Sushi roll method
Complete works of sushi rolling methods

Sushi is a traditional Japanese food, which is small in size and convenient to eat. There are many ways to do it. Although it seems simple, it is still very particular. What we come into contact with most is the simple self-made method. In fact, there are many ways to roll sushi. Here's how to roll sushi.

Fine roller

Usually 2/3 of the size of standard sushi seaweed is used, and the prepared rice is covered with 2/3 seaweed, leaving only a small piece of seaweed at the top.

Take another kind of food and cut it into long strips as the core, such as crab meat, pickled radish, cucumber and fresh salmon. Finally, wrap the seaweed into small rolls with sushi curtains and cut into equal parts.

Taijuan

The method of making a coil is similar to that of a thin coil, except that a variety of material cores can be put together. Skilled chefs can also arrange the placement of various cores, so that the final cut sushi presents different patterns or patterns, making the taste more diverse and attractive.

Because it is thick after rolling, the whole piece of sushi seaweed with standard size is usually used when making.

Manual reel

It is to cut sushi seaweed into smaller square sizes, spread rice and various crumb cores, and then roll it into a cone, similar to the shape of an ice cream cone. There is also a special container with a hand roll, which looks like a small wooden pallet with 2~3 round holes. You can insert the hand roll vertically on it, which is beautiful when serving, and will not sprinkle seaweed.

Juan Li

Spread a whole piece of sushi seaweed with standard size on rice, cover it with a layer of plastic wrap, turn the seaweed upside down so that the side with rice faces down, then put all kinds of material cores on the seaweed, roll up the seaweed so that the rice is outside and the seaweed is inside, and finally dip a layer of crab roe or sesame seeds on the outer layer of the rice and cut into equal pieces.

Ship coil

Make the rice into an oval shape by hand, then cut the sushi seaweed into a small rectangle slightly higher than the rice ball and wrap it around the rice ball. Finally, appropriate ingredients such as fish eggs, crabs or sea urchins are placed on the top. Because the sushi looks like a warship, it is named warship roll.

Peng sushi

Holding sushi requires more attention than rolling sushi. The amount of rice should be as consistent as possible every time, and the rice should be held in both hands while holding it. After three or four times, it will be made into an oval rice ball with full appearance, which is loose but not scattered, tight but not real.

Then put a little green mustard on the rice ball and spread a slice of finely cut raw fish.

In addition to all kinds of fresh fish and shrimp, sushi can also be paired with egg rolls or Japanese tofu skin and other ingredients, and there are many kinds.

Purple vegetable roll sushi

Ingredients: crab meat, Japanese radish pickle, asparagus, salmon fillet.

Practice: soak the rice for an hour or two before steaming, and the rice is moderately soft and hard. Wait until the rice temperature is slightly lower than the hand temperature before laying on the seaweed.

The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form because of excessive water absorption.

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

In the process of making sushi, you can put a basin of water next to it and dip it in clear water at any time to avoid sticking your hands.

Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), and press the porcelain, leaving about 2cm on the upper end of the laver. Then put artificial crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.

Wrap laver and rice with a bamboo curtain, and then remove the bamboo curtain. Slice the rolled sushi and put it on a plate.

Kimbap with seaweed

Ingredients: 200g steamed rice, 50g dried laver, 0/50g egg100g carrot100g ham sausage100g spinach100g pork floss.

Practice: First, put salt, white sesame seeds and sesame oil into warm rice, mix them evenly by hand and put them aside to dry.

After breaking the eggs, add a little salt to taste, fry them in a pan and cut them into long strips.

Cut the ham and carrots into long strips, put them in a hot oil pan and fry until they are soft.

Take out two pieces of laver and spread it out. Pour the rice on it and spread it out by hand, covering three-quarters of each corner of laver.

Then put egg strips, carrot strips, ham strips, spinach, meat floss and so on at a time. Roll up the purple cabbage, be sure to roll it tightly.

Finally, cut the rolled strip-shaped kimbap into small pieces of 1.5cm with a knife.

Meihua sushi

Ingredients: The ratio of white sushi rice is: 3 cups of raw rice and 3 cups of boiled rice vinegar, 6 tablespoons of vinegar, 2 tablespoons of sugar and 2 tablespoons of salt.

Mix well the accessories: cut the seaweed for sushi into five pieces with scissors, a bowl of mixed white sushi rice and Korean spicy sauce sesame oil.

Steps: Divide a piece of sushi into five equal parts with seaweed and cut it into five pieces with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to make Redmi.

Spread the sliced seaweed strips flat on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it.

Lift both sides of seaweed slightly upward and roll it into an incomplete closed small tube.

In the same way, roll the remaining four pieces of seaweed into small tubes and set aside. Then take a whole piece of seaweed, spread a layer of mixed white sushi rice on it, and keep the pre-fried egg skin roll at hand for later use.

Put two small tubes rolled with spicy rice in the center of seaweed covered with rice. Put an egg roll between two small tubes.

In addition, the remaining three small tubes are buckled on both sides and in the middle of the egg skin roll, with seaweed facing outwards.

Hold up the sushi curtain with your hands, and put the two ends of seaweed covered with white rice near the place where the rolls are spread in the middle.

When the two ends are together, roll them tightly with sushi curtains and shape them. When cutting, roll it up with a sushi curtain to expose only the part to be cut, and then cut it with a knife, which will make it easier to cut.

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