Barbecued Pork Sushi

Name: Barbecued Pork Sushi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 cups Rice; 1/2 carrot; 8 sheets Sushi Nori; 1/2 Cucumber; 3 pcs egg; a little Dried Shrimp and Vegetables; 2 teaspoons Rice vinegar; Some Pork floss

by Niu Ma Kitchen

4.6 (1)

Favorite

9

Difficulty

Easy

Time

1h

Serving

2

The spring flowers are blooming, and the children are going out again. My sister’s kid had an appointment with me for sushi last Friday and said that they would take it to share with my friends. The children like to eat these kinds of snacks. I also happened to receive the delicious and flavorful rice Wuchang rice this time. The taste of this rice is very good, and it would be great to use it for sushi.
There is also my char siu to decorate the whole sushi, which is healthier than sausages. If you like it, you can give it a try.

Ingredients

3 cups Rice
1/2 Carrot
8 sheets Sushi Nori
1/2 Cucumber
3 pcs Egg

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a little Dried Shrimp And Vegetables
2 teaspoons Rice Vinegar
Some Pork Floss

Barbecued Pork Sushi

1. Prepare the ingredients used.

2. Soak the unimagined rice in clean water for a while, then drain and add water to the rice cooker. Select the cooking mode to cook the rice.

3. Add a little salt to the eggs and beat them for later use.

4. In a non-stick pan, add a little bit of salad oil, and fry the egg skins for later use.

5. Cut the barbecued pork into long strips, then fry in a pot over low heat until it is fragrant and set aside.

6. Add rice vinegar to the rice, mix until loose, and then add half of the dried shrimp and vegetables.

7. Place the mixed rice on the seaweed.

8. Then add carrots, cucumbers, barbecued pork, and egg crust in sequence. Roll up from bottom to top. After the barbecued pork was wrapped, the pork floss was used to match the other half of the rice to make sushi with a different texture.