First, the blending method of sushi vinegar

Ingredients: 600 ml of white vinegar, 500 g of sugar and 80 g of salt.

Practice: put the above three materials into a pot and stir with low fire until the sugar dissolves. Don't boil vinegar, lest the acidity decrease.

Another way to preserve sushi vinegar: the pot or container of sushi vinegar must be dry and placed in the corner or in the shade. Generally it can be stored for three to four months in summer and five to six months in winter.

Second, the cooking method of sushi rice

1, the ratio of edible rice and glutinous rice is 10: 1, and the soft and glutinous sushi rice can be cooked.

2, the water consumption is a cup of rice to a glass of water; If it exceeds five cups of rice, the amount of water in the last glass of water will decrease 1/5.

Third, the ratio of rice to sushi vinegar.

If one cup of rice can cook two bowls of rice, according to this ratio, pour one tablespoon of sushi vinegar into one bowl of rice.

Fourthly, the stirring time of sushi rice vinegar.

1, the rice cooker cooks for about 20-25 minutes.

2. Sushi rice must be stirred evenly, otherwise the rice without vinegar will become hard if it is left for a long time. After mixing evenly, be sure to put it in a ventilated place or blow it with an electric fan to cool it.

Put 250g sushi rice in a sieve and rinse it with flowing cold water until the flowing water becomes clear. Then drain 1 hour.

Boil rice and 300ml water for 2min, cover and simmer for10min with minimum fire.

Open the lid, cover the rice with a napkin, and cool for 10 minutes. In the meantime, cook 2 tablespoons of sushi vinegar, sugar and 1 teaspoon of salt, and then cool.

Put the rice in a bowl, pour the seasoning vinegar on it, turn it with a wooden spoon, make it contact with the air, and then cool it. This is the weight of two recipes (8 people).

Five, the production of sushi rolls

The smooth side of half a piece of seaweed is placed on the sushi bamboo shutter. The edge of the seaweed sheet should be connected with the front edge of the bamboo roll. Spread horseradish sauce thinly.

Spread rice about 0.5 cm thick, but leave a space 1 cm wide on both sides of the seaweed slices. Press out a groove in front of the rice 1/3, and put the filled material in.

Lift the bamboo roll and let the seaweed and rice wrap the stuffing to form a roll sushi. Then roll the bamboo roll tightly and press the rice on both sides of the opening tightly.

Take out the bamboo roll and cut the sushi roll in half with a sharp knife. Then the two halves are juxtaposed and cut into three equal parts to form six pieces of sushi. Turn the section face up.

How to hold sushi with salmon;

You can also use lightly smoked salmon sashimi instead of high-grade salmon.

8 materials:

Fresh salmon steak (middle of Irish salmon)150g

2 teaspoons of mustard)

1/2 sushi rice.

Lemon 1