1. You can choose "Sushi rice". If you don’t have it, it’s okay. You can cook soft and Q sushi rice at a ratio of 10:1 between edible rice and glutinous rice. Use a cup of rice to a cup of water to cook the rice. Stall, loosen the rice immediately after it’s cooked
2. Pour the loosened rice into sushi vinegar, and the ratio of rice to sushi vinegar is basically one bowl of rice and one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio)
3. Beat the eggs, add salt, add oil in a pan, spread into omelets and set aside
4. Cut cucumber into fine cubes, add a spoonful of sushi vinegar and marinate for 5 minutes
5. Prepare the filling material, drain the cucumber vinegar, and cut the cooked eggs and crab sticks into fine slices. The grilled seaweed is slightly salty and spicy. Cut into pieces and set aside
6.
After the sushi rice is cooled at room temperature, take a ball of rice and squeeze it into a ball with a hole in the middle.
7. Fill in the filling
8. And then knead it into a whole rice ball
9. Use scissors to cut out a few pentagons of the grilled seaweed, and stick them on the rice ball to make a football pattern.
10. Some are sweet and sour. Cucumbers are marinated in sushi vinegar and are crispy and sweet. Crab sticks are salty and sweet. Eggs are fragrant and seaweed is salty and spicy.
Tips:1. If there is no special sushi vinegar, you can also prepare it yourself. Ingredients: 600ml white vinegar, 500g sugar, 80g salt (increase or decrease according to this ratio), put the above three materials into the pot and put it on the stove. Stir until the sugar dissolves. Don't boil the vinegar, so as not to reduce the acidity after volatilization.
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