1. The first step is to cook rice. I don’t have special rice for sushi, but I have mastered a trick: I usually eat rice and glutinous rice at a ratio of 3:1. Wash the rice, add a proper amount of water, and drip a few drops into the rice. Cooking oil can make rice grains distinct! Use a kitchen scale to weigh out two 150 grams of cooked rice, and mix one portion with fish floss powder. The amount depends on the color you want! Mix the other with sushi vinegar!
2. A sheet of seaweed is folded in half and cut into four on average! Take another piece of seaweed and cut out the same width! The rest is spare!
3. Put on disposable plastic gloves, spread a piece of cut seaweed, weigh out 30 grams of pink rice on a kitchen scale, and roll it into a strip in your hand!
4. Put it in the middle of the seaweed! Roll up with a sushi curtain!
5. Rolled into a cylindrical shape like the picture, I divided the rice into two 15 grams, rubbed the strips one after the other and placed it on the seaweed! The plastic surgery needs to be consistent to look good. My head in the first volume is a bit thicker, don't laugh at me!
6. Make five small rolls in turn
7. Gently rub the sushi roll back and forth with your hands, the round shape is better!
8. Spread most of the remaining seaweed under the five small rolls! Put three rolls on the bottom and Japanese radish on the middle roll! The remaining two are around the radish!
9. Wrapped with sushi curtain
10. Look at the side of the sushi to make sure the plastic is uniform! If they are inconsistent, hold a part of the sushi roll in your hand and adjust the position! Then squeeze a little bit!
11. Cling wrap on the sushi curtain! Take another piece of seaweed and spread the rice mixed with sushi vinegar evenly! Put the finished roll in the middle!
12. Roll the sushi tightly and gently pinch it evenly at the front and back, as shown in the picture, don't take the plastic wrap!
13. Place the sushi inside the rolling curtain and roll it round so that only the cut part is exposed! Dip the knife with boiled water. Dip it with water every time you cut a slice. Don't be afraid of trouble, so that you can cut beautiful and clean rolls!
14. The beautiful Sakura Sushi is ready! Isn’t it beautiful? My son got up and saw this sushi and couldn’t help asking: Mom, did you make this or you bought it! Stupidly confused! Haha!
Tips:1: Cook rice with rice and glutinous rice. You don't need to buy rice deliberately. You can cook sushi rice with distinct grains and stickiness!
2. Wear disposable plastic gloves when putting sushi rice, it's really hygienic and easy to make!
3. The sushi is wrapped, do not take the plastic wrap, it is not easy to deform and spread when cutting!
4. The sushi roll is cut in the rolling curtain, and it is still beautifully round after the cut!
5. When the five small rolls are inside the sushi, look at the side to make sure they are consistent. They look good!
