Cooking Steps

1. 

   Step1:1. The ratio of rice and water: wash sushi rice, drain water, put it into electric rice cooker, mix rice and water in the ratio of 1:1, and 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. 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. 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.

2. 

   Step2:Eel method-1. Mix all seasonings evenly, boil them together and cool them to make eel sauce. 2. Wash 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.

3. 

   Step3:Cut the laver into squares, roll it into a cone, and stick the laver joint with some rice. Then put in the rice, eel and your favorite dishe