finely, pour the rice on top and pour three-quarters of it. Spread out three-quarters of the nook with your hands, and don't press the rice too hard.

Then put the egg strips, carrot strips, ham strips, spinach, and finally pickled radish in order, and roll the nori together.

Ingredients: about 3 5g of dragon fruit pulp, 50g of glutinous rice, 100g of rice, 2 seaweed rolls, 1 avocado, half a carrot, appropriate amount of homemade meat floss.

Method: 1. Put the glutinous rice and rice soaked overnight in advance into the rice cooker, add an appropriate amount of water (the amount of water is the same as the usual cooking rice), and press the rice cooking button.

2. Peel the carrots and cut them into long strips.

3. Blanch in boiling water for about 3 minutes until cooked through.

4. Cut the avocado in half, remove the core, scoop out the flesh with a spoon, and cut it into thin slices for later use.

5. Squeeze out the juice of the dragon fruit by hand or spoon for later use.

6. Scoop up half of the rice.

7. Pour the dragon juice into the remaining rice and mix well with a rice spatula to make pale pink rice for later use.

8. Take a square piece of seaweed and cut off a quarter with scissors.

9. Place on the sushi roll, spread the rice, press evenly with a spoon and cover with a layer of plastic wrap.

10. Press gently, compact, and turn over.

11. Spread a thin layer of white rice on top of the seaweed.

12. Put the processed carrot strips and avocado slices in the middle.

13. If you have homemade meat floss at home, you can also spread some of it. The ingredients can be prepared according to the needs of the baby, not necessarily these things.

14. Drag the plastic wrap by hand to place the seaweed on the edge of the bamboo curtain, then fold it in half into a droplet shape, and pinch both ends firmly

15. Remove the plastic wrap, neatly cut out small pieces with a knife, and put out the petals for shaping.

16. There is always a different sweetness in the sushi made by yourself.