Please briefly introduce what materials need to be prepared and how to make simple sushi at home.

Provided by a Sina netizen. 1. Select rice (sushi rice is the best), cook it into rice (dry) and mix it with special sushi vinegar.

2. The bamboo curtain (or mold) is made of specially baked seaweed and covered with sushi rice just now.

3. Put your favorite accessories on sushi rice: cucumber, egg skin, tuna, big root, floss, caviar, fragrant pine, olive sauce, whatever you like.

4. What kind of sauce do you like?

5. Then roll it up, cut it into pieces with a sharp knife and put it on a plate.

6. Finally, mix the special sushi soy sauce and mustard for dipping in the simple sushi at home.

material preparation

1, seaweed

2. White rice

3, tomato sauce, sushi vinegar

4. Sausage, shredded squid, cucumber with yellow sauce, whatever, cut into strips.

5, plastic or wooden spoon (steel spoon sticky rice, it is best not to use)

Basic production

1, spread seaweed on the smooth surface of the bamboo plate.

2. Spread the rice evenly on the seaweed, leaving a margin around. Don't spread rice too thick.

3. Put the side dishes cut into strips in the middle of the rice.

4. Wrap the bamboo board. If you want to eat round, just wrap it up. If you want to eat a square, pinch out the edges of the bamboo board. You can pinch any shape you want. Generally speaking, you can wrap a sushi roll three times.

5. Sharpen the kitchen knife faster, keep water on the blade, and cut the sushi restaurant into pieces. Pay attention to the front and back when cutting, if you cut across the board, you will spill the rice inside. Make double sushi.

1, cut a piece of seaweed in half.

2. Wrap the sushi according to the above method.

3. Use small sushi strips as one of the auxiliary dishes in large sushi.

Sushi vinegar: white rice has no taste, so you can put some sushi vinegar in the rice appropriately.

Rice vinegar is used when making mash, which is rarely sold in supermarkets, but there are places that specialize in selling sushi ingredients.

Ketchup: When making double sushi, you can put ketchup in the rice to look good. It's delicious and beautiful. Recommend delicious tomato sauce, the taste is more appropriate, it is best to import from South Korea, or KFC has the best taste.

Shredded squid: properly put sushi, it tastes delicious. Be sure to buy domestic products, soft ones, and those imported from Japan and South Korea are a little hard.

Sausage: It is recommended to use delicious or Shuanghui corn sweet sausage, which tastes more fragrant. If there are other salty sausages, the taste will be relatively poor. Don't use garlic sausage, it tastes ok, but it tastes terrible/

Cucumber with yellow sauce: it is a pickled white radish unique to Japan. Huang Chengcheng's, sweet, is delicious when properly put into rice. There is also a kind of kimchi that tastes like a tribute. The red one looks good, but it is not very delicious. I don't know its name, but it looks good, but it tastes just so-so.

Eel: This is a special sushi ingredient imported from Japan. I haven't bought it yet. I heard it's sold under Dikang.

Shrimp meat: after the prawns are cooked, the head and tail are removed, and the shrimp shells are not cut, broken from the middle and placed directly on sushi. Because it is not used much, and it is not suitable for home production, and I have never done it, so I don't recommend it.

Crab yellow: This is a beautiful red crab yellow. I don't think it tastes good It's expensive. If you are interested, you can buy it and put it on sushi noodles.

Sushi Accessories According to custom, sushi is usually eaten with ginger slices and can be dipped in mustard or soy sauce. It is best to buy soy sauce imported from Japan. Domestic soy sauce and soy sauce are very salty. I never eat mustard. I don't know where mustard is better Ginger slices are also specially treated. Yuan Richu sushi

Ingredients: Norwegian salmon, crab roe, seaweed, rice and big leaves.

Exercise:

1. Rice. Wash the rice before steaming and stir it with a spoon or a wooden stick until the water becomes clear. Steamed rice should be mixed with vinegar. To burn vinegar, add some sake or white wine and add some sugar. Mix rice with vinegar, the rice should be hot, and the bibimbap container should be large, so that it can breathe and the rice will not stick together. Vinegar should be added bit by bit while stirring.

2. A piece of laver, folded in half and divided into two pieces. Take half of them and spread the rice evenly on both sides.

3. Choose fresh salmon and cut the fillets into oblique slices about two centimeters wide and five centimeters long. Stir the fresh fish and Cupid sauce.

