Tuna Salad and Seaweed Rice
1.
Put the white vinegar, sugar and salt into a small pot, turn on a low heat and cook slowly, stirring constantly; white vinegar: sugar: salt=10:5:1
2.
Cook until the salt and sugar are all melted. Do not boil, otherwise the vinegar smell will evaporate;
3.
Let it cool and it's ready to use. You can make more at once, keep refrigerated, and use it directly next time.
4.
Use a rice cooker to steam the rice. It’s best if you have sushi rice. If you don’t have it, the amount of water is slightly less than usual. Try not to use leftover rice overnight. The steamed rice will be loosened immediately to dissipate the excess water vapor and cool to the same temperature as your hands;
5.
Put it in a large bowl, add sushi vinegar, about 2 to 3 tablespoons of rice. According to your own taste, it is best to have a small amount several times, taste it during the mixing process, and adjust it appropriately;
6.
The rice just added with sushi vinegar will become very loose, so use a rice spoon to keep stirring: turn, cut, turn, and then cut... until each grain of rice is evenly absorbed by the sushi vinegar, and the rice becomes very sticky again Soft, the sushi rice is ready.
7.
Add a little salt, sugar and dry starch to the eggs, stir well with egg pumps, try not to beat into the air, just stir well;
8.
Add a little cooking oil to the small pot and spread the bottom of the pot thinly. Heat the pot with cold oil, pour the egg liquid, and fry on low heat;
9.
When one side is solidified, roll up the egg with a spatula;
10.
Continue to fry on low heat.
11.
Cut the egg rolls into strips;
12.
Prepare pork floss;
13.
Crab sticks should be steamed, generally boiling water in a pot, steaming for 1, 2 minutes;
14.
Drain the water from the canned tuna and take the meat, add an appropriate amount of mayonnaise, stir well and set aside.
15.
Needless to say, cut cucumbers, carrots, ham, etc. into thin strips. Some recipes will pickle the vegetable ingredients with salt, which is completely unnecessary. Pickled vegetables will not only lose nutrients, but also lose their crispy taste.
16.
Take 1 piece of sushi seaweed and spread it on the sushi curtain, with the smooth side facing down;
17.
Spread a layer of sushi rice evenly and press it down slightly; (put on disposable gloves and start)
18.
Spread an appropriate amount of tuna salad on the close side, leaving a gap of 1cm to 2cm from the edge;
19.
Spread other fillings: cucumber sticks, carrot sticks, large roots, ham, egg sticks, crab sticks, etc.
20.
Sprinkle a layer of pork floss at the end. If you like Korean taste, you can also put on a stick of Korean chili sauce;
21.
Lift the sushi curtain and the rice roll at the same time, press down to complete the first roll, and tighten it slightly towards the close;
22.
Pull up the sushi curtain and roll up the rice rolls;
23.
Look at the side-pull up the sushi curtain in the direction of the black arrow, and roll up the rice roll in the direction of the red arrow.
24.
After the roll is finished, wrap the rice roll with a sushi curtain and tighten it gently;
25.
A rice roll is ready.
26.
Finally, find a sharp blade and cut the rice rolls into appropriate sizes
Tips:
1. The sushi vinegar on the market is often marked as imported from Japan, but it is actually not as good as the sushi vinegar made by yourself.
It's easy to do it yourself: white vinegar: sugar: salt=10:5:1
The vinegar must be brewed white vinegar.
You can also adjust it according to your own taste. For example, you can add a little more sugar if you like sweet food, and a little more vinegar if you like sour.
2. There is no need to use the so-called sushi rice imported from Japan. Ordinary rice with a little better quality is fine, especially the pearl rice from the northeast has the best taste.
3. If you like Korean flavor, you can also add some Korean chili sauce.
4. There is nothing to say, only one thing: if it fails, it is often because of too much greed and too much filling. If you are a novice, you must add less fillings, and the rice should not be spread too thick.
