Ingredients (4 servings)
(Sushi rice)
Rice 300 g
Water 400 ml
Vinegar 3 tablespoons
2 tablespoons sugar
1 teaspoon salt
(Thick egg roast)
1 egg
1/2 tablespoon granulated sugar
A pinch of salt
1 teaspoon of water
(Tuna mushroom)
Canned tuna 30 g
1 teaspoon soy sauce
1/2 tablespoon of water
Seaweed (20 cm × 10 cm) 10 tablets
1/2 cucumber
Sashimi with tuna 60 g
1 Japanese dried plum
A little green mustard
A little white sesame seeds
A little cooking oil
method
Let's start with sushi rice. Stir sugar and salt in vinegar and stir carefully to make sushi vinegar. While the rice is steaming hot, drizzle the sushi vinegar evenly while it is hot. Then break the rice with a rice spatula so that the sushi vinegar is evenly wrapped over the rice. This step should be clean and neat, completed in a minute or two. Next, fan the fan, etc., to help the rice cool down quickly. When the rice is barely steaming, turn the rice over and fan it again until the steam disappears. Then cover with plastic wrap to avoid air-drying of the rice.
Thick egg roast is made below. Prepare a small basin or bowl, beat the eggs in, then add sugar, salt, water and stir well. After the pan is heated, apply a thin layer of oil, pour in half of the egg mixture, spread out and heat over low heat.
When the egg can be lifted from the bottom, roll up the quiche and push it to the side of the pan away from yourself. Add a thin layer of oil to the part of the pan that is close to you and pour the remaining egg mixture on it. Roll the quiches that have just been rolled back in their own direction to form a thick egg roast. Remove the thick egg roast from the pan and set aside on a cutting board. Let cool and cut into strips 1 cm wide and 1 cm thick.
This step makes Tuna fish velvet. Place the sugar, soy sauce and water in a pot and stir well. Then, use kitchen paper towels to suck away the moisture from the canned tuna and place the fish into the pot. Heat over medium heat and stir slowly until the broth is gone.
Cut the cucumber and tuna sashimi into strips 1 cm wide and 1 cm thick. After pitting the dried Japanese plums, tear them into small pieces. (If you have a large piece of seaweed prepared, cut it from the longer side and divide the seaweed in two.) ）
Lay out the roller blinds used to make sushi and spread the seaweed on the roller blinds close to your side. If there are no roller blinds, they can be replaced with plastic wrap.
Fill the basin with some water and use it later to dip your hands. Prepare another clean damp cloth. Divide the sushi rice into 10 equal portions, about 70 grams each, which is the amount of a thin roll of sushi. After dipping your hands wet, wipe off the moisture with a damp cloth. Take a portion of sushi rice and spread it evenly over the seaweed, leaving a 2 cm wide space away from your side, not the rice. Then, place the cut ingredients in the middle of the rice and form a straight line.
Gently lift the roller blind from the side close to you with the thumbs of both hands, and press the ingredients on the rice with the rest of your fingers. Hands continue to roll up the roller blinds, pressing the sushi rice on the upper and lower sides together to form a stick-shaped sushi. The right hand stays on the roller blind to hold the sushi, and the left hand pulls the roller blind away from its own end to make the sushi tighter.
Remove the roller blinds, continue rolling the sushi, roll up the remaining end of the seaweed, and roll up a sushi. Next, follow the same method to make fine rolls of sushi with other ingredients. There are 5 kinds of ingredients, two of each roll, namely cucumber, thick egg roast, plum white sesame seeds, tuna green mustard, and tuna mushrooms.
After wiping the knife wet with a damp cloth, cut the rolled sushi into small pieces about 3 cm long and place it on a plate or in a food box.
<h1 class="pgc-h-arrow-right" data-track="15" >what is "iron fire roll"? </h1>
"Iron fire rolls" are thin rolls of sushi made of tuna. How did the name come about? There is a saying that the tuna in the fine roll sushi looks like a red-hot iron rod, so it is called "iron fire roll"; others say that it looks like a red flame is coming out of the gun chamber, so it is called "iron fire roll"; there is also a statement with high credibility, that is, in the Edo period, people called the casino "iron fire field", tuna thin roll sushi is suitable for gambling while eating, without interrupting the gambling game, so it is very popular with gamblers, so it is called "iron fire roll". This story is very similar to the story of the birth of the sandwich. It is said that sandwiches were also invented by card players in order not to interrupt the game.