Cooking Steps

1. 

   Step1:Cooking of sushi rice - ratio of rice to water - wash and drain sushi rice. Put it into electric rice cooker. Mix water with the ratio of rice to water 1:1. Cook it into sushi rice. Note: if you cook more sushi rice at one time, you should appropriately reduce the amount of water. If you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.

2. 

   Step2:The proportion of salt, sugar and vinegar - sushi vinegar is the basic seasoning of sushi. It is made of salt, sugar and vinegar in the proportion of 1:5:10. Mix salt, sugar, vinegar and mix them well. Heat them in a pot and let them cool before use. Note: do not make it boil when heating, so as not to reduce the sour taste of vinegar.

3. 

   Step3:The ratio of vinegar to Rice - when making sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice. Stir evenly. Note: sushi rice should be kept at a temperature of about 40 ℃. When mixing, it is better to use wooden spoon and wooden container. And use wooden spoon to chop the sushi rice with vinegar to mix it well.

4. 

   Step4:Roasted eel main ingredients - 1 eel (about 750g) seasoning ingredients - 50g soy sauce, 30g sugar, 30g rose wine and 10g fish sauc

5. 

   Step5:Method - mix all seasonings evenly, boil them together and cool them to make eel sauce.

6. 

   Step6:Clean the eel. Slice the fish. Remove the middle bone and cut into three sections. Brush the eel juice on the eel meat. Send it to the preheated oven. Adjust the heat to 200 ℃. Bake for 5 minutes. Take out the eel juice and brush it once more to bake.

7. 

   Step7:Hang the rice until the temperature is about 40

8. 

   Step8:Lay the seaweed vertically on the cooked chopping board. Leave 3cm as the joint at the upper edge. Lay the japonica rice on the rest of the seaweed. Press the evenly spaced ditch horizontally on the japonica rice with the palm of your hand. Then put the eel as the filling