Nigiri sushi and roll sushi (recipe for sushi vinegar)

Cooking Instructions

1. Let's make sushi vinegar first, the ratio of salt sugar and white vinegar is 1:6:10, my family is a little sweeter, and if you don't like it, you can also appropriately reduce the proportion of sugar.

   

2. Salt granulated sugar and white vinegar are poured into a container in proportion, heated in the microwave until the sugar melts, and it can be used when it is warm.

   

3. I like to add one-third round glutinous rice to the rice, first come to wash the rice, the rice should be washed about ten times, and it can be gently washed in order to remove the slurry and odor of the rice, so that the sushi tastes and tastes better.

   

4. The ratio of rice to water is 1:1;

   

5. Just press the normal rice button.

   

6. Prepare the ingredients for sushi;

   

7. During cooking time, we will process the ingredients, remove the head of the shrimp and pull out the shrimp line;

   

8. Insert bamboo skewers;

   

9. Put the shrimp in boiling water and cook for 2 minutes, remove them;

   

10. Peel off the shell of the shrimp and keep the tail, and use a knife to cut it under the belly, do not cut off the shrimp skin;

    

11. cut into what it looks like in the diagram;

    

12. Cut the eel into 2 cm wide pieces;

    

13. Microwave it to heat it up;

    

14. When the rice is cooked, add an appropriate amount of sushi vinegar and mix well;

    

15. Dip your hands in sushi vinegar, take about 18~20g of rice, put it in your left hand, press it with the index finger and middle finger of your right hand to look like in the picture, and turn the rice ball while pressing, pressing it tightly to make it more delicious.

    

16. This is what it looks like to do well;

    

17. Put a piece of eel on top of the rice and roll it in the middle with the cut seaweed strips;

    

18. Sprinkle with white sesame seeds or seaweed and pine on a plate;

    

19. Let's make a roll of rewinding sushi, and spread plastic wrap on the bamboo curtain;

    

20. Spread a sheet of seaweed and spread the rice evenly;

    

21. Sprinkle cherry blossom powder evenly, sprinkle fried black sesame seeds without cherry blossom powder, then cover with a piece of plastic wrap and compact;

    

22. Turn the laid rice over, seaweed side up and tear off the plastic wrap, put the ingredients, and leave 2 cm empty near your side without putting the ingredients, so that it is better to roll;

    

23. Roll it up with the bamboo curtain, and roll it forward while rolling it, be sure to roll it tightly, otherwise it will fall apart when it is cut;

    

24. After rolling, fix it for a while before cutting;

    

25. Cut the pieces with a quick knife, wipe the knife clean with wet kitchen paper with each knife and then cut the next one, so that the sushi cut out is beautiful.