Exercise: Step 1: Cook. Wash the rice, soak it for 20 minutes, and then cook it by ordinary cooking method according to the ratio of water to rice of about 1: 1. In a large bowl, add sushi vinegar, sugar and salt, stir to dissolve, and bring out your favorite flavor. Then, mix in the cooked rice, cover it and let it stand for about 20 minutes.
Step 2: Prepare ingredients:
A) Wash the shrimps, shell them, insert a toothpick along the length of each shrimp (the toothpick is inserted to prevent the shrimps from bending after being cooked), and cook in salt water for about 2 minutes, or cook until the shrimps turn beautiful coral red. Take it out, let it cool, take out the toothpick, cut it in half from the shrimp's belly with a knife, but don't cut it completely, remove the sand line from the shrimp's back and spread each shrimp flat.
B) Buy fresh sashimi (such as tuna or salmon) and slice it for later use.
C) You can also buy fresh shellfish, cut everything in half (and don't cut it off), and then spread it out.
D) You can also add a little salt, soy sauce and sugar to the egg liquid, stir it evenly, fry it into a thick egg cake, and then cut it into rectangular pieces.
Tip: In order to taste better, you can put the prepared seafood materials in the freezer (not the freezer) for one hour. I used shrimp and salmon fillets this time.
Step 3: Prepare half a bowl of water and pour in some rice vinegar. Dip your hands in vinegar water, then take out a spoonful and a half of rice and knead it into a rectangular jiaozi. Don't use too much force, as long as the rice grains can stick together.
Step 4: Take a piece of the material prepared in step 2 and rub it on your hand with a little mustard. Then, gently press the rice balls kneaded in the third step and put them on a plate. When it's all done, you can eat it with a little soy sauce.
Shuidi sushi
Ingredients: 4 bowls of rice, 4 pieces of laver, 2 bowls of pork floss1/and 2 kg of spinach1/.
3 eggs, 4 long carrots, 1 bamboo curtain.
3 tablespoons of sugar and vinegar, a little salt.
Exercise: 1 Mix white sugar and white vinegar with rice while it is hot, and cool for later use.
2, the eggs are scattered, seasoned with a little salt, fried into egg skins in the pot, cut into rectangles, and then cut into strips.
3. Put the spinach in hot water with salt, blanch it, let it cool, and squeeze out the water.
4. Take the bottom of the bamboo curtain, spread the seaweed, spread the rice to 3/4, put all the stuffing in the middle and wrap it. When it is rolled to the front end, it is pressed obliquely and glued with rice to make it drop-shaped.
5. Slice the sushi with a sharp knife and arrange it in a plate.
Assorted sushi rolls
Ingredients: sushi rice.
Cucumber, laver, pickles, bean curd skin, eel slices, shrimp, crab roe, sesame seeds, plums, eggs, spinach, fragrant shavings, gourd strips, etc. (It can also be adjusted according to personal preference).
1 tbsp gourd strip soy sauce (soy sauce), 4 tbsp sugar and water.
Practice: ① 1 tablespoon gourd sauce (soy sauce), 4 tablespoons of appropriate sugar and water, and then simmer for 20 minutes.
② 1 tablespoon of soy sauce (soy sauce), appropriate amount of sugar, 2 tablespoons of water soaked in mushrooms, and then simmer for 20 minutes.
③ Cut all kinds of ingredients into thin strips for later use.
④ Spread sushi rice evenly on laver (note that the edge of laver is about one finger wide on the upper and lower sides of laver), and then put all kinds of materials in the middle of the rice.
⑤ Roll the curtain into a circle and slice it.
Salmon sushi roll
Ingredients: Norwegian salmon (sliced): 200g, Norwegian salmon (sashimi):100g.
Side dishes (shallots): 2-3, yam: 200g, boiled eggs (egg yolk rolled): 200g, white radish: 1 bag, onion: half, cucumber: 1, laver leaves: 8 pieces, seaweed: 4 large pieces.
Sushi rice vinegar: 3 bowls, pickled sweet ginger: appropriate amount.
Exercise: 1 Serve sliced raw salmon. Mix well with chopped chives.
