This is a very typical hand-held sushi, rice, rolled with seaweed, and then topped with vegetables or fish. It is a typical sushi recipe.
However, I have modified this sushi to a certain extent to make it more suitable for the tastes of China people. We don't eat raw fish like the Japanese, so I use a lot of seasonal vegetables; we don't eat mustard like the Japanese, so I use ketchup from the salad.
I also gave this sushi a very China name: Full of Gold and Jade! Gold, yellow, green, white, red... It looks beautiful and tastes delicious.
Jinyumantang Sushi
Recipe Recommendations
Steps for Jinyumantang Sushi
1
1. Prepare the materials.
2
Cut the cucumber, ham sausage, big roots into small pieces, and mix with the corn kernels.
3
Add 1 spoonful of salad dressing and stir well.
4
Pour in the sushi vinegar into the steamed rice while it is hot and stir well.
5
Put the rice into the rice ball mold and press the lid tightly.
6
Squeeze it down to form a round rice ball. (If you don't have a mold, you can hold the rice tightly with your hands and make it into rice balls).
7
Cut the roasted seaweed into long strips a finger wider than the rice balls.
8
Wrap the rice balls with seaweed along the sides.
9
Rolled sushi in hand.
10
Pour the salad and vegetables on the rice balls.
11
Squeeze with ketchup.
12
Jinyu Mantang sushi is ready.Jinyumantang Sushi Make Tips
1. Ingredients: white vinegar: 600cc, white vinegar: 500 g, salt: 80 g (or double all. Put the above three ingredients into the pan, place them on the stove and stir over low heat until the sugar dissolves. Do not boil the vinegar to avoid reducing the acidity. Preservation method of sushi vinegar: The pot or container in which sushi vinegar is placed should be dry and placed in a corner or in a cool place. It can be stored for three to four months in summer and five to six months in winter. 2. How to cook sushi rice: Eat the ratio of rice + glutinous rice of 10:1 to make soft and Q sushi rice. The water consumption is one cup of rice to one cup of water. If it exceeds five cups of rice, reduce the last cup of water by 1/5 of the water. 3. Ratio of rice to sushi vinegar One bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to the ratio.)