1. After the pot is boiled, pour in the cooking oil
2. Beat the eggs, pour them into a pan and fry them into egg skins. Use the residual heat to fry the ham too, which will make it more fragrant.
3. According to personal taste, add appropriate amount of sushi vinegar to the rice, mix well,
4. Cut cucumber into strips, ham into strips, and egg skin into shreds,
5. The seaweed is spread flat on the sushi roll, and the rice is spread on the top. Pay attention that it must be even, the sushi will be beautiful.
6. Place the cucumber, ham and egg skins on the side close to the seaweed,
7. Roll it up with a sushi curtain and be careful to roll it tightly so that the cut sushi is beautiful.
8. Dip a little water on the knife and cut to the thickness you like.
Tips:Cook the rice when it’s warm. Too hot will blanch the seaweed to soften it.
Be sure to curl the incense tightly, so that the cut will be neater and beautiful.