2. Cut other salmon into strips. Cut the yam, cucumber and egg into similar shapes. Remove the main part of the white radish and cut it into thin slices.
3. Slice the onion and put it in water. Peel the avocado and cut it into thin slices.
4. Put rice and other ingredients into laver and roll it into a roll.
Purple vegetable roll sushi
Ingredients: laver, sweet and sour rice, crab meat, Japanese radish pickle, asparagus, salmon.
Exercise: 1 Soak the rice for an hour or two before steaming, and steam the rice moderately hard and soft.
2. Wait until the rice temperature is slightly lower than the hand temperature, and then spread it on seaweed.
3. 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.
4. When wrapping, the rice should not be exposed, and the tightness should be moderate.
In the process of making sushi, you can put a pot of water beside you and dip it in water at any time to avoid sticking your hands.
6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver (the thickness of the rice is about 0.5cm), press the porcelain, and hollow out the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice.
7. Wrap the laver and rice with a bamboo curtain and roll it tightly, then remove the bamboo curtain.
8. Slice the rolled sushi and plate it.
Sweet and sour rice: Sweet and sour rice is made by boiling vinegar and sugar until it is sticky. Taste can be determined according to personal preference. Mix the cooked sweet and sour juice evenly into the rice.
Tokyo egg roll sushi
Ingredients: canned tuna.
Eggs, sushi rice, green mustard, cucumber, seaweed.
Sugar, salt, sushi rice vinegar, ginger, salad oil
Exercise: 1 Beat the egg mixture evenly, add sugar, salt, sushi rice vinegar, laver and salad oil and mix well.
2. Add a little salad oil to the pot and heat it over medium heat. Pour 1/4 egg liquid and spread the egg liquid into thin skin. Repeat several times until the eggs are thin.
3. Spread the thin skin of the egg flat on the chopping board, cover it with rice in a triangle shape and coat it with a layer of green mustard. Then put the tuna on the rice, and then put two or three slices of cucumber. Roll the egg thin skin into a cone, and wrap the end with seaweed.
Tip: It is best to use a pan when spreading the egg skin. Don't put too much oil, let the bottom of the pot be evenly oiled. Shake the egg liquid evenly after putting it into the pot to ensure that the egg skin is complete and uniform in thickness.
Fruits and vegetables sushi
Ingredients: appropriate amount of rice, 2 pieces of Xuehong Li, 4 stewed mushrooms (2 large ones), 2 pieces of white radish, 2 pieces of okra, appropriate amount of fruit, seaweed 1/2 pieces, and a little vinegar ginger.
Exercise: 1 The okra is blanched.
2. After the sushi vinegar is boiled and cooled, add it into the hot white rice and mix well, then knead it into a small rice ball, apply a little mustard, and then spread all kinds of fruits and vegetables. If it slips easily, roll it up with seaweed and fix it. Note: fish and shrimp have high cholesterol. Change materials to make them healthy and diverse. Fruit can be selected according to your favorite taste.
Sushi instant noodle roll
Ingredients: seasoned seaweed, 3 bamboo curtains, 1 sushi rice, 2 bowls of carrots, 1/2 cucumbers, 1 eggs, 2 seaweed pines, 3 tablespoons mayonnaise sauce, 1 tablespoon instant noodles, 1 instant noodles and hot sauce.
Exercise: (1) Cut carrots and cucumbers into long strips, and blanch carrots first.
(2) Break the eggs and fry them into egg skins, and then cut them into strips of 1 cm for later use. Crush instant noodles, add hot sauce and mix well.
(3) Unfold the bamboo curtain, put 1 slice of seaweed, evenly spread 2/3 cups of sushi rice on the seaweed skin, leave 1 cm at the front end and 2 cm at the other end, evenly spread the broken instant noodles on the sushi rice, arrange the cut carrots, cucumbers and egg skins in the center of the rice in turn, lift the seaweed at the front end and roll it to the other end, and carefully wrap the stuffing. You can touch the knife a little when cutting.
