There are laver specially used for sushi in the supermarket, and there are small bamboo curtains for rolling sushi. Then put seaweed, enlarge the rice (the temperature should not be too high, it is best not to feel hot), and spread your favorite ingredients such as shrimp, egg cake, ham sausage, pickled cucumber and carrot. (see what you like, these should be cut into long strips), and finally roll them up with curtains! PS: It's best to keep the material low. If it's hot, it's easy to deteriorate and difficult to preserve! I said Korean kimbap should be similar to sushi! How to make sushi rice The main raw material of sushi rice is special sushi rice, which often determines whether the sushi you make is authentic or not. Here's how to make sushi rice: Ingredients: 4 cups of Penglai rice, white vinegar 1 cup, sugar 1 cup, salt 1 spoon. Mix sugar, white vinegar and salt to make sushi vinegar. 2. Wash the white rice, cook it in a rice cooker, pour in sushi vinegar while it is hot, and cool it with an electric fan so that the white rice can fully absorb sushi vinegar. This is sushi rice. 3. Sushi rice must be completely cooled before it can be wrapped, otherwise the seaweed will soften and produce toughness when heated, and the sushi will not reach its proper taste. Ingredients for Japanese rice balls: Dip your hands in a little water (don't stick your hands on the rice), sprinkle a little salt on the rice, and put plums in the middle, like jiaozi, and knead into triangles! Then wrap it in seaweed. Japanese-style meat floss rice ball ingredients: hot rice, 2 bowls of meat floss, 2 tablespoons of sushi vinegar and Japanese soy sauce. Appropriate method: ① Pour sushi vinegar into hot rice and mix well for later use. ② Take a piece of plastic wrap, put 1/4 rice in the center, add meat floss on the rice, tie it tightly along the center with plastic wrap, and gently compact the rice ball. (3) Take a small amount of oil from a flat-bottomed wok, put it into rice balls and fry it on low heat. When the rice ball is slightly brown, sweep a layer of soy sauce, then turn the rice ball upside down and sweep the soy sauce repeatedly until the rice ball is golden yellow. Note: Rice balls can be molded into triangles, circles or hearts, and the fillings can be changed at will, including cheese and pickled radish. Method of making triangular rice balls The amount of rice used in a rice ball is about150g. Materials: a bowl of rice, a little salt, a bowl of water, salmon, ming prince, kelp, roasted seaweed 1/2 pieces or so. Practice: 1. Let the freshly cooked rice stand for about 15 minutes to cool or put it in a big bowl for later use. 2. Wash your hands wet, then put the amount of a bowl of rice in the palm of your left hand, flatten it slightly, and then put the materials in the middle. Wrap the rice in the middle and make it into a ball. 3. The left hand is slightly bent, the left hand is bent into a mountain shape, and the rice ball is squeezed into a triangle by micro-pressure. 4. Press the left and right sides slightly inward with your fingers, so that the two sides are round and convex, and the rice becomes flat. 5. Put the shaped rice balls on the plate, and then wet your hands with a little salt. 6. Reshape the rice balls to make them more beautiful. 7. Put the rice balls in seaweed, and then lift the seaweed on both sides to wrap the triangular rice balls. Press the seaweed again to make it stick to the rice ball. 8. The rice balls are made of the same materials as the stuffing, which is easy to distinguish. Note: gradually increase the hand strength every time you hold the pressure, which can make the rice ball more dense! Turn the rice ball over three times, and you can slowly press out the triangular three-dimensional shape. Salmon rice balls 1. Wet the model with water in advance, mix in a proper amount of salted dried fish floss and white rice, and fill the groove of the model until it is full. 2. Align the model cover with the groove cover, and then press it hard. 3. Open the lid and take out the formed rice balls. 4. Cut the seaweed into pieces of appropriate size and fix them on the edge of the triangular rice ball. Material of the rice ball string: 240g of rice, 2g of egg yolk powder10g, 3g of cooked white sesame, 3g of cooked black sesame10g, 5g of pork floss, 2g of seaweed powder, 2g of salmon fragrant pine, 2g of seaweed fragrant pine, counting bamboo sticks. 2. Spread egg yolk powder, ham powder, white sesame seeds or white sesame seeds outside the rice ball, mix in sesame seeds, minced pork, seaweed powder, salmon fragrant pine and seaweed fragrant pine, and add a little black sesame seeds. 3. String the bamboo sticks together. Traditional rice ball materials: 400g of rice, fried dough sticks 10g, half a marinated egg, pickled cabbage 15g, dried radish 10g, dried pork floss 10g, 2g of cooked white sesame seeds and heat-resistant plastic bags: 1. Heat-resistant plastic bags are laid flat on the table. 2. The other half of the rice can be wrapped in fried dried radish, dried pork floss, white sesame seeds and fried dough sticks to form a rice ball with another taste. Fried rice ball materials: 240 grams of rice, 90 grams of meat sauce, one egg, 30 grams of bread flour, 6 cups of oil. Practice: 1. Heat the meat sauce slightly to melt the oil, drain the oil and absorb it with oil-absorbing paper, and shell the eggs and break them up for use. 2. Take 80 grams of rice, wrap it in greased meat sauce to make a round cake, then dip it in egg liquid, wrap it in bread flour, and fry it in a hot oil pan until golden brown. Supplement: A simple meal with some side dishes (such as pickles, lotus root slices and broccoli) and fruit (kiwi fruit). Delicious barbecue rice balls: Material: 460 grams of rice, salad oil, charcoal seasoning: barbecue sauce Practice: rice is divided into 4 parts, pressed into the mold (according to personal hobbies), and then taken out and roasted on the barbecue grill (the barbecue grill needs to be oiled first to avoid sticking). Bake until both sides are slightly dry, then spread barbecue sauce. Method of making rice balls: 1. Wet your hands with water first so that the rice won't touch your hands. Then take a pinch and mix it with white.