Qiao Ma's Homemade Dragon Fruit Sushi
1.
Wash and cook the rice first. (If you have glutinous rice at home, you can mix fragrant rice and glutinous rice at a ratio of 2:1, which will taste more fragrant). After the rice is cooked, add sushi vinegar and mix well.
2.
Diced red dragon fruit, add it to the rice and mix well. Note: add the dragon fruit slowly, don’t add too much at once, just add it until it can be colored, because the dragon fruit itself has water, if you add too much rice ball, it will be too wet. Well formed
3.
Cut the carrot into strips and blanch it in boiling water for 3 minutes, then remove it and let it cool for later use. Cut the cucumber into strips for later use.
4.
Then spread the seaweed on the sushi bamboo blind, pour the rice on it, about 3/4 of the seaweed roll, flatten it with a spoon, stick it on top of the seaweed, and then spread a strip of D cucumber, carrot, appropriate amount of pork floss and white sesame. (You can also put your favorite D vegetables and cooked meat), firmly hold the two ends of the bamboo curtain, slowly roll up the rice, press it for a while and shape it to form a small inner roll
5.
Spread the plastic wrap on the sushi bamboo curtain, pour the rice on top to occupy about 3/4 of the bamboo curtain, flatten it with a spoon, stick it on top of the plastic wrap, then add the small inner rolls, firmly hold the two ends of the bamboo curtain, slowly Roll up the rice and press it for a while to set the shape
6.
Tear the plastic wrap
7.
Sprinkle white sesame seeds on the plastic wrap, then place the formed sushi sticks on the white sesame seeds and roll them on the white sesame seeds. Finally, use a knife to cut into small pieces about 1.5cm wide. Dip them with green wasabi and Japanese soy sauce. It's delicious, it's delicious even without sticking!
8.
Cut the slices and put them on the plate, it's beautiful!
9.
Cut the slices and put them on the plate, it's beautiful!
Tips:
1. If you can't buy sushi vinegar, you can use white vinegar: sugar: salt in a ratio of 6:3:1.
2. When the sushi vinegar rice is put aside, it should be covered with plastic wrap or a damp cloth. This will keep the humidity and temperature and prevent the rice from drying out and making it into a ball, which will affect the taste.
