sushi
By VicentaLakin
Recipe Recommendations
- glutinous rice half a cup
- glutinous rice a little
- glutinous rice kernels a spoonful
- cucumber small half of root
- eggs two
- jerky appropriate amount
- white sugar 1 teaspoon
- white vinegar Half a spoonful
- salt appropriate amount
- vegetable oil a spoonful
Steps for sushi
1
Use a semi-measuring cup of japonica rice (a measuring cup given by an electric rice cooker),
2
A little glutinous rice, about a quarter of a cup
3
A little bit of coix seed, about a spoonful
4
After cooking, use chopsticks to pick it loose and cool it.
5
I chose seaweed for sushi, but unfortunately there is a missing corner on the left. Pay attention next time when you buy.
6
Heat about 1 spoonful of oil in the pan, and fry the beaten eggs on low heat until they are tender.
7
Cut the egg skin into long strips. Take a section of cucumber and rub the skin with fine salt and cut it into long strips. Cut the pork breast into thin strips with scissors. It is very hard and easy to cut behind the thin dots.
8
Start making sushi vinegar (I didn't get it, so I had to make it myself): 1 teaspoon of sugar in a bowl
9
Add white vinegar to 1 teaspoon of sugar and stir to dilute.
10
Add sushi vinegar to rice
11
Add a little salt to the rice and stir well
12
Put a piece of seaweed on the bamboo curtain, spread it with rice, spread the rice evenly from top to bottom, leaving an inch of space.
13
Put cucumbers, egg skins and jerky strips on the spread rice
14
Take advantage of the trend and roll up the seaweed tightly with a bamboo curtain
15
You can roll all the rice into four rolls
16
Apply cold boiling water to the knife to prevent sticking and make the incision even. Cut it into the thickness you like.
17
Cut it all, except for the eight side ingredients (eaten while cutting), all are put into the buckle box. Take it away and set out ~