Delicious Sushi

Name: Delicious Sushi
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 measuring cups Rice; 1 small handful Glutinous rice; 3 tablespoons Sushi vinegar; 1 Cucumber; 1 Carrot (red); 2 pieces Ham sausage; 1/2 can Canned tuna; Some dried fish floss; A few Pickled carrot sticks; 3 sheets Seaweed; Some Deep sea fish roe; Some Salad dressing

by yiyi mother

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Like to eat sushi, because it is delicious and does not bring too much burden to the body.
Sushi in Japanese restaurants is a bit expensive, so I often make sushi at home. Although the ingredients are not as rich as the outside, the taste is quite good, and the preparation is simple and convenient, you can use your imagination, roll in the ingredients you like, and roll whatever you want.
I am very honored to have a trial opportunity of Panasonic's newest rice cooker (SR-ANG151), so happy! Thank you @美食杰, thank @松下智感生活! I have always trusted Panasonic's products. The vacuum cleaners, toasters, and cooking machines at home are all Panasonic. The latest rice cooker this time also did not disappoint me. The elegant and noble appearance made me shine. The glass touches the panel. High-end atmosphere, 10 kinds of functions let you cook whatever you want. With such a good rice cooker, you must steam a pot of delicious rice to make delicious sushi...

Delicious Sushi

1. Outer volume production:
Soak high-quality rice with a small handful of glutinous rice for 2 hours in advance, add boiling water (rice-water ratio 1:1.1) to cook;
After cooking, pour in sushi vinegar (rice vinegar ratio 6:1) while it is hot, mix well, let cool and set aside;
Spread shanghai moss on the sushi curtain, evenly spread the rice sheet with plastic wrap, then turn over the rice and seaweed;
Cut carrots and cucumbers into thin strips in advance, blanch the carrots in boiling water (add a little salt) and drain, and cut the ham into thin strips;
Put cucumber, carrot, ham, and sushi radish on the sushi rice, about 1/3 position;
Put the tuna meat on;

2. Squeeze the salad dressing;
Use the sushi curtain to assist the roll up, and lift up the plastic wrap while rolling, and wrap the plastic wrap on the sushi at the end of the roll;
Cut open, remove the plastic wrap when eating, and put on the deep-sea caviar sauce.

3. Internal roll production:
Soak high-quality rice with a small handful of glutinous rice for 2 hours in advance, add boiling water (rice-water ratio 1:1.1) to cook;
After cooking, pour in sushi vinegar (rice vinegar ratio 6:1) while it is hot, mix well, let cool and set aside;
Spread seaweed on the sushi curtain, take some sushi rice, spread the seaweed evenly, leave 1cm on top and bottom, and press lightly;
Cut carrots and cucumbers into thin strips in advance, blanch the carrots in boiling water (add a little salt) and drain, and cut the ham into thin strips;
Put cucumber, carrot, sushi radish, and ham on the sushi rice, about 1/3 position;

4. Squeeze the salad dressing;
Sprinkle with tuna floss;
Roll it up with a sushi curtain and fix it for a while;
Cut into sections with a knife and eat

Tips:
Special Note:
1. Adding a small handful of glutinous rice to the rice can make the rice more elastic and sticky, and taste better;
2. The sushi vinegar I use is ready-made, and you can also make your own salt: sugar: white rice vinegar is mixed at 1:3:5, and heated on a low fire until the sugar and salt are all dissolved (pay attention to stirring and do not let the vinegar boil. So as not to reduce the acidity), it can be used after cooling;
3. Sushi vinegar must be mixed in while the rice is hot to make it easier to taste.

4. When mixing vinegar, the rice spoon should be cut into the rice at a parallel angle and mixed. Vertical stirring will cause excessive looseness of the rice grains, and do not press

Rice grains, try to keep the rice grains intact and soft;

5. The sushi rice should be mixed evenly, otherwise the rice that has not been mixed with vinegar will become hard after being left for a long time;

6. It is best to wear disposable gloves when making sushi, which is hygienic and anti-sticky;

7. When cutting sushi, you must use a sharp knife and stick a little water to make the cut sushi beautiful