How to roll sushi tightly? Sushi is a very common food in Japan. With the spread of cultural exchanges, many people like to make sushi at home, which is delicious and convenient. Let's share how to roll sushi tightly.

How to roll sushi tightly 1 How to roll sushi tightly:

1. Washing and mixing rice.

Wash the rice lightly, pour out the water quickly and wash it twice. Just drain the rice on the screen for 30 minutes. When cooking, the ratio of rice to water is 1: 1. Pay attention to the cooked rice before stewing 15 minutes before stewing. Hot rice, pour in your homemade sushi vinegar. The ratio of sushi vinegar to rice vinegar is 150ml of sugar, 90g of salt, 30g, and then the rice is stirred to absorb the vinegar taste, and then it is rolled when it is cold.

Second, the package method and the volume method.

Porphyra should be placed flat and rice should be placed evenly. Leave a small edge of 2cm on it, and don't cover the rice. Then put the bought ingredients, not too much, or the rice will not be completely wrapped. Then it is rolled. Lift one end of the curtain and roll it to the other side. Remember to wrap the ingredients tightly in the rice, press one end, then roll them all over, and finally roll them all over with a curtain and take them out like little green arms (you can feel them when you are done).

Third, cut sushi.

Everything in the front can be done, and the last step can make a beautiful sushi roll. The trick is to put some oil (preferably healthy olive oil) on the knife surface, so that the rice will not stick to the knife after the oil is put on, and the cut sushi rolls will be very neat and beautiful.

How to roll sushi 2 1? Wash the rice with clear water, add appropriate amount of water, and steam it by pressing the cooking button.

2. Use chopsticks to loosen the cooked rice, pour sushi vinegar evenly on the rice, and stir evenly with chopsticks.

3. Spread the rice evenly on the seaweed (not too much rice, too much rice can't be rolled up, this picture is a wrong demonstration,

4, paved like this, don't need to be too thick.

5. Sprinkle the floss on it (don't like floss,

6. Spread the favorite ingredients in the middle and squeeze the salad sauce.

7. Roll up the purple cabbage with a bamboo curtain and press it tightly.

8. Roll up the purple cabbage and shape it for 65438 0 minutes (this step is to shape it better and keep it difficult to spread during cutting.

9. Cut into pieces after one minute, sprinkle with salad and put on a plate.

How to roll sushi tightly? 3. battleship sushi

Ingredients: white rice (1 bowl, sushi rice is definitely better)

Accessories: eggs (1), crab sticks (2), shredded cucumber (a little), sliced ham (1) and golden beans (a little).

Exercise:

Prepare sushi related ingredients.

Fry the eggs, crush them, add a little salad dressing and mix well. Add a little salad dressing to the golden beans and stir well.

The crab sticks and ham slices are slightly steamed and cut into small strips. Shred cucumber.

Cut a piece of seaweed into 6 pieces on average, and mix the white rice with the prepared sushi vinegar.

Put on gloves, dip in a little water, take a proper amount of rice and twist it into an oval rice ball.

Wrap a piece of seaweed on the rice ball and stick the tail with a little salad dressing.

Slightly arrange and compact the rice ball into the shape of a warship, and leave a few pieces of seaweed on it to spread the stuffing. Squeeze a little salad dressing on the cooked warship rice ball first.

Second, corn shrimp rolls

This is a very nutritious and delicious shrimp roll, including lean meat, shrimp, eggs, corn, carrots and so on. It is especially suitable for making nutritious meals for babies. Although its method is very simple, it seems that it can be seen at a glance, but in fact, if you want to make this volume compact and crisp, you still need to pay attention to some details. Different cooking techniques will change the taste and taste of finished dishes.

Ingredients: fresh shrimps (8), eggs (1), minced meat (appropriate amount), corn (appropriate amount) and carrots (1).

Accessories: seaweed (1 tablet) and leek (1 tablet)

Exercise:

Prepare sushi related ingredients, remove the head, shell and thread of shrimp.

