1, ordinary rice will be a little sticky when cooked. After cooking, scoop it up and keep it warm.

2. Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: 1 a little salt. After stirring evenly, you can also change the preparation ratio according to your own taste.

3. Mix the prepared sushi vinegar with warm rice for later use: 1. Spread seaweed on the rough side of rice. 2. When cutting sushi, soak or rub sesame oil (anti-sticky rice) in water with a knife and cut the sushi strips into pieces. You're done!

Aisin Shouji

Materials:

White rice, laver, sushi vinegar, pickled cucumber strips, shredded scrambled eggs, shredded carrots, heart-shaped molds, crab roe, and fried black sesame seeds.

Exercise:

1. After the cooked rice is cooled, pour in a proper amount of sweet vinegar and mix well.

2, the mold is coated with a little oil to facilitate demoulding.

3. First spread a layer of rice on the bottom of the mold, and compact and flatten it.

Step 4 put in stuffing

5, put a layer of rice on it, flatten it and be firm.

6. Back-off demoulding

7. Cut the laver as high as the rice ball, then tie the edges around the rice ball, add some crab roe and black sesame seeds, compact and cut into sections.

Mini Japanese hand roll

Handroll is a form of sushi. It is the cone-shaped purple vegetable roll in the picture)

Materials:

Square laver, crab roe, pickled cucumber, black and white sesame, laver

Exercise:

1. Roll the purple cabbage into a cone and stick a few grains of rice on the laver joint.

2. Mix the materials prepared in advance.

3. Then put the things in.

Xinlimei sushi

Materials:

Rice, seaweed, radish and sushi vinegar.

Exercise:

1. Add 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1/2 teaspoons of lemon juice and 1/3 teaspoons of salt to Xinmei radish and stir well.

2. After half an hour, pour the sweet and sour juice soaked in Malaysian Miri, Malaysia into the rice and mix well.

3, roll into a roll and cut it off.

Comments:

Xinmei radish is rich in vitamins, calcium, phosphorus, iron and so on. Mustard oil can promote gastrointestinal peristalsis, help digestion, relieve depression, improve blood circulation, protect the heart, delay aging and prevent cancer.

Xiao Xiong sushi

Materials:

Porphyra, rice, soy sauce, pork floss, ham.

Exercise:

1. Mix some rice with sushi vinegar (white part) and some rice with soy sauce and pork floss (brown part).

2. Roll brown rice into small rolls with seaweed (for ears), and then roll brown rice and ham into rolls (for noodles).

3. Put the small roll into the white rice and roll it into a big roll.

4. Cut the seaweed into small pieces to make eyes and nose.

Daohe sushi

Materials:

Bean curd, rice, laver, ham, cucumber, salt, sesame oil, white sesame, soy sauce, sugar, cooking wine.

Exercise:

1. Blanch the tofu with boiling water (remove the fishy smell), then add soy sauce, cooking wine and sugar to the pot, boil it, put it in the tofu for a few minutes (it will taste better), and dry it after cooking.

2. After the rice is cooked, add salt, sesame oil and white sesame seeds (stir-fry) and mix well. Add chopped ham and stir well with laver and diced cucumber.

3. Take a bean curd, tear a hole from one side and put the bibimbap in.

Bibimbap sushi

Materials:

Rice, laver, Korean hot sauce, almond sauce (more fragrant), spinach, sesame seeds, salt, sesame oil and Chinese cabbage (shredded for later use).

Exercise:

1. Mix the rice with Korean hot sauce and almond sauce.

2. Cooked spinach, add sesame seeds, salt and sesame oil and mix well.

3. Spread rice on seaweed, and put cabbage and spinach on one end near the chest.

4. Roll it up, slightly reshape it, and cut it with a knife dipped in water.

Egg roll sushi

Materials:

Sushi rice, laver, fried egg slices with uniform thickness, corn kernels, sausage kernels, carrot kernels, dried tangerine peel kernels.

