1. I personally recommend pearl rice, which is cooked and mixed immediately. Then add pepper, a pinch of salt, stir well and let cool. You can also add a little fish sauce [Of course you can use authentic sushi vinegar, or make your own sushi vinegar, white sugar + white vinegar + a little water + a little salt, and let it cool.]
2. Carrot sticks and crab sticks are cooked hot. It is recommended to use corn flavor for ham sausage to increase the taste. Japanese cucumbers are also cut into strips.
3. Tatami mats with Shanghai moss
4. Spoon a spoonful of rice flat, roll up the bottom, and then spread a little rice, put the materials in the middle [because the selected photos accidentally deleted the added materials photos, only text introduction]
5. The tatami mat is rolled up and tight, and the other one is the same as the bat when adding materials. Don’t make too much rice. I use about half the rice of normal sushi, so I make a small bite.
6. When cutting, you can’t cut back and forth like cutting meat. The knife cuts forward and cuts off the water flow. The plate...the little one is quite beautiful.
Tips:1. Be firm when rolling;
2. Don't roll so big, we make children's sushi;
3. Wash the knife cleanly when cutting and break it in one cut.
