Japanese fruit sushi and avocado Roll Sushi

Japanese fruit sushi and avocado Roll Sushi

Introduction:

Production steps:

Step 1: mix Japanese sushi vinegar and cooked white rice in the ratio of rice 7: vinegar 1 to make vinegar rice (refer to Jinsha sweet corn roll)

Step 2: lay a layer of preservative film on the container and add vinegar rice.

Step 3: press vinegar rice lightly (don't crush it, but let the rice grains stick together).

Step 4: add shredded avocado.

Step 5: add seaweed sauce and cover with peeled pepper.

Step 6: take out and crush the first small piece of dough (don't crush it into powder, need crispy taste).

Step 7: Sprinkle the crushed dice before going out.

Step 8: cover the shredded rice with vinegar until the mold is 9 minutes full, pull up the preservative film from the container, make sure the ingredients are completely covered, and cover the whole rice roll with preservative film.

Step 9: put in the mold and cover the upper layer of the mold.

Step 10: press molding.

Step 11: take out the pressed rice roll.

Step 12: put two pieces of seaweed together and place the rice roll in the center of the seaweed.

Step 13: roll up the ingredients according to the shape of the rice roll.

Step 14: use some rice grains to make a bond at the end of the seaweed, and then cut them into 6 portions.

Step 15: put on the lacquer plate. (Japanese sushi usually uses lacquered plate)

Materials required:

Hot meal: moderate

Before going out: appropriate amount

Avocado: moderate

Shallow grass seaweed tablets: appropriate amount

Seaweed sauce: right amount

Japanese sushi vinegar: right amount

Note: Avocado can be replaced by peach or mango, but it is best to add fruit vinegar in sushi vinegar. The acidity of the same taste can make the food taste consistent. When cutting sushi, the knife edge should be sharp and fast, and the cut should be neat to make the sushi cut smooth.

Production difficulty: simple

Technology: seasoning

Production time: 20 minutes

Taste: other