Sharing Several Simple and Delicious Sushi Practices

Do you have any friends who particularly like sushi? Anyway, every time I pass by a sushi restaurant, I will stop. The ones sold outside are indeed expensive, only a few dozen yuan. It’s better to do it yourself, which is economical and clean. Sushi lovers, let’s see how to do it!

Caviar Sushi
Ingredients: rice, caviar, vinegar, salt, sugar, seaweed

Practice:
1. Steam the rice and let it warm for later use.
2. Take an empty bowl, add appropriate amount of salt, sugar and vinegar, stir well until the sugar and salt melt.
3. Mix the prepared sushi vinegar and rice thoroughly, add the rice with sushi vinegar, wrap it in plastic wrap, and knead it gently with your hands into a rice ball.
4. Surround the rice balls with seaweed, stick the seams firmly, and finally sprinkle the caviar on the rice balls.

Salmon Sushi
Ingredients: salmon, rice, cooked crab meat, cucumber, egg skin, sushi vinegar, seaweed

Practice:
1. Steam the rice until it is warm, add sushi vinegar and mix well.
2. Cut the salmon into thin slices, and cut the cooked crab meat, cucumber, and egg skins for later use. Spread a layer of film on the sushi bamboo curtain and put seaweed on it. Spread the rice evenly on the seaweed.
3. Turn over the seaweed covered with rice and put it on the bamboo curtain, add cucumber, egg skin, and cooked crab meat, and roll it tightly along one side.
4. Spread the salmon slices on the rice rolls and cut the rice rolls into sections.

Simple Sushi
Ingredients: rice, eggs, carrots, cucumbers, chicken sausage, seaweed, soy sauce, salt, sushi vinegar, salad dressing

Practice:
1. Wash and steam the rice, beat the eggs and stir with some salt, fry into omelets and cut into egg strips, blanch the carrots and cut them into strips, peel the cucumbers and cut them into strips, and cut the chicken intestines into pieces.
2. After the rice is cooked, let it warm up, add sushi vinegar and mix well, put the sushi rolls on the panel, then spread a layer of plastic wrap, spread seaweed on the plastic wrap, and spread the mixed rice evenly on top.
3. Put egg strips, carrot strips, chicken sausages, and cucumber strips on top, roll up the sushi with the rolling curtain to shape it, then open the rolling curtain and pull out the plastic wrap.
4. Cut the sushi into uniform size and put on the plate, squeeze the salad dressing.

Mini Japanese Hand Roll
Ingredients: rice, seaweed, eel, cucumber, black and white sesame, salt, soy sauce, sushi vinegar, sugar, vinegar

Practice:
1. Wash and steam the rice until warm, then add sushi vinegar and stir evenly, wash and cut the cucumber into strips.
2. Wash the eel and slice the fish meat, remove the bone and cut into sections.
3. Add appropriate amount of salt, sugar, vinegar, and soy sauce to the pot and boil to make eel juice. Spread the eel juice on the eel, put it in the oven, bake at 200 degrees for 5 minutes, turn over and brush with a layer of juice, and bake until cooked.
4. Shape the seaweed into a cone, stick a few grains of rice to the seaweed interface, put the eel and cucumber strips in, and sprinkle with sesame seeds.

Shrimp Sushi
Ingredients: rice, shrimp, salt, white vinegar, corn, green beans, sugar, sesame oil, cooking wine

Practice:
1. Wash and blanch the green beans and corn.
2. Wash and remove the shells of the prawns, remove the prawn threads, leave the tail and the last section, add cooking wine and salt, and marinate for 10 minutes. Add appropriate amount of water to the pot and blanch until cooked.
3. Wash the rice, steam it and let it cool for a while, add salt, white vinegar, sugar, and sesame oil and stir well.
4. Take a portion of the rice and hold it in the palm of your hand, put the shrimp in the middle, and slowly roll it into a ball, then wrap a few fried green beans and corn.

Mango Sushi
Ingredients: rice, mango, shrimp, cucumber, seaweed, salad dressing, wasabi and sesame sauce, sushi vinegar

Practice:
1. Wash the prawns, remove the shells and devein the prawns, add an appropriate amount of water to the pot and blanch until cooked, wash and cut the cucumbers into strips, peel and remove the cores of the mangoes, and cut the flesh into thin slices. Crush the shrimp and toss with the mayonnaise and wasabi-tahini dressing.
2. Add a spoonful of sushi vinegar to the cooked rice and stir well.
Wrap a layer of plastic wrap on the roller blind, put seaweed, spread the mixed rice evenly on it, turn the seaweed over, put the rice side down, and put the sushi seaweed side up. Add the shrimp meat, and then add the cucumber strips.
3. Roll up the sushi with a rolling curtain to shape it. After setting, remove the rolling curtain, put in mango slices, and continue to cover the rolling curtain so that the mango slices are completely attached to the sushi roll.
4. After removing the roller blind, cut it into small pieces with a knife.

Are people who like sushi so greedy that they are drooling, let’s make the family version of sushi quickly!