Japanese Style Warship Sushi

Name: Japanese Style Warship Sushi
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 600g Sushi rice; 80ml Sushi vinegar; 100g Flying fish roe; 5 slices Seaweed Chips; 5 bars Crab sticks; 100g Seaweed

by Morning Morning Mommy's Private Kitchen

4.7 (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. .
The sushi tutorial I made is entry-level. Although it cannot be compared with the high-end authentic sushi, it is comparable to the average sushi restaurant on the street. Occasionally cooking some exotic dishes can add some fun to life and help the family appetite and promote appetite.

Ingredients

600g Sushi Rice
80ml Sushi Vinegar
100g Flying Fish Roe
5 slices Seaweed Chips
5 bars Crab Sticks
100g Seaweed

Japanese Style Warship 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 finished product: 4 hand-rolled sushi, 20 pieces The hand-rolled sushi happens to be the size of a family of five, and the portion is plenty.

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. Make warship sushi. Use a mold to compact the rice. (You can also pinch and shape without a mold)

5. Cut the seaweed slices to a width of 3 cm and surround the small rice balls, leaving a space of 1 cm at the upper end.

6. Fill the empty space above the rice ball with ingredients such as fish roe and seaweed.

7. Fill the empty space above the rice ball with ingredients such as fish roe and seaweed.

8. You're done O(∩_∩)O~

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.