Sushi material+$

Sushi rice material: Japanese sushi rice/Shuangyang wild rice 300g sushi? Materials:

500-550ml of water? Article 4

4 pieces of laver for sushi and 4 pieces of cucumber1/.

Seasoning: Japanese sushi vinegar 75ml pickled radish 1/4 strips.

Sugar 1 1/2-2 soup? Hu mingjuan 1/2

3/4 teaspoon salt Japanese mustard 1 teaspoon.

1. How to make sushi rice: Taomi with water? It's cooked Sushi rice is almost cooked, add seasoning and mix well. Take it out and let it cool.

2. Prepare stuffing: wash cucumber, cut into pieces, peel and cut into small strips.

Willow: Thaw and remove? Wrap the paper and cut it into two pieces.

Pickled radish and Hu Ming Juan are cut into slender strips.

3. Too many rolls to make sushi: put seaweed on the sushi table, coat it with sushi rice, and discharge? Ingredients: sushi is swept into round strips and cut into 6-8 sections, which can be eaten.

4. It can be served with noodle soup, sushi drum oil and Japanese mustard.

Sausage omelet sushi

Ingredients: 4 sausages, 4 sushi lavers, 2 tablespoons corn flour.

Exercise:

1. Put the sausage in boiling water, simmer on low heat until it is loose, about 8 minutes, and cook on high heat.

2. Beat the eggs well. Mix corn flour with 2 tablespoons of water, add some salt and pepper to the egg mixture, and fry in a wok until it becomes thin.

3. Put the sushi laver on a flat plate, spread the thin egg skin evenly, put the sausage on it, roll it up, seal it with a little protein, cut it into small pieces and put it on a plate.

sushi

Ingredients: sushi rice, 3 cups of white vinegar, 3 cups of refined sugar, 1 cup of sweet bean curd skin, 10 piece of seaweed, 2 cucumbers, 2 eggs, 3 grass shrimps, 6 fish eggs, 4 tablespoons of crab meat, 6 mustard, salad dressing and a little black and white sesame seeds.

Method:

1. Sushi rice cooked with 7% water, slightly cooled, added with white vinegar and sugar, stirred evenly and cooled.

2. Bean skin sushi is made of slightly sweet bean skin, which is sushi rice and sprinkled with black sesame seeds.

3. seaweed sushi is made by breaking eggs and frying them into egg skins. Cucumber is cut into thin strips. Seaweed slices can be used as skins, covered with small yellow strips of egg skin and meat floss. Finally, squeeze a little salad dressing, and then roll the seaweed slices into long seaweed sushi rolls with an average thickness of about 1cm.

Assorted sushi

Ingredients: 4 bowls of sushi rice, 4 pieces of perilla leaves, 3 cucumbers, 1-2 small wooden rafts, 4 mushrooms, 2 tablespoons of roe, 2 eggs, 1/2 Jin of shrimp, 2 tablespoons of seaweed, fragrant pine, 1 rootlet, yellow radish and/kloc-0.

Exercise:

Eggs: break up, put a little oil in the pot, fry the eggs into thin omelets and cut them into filaments.

Shrimp: Take out the mud sausage, wash it and blanch it with boiling water (about one minute), take it out and soak it in cold water, remove the shell and dry it for later use.

Cut radish, perilla and cucumber into filaments.

Soak mushrooms in warm water, add 1 glass of water, 2 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of sweet cooking wine, cook for 15 minutes on medium heat, take out and cool, and cut into filaments.

Wash radish buds and cut roots.

Put sushi rice on a big plate, put all the ingredients on it, sprinkle with moss pine and wooden fish slices, and serve.

sushi

Ingredients: sushi rice 1 bowl, roe 1 spoon, egg 1 piece, a little potherb seaweed.

Exercise:

1. Beat the eggs evenly with a little salt, put them in a pot, fry them into egg skins with low fire, let them cool, and cut them into filaments.

2. Mix sushi rice and shredded eggs evenly, put them on a plate, sprinkle with wild seaweed and add caviar.

Shuidixing sushi

Ingredients: sushi rice 1 laver bowl 1 sliced pork floss 2 tablespoons cucumber 1 carrot with long roots 1 egg skin with long roots/bamboo curtain with long roots 1.

Exercise:

1. Put laver on the bamboo curtain, spread sushi rice on the bamboo curtain, and reserve one fifth of laver space as the seam; Put floss, cucumber, carrot and egg skin on the paved sushi rice, lift the bamboo curtain, press it down near the seam, and fold and fix the laver at the seam with a little water or rice. Then it is tightly clamped with a bamboo curtain and shaped into a water drop.

2. Slice with a sharp knife and eat.

Chicken egg skin sushi

Ingredients: 2 eggs, laver 1 slice, sushi rice 1 bowl, cucumber 1 strip, carrot 1 strip, and 2 tablespoons of meat floss.

Exercise:

1. Beat the eggs, add a little salt and a little white powder water, mix well, and fry them in a pan over low heat until they are thin.

2. Spread a bamboo curtain at the bottom, then spread the egg skin and seaweed, spread the rice evenly to four fifths, reserve one fifth of the seam, put the floss, cucumber and carrot in the middle, wrap it into a tube, and stick the rice in the seam.

Cut it into discs with a sharp knife, and then set the plates.

Peng sushi

Ingredients: 2 bowls of sushi rice, 3 small pieces of shrimp and raw cuttlefish, mustard sauce 1 spoon, and 3 small pieces of laver.

Exercise:

1. Put some vinegar water on your hands to prevent rice from sticking to your hands.

2. Grab about 20 grams of sushi rice by hand and gently knead it into an oval rice ball.

3. Put a slice of sashimi in your left hand, put a little mustard sauce in the center of sashimi with your right finger, then put the kneaded rice ball on sashimi, and gently flatten the rice ball with your right finger.

4. Pinch the two sides of the rice ball with your right thumb and forefinger, then gently turn it over so that the sashimi is on it, then hold it tightly and slightly modify it to make the sushi arc.

Tuna sushi

Ingredients: Sushi rice, 40g tuna meat, 2 slices (about one inch thick, about15g each) with a little mustard.

Practice: 1. Wet your hands with vinegar to prevent rice grains from sticking to your hands. Grab a handful of rice grains (about 20 grams) and gently press them into oval rice balls.

2. Take a piece of tuna meat in your left hand, put a little mustard in the center of the meat piece, put the rice ball on the meat piece, and then gently press the rice ball with your right index finger.

3. Turn the rice ball and tuna meat upside down, put the meat slices on the table, and flatten both sides of the meat slices with your right thumb and forefinger.

4. Hold the meat slices with your right hand, hold them firmly with your left hand, and trim the sushi into an arc.

sushi roll

Ingredients: sushi rice 1 cup of canned tuna 1 can of spinach, some mayonnaise 1 teaspoon of sushi seaweed.

Practice: 1. Wash spinach, cook and drain water; Then mix the canned tuna with mayonnaise.

2. Place the sushi seaweed on the bamboo curtain, then spread a half amount of sushi rice with the upper end (rolled end) 1 cm, and arrange tuna and spinach on the rice.

3. Lift the bamboo curtain and start rolling (pear-shaped) until the end. Just cut into sections.

This price is suitable for everyone ... qid = 7006 1 103029 19，