【flower Sushi】----rolled Sushi

Name: 【flower Sushi】----rolled Sushi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Seaweed; Some egg; Some carrot; Some Cucumber; Some Ham sausage; Some Dagenjo; Some Pork floss; Some Sushi vinegar

by Little Chef's Fragrance

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Taking simplicity as delicacy and nature as delicacy, the reason why Japanese cuisine has gradually become popular all over the world and is loved by more and more people is for this reason. Among them, sushi, in particular, is the ultimate expression of this simple gourmet philosophy. However, the way to eat sushi is not simple.

Recalling the good sushi experienced in the impression, from the outside, it is uniformly clean and beautiful, shimmering slightly with a clear luster.

This is a purely rolled sushi. The so-called inner roll refers to the rolled sushi with rice on the outer layer, also known as outer roll and reverse roll. Sushi rolls generally use more rice than rolls. In addition, they will be sprinkled with sesame seeds, crab roe, etc., to make a little bit of decoration.
However, I just like the original and pure inside roll. Sprinkle nothing, it's beautiful and delicious enough. "

Ingredients

Some Rice
Some Seaweed
Some Egg
Some Carrot
Some Cucumber
Some Ham Sausage
Some Dagenjo
Some Pork Floss
Some Sushi Vinegar

【flower Sushi】----rolled Sushi

1. Pour the cooked rice while it is hot with sushi vinegar (one tablespoon of sushi vinegar for a bowl of rice). Stir well.

2. Beat the eggs and fry them into omelets, cut into strips.

3. Cut carrots into strips and boil until soft.

4. Cut cucumber into strips, large roots into strips, and ham sausage into strips.

5. Take a sushi curtain, put plastic wrap, and put a piece of seaweed.

6. Pour in a little rice.

7. The rice is spread from left to right, top to bottom, covering the seaweed.

8. Turn it over so that the rice is on the bottom layer.

9. Put your favorite dishes and eggs. Sprinkle a little pork floss.

10. Roll up from the bottom up. Pay attention when rolling, and slowly remove the cling film as you roll.

11. Roll it all up with plastic wrap.

12. It can be kept in the refrigerator for 10 minutes for easy cutting. Just peel off the plastic wrap when cutting.

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.)

4. When cutting sushi, be careful to use a sharp knife, cut it once and dip it in white vinegar, and then cut it without sticking to the knife.