1. Steamed rice with rice. Put less water than usual, because sushi vinegar is added when making it. Add a piece of kelp when steaming the rice to bring out fresh.
2. Sushi vinegar: Mix sugar, white vinegar, and salt, and heat slightly to melt the sugar and salt completely. Can't boil.
3. Pour the sushi vinegar into the rice, stir well and let cool.
4. 1 bag of sushi nori. I bought it while traveling to Korea.
5. Cut cucumbers into long strips and pickle them with sugar, white vinegar, and salt in advance.
6. Carrots are cut into long strips and marinated with sugar, white vinegar and salt in advance. Fry it when you use it. Don't be too old. Just use the oil to make the carrots more nutritious.
7. The crab sticks are deep-fried and cooked.
8. Put a little starch in the egg, spread it into thin egg skins, and cut into wide strips.
9. Assemble the sushi mold. I am assembled in the shape of a heart.
10. Put the nori in the sushi mold.
11. Put the rice in and compact it with a pressure plate.
12. Use a pressure plate to press out the groove in the middle of the rice.
13. Put all the ingredients to be put into the groove.
14. Cover the top with rice and compact it.
15. Wrap the seaweed and cut the sushi along the mold with a knife.
16. The new type of sushi is ready.
17. The same method can be used to make other shapes of sushi. This is triangular sushi.
18. This is square sushi.
19. This is round sushi.
20. This is a heart-shaped sushi.
21. and this.
Tips:I used to make sushi with bamboo curtains. This time I made sushi with molds. The first time I used it, it was messy. The kitchen is like a battlefield. It may also be because of the morning.
