Sihai network

It's really easy to make sushi with crab meat and zisu rolls

1. Steam the rice first. Pour water into pearl rice and glutinous rice. Stir the rice grains lightly and quickly. Wash twice. Add a little less water than usual for steaming rice. The water has just passed the meter. After steaming, do not open the pot, let the rice simmer for 15 minutes;

2. When steaming rice, mix the sushi vinegar according to the proportion of salt: sugar: white vinegar = 1:3:5. We mix most of the bowls, heat them in water for two minutes, and then cool them;

3. Take 3 bowls of rice; add sushi vinegar in several times; mix well. In principle, a cup of steamed rice needs 25ml of sushi vinegar;

4. Cut cucumber and pepper into strips, blanch and scald for a while, and cook crab meat sticks;

5. When the rice is cool to the hand temperature, you can start to pack it. Seaweed slices on the sushi curtain, smooth side down;

6. Scoop some rice and spread it on the seaweed slice, press it tightly with the spoon, and leave about 1cm at the end (i.e. the end of wrapping);

7. Sprinkle some perilla powder; place cucumber, mustard mustard, crab stick, carrot stick 3 cm from the front;

8. Start to roll the sushi curtain, while rolling, pull the curtain to the front of the body to avoid rolling into the rice;

9. After the roll is formed, it is wrapped and pressed with the sushi curtain; the pressed sushi; finally, it is enough to cut the sushi into pieces by pulling with the bread knife.