The most complete fancy sushi ever!

Cooking Instructions

1. Thai jasmine rice and glutinous rice are mixed in a ratio of 6:1, add water (the amount of rice that is usually cooked) and soak for an hour. After cooking, pour in the sushi vinegar (the ratio is not easy to say, you should taste it as you add it). Allow to cool naturally.

   

2. Cucumber, large root, ham sausage cut into strips. Of course, you can add some of your favorite ingredients, such as meat floss or something.

   

3. Arrange it like in the picture, squeeze a piece of Kewpie salad dressing, and roll it into rolls, compacting each roll.

   

4. The slicing becomes like this.

   

5. Nigiri sushi is actually very simple, knead the rice into a rice ball and top it with your favorite seafood.

   

6. For tofu sushi, you should buy ready-made Japanese-style tofu skin with rice and fish roe in it, and make it your own taste.

   

7. The round sushi roll is made by kneading a rice ball, then cutting the seaweed to the appropriate width and rolling it up. I put my favorite things on top, and I recommend tuna with salad dressing.

   

8. Hand-rolled sushi, cut the seaweed into squares, roll it into a funnel shape, glue it with rice grains, and put rice and your favorite ingredients on it. I put a salad mixed with tuna, cucumber, ham sausage, large root, egg and salad dressing.