Flower sushi

1

Rice is washed twice, with a proper amount of water and a few drops of vegetable oil, immersed in 20 points, and the rice programme is selected to be evaporated。

2

The eggs are scattered, they're covered in egg skins, and they're caught in the core of crab sticks

3

Pick up a purple dish, put an egg roll on it, wrap it around it, cut the extra part, put a little cold water on the edge

4

Plugging rice into sushi vinegar evenly allows sushi vinegar to be fully mixed with rice. Split it in two, pick up a purple dish, and put on a single rice

5

Add the other one to the ham particles and spread it into a small amount of red powder, evenly mix it, pick a purple dish and spread it evenly

6

Put the pickles with the white rice on the red rice

7

cut sushi into 1.5-2cm strips. seven sushi

8

The sushi curtains are wrapped with a shampoo. Put the sushi bars on the sushi curtains in the red and white order, with a purple egg roll in the middle

9

Roll up, squeeze gently and adjust shapes

10

The curtains and the film are removed, and the sushi rolls are cut out of the plate。

Learn and Eat: Practice 1. Ratio of Rice to Water: Wash the sushi rice, drain it, place it in a rice cooker, add clear water in a 1:1 or 1:1.2 rice-to-water ratio, and cook into sushi rice. Note that if you are cooking a large amount of sushi rice at once (more than 5 portions), you should reduce the amount of water appropriately; for example, 6 bowls of rice only require 5 bowls of water. In addition, if you want to increase the stickiness of the rice, you can also add a small amount of glutinous rice. 2. Ratio of Salt, Sugar, and Vinegar: Sushi vinegar is the basic seasoning for sushi, and it is made by mixing salt, sugar, and vinegar in a 1:5:10 ratio. When preparing, mix the salt, sugar, and vinegar evenly, put them in a pot to heat, and let cool before use. Note: Do not let it boil during heating to avoid reducing the acidity of the vinegar. You can buy ready-made products at the supermarket. 3. Ratio of Vinegar and Rice: When seasoning sushi rice, typically add 1 bowl of sushi vinegar to 5 bowls of sushi rice and stir evenly. Note that the sushi rice needs to be kept at a temperature of around 40°C. When stirring, it is best to use a wooden spoon and a wooden container, and use the wooden spoon to "slice and mix" the vinegared sushi rice to mix it evenly. 4. When cutting sushi, wipe the knife with water mixed with vinegar after every cut, because the rice is sticky and will stick to the knife.