Easy Sushi Rolls

Name: Easy Sushi Rolls
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fragrant rice; 100g Glutinous rice; 2 pcs egg; 2 pieces Chicken sausage; 2 pieces Gherkin; 3 slices Nori for sushi; 1/2 root carrot; Some salt; Some oil; a little Sushi vinegar; a little Soy sauce

by Easy to cook

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Xiaobao saw me making sushi in the kitchen, which attracted her great interest. He walked over and said: Mommy, "I want to learn too, I want to make a super sushi." Since children are interested, mothers are naturally happy. It can not only increase the fun in the kitchen, but also cultivate the children's hands-on ability. "Okay~ I'll leave it to you." I took off my apron, helped her put on the gloves, and went out of the living room and returned to a mother who didn't receive a call. phone. When I finished talking on the phone and returned to the kitchen, I was dumbfounded. After laying down the plastic wrap, Xiaobao put thick rice and a lot of ingredients, and found that he forgot to put seaweed when preparing the rolls. And it couldn't be rolled up, so it was simply wrapped into a big rice ball. Looking at these, we all couldn't laugh. . . Of course this kind of big rice ball will be digested by Dad Bao. Don’t waste anyway, haha~~ Turn to the main topic: remember the following steps, a simple sushi that can be easily done with zero cooking~~"

Easy Sushi Rolls

1. Wash the rice and glutinous rice first, put them in an electric rice cooker, and cook them in the same way as usual. 3:1 for rice and glutinous rice is better to increase the stickiness of the sushi.

2. During the cooking process, you can prepare sushi ingredients, beat the eggs and stir with some salt, fry them into egg slices, and then cut them into egg strips.

3. Peel the carrots and cut them into thin strips, boil water in a pot, add a little salt, and blanch the carrot strips until they are cooked. Pick them up and dip them in soy sauce for later use. Peel the cucumber and cut into strips. The chicken sausage is cut into 4 pieces. (Pictured)

4. After the rice is cooked, scoop it up and let it cool, add a little sushi vinegar and mix well. (Add according to each person's taste)

5. Place the sushi rolls on a clean panel, and cover with a layer of plastic wrap that is a little larger than the rolling shutter. The fresh-keeping film on the pad prevents the rice from sticking to the sushi curtain and is easy to clean.

6. Spread seaweed slices on top of the plastic wrap. (That is, seaweed slices)

7. Spread a thin layer of mixed rice on the seaweed.

8. Put egg strips, carrot strips, chicken sausage, and cucumber strips neatly and flatly.

9. Roll up one end close to your body, pull up the shutter and plastic wrap on both sides, and gently compact it with your hands.

10. Pull the plastic wrap and roller blind while rolling. (Be careful not to roll the plastic wrap into the rice)

11. After the roll is finished, hold the curtain firmly, and do a shaping step like twisting a towel.

12. Then open the roller shutter.

13. Pull out the plastic wrap easily.

14. Cut pieces. (The knife for cutting sushi is sharp, so it should be moistened with water to prevent it from sticking)

15. Let’s eat~~ (If you like to dip it in wasabi, it tastes better)

Tips:
Don't be greedy to add a lot of rice and ingredients when rolling sushi, because it will not roll up and the ingredients will be exposed. After blanching the carrots, use a saucer to pour some soy sauce and mix well. Adding it to the inside will give you a more layered texture. Adding glutinous rice can increase the stickiness of the sushi and make it easier to roll. You can also avoid adding glutinous rice at will. The ingredients are flexibly deployed by themselves.