Japanese sushi
Ingredients: glutinous rice
Recipe Recommendations
- glutinous rice appropriate amount
- meat floss a little
- cucumber 1 segment
- seaweed appropriate amount
- bamboo curtain appropriate amount
- salad dressing appropriate amount
- sushi vinegar appropriate amount
- olive oil appropriate amount
- eggs one
- sweet and sour
- steamed
- half an hour
- simple
Steps for Japanese sushi
1
Appropriate amount of glutinous rice, a little meat floss, 2 crab meat sticks, 1 cucumber, 1 egg, sushi seaweed, olive oil, sushi vinegar, fructose syrup, salad dressing, bamboo curtain
2
Make eggs first. Beat an egg and put a little salt and a little sugar in it. Then stir into egg liquid
3
Put a little bit of olive oil in the pan
4
Pour half of the egg liquid in and spread out into egg skin
5
Then roll it up and pour in the remaining egg liquid
6
Roll it up again and it becomes egg sticks
7
Then peel the cucumber and cut it into egg strips.
8
Put a little sushi vinegar in a bowl (white vinegar: 600cc, sugar: 500 g, salt: 80 g (the amount of sugar can be reduced appropriately in the case of raw fish). Put the above ingredients in the pan and boil until fully dissolved. Do not boil vinegar to avoid reducing acidity.) Pour the steamed rice into a larger bowl, add the vinegar, and mix well with a spoon
9
After the rice is dried, place a piece of seaweed on the bamboo curtain and spread the rice evenly on it.
10
Add a little salad dressing to the rice and spread the meat floss
11
Then spread the cucumber strips, egg strips and squeezed crab meat sticks one by one
12
Roll up everything with a bamboo curtain and tighten it
13
Roll up everything with a bamboo curtain and tighten it
14
Finally, just use a knife to cut the sushi roll.