Homemade sushi
In fact, most sushi is made by your own taste. I have a friend who likes strong flavors, so the sushi I make for her will put ketchup on the rice. In addition, it is okay to leave dried radishes. Authentic kimbau should have extra roots, but it doesn't matter to this thing.
Recipe Recommendations
- rice appropriate amount
- glutinous rice appropriate amount
- laver appropriate amount
- carrots appropriate amount
- ham sausage appropriate amount
- cucumber appropriate amount
- dried radish appropriate amount
Steps for Homemade sushi
1
Cook the rice and let it dry, add a little white vinegar, not too much, then stir it, try to keep the rice grains intact and not break them all, so that the rice will become a little sticky and the rice will have a taste.2
Cut carrots, cucumbers, ham sausages, etc. into strips
3
Take out the sushi curtain and seaweed, slide the seaweed down on the sushi curtain, and spread rice on the seaweed. Be careful to wait until the rice cools before putting it, otherwise the seaweed will break. The rice should not be too thick, leaving empty spaces on the four sides. Don't be too full and put on your favorite dishes
4
Roll up the seaweed, first roll up the part with the vegetables, and then use the sushi curtain to roll the remaining part tightly. Be careful to roll it tightly, otherwise the vegetables will fall out.
5
Use a knife to cut the rolled seaweed into sections, not too thin or too thick