1. Wash and mix the rice and glutinous rice, add less water than usual, and steam them in a rice cooker.
2. Don't open the lid immediately after the steamed rice, simmer for another 10-15 minutes, then disperse while it is hot. Let cool, add appropriate amount of white vinegar, sugar and a small amount of salt, the ratio can be 10:5:1, mix well and set aside.
3. Cut the cucumber into strips and blanch the water in a pot too cool.
4. Cut the cucumber into strips (long strips are easy to shape the sushi) and blanch in the pot too cold.
5. Cut carrots into strips and blanch them too cold.
6. Blanch the crab sticks too cold, and gently tear them into strips.
7. Cut pickled radish and mustard greens into strips. (I use lumps, which is not very good in strips, it is best to use radish and mustard strips or shreds directly).
8. Prepare a pack of Thousand Island Dressing or Salad Dressing.
9. Wash the sushi curtain thoroughly with boiling water, wipe off the water, and spread it on the table with a piece of plastic wrap.
10. Spread a piece of sushi nori on the plastic wrap.
11. Spread the cooled rice flat on the seaweed. It is best to leave some open space around (I spread too much).
12. Pour some sweet chili sauce on the rice first.
13. Squeeze an appropriate amount of Thousand Island sauce.
14. Spread carrot sticks, cucumber sticks, and crab stick sticks evenly on the sauce (the various sticks should be spread less or only half way, too much is not easy to roll).
15. Add appropriate amount of shredded radish and mustard.
16. Finally, add an appropriate amount of honey sauce and spicy shredded squid.
17. Wrap the rice wrapped in seaweed with a bamboo curtain and roll it tightly, squeeze it firmly with both hands until it is rolled into a tight long circle, and then remove the bamboo curtain.
18. Use a moistened sharp knife to cut into appropriate size segments.
19. By the way, I also used sushi ingredients as decoration, and made a few cute animal-shaped rice balls! Hehe, just looking at the mood makes you happy!
Tips:1. It is best to soak the rice for 20 minutes before steaming. The rice should be steamed until it is soft and hard.
2. Sushi vinegar can be replaced with white vinegar. Mix the well-mixed sweet and sour sauce into the rice, and thoroughly break up the taste to evenly penetrate the rice.
3. Try to finish spreading rice as quickly as possible to avoid making laver absorb too much water; when rolling laver, do not expose the rice.
4. In the sushi, you can also add ham sausage, pork floss, egg skin, tofu skin, salmon, tuna, seafood or vegetables, etc., according to personal taste, you can also add mustard and vinaigrette.
