1. Prepare the materials.
2. The eggs are fried and cut into strips.
3. Cut the ham into long strips.
4. Cut cucumbers, carrots, and large roots into thin strips. (Dagen is a Japanese-style seasoned radish).
5. Pour the steamed rice into the sushi vinegar while it is hot, mix well, and let cool for later use.
6. Place the grilled seaweed on a roll curtain covered with plastic wrap, pour the rice into it and spread it evenly. Leave a 1/4 gap on the top.
7. Place egg slices, ham sausage, cucumber, radish, and large roots in the middle.
8. Roll it up from the bottom up, and peel off the plastic wrap while rolling.
9. Rolled sushi.
10. slice. (Actually, you can eat it at this time).
11. Squeeze the tomato sauce.
12. Tomato sauce sushi is brightly colored and delicious.
Tips:[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.)
