Many people like sushi, so how is sushi made?

When making sushi, you need to pay attention to the selection of ingredients. The rice you choose is sweet and sour rice, which is boiled with vinegar and sugar until it becomes thick, and mixes it evenly into the rice to make sweet and sour rice. Then there are seaweed, Japanese daikon, wasabi, Japanese soy sauce and so on.

Start making sushi now. Steam the rice first, soak the rice for an hour or two before steaming. The steaming is moderately hard. When the rice temperature is lower than the hand temperature, it can be spread on the seaweed. The process of spreading the rice needs to be speedy, otherwise the seaweed will become soft due to excessive moisture absorption and cannot be formed. When wrapping, the tightness should be moderate. The key step is to spread the seaweed on the unfolded bamboo curtain, add some condiments, wrap the seaweed and the rice with the bamboo curtain, and then remove the bamboo curtain, and then cut the sushi into sections. This delicious sushi is ready. This is simple and convenient to do. It can be done at home and can be carried with you when you go out for a picnic. In Japan, sushi and rice balls are very popular. In fact, the method of rice balls is very simple. The traditional rice balls are triangular shaped and covered with a piece of seaweed. When making the rice balls, you need to dip your hands with some salt. Put the ingredients in the middle of the rice ball. Don't pinch it too hard, otherwise the rice ball will break. This simple and delicious rice ball is ready.

The long sea areas along the coast of our country have production, and it starts to grow in February and March every year. April and May are the relatively tender seasons for seaweed. There are many kinds of seaweed. Common seaweeds in our country include round seaweed, wrinkled seaweed, winter spot, and sweet seaweed. The original seaweed is dried and eaten. It is a kind of seafood. The soup made with seaweed is delicious and fragrant, with a special flavor, and not only has the nutritional value of Fengyu.