Rolled sushi
Ingredients: salt,rice,cucumber,carrots,eggs,white vinegar,sugar,meat floss,seaweed
Recipe Recommendations
Steps for Rolled sushi
1
Mix the bibimbap vinegar. The ratio of white vinegar: sugar: salt is 5:3:1. One cup of rice with 25ML vinegar.
2
Cook the rice (which is drier than usual), add the mixed vinegar one spoonful at a time, and stir up the rice and mix well.
3
If you don't have a square pan, you can also use a round pan and cut it into squares after frying.
4
Cut carrots into long strips and cook.
5
In large collections, cucumbers are also cut into strips.
6
Place the egg skin on the sushi curtain, top with the cucumber strips, carrot strips, and meat floss.
7
Roll the egg skin into a tube.
8
Place the seaweed on the sushi curtain and spread the rice evenly.
9
Place the egg wrap in the middle of the rice, roll tightly, and cut into sections.
10
Start eating, don't forget mustard.Rolled sushi Make Tips
Use a long sharp knife to cut the sushi into sections, otherwise it will easily become loose and out of shape. Small serrated knives are also available, but the shape will be damaged.