Ham and Crab Sushi
1.
Sushi vinegar preparation: add water, sugar, and white vinegar to a boiling pot, turn off the heat and let cool
2.
Rice production: glutinous rice: the rice is soaked in a ratio of 1:10 and then steamed into rice. While it is hot, add sushi vinegar in portions, mix well, and let cool
3.
The cucumber is peeled and changed into strips (the cross-section is about 8mm, the length is the same as seaweed slices), and the pickled radish is changed into strips (the cross-section is about 8mm, the length is the same as seaweed slices. can)
4.
Change the carrot into strips (the cross-section is about 8mm, the length is the same as the seaweed slice), add a small amount of water and iodized salt and boil it in a boiling pot until the carrot is soft, then take it out and cool
5.
Cut smoked ham with a knife (the same size as other ingredients)
6.
After laying the bamboo curtains, put the seaweed slices (short side facing the operating direction, rough side facing up)
7.
Spread rice (leave a 10mm space on the upper edge)
8.
Put a variety of food strips
9.
Roll up with a bamboo curtain and press it tightly (it can also be pressed into a rectangular strip, mine is cylindrical)
10.
Follow the above steps to roll out other finished products
11.
Take out the baby crab in the refrigerator
12.
Spoon the crab on the sushi after changing the knife
Tips:
1. The sushi vinegar should not be too sweet, it tastes slightly sour.
2. Smoked ham can be replaced with other ingredients, such as canned tuna, cheese slices, shredded squid and so on.
3. Don't spread the rice too thick, otherwise it will not be easy to roll up, and the finished product will be too thick and not easy to import.
4. When cutting sushi, slightly dip the knife in water or apply a layer of olive oil, so that it is not easy to stick to the knife.
5. Crabs can be added or not added according to personal taste. Mustard salad dressing is popular now, and the taste is also excellent.