Exercise:

1. Mix corn, sausage, carrot and dried tangerine peel with rice.

2. Spread a layer of plastic wrap on the curtain, and then spread the egg skin, rice and stuffing in turn.

Be careful not to push too hard, or the egg will break.

Taose sushi

Materials:

Rice, glutinous rice, amaranth, crab roe, cucumber, roasted seaweed and vinegar sauce.

Exercise:

1, choose amaranth and stir fry with a little oil and salt, and the dish will be served.

2. Choose the remaining vegetable juice to stew in white rice, which is a natural finishing material for later use.

3. Spread two-color rice, crab roe and cucumber on seaweed with sushi curtain, and roll it tightly.

4. Cold-cut sushi rolls with water will do.

Crab sushi

Materials:

Rice, cooked white sesame seeds, canned crab meat, cucumber, mushrooms, laver, chopped green onion, sugar, soy sauce and wine.

Exercise:

1. Remove cartilage from crab meat and shred it by hand.

2. Soak mushrooms in warm water, cut into pieces, and cook with sugar, soy sauce and wine.

3. Slice cucumber and cut laver into 4 equal parts.

4. Soak the sushi model in vinegar water, spread leaves on the bottom, fill in half-height sushi rice, spread seaweed, mushrooms and cucumbers, and then fill in a layer of sushi rice.

5. Spread the crab meat on the top layer, cover it tightly, cut it into small pieces with a knife and sprinkle with chopped green onion.

Xiezi sushi

Materials:

Sushi rice, seaweed, crab seeds, green mustard

Exercise:

1, knead the rice into rice balls of the same size by hand, and apply a little green mustard.

2. The side is surrounded by seaweed, which is about higher than rice balls 1/3.

3. Carefully put in the crab seeds.

Feiyuzi sushi

Materials:

Rice, flying fish seeds, cucumber, mustard, vinegar, seafood soy sauce.

Exercise:

1. Cucumber is cut vertically from cucumber with a potato peeler, and one slice can wrap a sushi.

2. Hold the rice into a small flat circle, wrap it with sliced cucumber and put some mustard in the middle.

3. Finally, fly fish seeds on it.

4, you can eat seafood soy sauce.

Xiahuagao sushi

Materials:

Shrimp, egg (fried with seasoning and chopped into powder), cucumber, lunch box, plastic wrap,

Exercise:

1, shrimp skin, remove the sand lines on the back with a toothpick, wash with starch twice, rinse with clear water, add a little white wine to boiling water and cook until it turns red.

2. Slice the cucumber obliquely with a knife, which is almost the width of the lunch box.

3. Cover the lunch box with plastic wrap from the bottom, put in the shrimp, then use a spoon to fill the gap of the shrimp with broken eggs and compact it, then put in sushi rice and cucumber in turn, and finally lay a layer of sushi rice flat and flatten it.

4. After molding, pour out the sushi and uncover the plastic wrap.

Two-color sesame sushi roll

Materials:

Rice, fried black and white sesame seeds, sushi vinegar, pickled cucumber strips, shredded scrambled eggs, shredded carrots.

Exercise:

1. Spread the vinegar mixed rice evenly on the safety film and compact it.

2. Arrange cucumbers, shredded fried eggs and shredded carrots and roll them into rolls.

3. Carefully tear off the plastic wrap, sprinkle sesame seeds evenly, stick it firmly and cut into sections.

Meihua sushi

Materials:

Porphyra, sushi rice, Korean hot sauce, sesame oil, egg skin.

Exercise:

1. Divide a piece of sushi seaweed into five parts 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 get Redmi.

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

3. Lift both sides of the seaweed up slightly and roll it into an incomplete closed small tube, and roll it up four times as above.

4. Roll the small roll and the egg skin together into a large roll.

5. Roll up and cut into sections.

Ketchup sushi

Materials:

Rice, laver, clear water, vinegar, salt, ham, eggs, lettuce, tomato sauce.

Exercise:

1, eggs should be slightly thicker and cut into wide strips for later use, lettuce should be peeled and cut into wide strips for blanching, and ham should also be cut into wide strips.

