【flower Sushi】----golden Yumantang Sushi

Name: 【flower Sushi】----golden Yumantang Sushi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Roasted seaweed; Some Ham sausage; Some Cucumber; Some Large root; Some corn kernels; Some Sushi vinegar; Some Salad dressing; Some ketchup

by Little Chef's Fragrance

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This is a very typical nigiri sushi, rice, rolled with seaweed, and then topped with vegetables or fish. It is a typical sushi recipe.
However, I modified this sushi to a certain extent, which is more suitable for our Chinese people's own taste. We don’t eat raw fish like the Japanese, so I use a lot of seasonal vegetables; we don’t eat wasabi like the Japanese, so I use the tomato sauce for the salad.
I also gave this sushi a very Chinese name: Jin Yu Man Tang! Gold, yellow, green, white, red. . . It looks beautiful, and it tastes delicious. "

Ingredients

【flower Sushi】----golden Yumantang Sushi

1. 1. Prepare the materials.

【flower Sushi】----golden Yumantang Sushi recipe

2. Dice cucumber, ham, and large root into small cubes, and mix with corn kernels.

3. Put a spoonful of salad dressing and stir well.

4. Pour the steamed rice into the sushi vinegar while it is hot and stir well.

5. Put the rice into the rice ball mold and press the lid tightly.

6. After squeezing it down, it is a round rice ball. (If you don't have a mold, you can hold the rice tightly with your hands to make a rice ball).

7. Cut the grilled seaweed into long strips one finger wider than the rice ball.

8. Wrap the rice balls along the sides with seaweed.

9. Rolled nigiri sushi.

10. Pour the salad vegetables on the rice balls.

11. Squeeze it with ketchup.

12. Jinyumantang sushi is ready.

Tips:
1. Sushi vinegar method

Ingredients: white vinegar: 600cc, white sugar: 500g, salt: 80g (or reduce all of them). Put the above three ingredients into the pot, put on the stove and stir until the sugar melts. Do not boil the vinegar. Decreased acidity.

The preservation method of sushi vinegar: The pot or container where the sushi vinegar is placed is dry and placed in a corner or a cool place. It can be stored for three to four months in summer and five to six months in winter.

2. How to cook sushi rice

A 10:1 ratio of edible rice + glutinous rice can cook soft and Q sushi rice. The water consumption is one cup of rice to one cup of water. If it exceeds 5 cups of rice, the water volume of the last cup of water will be reduced by 1/5.

3. The ratio of rice to sushi vinegar

One bowl of rice + one tablespoon of sushi vinegar (One cup of rice can cook two bowls of rice, according to this ratio.)