Hello? What?
What, red, yellow, white, green.? So it's sushi.
Ah ~~~ Right. I'll break them down and pull them. Sushi, sushi. I haven't seen sushi in a long time.
The seaweed I have been buying for some days at home is almost unbearable. If he could speak, he would be the first to scold me for neglecting it for so long.
Just right. Someday. I want to say goodbye to the days of noodles and frying dishes.
The leftover rice in the pot. Let me borrow it.
sushi
Recipe Recommendations
- leftover rice appropriate amount
- shredded carrot appropriate amount
- meat floss appropriate amount
- ham sausage appropriate amount
- seaweed appropriate amount
- salad dressing appropriate amount
- salty and fresh
- other
- half an hour
- ordinary
Steps for sushi
1
Steam the remaining rice on a steamer. The main reason is that cold rice is not easy to roll, so it will get better after steaming. Add white vinegar, salt, and sugar to the right rice. (The taste is prepared according to your own taste) It's easy. Remove the seaweed. Lay the prepared rice on the seaweed.
2
On top of the rice, add salad dressing and whatever you like in turn. (Remind: Don't put too much, otherwise it will be difficult to roll when rolling.) I put it, the meat floss.
3
Egg skin.
4
Carrot, cucumber shreds.
5
Then pat some water on the edge of the side near you with your hand. This way, the moist seaweed is easy to roll up. (I roll it up like this. In fact, we can spread more rice). I didn't use roller shades. In fact, I just learned to use that thing.
6
At the end of the roll, pat the edges to be sealed with water so that they can stick together more firmly. After rolling it up, you can cut it open. Actually, actually. I think it tastes better with salad dressing. If you have a friend's house with caviar or salmon, that would be great. It will definitely taste a lot more authentic.