4. Kimbap with salmon fillets. Form a circle. Put in big leaves and crab seeds.

Features: fresh and delicious. Du Wanshou

Materials: (four people)

7-8 pieces of roasted laver, 3 eggs, dried melon 1 0-15g, 5 mushrooms (large), cucumber1root, 5 crab roe, coriander10-0/2 root, and proper amount of vinegar; Sushi rice base 3 cups of rice.

Method:

1. Wash dried shiitake mushrooms, soak them in cold water, add seasoning (2/3 cups of juice, 4 tablespoons of sugar, 1.5 tablespoons of monosodium glutamate, 2 tablespoons of soy sauce) to marinate for 5 minutes, and then dry the juice. Take out the debris.

2. Wash the dried gourd with salt, then rinse it with clear water, put it in a pot and soak it in clear water for more than 1 hour. Add (2/3 cups of juice, 4 tablespoons of sugar, 1.5 tablespoons of cooking wine, 2 tablespoons of soy sauce) and bring to a boil. Drain the juice, take it out and cut it into fine corners.

3. Beat the eggs well, add seasoning (2 tablespoons sugar, 0 tablespoons 65438+ monosodium glutamate, a little salt), then mix well and filter. Heat the wok, sweep a thin layer of oil, inject a thin layer of egg liquid, fry until half cooked, and fold it from outside to inside with chopsticks for 3 or 4 times.

4. Put 1/2 pieces of laver on the sushi roll table and sprinkle some vinegar on the laver. The bottom of sushi rice is spread on laver, leaving 2.5 cm outside, 1.5 cm inside and slightly thinner in the middle. 5. Put 2-3 shredded mushrooms and 3 shredded pumpkins, 1/6 egg rolls and blanched coriander in the middle.

6. Roll it once from the inside out, then loosen the roll pad and roll it forward again.

7. Gently compact the rolled sushi roll; Put some vinegar on the knife and cut it with the same strength before and after.

Key points: when cutting sushi rolls, keep the consistency of the humidity and strength of the knife, and a good cut can be beautiful. Xi Juan sushi

Materials: (4 persons)

8 pieces of laver, 2 cucumbers, 1/2 pickled Japanese radishes, 200g tuna and proper amount of vinegar; Sushi rice base 3 cups of rice.

Method:

1. Put laver on the fire, dry it on both sides, cut it in half horizontally, and cut cucumber, pickled cucumber and cucumber into strips respectively.

2. Porphyra is placed horizontally on the sushi roll table, and some vinegar is sprinkled on the seaweed. Spread the rice thinly on the laver, and leave about 2 cm outside without rice. Put cucumber, thousand stains or tuna in the center, and compact it hard by hand.

3. Roll the sushi roll pad with seaweed at one time and compact it with rice at the left and right ends of your hand.

Sushi can be cut into various shapes and served on the table. Shouniu sushi

Ingredients: 2 fresh shrimps, 2 red mussels, 2 tuna, 2 octopus, 2 fresh salmon, 2 mackerel soaked in vinegar, 2 spoonfuls of crab roe, egg rolls, cucumber slices, cucumber strips and appropriate amount of laver; Sushi rice base 3 cups of rice.

Method:

1. After the fresh shrimp is cooked, cut into two wings; Cut octopus, tuna, salmon and mackerel in vinegar into appropriate sizes.

2. Dip your right hand in vinegar water, pick up about 20 grams of sushi rice, and gently press it with your palm to grow into a cylindrical rice ball.

3. Place a scallop (or other materials) flat on your left hand, and gently dip some green mustard on the inside of the scallop with your right index finger.

4. Stick the green mustard noodles of three red mussels on two rice balls to make them become a whole, and pinch the periphery of the rice balls with your fingers. Bend the palm of your left hand and gently compact both sides of the rice ball, and straighten the index finger of your right hand and gently compact the rice ball. Gently press the scallop upward with the index finger and middle finger of the right hand and knead it with the rice ball; The left hand helps to press the shape.

5. Press the scallop upward and gently press it with the index finger and middle finger of the right hand to knead it with the rice ball; The left hand helps to press the shape. Put the scallops face up on the plate. Other materials such as fresh shrimp, tuna, octopus, fresh salmon and mackerel soaked in vinegar are all hand-kneaded sushi made in this way.

