Spicy Squid Sushi
By VicentaLakin
Recipe Recommendations
- rice 2 measuring cups
- glutinous rice 1 measuring cup
- Sushi seaweed Several sheets
- carrots half a
- cucumber half a
- crab sticks appropriate amount
- pickled radish appropriate amount
- Spicy shredded squid with honey sauce appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- white vinegar appropriate amount
- Thousand Island dressing appropriate amount
- sweet chili sauce appropriate amount
- sweet and sour
- fresh
- ten minutes
- simple
Steps for Spicy Squid Sushi
1
Wash and mix rice and glutinous rice, put less water than usual, and steam in a rice cooker.
2
Don't open the lid of the steamed rice immediately, simmer for another 10-15 minutes, and disperse while it's hot. Allow to cool, add appropriate amount of white vinegar, white sugar and a small amount of salt, the ratio can be 10:5:1, mix well for use.
3
Cut the cucumber into strips, put it into a pan and blanch it in water to cool.
4
Cut the cucumber into strips (long strips can help shape the sushi), put it into a pan and blanch it over cool.
5
Cut the carrot into strips and blanch it too well.
6
Blanch the crab stick in water too cold, and lightly tear it into strips.
7
Cut pickled radish mustard into strips. (I use lumps, which are not easy to make into strips. It is best to use radish mustard strips or shredded rice directly).
8
Prepare a pack of Thousand Island dressing or salad dressing.
9
Wash the sushi curtain and blanch it thoroughly with boiling water, dry it, and lay it flat on the table with a plastic wrap on it.
10
Spread a piece of sushi seaweed on the plastic wrap.
11
Lay the cooled rice on the seaweed, preferably leaving some open space around it (I spread it too full).
12
Pour some sweet chili sauce on the rice first.
13
Squeeze with appropriate amount of Thousand Island sauce.
14
Spread carrot strips, cucumber strips, and crab stick strips evenly on the sauce (spread less of each strip, or only half of it, too many will not be easy to roll).
15
Add appropriate amount of shredded radish mustard.
16
Finally, add appropriate amount of spicy shredded squid with honey sauce.
17
Wrap the rice wrapped in laver with a bamboo curtain and roll it tightly, squeeze it with both hands until it is rolled into a tight long circle, and then remove the bamboo curtain.
18
Use a moist sharp knife and cut into sections of the right size.
19
By the way, I also used the corners of sushi ingredients as decoration to make some cute animal-shaped rice balls! Hehe, I feel happy looking at it!Spicy Squid Sushi Make Tips
1. It is best to soak the rice for 20 minutes before steaming it. The rice should be steamed until it is soft and soft.
2. Sushi vinegar can be replaced with white vinegar. Stir the mixed sweet and sour juice into the rice, thoroughly break it up to make the taste evenly penetrate into the rice.
3. Finish the rice as quickly as possible to avoid allowing the seaweed to absorb too much water; do not expose the rice when rolling the seaweed.
4. You can also add ham sausage, meat floss, egg skin, tofu skin, salmon, tuna, seafood or vegetables to sushi, etc., according to your personal taste, and you can also add green mustard and balsamic vinegar sauce.
2. Sushi vinegar can be replaced with white vinegar. Stir the mixed sweet and sour juice into the rice, thoroughly break it up to make the taste evenly penetrate into the rice.
3. Finish the rice as quickly as possible to avoid allowing the seaweed to absorb too much water; do not expose the rice when rolling the seaweed.
4. You can also add ham sausage, meat floss, egg skin, tofu skin, salmon, tuna, seafood or vegetables to sushi, etc., according to your personal taste, and you can also add green mustard and balsamic vinegar sauce.