SUSHI RICE AND SEAWEED RECIPES

Steps:

• Prepare the ingredients, the rice should be freshly cooked, let cool, pour a little bit of oil, and have sushi vinegar, depending on your taste, you can add it or not, fry the eggs for later use, and cut the ham and cucumber into strips.
• I bought a sushi kit from Shangmobao. It has sushi curtains, disposable gloves, and seaweed. It’s very convenient.
• Spread a layer of plastic wrap on the curtain, roll it up and place it on the other side, and fix it in a long strip shape. Don’t spread too much rice, which will cause the belly to burst.
• After letting it cool, cut it into small pieces with a knife, one bite, super enjoyable, with cucumber, meat, egg, rice, seaweed, and the taste is super good.

Steps:

• Wash the rice twice, soak for 15 minutes and then turn on the power to the rice cooker. The soaked rice will be softer after being simmered.
• Prepare other ingredients. Cut carrots into thin strips. I like to eat carrots raw. If you are not used to it, you can fry them in a frying pan with little oil until they become soft. Blanch the spinach and squeeze out the water.
• When blanching spinach, I use filtered water. I usually use filtered water for cooking rice and soup, so that the safety and health of the water can be fully guaranteed.
• After the water is boiled, add a gram of salt and add a few drops of cooking oil, so that the blanched spinach will remain green without turning yellow. After the spinach is boiled in the pot, it can be taken out for a minute. Don’t cook too much. For a long time, immediately after removing it, run it in cold water and control the moisture.
• 5 grams of starch (almost a flat spoon), add three tablespoons of water to stir into water starch, pour it into the egg mixture, add 1 gram of salt to beat evenly, it is best to sift the stirred egg mixture again, so that the fried egg The skin will be more delicate.
• Heat a flat-bottomed non-stick pan on a low heat, and brush the pan with an oil brush dipped in oil (do not pour too much oil, otherwise the egg liquid will be difficult to spread), pour the egg liquid and turn the pan to spread the egg liquid evenly on the bottom of the pan After the surface is solidified, turn it over with a silica gel spatula, then turn off the heat, bake it for a while with the remaining temperature, and cut into long strips.
• Pour a little oil in the pan, add 10ml of cooking wine, 10ml of light soy sauce, 10ml of soy sauce in the beef, fry the beef out of the pot, no need to add salt, the saltiness of the soy sauce is enough, and the beef slices can also be replaced with beef Stuffing can be cooked in the same way.
• The simmered rice is scattered with a rice spatula, and a large bowl is formed, about 300 grams of rice (this is the amount of two rolls), and 1 gram of salt is added.
• Add 5 ml of sesame oil and mix well, (you can also add some cooked white sesame seeds and mix in, unfortunately, my sesame seeds are out of taste) and let it warm to your hands. After the rice is mixed with sesame oil, it will not harden after being left for a long time, because the oil can lock the moisture.
• Do not add salt after blanching the spinach and squeeze the water. The spinach is easy to produce water after mixing with salt, which will affect the taste. The ham is also cut into long strips. Why do you need to put ham if you put beef? Because I like to eat, the ingredients can be matched according to my own taste. If you like to eat, you can also cut some cucumber shreds and put it in. When all the ingredients are ready, you can start rolling.
• Take a piece of stuffed rice and place a large sheet of seaweed horizontally on the bamboo curtain. As shown in the figure, place the carrot, egg skin, ham, spinach, and finally pile the beef on it, because the beef will have a small amount of soup (try to control the dry soup Juice), so do not let the beef touch the seaweed, otherwise the seaweed will soften.
• As shown in the figure, use the bamboo curtain to lift the seaweed and roll it around and hold it tightly. The extra seaweed continues to be rolled outside. After the roll is finished, press it firmly and place it with the mouth down. Some people will say that it is enough to just spread the vegetables on the rice, why is it so troublesome to wrap the vegetables first? Of course it is fine to wrap it directly, but I guarantee that your wrapped laver rice is not as beautiful as mine, because this is a good-looking laver rice. And for novices, it is better to roll, and it is not easy to disperse when making rice.
• Take another piece of seaweed, take half of the mixed rice and spread it evenly and compactly. The rice mixed with sesame oil will not stick to your hands. It is easier to operate. Leave a space of about 3 cm on the top of the picture without the rice, so that it just rolls one. The circle and the rice part are connected together without overlapping. Put the rolled vegetable rolls on top of the spread rice and lift the bamboo curtain to roll it up.
• Tighten the bamboo curtain after rolling it up, and roll it several times to compact it into a cylinder.
• Dip a little sesame oil with your hand and apply it on the seaweed rice, so that the seaweed will stay dry for a while.
• It is best to prepare a clean damp cloth and wipe the knife clean every time you cut, so that you can keep the cut surface flat (use a serrated knife to cut better).
• Isn't the cut beautiful?
• Let’s enjoy it, every bite is satisfied ??