Method of making sushi rice: Cook 2 tablespoons of white vinegar+1 and 1/2 tablespoons of fine sugar on low heat until the sugar is dissolved, add 2 bowls of hot rice, and cool with a fan while stirring until the rice grains become loose. Don't knead the rice into a ball. The prepared sushi can be eaten with tender ginger slices. If you use egg skin instead of seaweed, you can also.
Xianxiawo sushi
Ingredients: fresh sand shrimp, 4 horseradish sauces, a little sushi rice, 2 small pieces of seaweed.
Exercise: 1 Wash the fresh shrimp, remove the intestinal mud, put the bamboo stick in from the back of the shrimp tail, blanch it in hot water, soak it in cold water to cool the shrimp thoroughly, then take out the bamboo stick, remove the head and tail, and peel off the shell for later use.
2. Dip your hands in vinegar, knead a proper amount of sushi rice into a small oval shape, put a little mustard sauce on the rice, put 2 shrimps on it, gently press it to shape, and wrap it with seaweed.
Comprehensive sushi
Ingredients: sushi rice 1 bowl of roasted seaweed 1 slices of shrimp eggs, sesame seeds, a little shrimp, 3 slices of roasted eel (which can be replaced by bacon), asparagus 1 ~ 2 cucumbers 1/4 slices of dried lettuce, 3 ~ 4 slices of American lettuce, and a little (whole or shredded) pork floss.
Exercise: (1) Put the baked seaweed slices on the bamboo curtain, spread a layer of sushi rice, sprinkle shrimp eggs and sesame seeds (or other materials with matching colors) evenly, and finally cover with plastic wrap (not too long, about 3 cm more than seaweed), and then turn the seaweed slices upside down.
(2) Concentrate the remaining materials into strips and put them at the near end of seaweed slices, roll sushi into strips with bamboo curtains, and then cut it into 8-9 pieces on average.
The practice of sushi rice: 1 kg of rice is cooked into rice, and about 5 ~ 6 pieces of sushi vinegar are added and mixed well.
Sushi vinegar is 1 kg white vinegar, plus 12 two granulated sugar, a little salt, three preserved plums and 1 slice lemon, and mix and stir.
Hua sushi bento
Ingredients: sushi rice (refer to sushi rice), 2 bowls of dry rice (15cm) (cooked with Chai Yu soy sauce), 2 eggs, 2 dried red beans, 2 tablespoons of pork floss, 2 tablespoons of cucumber, 1 slice of ham, 1 slice of cleaning film, 1 slice of bamboo curtain,/.
(1) 2 pieces of seaweed (2) 2 pieces of egg skin (3) 1 big bag of fish eggs (4) 1 big bag of seaweed powder (above the appearance and taste of sushi).
Exercise: (1) Prepare sushi rice and cool it. Wash other materials and cut them into sections for later use. Break the eggs and fry them into egg skins and cut them into long strips for later use.
(2) Spread 1 piece of cleaning film on the bamboo curtain. Spread sushi rice evenly in the middle, leaving 1 cm on the left and right, and 3 cm at the end. Spread all the materials in the center of the rice in sequence, lift the front end and press it to the other end, then roll it up with a bamboo curtain and fix it. While tightening, press at both ends, and then remove the bamboo curtain. Cut into eight equal parts for later use.
(3) Take four pieces and wrap them with seaweed slices and egg skins respectively. Before wrapping, take off the cleaning film, wrap them with seaweed skins or egg skins, and then wrap the cleaning film back.
(4) The other four pieces are dipped in seasonings (3) and (4) respectively. Take off the cleaning film and dip it, then wrap it and put it back in the stool. The cold box is put into the refrigerator and then taken out, and then the sushi is put in, so as to achieve the purpose of preservation.
Sashimi sushi bento
Ingredients: 2 pieces of tuna, 65438 pieces of snapper+0 pieces of cuttlefish, 65438 pieces of salmon eggs+0/2 tbsp of sushi rice, 65438 pieces of cucumber+0 pieces of laver (round), 2 pieces of small fish eggs, 65438 pieces of lettuce, 2 pieces of broccoli and 2 pieces of purple lettuce.
Exercise: (1) Wash your hands and dry them. Dip your hands in vinegar and boiling water. Take about 20g of sushi rice in one hand and make them into rectangles (6 in turn).
