Sushi

Sushi

1. Steamed rice: Note: 1. The rice should be steamed and dried. It is best to have one grain after steaming. 2. Good rice will be more fragrant. Specific operation: Put the raw rice and appropriate amount of water into the rice cooker or pressure cooker, adjust to the rice function, and steam until the steaming is complete.

2. Adjust the rice: When the steamed rice is cold until it is not hot by hand, put the rice out and put it in a basin. If appropriate amount of white sesame, sesame oil and sushi vinegar, mix thoroughly until you smell the aroma.

3. Production: Put the sushi rolls on the board, and cover them with plastic wrap. Put the sushi rolls on the sushi rolls with the plastic wrap. Put an appropriate amount of rice on the seaweed, spread it evenly, and spread it to the 2/3 position of the seaweed. (Remember not to spread it all over); Roll: Use a little bit of force (to avoid loose shapes and rice falling when cutting). Cut: Wash the knife and dip a bowl of cold water with the knife to avoid damaging the shape of the rice. Putting on the plate: Put it in the shape you like and you are done.

4. Production: Put the sushi rolls on the board, and cover them with plastic wrap. Put the sushi rolls on the sushi rolls with the plastic wrap. Put an appropriate amount of rice on the seaweed, spread it evenly, and spread it to the 2/3 position of the seaweed. (Remember not to spread it all over); Roll: Use a little bit of force (to avoid loose shapes and rice falling when cutting). Cut: Wash the knife and dip a bowl of cold water with the knife to avoid damaging the shape of the rice. Putting on the plate: Put it in the shape you like and you are done.