Multi flavor Sushi

Multi flavor Sushi

Introduction:

"I eat a lot of greasy food during the festival. Today I'll change to a light and oil-free sushi. Japanese sushi is the most acceptable foreign food for those who don't like western food. One of my favorite ingredients for sushi is fish and vinegar, and the main ingredient is sushi

Production steps:

Step 1: reserve the eggs

Step 2: add a small amount of oil into the pan and add the egg liquid.

Step 3: turn over and fry.

Step 4: add sushi vinegar (made with salt, sugar and vinegar in the ratio of 1:5:10) to the rice, heat it in the pot, cool it and use it.

Step 5: cut the cucumber into strips, add some salt and mix well.

Step 6: blanch the carrots and add proper amount of oil into the water.

Step 7: add appropriate amount of salt after blanching.

Step 8: spare materials.

Step 9: Brush sesame oil on the surface of seaweed.

Step 10: spread a layer of rice.

Step 11: apply salad dressing.

Step 12: add the meat floss.

Step 13: add other ingredients.

Step 14: roll up.

Materials required:

Canned tuna: 1 can

Cucumber: 1

Egg: 1

Carrot: 1

Rice: 500g

Meat floss: moderate

Japanese pickles: moderate

Salad dressing: right amount

Lunch meat: moderate

Sushi vinegar: right amount

Note: 1. Sushi vinegar: put it into the pot and heat it, then use it after cooling. Attention, do not make it boiling when heating, so as not to reduce the sour taste of vinegar. 2. Ratio of rice to sushi vinegar: one bowl of rice and one teaspoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio). ）3. How to keep sushi rice: if there is surplus sushi rice, it can be covered with two clean wet cloths. The wet cloth contacting the rice surface should not be too wet, just a little wet.

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: salty and fresh