1.
1. Rice ratio rice: glutinous rice (2:1). If the rice is sticky, it can be 1:1.
2. After the rice is cooked, add sushi vinegar while it is hot, mix well and let cool for later use.
3. If you can't buy sushi vinegar, you can use white vinegar: sugar: salt in a ratio of 6:3:1. The specific ratio is calculated using a container with the same specifications, like a spoon, the ratio of sushi vinegar is: 6 tablespoons of white vinegar: 3 tablespoons of sugar: 1 tablespoon of salt. Increase and decrease with this stack. The taste of this ratio is relatively refreshing.
2.
Prepare ingredients.
1. Pan omelette, let cool and cut into strips.
2. Lettuce, shiitake mushrooms (dried shiitake mushrooms need to be soaked in warm water for two hours), cut into strips and blanch for 3 minutes, remove and cool for later use. Especially shiitake mushrooms must be squeezed out of excess water
3. Cut ham and cucumber into strips for later use.
3.
Making sushi rolls.
Laver is spread on the sushi curtain.
Regarding seaweed rolls, every major supermarket has seaweed (also known as seaweed) that specializes in making sushi rolls. If you can't find it, some treasure also has it. Do not use other seaweed or seaweed instead
4. Spread the rice evenly in the sushi, leaving the top and bottom centimeters aside. If you feel sticky, you can use a spoon to scoop the rice, and then use the back of the spoon to spread it evenly. If you are spreading rice by hand, remember to put a proper amount of sushi vinegar on your hands to prevent sticking
5. Spread the ingredients evenly on the bottom of the rice. Put a layer of sushi vinegar on the place above the seaweed, and stick it after the final roll, making the sushi roll tighter and less likely to fall apart
6. You can also spread pork floss
7. This is a soy sauce bibimbap version made from leftover rice, without sushi vinegar. Here is just to provide a variety of production methods for your reference.
8. Firmly hold the two ends of the bamboo curtain, slowly roll up the rice, and press it for a while to set the shape
9. Finally, use a knife to cut into small pieces about 1.5CM wide.
10. The knife at home is blunt, and the serrated long knife used for cutting bread is a bit frustrated.
Tips:1. To make sushi, you must wash your hands well.
2. After the rice is mixed with sushi vinegar while it is hot, it needs to be cooled for later use. You can use a fan to cool it in time. All other hot and blanched ingredients need to be drained and let cool before making sushi rolls. Otherwise, the seaweed will become soft and tough due to the heat, and the taste will not be good.
by the way: I heard that in Japan, most sushi chefs are men, because women have warm hands and are not suitable for making rice balls. Of course this is just heard.
Regardless of men and women, if your hands are warmer, you can rinse off with cold water or touch an ice pack to cool down when you roll sushi, and then roll the sushi after wiping it dry. Because hand warming will make the ingredients not so fresh, especially in summer.
In addition, some kitchen friends said that this is more like rice covered with seaweed, and I agree. However, seaweed rice is also a type of sushi. It is similar to a bento, easy to operate, and diversified. It is very practical to bring meals at home and work, and the taste is closer to life. It is more suitable for us than the sushi that we specially go to sushi restaurants to taste. Daily eating habits.
