1.
Long-grain fragrant rice 500g edible seaweed and a lemon vinegar 60ML (or white vinegar)
50 grams of sugar and 8 grams of salt
2.
First make sushi vinegar:
1. Put lemon vinegar (or white vinegar) in the pan after heating,
2. Then add sugar and salt
3. Turn sugar and salt into a small cremation
4. Turn off the heat and let cool
3.
5. Put water after washing the rice
6. After the high fire is boiled, simmer on a small fire
7. Pour homemade sushi vinegar into the cooked rice
8. Mix well with a spoon while it is hot, and let the rice grains fully absorb the flavor
9. Put a spoonful of rice into the fresh-keeping bag with moderate strength and hold it into a rice ball
10. Fry the seaweed into long strips, just decorate
4. Finished picture
Tips:Haiyan’s Kitchen Notes:
1. To make sushi vinegar, I myself use lemon vinegar, which has a fruity flavor. If you don’t have lemon vinegar, you can use white vinegar instead.
2. When pinching the rice ball, don’t make it bigger. There are lots of pictures. Just hold it. It can fit in the palm of your hand, so that the rice ball is more delicate.
3. Nigiri rice balls are simpler than sushi, and sushi is a change on the basis of rice balls. With various ingredients, it becomes a variety of Japanese sushi.
