Hand-rolled Sushi
1.
Wash carrots, cut into thin sections, blanch in boiling water for 1 minute; cut cucumbers into thin strips, the length of which is the same as the width of seaweed; thin strips of ham sausage; cut long strips of Japanese radish;
2.
Put the cooked rice out, let it cool until it is not hot, add salt and sushi vinegar, mix well
3.
Wash and dry the sushi curtain, put it on a clean cutting board, and put the seaweed on the bamboo curtain;
4.
Put on disposable gloves, grab the rice, spread it evenly on the seaweed, and spread it evenly; don’t spread it too thick, just about 0.5cm thick;
5.
Place the ingredients along the bottom of the seaweed in order, and finally sprinkle with pork floss
6.
Begin to roll the seaweed from bottom to top. When rolling, be careful not to roll the curtain into the rice. While rolling, pull the bamboo curtain up. After the roll is finished, hold it firmly to fix the shape to prevent it from being deformed and scattered when cutting;
7.
Note that you need to use a sharp knife to cut the seaweed rice, and wipe the blade clean after each cut.
Tips:
Cooking in winter is afraid of cold and trouble. Hand-rolled sushi is just right. Seaweed itself is rich in iodine. Seaweed is sweet, salty and cold in nature, and has the functions of resolving phlegm, softening phlegm, clearing heat and diuresis, nourishing the kidney and nourishing the heart. Therefore, long-term consumption can also prevent diseases such as high blood pressure.
