Colorful Sushi
By AbigailKing
Ingredients: salt,rice,cucumber,carrots,eggs,white vinegar,sugar,bacon
Recipe Recommendations
- salty and fresh
- fresh
- ten minutes
- ordinary
Steps for Colorful Sushi
1
Basic materials.
2
Put the white vinegar into a clean container and prepare it according to the ratio of one small bowl of rice to one spoonful.
3
Add half a spoonful of salt and one and a half spoonful of sugar, stir well, and pour into a container that can be served directly to the stove. Turn on low heat and stir until the particles inside are no longer visible. (About 30 seconds.)
4
Beat the eggs into a bowl, add a little salt, and stir well.
5
Pour a little oil into the pan, and the amount shown in the picture.
6
Turn on low heat, pour in the egg liquid evenly, and shake well.
7
Wait until the egg solution on the surface is basically solidified, use a spatula to gently turn it over from the side and fry the other side. Fry for a while and serve out of the pan.
8
Cut carrots into strips and blanch them in boiling water.
9
Cut carrots, bacon (or sausage), cucumber, and egg skins into strips.
10
Pour the cooled white vinegar solution into the rice and stir well.
11
Turn on the sushi roller shades (if you don't have them, you can also use ordinary bamboo curtains instead.), Spread a piece of sushi seaweed.
12
Spread the rice evenly on the seaweed and tap gently with a spoon. Then dip your hand in clear water and pat it gently a few times.
13
It is best to make the rice layer thin, otherwise the seaweed will easily burst.
14
Pour the ingredients you have just prepared on the rice. (Materials that are not long should be spliced together and placed, otherwise the filling will eventually be uneven.)
15
First roll up the seaweed with your hands and use a little force.
16
Roll the rolled sushi roll several times with a bamboo curtain to help shape the shape.
17
Gently saw a small incision with a knife, then cut it into small pieces. Loading the plate.
18
Done!Colorful Sushi Make Tips
1. The taste is a little choking when you heat the vinegar, so just don't smell it. 2. Spread the rice thinly for easy operation. 3. There is a little space flowing out at the upper and lower ends of the seaweed because this is the last connection. 4. After laying the rice, dip it with water and pat it a few times to increase the viscosity and make it difficult to spread. 5. When you finally cut, place the interface below and cut from above, so that it will not be easy to break apart.