买现成鳗鱼寿司做法，鳗鱼青瓜寿司的配方

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鳗鱼寿司的做法主料糯米大米紫菜鳗鱼烤虾辅料醋盐糖芥末步骤1.1.糯米米+大米和醋、盐、糖拌匀，煮熟。稍微凉一下在包，太热会烫破紫菜，太晾就不够有粘性。2.2.内卷：

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紫菜放到竹帘的下方部位，还是光滑的面向下，然后手里攥个比手心小1/3的饭团，放入紫菜的中间，也是，慢慢的把米向外推，但是这次不要把米涂满整个紫菜，上边留下2公分，下边留下1公分。3.3.然后涂芥末，然后再放层紫菜，按实。然后放你喜欢吃的东西（不要多）。卷的时候，把紫菜拉到和竹帘的下边对齐，然后向中间卷，把下边的竹帘放开，在带着竹帘卷一下，就好了。4.用锋利的刀子沾上点水，切成段，然后可以在寿司上铺上鳗鱼、烤虾什么的，更丰富多彩一些。

关于寿司做法的英语作文，要六个步骤，不少于60字

How to make sushi make Things you'll need to make sushi A bamboo mat, nori, sushi rice and fillings (fish and or vegtibles to your liking).1. The rough side of the noriFeel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.2.Getting busy with riceGet your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry hand-towel nearby when making sushi.3. The spreadGently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly. Be careful not to compress the rice, but merely spread it over the nori.4.Can you fill this?Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on... allow yourself to get wild on this matter).5.Commence the rolling sequenceUsing the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.6.continue the rolling sequenceMove forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.7.And....cut and eat it!Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.

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