Sushi rolls: a gorgeous turn of rice(shuang shi shou si juan sheng mi fan de hua li zhuan shen )

Sushi rolls: a gorgeous turn of rice

Introduction:

"The fourth quarter of the gourmet theme competition has started. Everyone is serving food very fast. I haven't thought about what to do. Some students have already served all four dishes, so I have to catch up with you. Last night, there was too much cooked rice at home, and fried rice with eggs was often cooked. Another good solution is to make sushi. The leftover rice can be used to make sushi, which is a way to solve the problem of refrigerator inventory. This is my second time to make sushi. This time, the sushi materials are all leftovers from my family, so I don't need to buy them deliberately. I kill two birds with one stone. It tastes fresh, and it's a good choice to be a staple food or a bento. "

Production steps:

Step 1: prepare the materials; cool the cooked rice slightly to a warm state; cook the rice hard.

Step 2: if there is no sushi vinegar, you can mix it by yourself. Mix 3 tbsp white vinegar + 2 tbsp white sugar + a little salt. The ratio can be adjusted according to your own taste; the ratio of sushi vinegar to rice is about 1:6.

Step 3: mix the vinegar and warm rice.

Step 4: sausages, carrots shredded, eggs spread into egg skin shredded.

Step 5: put sushi laver on the sushi curtain, smooth the rice, don't press the rice grain, try to keep the rice grain complete, soft, leave a little edge around.

Step 6: spread salad dressing on the rice and sprinkle with meat floss.

Step 7: add egg skin, carrot and sausage.

Step 8: roll up the laver with bamboo curtain; after rolling up, hold it tightly for one minute and then open it.

Step 9: cut the sushi roll with water on the knife.

Materials required:

Cooked rice: right amount

Sushi laver: moderate

Sausage: right amount

Meat floss: moderate

Carrot: right amount

Eggs: right amount

Salad dressing: right amount

Sushi vinegar: right amount

Note: if you don't have rich experience, you can't eat too much rice and stuffing, otherwise you may not be able to roll it up because of unskilled skills. Ha ha, for example, I dare not put too much stuffing. When cutting, you must find a sharp knife, otherwise the sushi will be disfigured. My method is to put the knife on the fire and it will be very easy to cut. Stuffing can be arranged according to your preference;

Production difficulty: simple

Technology: seasoning

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shuang Shi Shou Si Juan Sheng Mi Fan De Hua Li Zhuan Shen