Ham and crab sushi
Overview
This dish was prepared when I first registered Gourmet World in 2010. I also made the watermark myself at that time (I don’t know if the watermark is still appropriate now), but it has never been uploaded for various reasons. Now I finally have the opportunity to debut it. I hope everyone likes it
Tags
Ingredients
Steps
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Making sushi vinegar: Add water, sugar and white vinegar to a boiling pot, bring to a boil, then turn off the heat and let cool
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Rice production: Glutinous rice: Soak the rice in a ratio of 1:10 and steam it into rice. Add sushi vinegar in portions while it is hot, mix well, and let cool
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Peel the cucumber and cut it into strips (the cross-section is about 8mm, the length is the same as the seaweed slices), cut the pickled radish into strips (the cross-section is about 8mm, the length is the same as the seaweed slices), there are also directly cut pickled radish strips, you can also buy the finished product directly)
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Cut the carrots into strips (the cross-section is about 8mm and the length is the same as the seaweed slices). Add a small amount of water and iodized salt to a boiling pot and cook until the carrots are soft, then take them out and let them cool
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Cut smoked ham into strips (same size as other ingredients)
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After laying the bamboo curtain flat, place the seaweed slices (the short side faces the operating direction and the rough side faces up)
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Place rice on top (leaving a 10mm margin on the upper edge)
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Place strips of various ingredients
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Roll it up with a bamboo curtain and press it tightly (you can also press it into a rectangular strip, mine is cylindrical)
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Follow the above steps to roll out other finished products
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Take out the crab roe from the refrigerator
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Place the crab roe on the sushi with a spoon
