Sushi
by NZmom
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. The rice is steamed well. Don't boil the steamed rice right away, let the rice simmer for 10-15 minutes, so that the taste of the rice grains can be more developed; stir in the sushi vinegar while it is hot, then cover with a damp cloth, and use it when it is cool to your hands
2. Cut cucumber and ham into strips, spread the eggs into egg skins and cut into strips, and fry the chicken after marinating.
3. Spread a piece of seaweed on the sushi curtain
4. Spread another layer of rice
5. Then spread the ingredients
6. Finally, roll up the sushi curtain and hold it gently with your hands to shape it.
7. Sushi vinegar ratio: salt, sugar, and vinegar are in the ratio of 1:5:5 (there is also a ratio of 1:5:10, adjusted according to your own taste)
8. Combine the salt, sugar, and vinegar evenly, put it in a pot, heat it, and let it cool before use. (Do not let it boil when heating, so as not to reduce the sour taste of vinegar. Usually, 1 bowl of sushi vinegar is added to 5 bowls of sushi rice.)
