How to Make Japanese-style Hand-rolled Sushi

Name: How to Make Japanese-style Hand-rolled Sushi
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 600g (sushi rice) Rice; 1 piece Cucumber; 3 pcs egg; 4 bars Crab sticks; 10 pieces (pieces) Seaweed; 1 carrot; 4 bars Ham sausage; 80ml Sushi vinegar

by Morning Morning Mommy's Private Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Sushi is a traditional Japanese food and can be used as a snack or as a dinner. Making sushi is easy to learn but difficult to master.
It is said that in Japan, the rule of the sushi industry is the way of learning by the master and the apprentice. After entering the industry, it takes "three years of cooking and eight years of sushi". It starts from the beginning of miscellaneous work, and after many years of skill training, can the teacher make sushi for the guests. .
Occasionally cooking some exotic dishes can add some fun to life and help the family appetite and promote appetite.

Ingredients

600g (sushi rice) Rice
1 piece Cucumber
3 pcs Egg
4 bars Crab Sticks
10 pieces (pieces) Seaweed
1 Carrot
4 bars Ham Sausage
80ml Sushi Vinegar

How to Make Japanese-style Hand-rolled Sushi

1. Steaming and cooking of sushi rice:
1. Rice ratio sushi rice: water (1:1) (if you don’t have sushi rice, you can use northeastern rice or ordinary rice instead)
Reference serving size:
Rice: 600g Water: 600g
The finished product: 4 hand-rolled sushi, 20 hand-rolled sushi is just enough for 5-6 people.

How to Make Japanese-style Hand-rolled Sushi recipe

2. After the rice is cooked, add sushi vinegar while it’s hot and mix it for later use (if you don’t have sushi vinegar, you can use white vinegar: sugar: salt in a ratio of 6:3:1)

3. Reference serving size: rice: 600g, white vinegar 40g, sugar 40g, salt: 13g PS: The sushi rice must be evenly mixed when stirring, otherwise the rice that has not been mixed with vinegar will become hard after a long time.

4. Prepare ingredients:
1. Omelet in a pan, let cool and cut into strips.
2. Peel the cucumbers and carrots, and cut them into strips together with the crab sticks (you can replace them with ham sausage).

5. 1. Laver slices are spread on the sushi curtain. The smooth side of the seaweed sheet is placed on the sushi curtain, and the edge of the seaweed sheet meets the front edge of the sushi curtain.
2. Spread the rice evenly in the seaweed. The thickness of the rice is about 0.5~1cm. Leave a space of 1cm on both sides of the seaweed sheet. Press it firmly with a rice spoon.

6. Add ingredients to the bottom of the rice according to personal preference.

7. Slowly roll up the rice and press it for a while to set the shape.

8. Finally, use a knife to cut into small pieces about 1.5cm wide, and put them on a plate and you're done! (It will be better with salad dressing!)

Tips:
1. According to your taste, you can prepare some sushi soy sauce, wasabi, and salad dressing to make it more delicious when you dip it.
2. Hand-rolled sushi, warship sushi, and rice balls can be made together. The carefully-made sushi bento is very suitable as a bento for traveling.
It is recommended that you collect it, and it is convenient to check it at any time when you want to try to make O(∩_∩)O~