[cool Staple Food in Summer] Caviar Gunkan Sushi

Name: [cool Staple Food in Summer] Caviar Gunkan Sushi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Overnight rice; Some Roe; 1 piece Seaweed; 100g White vinegar; 50g Sugar; 2g salt

by Lily Yuer

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This caviar sushi is a girl’s favorite. I don’t like the taste of caviar, but the girl loves it very much. Recently, little guys can eat very much and say they are hungry every afternoon, so sushi is my first choice, not only can make little guys not hungry, but also make it cool to eat in summer. Of course, it is also my best choice for dinner. To be exact, I don’t eat dinner, and I will have my last meal at 4pm every day. Sushi is my best choice.
The rice part of sushi is the secret of sushi weight loss. In Japanese sushi, cooked rice is placed in the refrigerator and stored for a period of time at 2 to 4 degrees Celsius, the starch in it will become particularly unfavorable for human absorption.
Starch swells and splits in an aqueous solution at 60-80 degrees to form a uniform paste solution, which will undergo gelatinization to form gelatinized starch. Gelatinized starch is easily digested by enzymes and then absorbed by the body. When the gelatinized starch is placed at 2-4 degrees, it will become opaque and even cause precipitation, which is starch aging.
After eating aging starch, the absorption of heat will be greatly reduced, giving the stomach a comfortable feeling of fullness, but the protein in it is almost not lost after these processes, and the vitamin group in it will still be absorbed. . In other words, white rice like sushi that has been left cold for a period of time releases very little calories, but the nutrients it needs are not reduced. "

Ingredients

1 bowl Overnight Rice
Some Roe
1 piece Seaweed
100g White Vinegar
50g Sugar
2g Salt

[cool Staple Food in Summer] Caviar Gunkan Sushi

1. Prepare the overnight rice.

[cool Staple Food in Summer] Caviar Gunkan Sushi recipe

2. All kinds of roe and seaweed are set aside.

3. White vinegar, sugar, and salt are used to make sushi vinegar.

4. Put the sushi vinegar ingredients into the pot and the temperature should not exceed 35 degrees, just melt the sugar and salt.

5. Put the sushi vinegar into the rice and stir evenly. The ratio is 1 bowl of rice: 2 spoons of sushi vinegar, and then shape the rice balls into the desired shape.

6. Cut the nori according to the size of the rice ball.

7. Put the roe into the rice ball.

8. Use a knife to slice the cucumber as an accessory.

Tips:
Remarks:

1. The preparation of sushi vinegar Billy is 100g white vinegar: 50g sugar: 2g salt. After configuration, the heating temperature should not exceed 35 degrees, just melt the sugar and salt.

2. The ratio of rice to sushi vinegar is 1 bowl of rice: 2 spoons of sushi vinegar.