2. Spread the egg strips, lettuce strips and ham strips, and roll them into a tube with sushi curtains.

3. Cut into sections and pour with tomato sauce.

Cai salad sushi

Materials:

Raw vegetable leaves, seaweed for sushi, rice, sushi vinegar, fried white sesame seeds, salad dressing.

Exercise:

1, spread sushi curtain, put seaweed, and then spread rice.

2. Cover with plastic wrap, flatten it slightly, then turn it upside down, with rice facing down and seaweed facing up.

3. Take 4 pieces of lettuce, two pieces overlap two pieces, so that the leaves of vegetables are separated at both ends.

4. Put one hand on the seaweed and roll up the rice and purple cabbage with the other hand.

5. After rolling, sprinkle with fried sesame seeds.

6. Cut into sections and squeeze into the salad dressing.

Aoerliang chicken sushi

Materials:

Wash steamed rice, laver, chicken breast, Orlean noodles and cucumber, and then cut into strips.

Exercise:

1, Orleans marinated powder mixed with water to make juice, stir the chicken evenly, put it in a container, and put it in the refrigerator for cold storage 12 to 24 hours, turning over once during the period (students who don't have Orleans marinated powder can use soy sauce, soy sauce, oyster sauce and Chili powder to make marinated juice. )

2. Take the chicken out the next day and put it in the microwave oven to "cook". It takes about 3 minutes for both sides of the chicken.

3. Cut the cooked chicken into thick strips

4. Roll into sushi and cut into sections.

Mashed potatoes, sliced meat and sushi rolls.

Materials:

Mashed potatoes, laver, sliced black pepper, corn.

Exercise:

1. Cut potatoes and cook them, then put them in bags and press them into mud.

2. Spread laver, corn mashed potatoes and black pepper slices on the mat in turn and roll them into rolls.

Step 3 cut into sections

Niuliu sushi

Materials:

Sushi rice, beef tenderloin, white radish, mustard sauce

Exercise:

1. Wash beef tenderloin, cut it into thin slices and blanch it with boiling water for later use.

2. Wash and peel the white radish and chop it into mud. Take the mold, cover it with plastic wrap, add sushi rice, spread mustard sauce, spread beef tenderloin, cover it with plastic wrap and press it hard.

3, demoulding, remove the plastic wrap, cut into pieces of moderate size, and put radish sauce and mustard sauce on it.

Baked Sam sun gimbap sushi

Materials:

Steamed rice, seaweed for sushi, shrimp, squid (claw-free), shredded Japanese red ginger, egg white, thick egg strips, salt, black pepper, Lin Wei (or rice cooking wine), and つゆ (Chinese pronunciation is thorn oil or Japanese soy sauce).

Exercise:

1. Wash and chop shrimp and squid, add salt, black pepper, Lin Wei and egg white and mix well, then mix well with rice.

2. Roll thick egg strips and shredded ginger into rolls and cut into sections.

3. Put a little oil in a flat-bottomed non-stick pan and fry both sides on low heat. When frying in the middle, cover it. ) pour some CI YOU when you eat.

Assorted sushi

Materials:

Cut rice, glutinous rice, laver, cucumber and ham sausage into strips, spread eggs into peaches (as wide as laver) and prawns, remove black lines and peel, and blanch with boiling water.

Exercise:

1, spread sushi curtain, spread seaweed and smooth rice first, then spread cucumber strips, egg skin and ham strips.

2. Push the curtain by hand, roll up the purple cabbage with bamboo curtain and press it as tightly as possible.

Kiwi sushi

Materials:

Coconut milk, Thai fragrant rice, vanilla bean (seeded), peeled kiwi fruit, peeled pineapple, sugar and water.

Exercise:

1. Put coconut milk, water, rice, sugar and vanilla beans in a pot, bring to a boil over medium-high fire, then simmer for 25 to 30 minutes with constant stirring until the rice is soft and all the juice is absorbed.