There is a knife on the chopping board. Put it in a bowl and add some cooking wine. You can hit it with a knife, you don't need to chop it. Shoot with a knife when you shoot, and then pull the knife to the front.

Dice carrots, cook them with corn in a boiling pot, and put them in a bowl with minced meat.

Add a little salt, stir all the fillings into a ball by hand, then put them into a bowl and stir hard. Finally, add chopped green onion and stir well. (After the stuffing is beaten hard, chopped green onion will be added. If you add it too early, you will lose it.

Knock the eggs into a bowl, add a little salt and water starch, stir well, and spread them in a pot to form a layer of egg skin.

Take out the egg skin, cut off the quadrilateral into a square, and spread seaweed of the same size on the egg skin.

Spread the filling evenly, leaving a little edge. Start from the front, roll it up, and apply a little water starch at the joint to facilitate adhesion.

Put your mouth down and steam in a boiling pot for about 3 to 5 minutes until cooked. When eating, cut it into pieces of appropriate size and dip it in the sauce or eat it directly according to your own preferences.

Tip:

1, don't chop the shrimp, just chop it with a knife, so that the shrimp meat is more crisp.

2. The stuffing should be beaten hard.

3, corn and carrots should be blanched first, so as not to need to extend the steaming time, resulting in the shrimp being too old.

4. When steaming, the mouth is facing down.

Third, assorted ham sushi.

Ingredients: egg (1), cucumber (1), salt (3g), white vinegar (5g), sesame oil (6g), laver (6), ham (130g) and rice (600g).

Accessories: floss (appropriate amount), mustard oil (a little), black and white sesame seeds (a little)

Exercise:

Prepare related sushi ingredients, such as cucumber, ham and carrot, and cut into long strips.

Heat the wok, pour in a little mustard oil, put cucumber, ham and carrot strips into the wok, and serve after cutting off the oil.

Beat the eggs, pour them into the pot and fry them into egg rolls, and then cut them into long strips for later use.

Prepare a sushi bamboo curtain, lay a piece of seaweed flat, and put the mixed rice balls on it.

Put on disposable gloves and push the rice ball around, leaving a small gap at the top.

Put the egg skin, cucumber, ham, pork floss and carrot sticks under the laver in turn.

With the help of sushi bamboo curtain, gently roll it up until it is finished, and gently pinch it.

Finish the other five rolls in turn, stick a little sesame oil on the knife edge, and cut the rolled sushi into sections.

Tip:

1, cold rice is suitable for cooking rice.

2. Add seasonings to the rice and stir well. First, it tastes better. Second, white vinegar can sterilize. Third, sesame oil can make rice balls easier to operate.

The ingredients in sushi can be increased or decreased according to your own preferences.

I prefer the ingredients in sushi to raw oil. If it's too much trouble, I can also wrap it directly.

5. Put the wrapped sushi in the refrigerator and eat it as soon as possible.

Four, broccoli wild sushi

For broccoli, many people are used to cutting off its stems when cooking, or throwing it away when eating. In fact, its stem is also very nutritious, accounting for half of the whole broccoli, and it is quite wasteful to throw it away. I have seen some pickles and pickles made from this stalk. Let's not talk about the more complicated methods here. I've tried this simple method, and I can keep the stems fresh. Add ham and rice, and the stalk won't feel tasteless. Simple boiled stalks taste crisp and taste a bit like cucumbers. According to my own idea, the finished product looks a bit like an infant, very cute.

Ingredients: rice (moderate amount), broccoli (small one), sliced ham (one packet), seaweed (one large one).

Accessories: shredded ginger and other side dishes (appropriate amount)

Exercise:

Cauliflower is cut into small flowers connected with the stem;

Boil in boiling water for one minute, remove and drain for later use;

Preparing materials, mixing rice with sushi vinegar, and cutting laver into 2CM wide strips;

Take a proper amount of rice and evenly wrap cauliflower to expose the cauliflower head.

Tip:

1, it is best to add a proper amount of glutinous rice to cook, which is easier to shape and tastes better;

2. You can also add or replace other fresh ingredients according to your own preferences.