Eel Fried Shrimp Sushi
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. 1. Mix glutinous rice + rice with vinegar, salt and sugar and cook. Let it cool for a while in the package, it will burn the laver if it is too hot, and it will not be sticky if it is too dry.
2. 2. Inner roll: Put the seaweed on the bottom of the bamboo curtain, still facing down smoothly, and then hold a rice ball 1/3 smaller than the palm of your hand in your hand, put it in the middle of the seaweed, also, slowly push the rice outward , But don’t spread the rice all over the seaweed this time. Leave 2 cm on the top and 1 cm on the bottom.
3. 3. Then apply mustard, and then put a layer of seaweed, press solid. Then put what you like to eat (not too much). When rolling, pull the seaweed to align with the bottom of the bamboo curtain, then roll it toward the middle, release the bottom bamboo curtain, and roll it with the bamboo curtain.
4. Dip some water with a sharp knife and cut into sections. Then you can spread eel, grilled shrimp, etc. on the sushi, making it more colorful.
