1. Wash the rice twice, add an appropriate amount of water and a few drops of vegetable oil, soak for 20 minutes, and select the rice program to steam for use.
2. The eggs are broken up, spread into egg skins, and rolled into the blanched crab stick cores
3. Take a piece of seaweed, put it on the egg roll, cut off the excess part after rolling it, dip a little bit of cold water on the edge to stick it firmly
4. Pour the rice into the sushi vinegar, chop and mix well, and let the sushi vinegar and the rice mix thoroughly. Divide into two portions, take a piece of seaweed, and spread a portion of white rice evenly
5. Add another portion of ham cubes, and sprinkle a small amount of red yeast rice powder, stir evenly, take a piece of seaweed, and spread it evenly on top
6. Put the seaweed with the white rice on the seaweed with the red rice
7. Cut the sushi rice into 1.5-2cm strips. (7 pieces can make a sushi)
8. The sushi curtain is wrapped in plastic wrap. Put the cut sushi sticks upright and place them on the sushi curtain in the order of red and white, with an egg roll covered with seaweed in the middle
9. Roll up, gently pinch and adjust the shape
10. Remove the bamboo curtain and plastic wrap, cut the rolled sushi rolls into sections and place them on a plate for eating.
Tips:Learn and Eat:
1. The ratio of rice to water. Wash the sushi rice, drain the water, put it in a rice cooker, mix it with water at the ratio of rice to water 1:1 or 1:1.2, and cook it into sushi rice. Note that if you cook more than 5 servings of sushi rice at a time, you should appropriately reduce the amount of water. For example, just add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of the rice, you can also add a small amount of glutinous rice to the rice.
2. The ratio of salt, sugar, and vinegar Sushi vinegar is the basic seasoning for sushi. It is prepared with salt, sugar, and vinegar at a ratio of 1:5:10. When mixing salt, sugar, and vinegar, put it in a pot and heat it up and let it cool before use. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.
You can buy the finished product in the supermarket
3. The ratio of vinegar to rice is usually used to prepare sushi rice by adding 1 bowl of sushi vinegar to 5 bowls of sushi rice, stirring well and serving. Note that the sushi rice needs to be kept at a temperature of about 40°C. It is best to use a wooden spoon and a wooden container when stirring, and use a wooden spoon to "chop" the sushi rice with vinegar to stir it evenly.
4 When cutting sushi, wipe each piece of sushi with water mixed with vinegar, because the rice is sticky and sticks to the knife
