sushi

Cooking Instructions

1. 1. Rice ratio rice: glutinous rice (2:1). I like the sticky texture of rice, you can make it 1:1.
   2. After the rice is cooked, add the sushi vinegar while it is hot, mix well and let it cool for later use.
   3. If you can't buy sushi vinegar, you can use white vinegar:sugar:salt in a ratio of 6:3:1. The specific ratio is calculated in the same container, like a spoon, the ratio of sushi vinegar is: 6 tablespoons of white vinegar: 3 tablespoons of sugar: 1 tablespoon of salt. In this way, the increase and decrease are superimposed. The taste of this ratio is relatively refreshing.

   

2. Prepare the ingredients.
   1. Frittata, let cool and cut into strips.
   2. Lettuce and shiitake mushrooms (dried shiitake mushrooms need to be soaked in warm water for two hours), cut into strips and blanch for 3 minutes, drain and cool for later use. In particular, shiitake mushrooms must be squeezed dry of excess water
   , 3. ham sausage, cucumber cut into strips for later use.

   

3. Make sushi rolls.
   The nori is spread on the sushi curtain.
   Regarding nori rolls, all major supermarkets have seaweed (also known as seaweed) that specializes in making sushi rolls, and if you really can't buy them, a certain treasure also has them. Do not substitute other seaweed or seaweed

   

4. Spread the rice evenly in the sushi, leaving one centimeter for the next centimeter. If you feel sticky, you can use a spoon to scoop the rice, and then use the back of the spoon to push it evenly and wipe it evenly. If you use your hands to make rice, remember to rub an appropriate amount of sushi vinegar on your hands to prevent sticking

   

5. Spread the ingredients evenly on the bottom of the rice. The area left above the nori is smeared with a layer of sushi vinegar, and finally rolled up before it sticks, making the sushi roll tighter and less likely to loosen

   

6. You can also spread meat floss

   

7. This is a soy sauce bibimbap version made with leftovers without the need to add sushi vinegar. Here are just a variety of production methods for your reference.

   

8. Hold the ends of the curtain firmly, slowly roll up the rice, and press it for a while to set

   

9. Finally, cut it into small pieces with a knife, about 1.5cm wide

   

10. The knife at home is blunt, and the long serrated knife used to cut bread is a little frustrated