Key points: You can't knead rice balls by gravity, but knead them into one with light force, which takes about 20 seconds. Spring sushi rice

Materials: (4 persons)

Octopus 2 tentacles, Spanish mackerel 2, shellfish 6-8, angelica pubescens 1, carrot 1, eggs 3, white sesame 2 spoonfuls, and a little laver; 3 cups of sushi rice bottom (see sushi rice bottom and basic materials for details)

Octopus dipping sauce: 2 tablespoons vinegar, 1 tablespoon sugar.

Spanish mackerel dip: 4 tbsp vinegar, 0.5 tbsp 65438+ sugar, Jiang Mo and a little salt.

Marinated shellfish: 3 tbsp wine, a little salt.

Cooking ingredients: 1/2 cups of water, 2 tablespoons of sugar.

Method:

1. Octopus tentacles are cooked, obliquely cut, washed with vinegar, and marinated in dipping sauce 15-20 minutes.

2. Soak shellfish in water for half a day to make them spit out sediment. After cleaning, add cooking materials to the opening and take the meat for later use.

3. Cut the Spanish mackerel in half, cut it into thin slices, sprinkle a little salt, remove water and marinate for 5-6 hours.

4. Peel Radix Angelicae Pubescentis, cut it into centimeters long, cut it into thin and wide strips, soak it in vinegar water, take it out, add cooking materials, and cook it for 10 minute. Cut carrots into 4 cm long filaments and cook them with cooking materials.

5. Beat the eggs evenly, fry them into egg skins and shred them; Stir-fried white sesame. Mix the above materials with white sesame seeds, put them on sushi rice and decorate with purple buds. Tuantuan sushi

Materials: (2-3 people)

1 squid, 100g tuna, 4 red mussels, shredded eggs, cucumber and green mustard; Two sushi rice.

Making:

1. Mild sushi rice is kneaded into a ball by hand.

2. Squid peeled and sliced.

3. Spread a warm and moist cloth on the palm of your left hand, put squid slices in the middle, then dip some green mustard on the squid with your right index finger, and then put 1 sushi rice bottom on the squid.

4. Hold the cotton cloth under the rice ball with your left hand, and hold the end of the cotton cloth with your right hand in turn to form a spherical sushi. Tuna, scallops and other materials are kneaded into dough sushi in this way. Shoujuan sushi

Materials: (4 persons)

8 shrimps, squid and tuna each 100g, salmon roe 50g, crab roe 3, eggs 2, edamame 2 cups, celery and cucumber each 1 avocado, lime each 1 each, lettuce leaves and radish buds 2 packets, big leaves 5 and laver 4; 3 cups of sushi rice bottom.

Seasoning for cooking shrimp: 2 tablespoons of cooking wine and appropriate amount of salt.

Fried egg seasoning: half a spoonful of sugar, 2 spoons of cooking wine, 1 spoonful of juice.

Making:

1. Wash shrimp, add shrimp seasoning and cook for about 2-3 minutes.

2. The squid is undressed and washed, only the meat part is taken and cut into thick strips.

3. Cut the fresh tuna into thick strips about 5 mm thick and 5-6 cm long; Tear crab roe into 4-5 equal parts.

4. Beat the eggs well, add seasoning (2 tablespoons sugar, 0 tablespoons 65438+ monosodium glutamate, a little salt), then mix well and filter.

5. Heat the frying pan, sweep a thin layer of oil and inject a thin layer of egg liquid. Fry until half-cooked, and fold it from outside to inside with chopsticks for 3 or 4 times. Cut into chopsticks about 5-6 cm long.

6. Blanch the edamame with salt and boiling water, and take the bean kernels for later use; Remove leaves and tendons from celery and cut into chopsticks; Cut cucumber in half, then cut into thick strips and slice with lime.

7. Put laver on the fire, dry it on both sides and cut it into 3-4 pieces.

8. Spread sushi rice on laver, arrange favorite materials, then roll it into an ice cream cone and dip it in soy sauce. Egg skin roll sushi

Materials: (4 persons)

Chop 200 grams of chicken, lotus root (small) 1 knot, 4-5 eggs, 2 tablespoons of fried white sesame seeds, fresh lemon peel 1 serving, 2 slices of laver, three-leaf celery 1 bundle, and a little vinegar ginger; Sushi rice is 3 cups of rice. 3 tablespoons meat cooking wine, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 tablespoon water.

