Japanese laver Roll Sushi(ri ben zi cai juan shou si )

Japanese laver Roll Sushi method:

Raw materials for making Japanese laver Roll Sushi:

Sweet and Sour Rice: rice is best made in Japan or joint venture with Japan, such as northeast Wuchang rice (Songjing No.2). If you can't buy it, use Tianjin Xiaozhan rice instead. Sweet and sour is made by boiling Japanese vinegar with sugar until it is thick. The taste can be determined by personal preference. If you can't buy Japanese vinegar, you can use white vinegar instead. Mix the cooked sweet and sour juice evenly in the rice to make sweet and Sour Rice. Porphyra: it's best to use Porphyra which is specially made for sushi. Cut artificial crab meat, Japanese radish, pickled vegetables, asparagus and salmon into strips. Condiments: green mustard, Japanese soy sauce.

The process of making Japanese laver Roll Sushi is as follows:

1. Spread the Porphyra on the unfolded bamboo curtain, hold the rice in your hand, knead it soft, quickly spread the rice evenly on the Porphyra (the thickness of rice is about 0.5cm), compact it, and empty the Porphyra about 2cm from the top. Then place the artificial crab meat, Japanese radish pickles, asparagus and salmon strips in the middle of the rice.

2. Wrap laver and rice with bamboo curtain, roll tightly, and then remove the bamboo curtain.

3. Cut the rolled sushi into sections and put it on the plate.

When making Japanese laver Roll Sushi, you should pay attention to:

Soak the rice for one or two hours before steaming. The rice should be steamed moderately hard and soft. Wait until the rice temperature is slightly lower than the hand temperature before spreading on the laver. The process of spreading rice should be completed as quickly as possible, otherwise Porphyra will become soft due to absorbing too much water, unable to form. 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 around you, and dip it with water at any time, so it won't stick to your hands.

Japanese laver Roll Sushi

[raw materials] sweet and Sour Rice: rice is best made in Japan or joint venture with Japan, such as northeast Wuchang rice (Songjing No.2). If it is not available, it can be replaced by Tianjin Xiaozhan rice. Sweet and sour is made by boiling Japanese vinegar with sugar until it is thick. The taste can be determined by personal preference. If you can't buy Japanese vinegar, you can use white vinegar instead. Mix the cooked sweet and sour juice evenly in the rice to make sweet and Sour Rice. Porphyra: it's best to use Porphyra which is specially made for sushi. Cut artificial crab meat, Japanese radish, pickled vegetables, asparagus and salmon into strips. Condiments: green mustard, Japanese soy sauce.

[seasoning]

[preparation method]

1. Spread the Porphyra on the unfolded bamboo curtain, hold the rice in your hand, knead it soft, quickly spread the rice evenly on the Porphyra (the thickness of rice is about 0.5cm), compact it, and empty the Porphyra about 2cm from the top. Then place the artificial crab meat, Japanese radish pickles, asparagus and salmon strips in the middle of the rice.

2. Wrap laver and rice with bamboo curtain, roll tightly, and then remove the bamboo curtain.

3. Cut the rolled sushi into sections and put it on the plate.

[Characteristics]

[note]

Soak the rice for one or two hours before steaming. The rice should be steamed moderately hard and soft. Wait until the rice temperature is slightly lower than the hand temperature before spreading on the laver. The process of spreading rice should be completed as quickly as possible, otherwise Porphyra will become soft due to absorbing too much water, unable to form. 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 around you, and dip it with water at any time, so it won't stick to your hands.

Japanese cuisine

[raw materials] sweet and Sour Rice: rice is best made in Japan or joint venture with Japan, such as northeast Wuchang rice (Songjing No.2). If it is not available, it can be replaced by Tianjin Xiaozhan rice. Sweet and sour is made by boiling Japanese vinegar with sugar until it is thick. The taste can be determined by personal preference. If you can't buy Japanese vinegar, you can use white vinegar instead. Mix the cooked sweet and sour juice evenly in the rice to make sweet and Sour Rice. Porphyra: it's best to use Porphyra which is specially made for sushi. Cut artificial crab meat, Japanese radish, pickled vegetables, asparagus and salmon into strips. Condiments: green mustard, Japanese soy sauce.

[seasoning]

[preparation method]

1. Spread the Porphyra on the unfolded bamboo curtain, hold the rice in your hand, knead it soft, quickly spread the rice evenly on the Porphyra (the thickness of rice is about 0.5cm), compact it, and empty the Porphyra about 2cm from the top. Then place the artificial crab meat, Japanese radish pickles, asparagus and salmon strips in the middle of the rice.

2. Wrap laver and rice with bamboo curtain, roll tightly, and then remove the bamboo curtain.

3. Cut the rolled sushi into sections and put it on the plate.

[Characteristics]

[note]

Soak the rice for one or two hours before steaming. The rice should be steamed moderately hard and soft. Wait until the rice temperature is slightly lower than the hand temperature before spreading on the laver. The process of spreading rice should be completed as quickly as possible, otherwise Porphyra will become soft due to absorbing too much water, unable to form. 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 around you, and dip it with water at any time, so it won't stick to your hands.

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Chinese PinYin : Ri Ben Zi Cai Juan Shou Si