Basic Sushi(ji chu shou si )

Basic Sushi

Introduction:

"There are some differences between sushi and laver rice. The main difference is that Japanese people mix rice with vinegar, but Korean people mix rice with sesame and sesame oil. The production methods and raw materials are different. Ha ha, silly can't tell. Today's sushi is the most common and common basic sushi. Other sushi such as reverse sushi and warship sushi should be made slowly. Sushi rice is usually cooked with rice and glutinous rice in an electric rice cooker; laver is roasted with laver for sushi; if there is no sushi vinegar, it can be prepared with salt, sugar and vinegar in the ratio of 1:5:10. When mixing salt, sugar and vinegar, heat them in a pot and cool them. Attention, do not make it boiling when heating, so as not to reduce the sour taste of vinegar. This sushi vinegar ratio method was found on the Internet. "

Production steps:

Step 1: Sushi curtain, special sushi roast laver, sushi knife, sushi vinegar, salad dressing, egg, cucumber, Bigen strip, ham sausage, pork floss, green mustard, etc.

Step 2: mix the rice with a little sushi vinegar.

Step 3: spare the meat floss.

Step 4: no carrot can be used to replace the big root bar of sushi.

Step 5: cucumber, ham sausage and egg set aside.

Step 6: spread the eggs into two yellow pancakes.

Step 7: put the egg cake, ham sausage, cucumber slices and big root strips on the plate (if the cucumber skin is old, peel it off).

Step 8: spread a fresh-keeping film on the sushi curtain, put laver, and spread the rice evenly. One end of laver leaves a little margin (this picture is to illustrate the usage of preservative film, etc.).

Step 9: of course, you can also do this, do not lay plastic wrap, rice try not to compact. Then put ham sausage, cucumber, big root strip, salad dressing and green mustard on the rice near your end.

Step 10: put the meat floss.

Step 11: roll the sushi curtain from one end to the other, and withdraw the curtain a little bit.

Step 12: the final roll is sushi roll.

Step 13: cut off the irregular ends with a knife, and then cut the sushi into small pieces.

Step 14: shake the plate.

Step 15: high definition.

Materials required:

Rice: 1 bowl

Sushi laver: moderate

Sushi vinegar: right amount

Salad dressing: right amount

Eggs: right amount

Cucumber: moderate

Big root: right amount

Ham sausage: right amount

Pork floss: right amount

Green mustard: moderate

Note: you can also put some tomato sauce at the end of the meal.

Production difficulty: ordinary

Process: others

Production time: half an hour

Taste: other

Chinese PinYin : Ji Chu Shou Si