Delicious and Easy-to-learn Home-style Sushi Recipes
1.
Wash the sushi rice and put it in a rice cooker, add an appropriate amount of water (press the rice with your hand, the amount of water is probably covering the back of your hand), then add an appropriate amount of salt and cooking oil, and cook it;
2.
Wash and peel the cucumber, cut into thin strips, the length is about the same as the length of seaweed;
3.
Cut the ham into strips, equal in length to the cucumber strips for use;
4.
Take two eggs and beat them, then fry them into large egg skins, and cut them into strips with a knife after cooling;
5.
After the rice is cooked and let cool, start seasoning, add a little sushi vinegar, and a little sugar to mix well.
6.
First spread the sushi roll, and then spread a sheet of seaweed, and put a layer of rice on top of the seaweed; * (moderate thickness, don’t spread too much seaweed at the end)
7.
Spread a little pork floss and salad dressing on the rice;
8.
Place cucumber, ham, egg crust, and sour radish (or spicy kimchi) one by one;
9.
Roll it up slowly and fix it with a sushi rolling curtain; *You can roll it up properly so that it won’t break up easily when you cut it;
10.
After everything is done, cut into even small pieces and lay out the plate; (If you stick the knife when cutting, you can get some water)
11.
Pour a small plate with sushi soy sauce and wasabi and serve.
12.
You can also make some rice balls.
Tips:
When laying seaweed, place the rough surface up and the smooth surface down. The rough surface is easier to stick to the rice;
The amount of seasoning added depends on personal taste;
The white glutinous rice and rice are mixed together, since it is chewy, it prevents it from being too sticky when laying;
When cutting sushi, apply a small amount of oil or water on the knife, so that it is easier to cut and will not stick.