2. Take out vanilla beans and excess oil and cool for 2 hours.

3. Put the plastic wrap, rice, kiwi fruit and peeled pineapple on the bamboo curtain in turn.

4. Roll it into a roll, remove the plastic wrap and roll a layer of roasted coconut on the sushi.

Step 5 cut into sections

Emerald White Sushi

Materials:

Rice, glutinous rice, cucumber, corn residue, seasoning.

Exercise:

1. Add a little glutinous rice (increase viscosity) and corn residue to sushi rice and mix well. You can also add what you like.

2. Wash the cucumber, cut it into sections, and hollow it out with an apple pit remover.

4. Fill the evenly stirred rice into the hollow cucumber section.

Eel box sushi

Materials:

Sushi rice, cooked eel meat, soy sauce

Exercise:

1. Take a round or square mold, spread it with plastic wrap, add sushi rice, spread eel meat, cover it with plastic wrap and press hard.

2, demoulding, remove the plastic wrap, cut into pieces of moderate size, and pour soy sauce when eating.

3. Cooked eels are finished products bought from supermarkets. You'd better bake it in the microwave after buying it back.

Seafood sushi

Materials:

Hot rice, seaweed for sushi, salmon sashimi, purple sea urchin, pickled eel meat.

Exercise:

1, heat the flat-bottomed arrow pot, brush a thin layer of oil in the pot, and cook the eel slowly over low heat.

Cover the rice ball with your favorite seafood, and you can eat it.

3, eel rice balls can be eaten directly, salmon and sea urchin rice balls should be eaten with horseradish and seafood soy sauce, and the taste is authentic.

Tuna salad roll sushi

Materials:

Tuna, rice, sushi vinegar, shredded vegetables, sauce, cheese, hot sauce, tuna salad roll, seaweed.

Exercise:

1. Slice the tuna for use. Spread sushi rice evenly on the seaweed and turn the seaweed over.

2. Add shredded vegetables, sauce, tuna salad roll and cheese, roll into a roll, cover with spare tuna slices, press tightly, and pour with Chili sauce.

Comments:

Algae grow on rocks by the sea and fully absorb the essence of seawater. Protein, minerals and vitamins are extremely rich.

Tempura roll sushi

Materials:

Tempura shrimp, seaweed, rice, sushi vinegar, lettuce, cheese, salad dressing, crab seeds.

Exercise:

1. Steam the rice, add sushi vinegar, mix well, let it cool, and spread it on laver.

2. After the crab seeds are wrapped, turn over the seaweed, release the vegetables, tempura shrimp, cheese and salad dressing (squeeze with bamboo curtain) and roll them up.

Comments:

Tempura shrimp (available in supermarkets) is a famous ingredient in Japanese cuisine with high nutritional value.

Beijibei sushi

Materials:

Shellfish, rice, sushi vinegar

Exercise:

1. First steam the rice, add sushi vinegar, mix well and let it cool.

2. Wash the shellfish and pick them out for later use.

3. Knead the mixed sushi rice into a trapezoid (about 20g rice ball), and finally cover the Arctic shell on the rice ball to eat.

Comments:

Arctic shell is bright in color, delicious in taste, crisp in meat and rich in protein and unsaturated fatty acids.

Chibi marukogawa

Materials:

Rice, tuna, salmon, sauce

Exercise:

1. Steam the rice, add sushi vinegar, mix well and cool, and slice all kinds of raw fish for later use.

2. Take 20g of rice, knead it into a circle with plastic wrap, then cover it with sashimi, pinch it tightly, and drizzle with Chili sauce.

Comments:

Salmon is suitable for long-term mental workers to eat, enhance brain function and prevent vision loss.

Octopus sushi

Materials:

Octopus, rice, tea, sake, sushi vinegar

Exercise:

1. Steam the rice, add sushi vinegar, mix well and let it cool.

Step 2 wash octopus with salt water

3. Boil water in the pot, add tea, sake and salt, put the octopus in the pot and cook it, and slice it for later use.

4. Knead the prepared sushi rice into a trapezoid, and cover the octopus on the rice ball to eat.

Comments:

Soft brachiopod seafood such as octopus is rich in protein and trace elements such as selenium, iodine, manganese and copper.