Clear Sweet Corn Sushi
1.
Preparation materials: cooked sweet corn, peel off the corn kernels, soak the dried cranberries in a small amount of rum for 20 minutes, then remove them for drying, take 3 spoons of sushi vinegar
2.
Pour the sushi vinegar into the rice and mix well
3.
Mix corn kernels and dried cranberries, add condensed milk and mix well
4.
Spread a piece of seaweed on the sushi curtain
5.
Spread the rice flat on top and compact it, and pay attention to leaving a little bit at the end not to spread it.
6.
Take an appropriate amount of corn kernels and spread it on the rice
7.
Roll up the rice with the help of the sushi curtain, tightly
8.
There is another way to put corn kernels in a section of the rice and then roll it up
9.
Use a sharp knife to cut into small pieces and enjoy
10.
I also paired it with mint leaves to make the taste fresher.
Tips:
1. The ingredients can also be added and matched at will according to your own preferences, but don't put too much, otherwise it will be difficult to roll up in the end.
2. When cutting sushi, be sure to dip the kitchen knife in water beforehand, so that the cut can be smoother.
3. After the rice is steamed, wait until it is warm, then pour in the sushi vinegar and mix well.
