Jinju Sago Sushi
Ingredients
- Eggs 1
- Rice 30g
- Cooked sago 10g
- White sugar 2 seasoning spoons
- Rice vinegar 2 seasoning spoons
- Salt 1 pinch
Steps
1. Mix the rice and sago and put them into a small dish. Have fresh eggs ready.
2. While hot, add 1 spoon of sugar to the sushi rice and sago. 30g of sushi rice with 1 spoon is just right, 1 spoon of sugar is enough for 2 servings of sushi.
3. Add 1 tablespoon of sushi vinegar. The ratio to sugar is 1:1. Don't change the seasoning ratio easily.
4. Cut the rice. Cut it in the middle and then gently draw the edges on both sides, and place the cut rice loosely on the upper side. It has the same effect as cutting and mixing cakes.
5. Crack the eggs into a small bowl. Knead it however you like, as long as there are no eggshells inside.
6. Beat the eggs, the more scattered the better. If you have time and are not tired and pay attention to the taste, please beat 1000 times. The color will change.If it is shallow, the taste will be completely different.
7. Add 1 seasoning spoon of white sugar and stir evenly.
8. 1 seasoning spoon of rice vinegar, stir evenly.
9. Over high heat, put the eggs in the hot pan with cold oil. If you want to see smoke coming out of the pot, the edges will solidify once you go down. Turn off the heat and use residual heat to set the egg skin.
10. Place the solidified egg skin on the cutting board and let it cool for about 2 minutes. You can see that the egg skin is thin and tender.
11. Cut the egg skin into 6 equal-width pieces. If it is too long, it will not stand up on the sushi rice; if it is too short, it will not achieve the golden chrysanthemum effect.
12. Fold the two pieces with curved edges of the cut egg skins and the other 4 pieces. Cut the edge without cutting into a fringe, roughly a small strip of 2-2.5mm. If it is too thick, the chrysanthemum cannot be seen, and if it is too thin, it cannot support the three-dimensional structure.
13. Roll up the two edges together to test it first. After rolling it up, set it aside and let the egg skins solidify together.Some.
14. At this time, process the cooled sushi rice. Shape it into a football shape as you would for sushi.
15. Slightly pinch the middle of the sushi rice, and then insert the rolled egg skin on top, so that the bottom can be slightly fixed. Then use chopsticks to carefully peel apart the egg skin one by one.
16. Sprinkle a few grains of cooked sago and you're done! Don't pull off all the egg skin, just pull down the outer ring and separate it slightly in the middle.
Tips
- 1. Sushi rice and sago together as part of the sushi rice will add different textures, so I hope not to omit it.
- 2. You can also use one egg skin for one piece of sushi, no more than three. Because the bottom is difficult to secure and can easily collapse. The egg skin is in a jade state, so it is very tender and can be easily damaged.
- 3.30g of sushi rice can make two golden chrysanthemum sushi.