(2) Spread mustard sauce on the center of the fish fillets and cuttlefish slices one by one, then put sushi rice on it, gently press it, turn it over, swing the fish fillets upward, gently press both sides with your thumb and forefinger to sort out a rectangle, and finish four fish fillets and cuttlefish slices in turn.
(3) Take another sushi rice, surround it with seaweed, put salmon eggs and decorate a cucumber. Make another fish and egg sushi in turn.
(4) firstly, lettuce and purple lettuce are put into a frozen fresh-keeping box, and then three pieces of sashimi sushi are put in; Take another frozen box, put the lettuce in first, and then put the remaining three sashimi sushi and broccoli in. Soy sauce can be wrapped in economical aluminum or boxed, and it's over. Eating sashimi sushi with chopsticks dipped in soy sauce is also delicious. In addition, be sure to eat it when it is fresh.
Tasty sushi
Composition: 1. 5 pieces of aged preserved plum, 3 pieces of seaweed skin, 3 tablespoons of preserved plum juice, 2 bowls of sugar and a little.
2. Egg skin 1 piece of sensitive beans (cooked), appropriate amount of floss, appropriate amount of sesame seeds, appropriate amount of shredded carrots and appropriate amount of bamboo curtain 1 piece.
Exercise: 1 Ripe plums are seeded and chopped for use.
2. When the rice is hot, mix the plum juice and chopped plums with chopsticks.
3. Place the seaweed skin on the bamboo curtain, lay it flat for half a meter, put material 2 in the middle, and roll the bamboo curtain tightly.
4. Cut into small pieces and eat on the plate.
Jian Yue eel battleship sushi
Ingredients: 50g of yam, 4 pieces of quail egg yolk1/,2 pieces of sushi rice, 2 pieces of laver, and a little of Qinghai moss powder.
Exercise: 1 Wash yam, peel it and grind it into mud for later use.
2. Heat the eel in the oven, take it out and cut it into small pieces for later use.
3. Soak your hands in vinegar, knead a proper amount of sushi rice into a small oval shape, wrap it with seaweed, put the eel of the second method on the sushi rice, then add yam mud, and finally put quail egg yolk on it and sprinkle a little Qinghai moss powder.
Raw salmon flower sushi
Ingredients: plain rice, 4 flat bowls of salmon sashimi, 600g of roasted eel slices, 2 eggs1/,2 pieces of sushi bean curd skin, 4 green asparagus, 300g.
(1) Sushi rice: Grapefruit vinegar or rice vinegar (if vinegar is replaced by fresh lemon juice, it can be increased to 2 and 1/2 teaspoons) 1 and 1/2 teaspoons of sugar, 2 teaspoons of salt and 1 teaspoon of milin (an extract from the clear liquor of wine dregs).
(2) Boiled bean curd skin: soy sauce 1 tsp sugar 1/2 tsp firewood fish meal with a little water and 4 tsp.
Exercise: (1) Mix the freshly cooked rice with seasoning (1), and gently stir it in a larger container for seasoning. For the sake of completeness and delicious rice, do not stir the rice, stir it gently with a wooden spoon, and at the same time loosen the rice and let it cool.
(2) Add seasoning to the bean curd skin. (2) Cook until the juice is tasty, and cut into filaments after cooling. Slice salmon and eel for later use.
(3) Blanch asparagus until it's half cooked, and drain it with cold water for later use.
(4) After the eggs are broken, add a little water and salt to fry them into thick slices, and then cut them into long slices.
(5) Spread all the materials evenly around the upper layer of sushi rice in radial or any form you like, which is a rich BARAZUSHI.
Tip: Generally speaking, the basic method of sushi rice is the same, which is also the time point of sushi. Cooking rice with just the right hardness is a knowledge worth taking time to learn; The key points to be mastered by different cookers are naturally different, but you can remind yourself that because the seasoning liquid to be stirred will increase the humidity, the rice itself should be thorough and not rotten, otherwise it will become a ball with the sauce and taste wrong. Good sushi, whether rolled up or pressed, is crystal clear. How to take care of your own barrel sushi rice is the joy of heart and hands-on in the kitchen.
There's always something for you, right?