Lotus root cooking materials: half a cup of boiling water, 2 tablespoons of sugar, 3 tablespoons of vinegar and a little salt.

Method:

1. Put the chicken in the pot, add the cooking materials and bring to a boil. Stir quickly with a few chopsticks until the juice is dry. Peel the lotus root, cut it longitudinally for 4 minutes, then slice it, soak it in clear water and vinegar (2 tablespoons) for 15 minutes, take it out, put it in a pot, add cooking materials, boil it over high fire, and take it out for about 10 minutes.

2. Add a little salt to the egg liquid and beat well; Heat the fried egg skin in the pot and sweep a thin layer of oil; Pour in a thin layer of egg liquid, fry until the surface egg liquid is dry, gently stir up the egg skin with a bamboo stick, and turn it over and fry until it is dry. Fry half the egg liquid like this, and fry the rest in a round pan into a round egg shell.

3. Add meat, sesame seeds, shredded lemon peel and shredded seaweed to the fried sushi rice and stir well.

4. Put a proper amount of sushi rice in the center of the square egg skin and fold it from front, left and right to the center.

5. Then fold it forward into a rectangle and turn down the crease; Tie it up with three-leaf celery dragged through the water.

6. Roll part of the egg skin into sushi rice by the method of "thin roll", cut it into sections and wrap it with seaweed strips.

7. Put a proper amount of sushi rice on the round egg skin, fold it from left to right with your hands, grab the egg skin without sushi rice on it with your left hand, tie the egg skin with clover celery with your right hand, and open the egg skin outward.

8. Divide the egg skin into four equal parts, one with sushi rice, and then fold it in half for two and a half times. You can use a red-hot wire needle to brand three marks on the egg skin for decoration.

Note: All kinds of egg roll sushi can be eaten with vinegar and ginger. Western sushi:

Ingredients: 3 fresh asparagus, 6 crab roe, 3 ham, 8 canned oyster sauce, 8 canned anchovies in oil, 8 fresh salmon and cheese, 2 spoonfuls of caviar, half avocado, 65,438+0 canned pineapple, 65,438+0 fresh lemon, 2 cucumbers and radishes, 3 cherry tomatoes and 2 lavers.

Making:

1. Soak fresh asparagus in boiling water with salt, take it out and cut it into two pieces.

2. Spread fresh-keeping paper in the long cake basin, and then spread laver; Add the sushi rice bottom to 1/3 of the cake basin, gently compact it by hand, and place two rows of asparagus in parallel; Then spread the bottom of the sushi rice to 2/3 of the cake basin, gently compact it, cover it with seaweed, pour out the sushi strips with plastic wrap and cut them into 8 pieces.

3. Press out 4 pieces of sushi rice with a triangular rice cooker, put ham slices cut into the same shape on it, and decorate with pineapple slices. Squeeze out sushi rice with a spherical rice cooker and put other materials on it respectively. 4. Squeeze out the rice ball according to the method of "kneading sushi by hand", wrap it with seaweed and put the sliced avocado. Dish the sushi made above, and then use radish buds; Cucumber, cherry tomato, cherry radish slices and other side dishes. Minced meat sushi:

Ingredients: dried pork floss, three strips of crab roe, half a cucumber, one piece of chicken intestine, one piece of rice covered with laver, quick-frozen bean curd, salad dressing, a little white vinegar, sugar and salt.

Accessories: white vinegar, sugar, salt, salad dressing.

Exercise:

1, pearl rice, add a few drops of vinegar, two teaspoons of sugar, a little salt and water, and cook as usual. Crab fillet and chicken sausage are cooked in rice. Just put it in a pot for a while, heat it, and cool it with rice for later use.

2, chicken sausage is divided into two, cucumber is cut into strips.

3. Put a large piece of plastic wrap on the bamboo curtain, then spread a piece of laver on it, and spread a proper amount of rice on it. Then turn it upside down, put cucumber strips, crab sticks and chicken intestines on the purple tea, roll it into a roll, and then apply a proper amount of salad dressing on the rice rolls, so that it is easy to get floss, and then wrap it with plastic wrap, so that it is easier to cut, and then you can put it on the plate.

4. Supi sushi is very simple. After thawing, tear open the mouth, put in the right amount of rice, and you can pull it out.