Bear Sushi
1.
Prepare materials.
2.
After the rice is cooked, let it dry to 40 degrees for use.
3.
Adjust the sauce: 1 tablespoon of seafood soy sauce; 1 tablespoon of oyster sauce; a little sugar; a little water, boil in a pot and set aside.
4.
Add 2 tablespoons of pork floss to two-thirds of the rice.
5.
Add the soy sauce to the rice with pork floss. (There is color but not too salty)
6.
Add 1 tablespoon of sushi vinegar to one third of the rice and stir well.
7.
Spread out one-third the size of the grilled seaweed, squeeze the brown rice into finger thickness and place it on the side of the seaweed.
8.
Roll up the sushi curtain and make it as tight as possible to make a cylindrical sushi. Make two in turn, these are the bear's ears.
9.
Spread the sushi curtain, put a half piece of roasted seaweed, spread the brown rice on the seaweed, and put the ham in the middle.
10.
Roll it up and make it as tight as possible to make a thicker cylindrical sushi. This is the bear's face.
11.
Take a whole piece of seaweed and spread the white rice on it.
12.
Then place two thin cylindrical sushi in the middle, one finger wide between the two sushi, and fill the middle with rice.
13.
Then put the thicker cylindrical sushi that will make bear faces on it, roll it up, and make it as tight as possible.
14.
Cut the prepared sushi into a section with a knife, arrange the shape of each sushi, cut into small circles with seaweed, make the eyes and nose of the bear, and add vegetables.
Tips:
1. If you want sushi rice, add some glutinous rice to it and cook it together.
2. When rolling a sushi roll, the seaweed should be rolled up in a straight pattern, otherwise the seaweed will easily crack and damage the appearance.
3. When cutting sushi, apply some water to the knife first, and then cut the knife vertically and evenly.
4. When steaming the rice, pay attention to a bit harder, because it needs to be mixed with sushi vinegar when it is cooked.
