1. Prepare sushi vinegar, 120 grams of white vinegar, 100 grams of sugar, 16 grams of salt, two tablespoons of sake or white wine, one tablespoon of lemon juice, simmer until all the sugar is melted, and the liquid is slightly yellow. Let cool off the heat.
2. Take rice and glutinous rice (ratio 10:1) and wash them very cleanly. After the basic washing, rinse them with clean water for a few minutes until the flowing water is completely clear. When the rice is boiled, you need to add a few kelp soaked in warm water to make the rice more delicious.
3. After the rice is cooked, use a rice spatula to cut the loose rice in one direction diagonally. The technique should be gentle and try not to crush the rice grains to affect the appearance of the finished product. Generally, 2 spoons of sushi vinegar per bowl of rice, and one cup of the general rice measuring cup can cook two bowls of rice. According to this relationship, calculate the amount of vinegar added to the rice. You can try to determine the increase or decrease. The vinegar should be added several times, and while adding it, stir it evenly according to the above method, and then put it in the rice cooker to keep it warm.
4. If you don’t need to use the sushi curtain for a long time, you need to boil it in boiling water for a few minutes to dry.
5. Prepare the side dishes
6. Put the seaweed skin on the bamboo curtain, with the brighter side facing down. Because the rice is more sticky after adding vinegar, it is best to prepare two rice spatulas to take the rice more conveniently, and make the rice stall relatively flat, and it is easier to make. Leave a space of about 1cm on the top of the seaweed skin, and fill in the corners of other places. Spread a strip of salad dressing and mustard mixed sauce prepared above on the bottom 1/3, and then align the corresponding ingredients. Use the thumbs of both hands to lift the lower end of the sushi curtain, press the material with the remaining four fingers, slowly roll and tighten so that all the lower edges of the seaweed skin are retracted, and then gradually roll it up with a rolling motion. After shaping, use the roller curtain to roll it a few times. Make the finished product more compact. If the knife is fast, you can dip the rolled sushi directly in water. If the knife is not fast enough, it is more convenient to freeze the sushi for about an hour before cutting it.
7. Made comfrey rice
