Shrimp Sushi (rice with Seaweed)
1.
Steam rice and glutinous rice (1/3 ratio), let cool and set aside.
2.
Homemade sushi vinegar. White vinegar, sugar, salt (2:2:1 ratio) for later use.
3.
The shrimp is marinated with less salt and cooking wine.
4.
Heat the pan with cold oil, add green onion, ginger, garlic, add the shrimp and stir fry.
5.
After the shrimp changes color, open a little soup, pour a little soy sauce, and simmer it over low heat.
6.
The soup is out of the pot.
7.
Let cool.
8.
Cut each shrimp in half.
9.
Fried egg crust in a wok.
10.
Cut the cucumber into strips and the egg skin into wide strips.
11.
Pour the sushi vinegar into the cold rice and mix gently.
12.
All ingredients are ready.
13.
Put seaweed on the sushi curtain and cover it with rice, leaving a little room around.
14.
Spread salad dressing on 1/2 place.
15.
Put cucumber, egg skin and shrimp on the salad dressing and unroll.
16.
When rolling, the intensity must be moderate. You see, I tried hard, and the seaweed was broken.
17.
Open cut. Before cutting, apply oil or water to the knife and slowly rub the cut.
18.
The finished product is out.
19.
Shrimp is used up, let's roll some mushroom sausage flavor. The method is the same as above, except that the salad dressing is changed to mushroom sauce, and the shrimp is changed to sausage.
Tips:
1. Sushi vinegar must not be too sour or too salty, which will affect the taste.
2. Don't press hard when spreading rice.
3. When rolling, pull up the sushi curtain with one hand and roll it with the other. Don't use too much force.
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