Spicy squid sushi and lovely rice balls(xiang la you yu shou si he ke ai fan tuan )

Spicy squid sushi and lovely rice balls

Introduction:

"Korean laver sushi roll has always been loved by many people for its unique taste, colorful shape and rich and varied food materials. Its production method is simple, fast, gorgeous color, but also gives people the enjoyment of beauty. "

Production steps:

Step 1: wash and mix the rice and glutinous rice, put less water than usual, and steam them in the rice cooker.

Step 2: don't open the cover of steamed rice immediately, simmer for another 10-15 minutes, then disperse while it's hot. Cool, pour in appropriate amount of white vinegar, sugar and a small amount of salt, the ratio can be 10:5:1, mix well.

Step 3: cut the cucumber into strips, blanch in the pot and cool it.

Step 4: cut the cucumber into strips (long strips are easy to help shape the sushi), blanch it in the pot and cool it too much.

Step 5: cut carrots into strips, blanch and cool.

Step 6: blanch the crab stick too cold and tear it into strips.

Step 7: cut pickled radish and pickled mustard into strips. I use lumps, not very good into a strip, the best direct use of radish mustard or silk.

Step 8: prepare a pack of Thousand Island dressing or salad dressing.

Step 9: wash the sushi curtain, scald it thoroughly with boiling water, wipe it dry, spread it on the table, and pad a piece of fresh-keeping film on it.

Step 10: spread a piece of sushi seaweed on the plastic wrap.

Step 11: spread the cooled rice on the seaweed. It's better to leave some space around (I'm too full).

Step 12: pour some sweet chili sauce on the rice first.

Step 13: squeeze a proper amount of thousand island sauce.

Step 14: spread carrot strips, cucumber strips and crab stick strips on the sauce evenly (all kinds of strips should be spread less, or only half, too much is not good).

Step 15: add appropriate amount of shredded radish and mustard.

Step 16: finally, add the right amount of honey and spicy shredded squid.

Step 17: wrap the rice wrapped in laver with bamboo curtain, roll it tightly, squeeze it with both hands until it is rolled into a tight long circle, and then remove the bamboo curtain.

Step 18: with a wet knife, cut into the right size segment.

Step 19: by the way, I also used the ingredients of sushi as decoration, and made some lovely animal shaped rice balls! Ha ha, looking at the mood is happy!

Materials required:

Rice: 2 Measuring Cups

Glutinous rice: 1 measuring cup

Sushi seaweed: several pieces

Carrot: Half Root

Cucumber: Half Root

Crab Stick: right amount

Pickled radish: right amount

Spicy shredded squid in honey sauce: appropriate amount

Salt: right amount

Sugar: right amount

White vinegar: right amount

Thousand island sauce: right amount

Sweet chili sauce: right amount

Note: 1. Before steaming rice, you'd better soak the rice for 20 minutes. The rice should be steamed moderately hard and soft. 2. Sushi vinegar can be replaced by white vinegar. Mix the sweet and sour juice into the rice and break it thoroughly to make the taste penetrate into the rice evenly. 3. When spreading the rice, try to finish it quickly to avoid the Porphyra absorbing too much water; when rolling the Porphyra, do not expose the rice. 4. In sushi, you can also add ham sausage, meat floss, egg skin, tofu skin, salmon, tuna, seafood or vegetables. You can also add green mustard and vinegar according to your taste.

Production difficulty: simple

Process: fresh

Ten minutes: Making

Taste: sweet and sour

Chinese PinYin : Xiang La You Yu Shou Si He Ke Ai Fan Tuan