Learn how to make delicious and beautiful sushi!

Sushi with love

Material:

White rice, seaweed, sushi vinegar, pickled cucumber strips, shredded fried egg, shredded carrots, heart-shaped molds, crab roe, sautéed black sesame seeds.

Method:

1. After the cooked rice is cooled, pour in an appropriate amount of sweet vinegar and mix well.

2. Coat a little oil in the mold to facilitate demoulding.

3. Put a layer of rice at the bottom of the mold first, compact and flatten.

4. Put the filling.

5. Put a layer of rice on the top, flatten and firm.

6. Inverted buckle demoulding.

7. Cut the seaweed to the same height as the heart rice ball, then tie it around the rice ball, then put some crab roe and black sesame seeds on it, compact, and cut into sections.

Purple sweet potato sushi

Material:

2 cups of rice, 1/2 cup of glutinous rice, 1/2 cup of fragrant rice, 2 purple potatoes, 1 cucumber, 1 carrot, 1 sausage, 1 handful of meat floss, 3 pieces of seaweed, 3 eggs, 2 tablespoons of sushi vinegar, appropriate amount of salad dressing, 2 tsp cornstarch, 1/2 tsp salt.

Method:

1. Mix rice, glutinous rice and Thai fragrant rice, add an appropriate amount of water and soak for 20 minutes.

2. Cut the carrots into thin strips and blanch them in boiling water for about one minute, remove and wipe dry.

3. Beat the eggs, add water, starch and salt, spread them into egg skins and cut them into thin strips.

4. Remove the seeds of the cucumber and cut into thin strips.

5. After the purple potatoes are steamed, add the sushi vinegar, pound well with a rolling pin, unplug the power and simmer for 10 minutes after the rice is cooked, open the lid and mix the rice well.

6. Dry for another 10 minutes, take out the rice, mix in the purple sweet potato puree, and mix as well as possible; The sushi curtain is topped with seaweed.

7. Take an appropriate amount of rice and spread it evenly on the seaweed (leave the front end about 1 cm empty and do not put rice), and press the rice after dipping your hands with some water (anti-sticking); Place cucumbers, carrots, ham sausages in a symmetrical part on the bottom half.

8. Then put the egg skin, sprinkle the meat floss in the middle, and squeeze the salad dressing; Roll it up by hand.

9. Continue to push the roll after compaction, cut it into sections with a knife before eating and put it on a plate (the cut noodles will be more beautiful if you dip it in water and cut it).

Egg roll sushi

Material:

Sushi rice, seaweed, fried egg cubes with uniform thickness, corn kernels, sausage cubes, carrot cubes, tangerine peel cubes.

Method:

1. Mix corn kernels, sausage grains, carrot grains, tangerine peel grains with rice.

2. Put a layer of plastic wrap on the curtain, and spread the egg skin, rice, and filling in turn.

3. Be careful not to use too much force, otherwise the egg will break.

Crab roe sushi

Material:

Sushi rice, seaweed, crab roe, wasabi.

Method:

1. Knead the rice into rice balls of the same size by hand and smear with a little green mustard.

2. The edge is surrounded by seaweed, which is about 1/3 higher than the rice ball.

3. Carefully add the crab roe.

Seaweed sushi

Material:

1 small bowl of rice, 1 large sheet of seaweed, 1 carrot, 1 cucumber, half a small broccoli, 1 bowl of amethyst algae, 1 tablespoon of sushi vinegar, 1 teaspoon of soy sauce, a pinch of salt, a few drops of sesame oil.

Method:

1. Blood coral grass is soaked in water for 8-10 hours in advance, and the water is changed once in the middle.

2. Cool the steamed rice, mix about 640 grams of rice with about 40 ml of sushi vinegar; Add a small amount of salt, vinegar and sesame oil to the soaked blood coral grass and mix well for later use.

3. Blanch the broccoli and carrots in advance, and cut off the buds after blanching the broccoli.

4. Outer roll: first spread half a sheet of seaweed, spread a layer of rice, the whole rice is covered with seaweed, then spread a layer of plastic wrap, and then hold the plastic wrap and seaweed upside down, so that the plastic wrap is below and the seaweed is on top.

5. Add carrot strips, cucumber strips, and blood coral grass, and pull the sushi curtain and plastic wrap forward while rolling, and don't roll them in together.

6. Chop the blood coral grass or chop the chopped broccoli on a large plate, put the rolled sushi and roll it around.

7. Involution: Spread a layer of rice on the seaweed, put carrots and cucumbers, crushed broccoli and blood coral grass and roll them up (dip them in sushi soy sauce when eating).

Seafood sushi

Material:

Appropriate amount of rice, appropriate amount of shrimp, appropriate amount of canned tuna, appropriate amount of seaweed, appropriate amount of mayonnaise, appropriate amount of white vinegar.

Method:

1. Prepare the ingredients you need.

2. Put an appropriate amount of tuna meat into a bowl and add mayonnaise.

3. Stir into finely chopped tuna minced meat.

4. Wash the fresh shrimp, remove the head and remove the shrimp line, and thread it onto the skewer (this can better and easier to make the shrimp not bend when cooking).

5. Put an appropriate amount of cold water in the pot, put the shrimp into it after the water boils, boil and change color, remove and cool for later use.

6. Wear disposable gloves or plastic wrap to operate, add a little white vinegar to the rice, mix well, and take an appropriate amount of rice and put it on the palm of your hand.

7. Put an appropriate amount of mayonnaise tuna minced meat in the center of the rice.

8. The ball is spherical.

9. Gradually seal and make it into the desired shape.

10. Take a piece of seaweed and wrap it around the rice ball.

11. Remove the shell of the boiled shrimp and keep the tail. Cut in half from the abdomen, do not cut off the back, lay flat in the dish.

12. Take a shrimp and put it on top of the prepared seaweed rice ball.

Sushi rolls with mashed potatoes and sliced meat

Material:

Mashed potatoes, seaweed, sliced black pepper, corn.

Method:

1. Cut the potatoes into cubes and cook them, stuff them into a bag and press them into a puree.

2. Spread seaweed, corn potato puree, and black pepper slices on the mat in turn.

3. Cut into sections.