Isn t the sushi meal the same as what you usually eat at home?

Method Ingredients: 4 cups of sushi rice, 1 cup of white vinegar, 1 cup of sugar, 1/2 teaspoon of salt Method 1Mix sugar, vinegar and salt together to make sushi vinegar.

2.After washing the white rice and putting it in an electric pot to cook, pour the sushi vinegar while it is hot, mix well, and cool it with an electric fan so that the rice can fully absorb the sushi vinegar, which is sushi rice. 3.

Sushi rice must be cold before it can be used to wrap it, otherwise the seaweed will soften when heated, creating toughness, and the sushi will not be able to achieve the desired taste. Note: 1

Regular rice is also fine, a little better. If it's sushi rice, of course it's better. 2.

Sushi rice can be cooked in a rice cooker or steamed in a basket, but it should be slightly firmer than regular rice. 3.After the sushi rice is steamed, add the seasoning while it is hot, mix it quickly, and cool it down with an electric fan to prevent the rice grains from sticking together.

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 Beat 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! You can put any filling you like in the middle, and it will be delicious.

This time, crab meat, salad dressing, scallops and apples were put in. Salmon can also be special cuisine sushi rice ** (19 photos) After that, roll 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.

It's the same. It's just that the sushi rice is made with some glutinous rice or a little more water, it's pretty much the same.

It is stickier and harder than the rice cooked in the rice cooker at home.

Sushi vinegar and sesame oil are added to the rice, and if it is an ordinary stir-fry oil, it needs to have a small taste, such as corn oil, and rapeseed oil has a strong taste, which is not suitable for making sushi. Regular vinegar can be used, but the color and taste will be different. The following is an introduction to the practice:

Ingredients: 5 slices of seaweed, 1** rice, half a root of carrot hall, 1 5 cucumbers, appropriate amount of salt, appropriate amount of sushi vinegar, appropriate amount of sesame oil.

Production steps: 1. Mix rice with sushi vinegar, salt and sesame oil;

2. You can also add ordinary vinegar, but the color and taste will be different (the picture below is made last time, for reference);

3. Cut carrots, large roots and cucumbers into thin strips;

4. Spread a piece of seaweed on the sushi curtain, add an appropriate amount of rice, and lay it flat and compact;

5. Place carrot strips, cucumber strips and large roots on top of the rice;

6. Press and roll up from the front, and roll it solidly;

7. Cut it open.

Cheap Mi Wu Hail Li's rice – Outer roll sushi.

Love sushi? Do you also love the outer volume? The rice is wrapped in the outermost layer, which is full of ingredients and a layer of caviar on the outside.

Sesame or other is very beautiful! This sushi is sticking to the outer ring of carrots, can it be fake Come and try it! ”

Ingredient breakdown. Ingredients.

Rice to taste. Accessories.

Seaweed flakes to taste.

Eggs to taste. Carrots to taste.

Spinach to taste. Original taste.

Other processes. Ten minutes takes time.

Normal difficulty. The steps to make the outer roll sushi.

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Blanch the spinach and carrots.

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Add a pinch of salt to the eggs, fry them into omelets, and shred.

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Spread a sheet of seaweed on top of the curtain and spread the rice.

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Cover with a layer of plastic wrap.

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Spread with your favorite filling.

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Roll tightly. <>

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Finely chop the remaining blanched carrots.

Tear the plastic wrap off the sushi roll and roll it in a circular motion over the minced carrots.

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Sushi rolls cut into sections.

The ratio of ordinary rice sushi refers to the ratio of rice to water when cooking sushi rice, the ratio of salt, sugar, and vinegar when preparing sushi vinegar, and the ratio of vinegar to rice when preparing sushi rice.

1> ratio of meters to water.

Sushi rice is washed, drained, put into a rice cooker, mixed with water in the ratio of rice and water 1 1, and cooked into sushi rice. Note that if you cook more than 5 servings of sushi rice at one time, you should reduce the amount of water appropriately, for example, only 5 bowls of water need to be added to 6 bowls of rice. In addition, if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice to the rice.

2> ratio of salt, sugar and vinegar.

Sushi vinegar is the basic seasoning of sushi, which is made with salt, sugar, and vinegar in a ratio of 1 5 10. When mixing, mix salt, sugar and vinegar, put it in a pot and heat it, and let it cool before use. Be careful not to bring it to a boil when heated, as this will reduce the sourness of the vinegar.

3> ratio of vinegar to rice.

When preparing sushi rice, it is usually done by adding 1 bowl of sushi vinegar to the bowl of sushi rice and stirring well. Note that the sushi rice needs to be kept at a temperature of about 40 degrees, and it is best to use a wooden spoon and a wooden container when stirring, and use a wooden spoon to "chop" the vinegared sushi rice to stir it well.

How to cook sushi rice 1. Eat rice Glutinous rice can be cooked in a ratio of 10:1 to make sushi rice that is soft and sticky. 2. The water consumption is a cup of rice to a cup of water; If more than five cups of rice, reduce the amount of water in the last cup by 1 5.

Glutinous rice, Thai glutinous rice is very glutinous! And + fragrant rice is also good, I'm like that.

Sushi vinegar and sesame oil are added to the rice, and if it is an ordinary stir-fry oil, it needs to have a small taste, such as corn oil, and rapeseed oil has a strong taste, which is not suitable for sushi. Regular vinegar can be used, but the color and taste will be different. Here's how:

Ingredients: 5 slices of seaweed, 1** rice, half a carrot, 1 5 cucumbers, salt, sushi vinegar, sesame oil.

Production steps: 1. Mix rice with sushi vinegar, salt and sesame oil;

2. You can also add ordinary vinegar, but the color and taste will be different (the picture below is made last time, for reference);

3. Cut carrots, large roots and cucumbers into thin strips;

4. Spread a piece of seaweed on the sushi curtain, add an appropriate amount of rice, and lay it flat and compact;

5. Place carrot strips, cucumber strips and large roots on top of the rice;

6. Press and roll up from the front, and roll it solidly;

7. Cut it open.

It is best to use kelp vinegar, but you can also use white rice vinegar. But no matter what kind of vinegar, you should burn it beforehand, add some sake (if you don't have it, you can use white wine instead), and put some sugar. The specific amount depends on personal taste, and the main principle is that there is no sour taste in the original vinegar in the past.

Add sesame oil, sesame seeds, pine nuts, salt, and dip in mustard and light soy sauce (mustard and light soy sauce should be stirred well) when eating

No, the vinegar added is not usually used at home, but a special sushi vinegar, which is generally sold in large supermarkets