Floss Sushi
1.
Prepare all the ingredients.
2.
The sushi rice is simmered with appropriate amount of water and cooked until cooked. The amount of water is slightly less than usual for cooking rice. Air the cooked rice to about 40°C, add some sushi vinegar, and mix well. Don't put too much sushi vinegar, just a little.
3.
Beat the eggs into a bowl, add a little salt, beat them, and then pour them into a pan and cut them into thin egg skins.
4.
Cut the fried egg skin into strips, cut the ham sausage into thin strips with a knife, and cut the cucumber into thin strips after cleaning.
5.
The sushi curtain is laid flat on the table, and then covered with a layer of plastic wrap, and a piece of sushi nori is placed on top of the plastic wrap. The smooth side of the sushi nori touches the plastic wrap face down.
6.
Spread the sushi rice flat on the seaweed, and then place the ham sausage, cucumber strips, egg shreds, and pork floss in sequence.
7.
With the aid of the sushi curtain, drive the seaweed to roll up slowly, while rolling, while pulling the sushi curtain, try to wrap it tightly and not loose, and be careful not to wrap the sushi curtain and plastic wrap. After the roll is finished, place it for a few minutes.
8.
Dip a knife into hot water and cut the sushi into small pieces about one centimeter wide, then put it on a plate and serve it on the table. If you cut the sushi too thinly, it's easy to spread, and if you cut it too wide, you can't eat it. One centimeter is just right.
Tips:
1. Sushi vinegar can be bought in supermarkets. If not, you can mix salt, sugar, and white vinegar at a ratio of 10:50:100, then put it in a pot and heat it, don't boil it, just let it cool.
2. When putting side dishes, you can add proper amount of salad dressing or caviar to taste better.
3. When cutting sushi, the knife should be dipped in hot water before cutting so that it will not stick.
4. The ingredients for making sushi can be freely selected according to your own taste.
