Homemade Sushi Recipes
1.
Cook sushi rice (white rice: glutinous rice 10:1), put a piece and cook it together.
2.
Adjust the sushi rice seasoning, one bowl of rice to 1.5 tablespoons of rice vinegar, and 4 bowls of rice to 6 tablespoons of rice vinegar. 6 tablespoons of rice vinegar + 2 tablespoons of sugar + 1 teaspoon of salt and 2 tablespoons of water.
3.
Put the mixed juice in the microwave for one minute until the sugar melts, and the sugar melts, take it out and let it cool.
4.
Pour the juice into the cooked rice.
5.
Just like cutting tofu, stir back and forth vertically from top to bottom to keep the rice grains one by one. Be careful not to mash the rice.
6.
The salmon is cut into 3 points and 1 palm-sized pieces. I bought salmon slices. It is more convenient to make sushi. If you don’t have it, you can just slice the salmon one by one.
7.
Wearing disposable gloves, knead the mixed rice into a rectangular parallelepiped dumpling of the size shown in the figure, and then flatten the top surface with your hands.
8.
Cooked rice balls.
9.
Put a little mustard on top
10.
Add salmon fillet and it's done.
11.
To make egg sushi, first stir the eggs, add salt and pepper, and then add two spoons of milk or water.
12.
Coat the pan with oil.
13.
Pour about 1/3 of the egg juice into it to form a thin omelet.
14.
It is cooked and rolled and placed on the side of the pot.
15.
Pour in the remaining egg liquid
16.
When the eggs put in for the second time are cooked, continue to roll them, and then continue to repeat the steps just now until all the eggs are used up.
17.
The final finished egg roll
18.
Slice the egg roll
19.
Put it on the freshly made sushi rice ball, wrap the middle with the cut seaweed strips, and finish.
