Laver Roll Sushi(zi cai juan shou si )

Method of laver Roll Sushi:

Raw materials for making laver Roll Sushi:

Sweet and Sour Rice: sweet and Sour Rice is cooked with vinegar and sugar until it is thick. The taste can be determined according to personal hobbies. 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. Artificial crab meat, Japanese turnip pickles, asparagus, salmon, cut into long strips, green mustard, Japanese soy sauce.

The procedure of making laver Roll Sushi is as follows:

1. Soak the rice for one or two hours before steaming. The rice should be steamed moderately hard and soft.

2. Wait until the rice temperature is slightly lower than the hand temperature before spreading on the laver.

3. The process of laying rice should be completed as fast as possible, otherwise Porphyra will become soft due to absorbing too much water, and cannot be formed.

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

5. In the process of making sushi, you can put a basin of water around you, and dip it with clean water at any time, so it won't stick to your hands.

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

Laver Roll Sushi

Laver Roll Sushi is a dish, the main ingredients are salmon, artificial crab, etc., ingredients are Japanese radish pickled vegetables, sweet and Sour Rice, laver, asparagus, etc., seasoning is green mustard, Japanese soy sauce, etc., made by hand.

Raw materials

Sweet and Sour Rice: sweet and Sour Rice is cooked with vinegar and sugar until thick. The taste can be determined according to personal hobbies. 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.

Artificial crab meat, Japanese turnip pickles, asparagus, salmon, cut into long strips.

Condiments: green mustard, Japanese soy sauce.

Production method

1. Soak the rice for one or two hours before steaming. The rice should be steamed moderately hard and soft.

2. Wait until the rice temperature is slightly lower than the hand temperature before spreading on the laver.

3. 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.

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

5. 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.

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

7. Wrap laver and rice in bamboo curtain, roll tightly, then remove bamboo curtain.

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

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Chinese PinYin : Zi Cai Juan Shou Si