Pickle pine sushi
By VicentaLakin
Ran was supposed to spend the year with me and the third sister, and she was suddenly about to fly to Guangzhou to surprise her family. Well, I can't say anything. She's flying tomorrow. It's got my own pine, pickles, and meat. But it still smells good
Recipe Recommendations
- rice 2 bowls
- Sushi seaweed 3 photos
- salad dressing Three tablespoons
- Soak carrot 1 piece
- meat floss Three tablespoons
- sushi vinegar 3 scoops
- salty and sweet
- steamed
- an hour
- ordinary
Steps for Pickle pine sushi
1
Add sushi vinegar when rice is evaporated to a mild temperature (if not replaced by apple vinegar)
2
Clean and dry sushi
3
Put a seaweed on it
4
Pour rice on the moss with a spoon
5
I've got to stay on my side before the rice gets out of the bag
6
A smooth spoon of salad sauce
7
Put pine and carrots on a third of the body
8
Raise the matsman to hold down the middle material and roll it
9
When it's all rolled up, wrap it in a mat and squeeze it
10
Roll it and put it aside. Another one
11
It's cut with some water on it, so it's cut beautifully, and it's cut underneath. It'll be cut up。Pickle pine sushi Make Tips
1. Roll with force and pack tight, otherwise it will fall apart. 2. Leave a border when spreading the rice, otherwise it will squeeze out when rolling. 3. The fillings inside can be whatever you like. 4. When rolling, lift the mat with one hand and push with the other; this technique rolls it up nicely. After one rotation, press down on both sides with your hands to make it firm.