Japanese ship Sushi

Sushi is a traditional Japanese food that can be both a snack and a meal. Sushi is easy to make, but it's hard to cook. In Japan, the sushi profession is said to be based on the master's style of learning, which requires “three years to cook and eight years to hold sushi” after entry into the business, and after years of technical exercises before coming out to order sushi for guests. My sushi lessons are entry-level, but they're not comparable to the high-class real sushi, but they're good enough to match the usual sushi stores in the street. Occasional exotic cooking can add some life pleasure and help families to eat。

Recipe Recommendations

sushi rice 600g
flying fish roe 100g
crabsticks art. 5
laver sheet 5 pieces
seaweed 100g
sushi vinegar 80g

sweet and sour
steamed
half an hour
simple

Steps for Japanese ship Sushi

sushi rice evaporates 1.m sushi: water (1:1) (if sushi rice is not available, it can be replaced by northeast rice or ordinary rice rice) rft: rice: 600g water: 600g finished: 4 hand rolls of sushi, 20 hand rolls of sushi are exactly the size of a family of five, which is very large。

After the rice is cooked, add sushi vinegar to the heat (if there is no sushi vinegar, it can be made of white vinegar: sugar: salt at 6:3:1)

Reference mass: rice: 600g, vinegar 40g, sugar 40g, salt: 13gPS: sushi rice must be even when mixed, otherwise the rice that is not so jealous becomes hard。

Made a warship sushi. Steamed rice. "No mold can be formed with your hand"

The purple slices are cut into a width of 3 cm and surround the small group of meals, leaving a centimetre of space at the top。

Feed foods such as fish seeds and seagrass into empty positions above the rice canteen。

IT'S DONE