Home-style Sushi, Simple and Delicious
1.
Let's have a family portrait first
2.
In the process of steaming the rice, add some salt and water to the eggs and mix well
3.
Spread into egg pancakes
4.
All ingredients cut into strips
5.
After the rice is steamed, put it in the sushi vinegar and mix it evenly. (My rice has black sesame seeds, so the color is not very clean, haha)
6.
Laver on the bamboo curtain (a layer of plastic wrap is placed underneath to prevent the rice from staining the bamboo curtain)
7.
Spread the rice evenly on the seaweed (the steamed rice is a bit sticky, it’s not difficult to make it, you guys have to be patient)
8.
Lay out the golden roots, egg strips, and sausages close to the beginning of the roll. Sprinkle with pork floss.
9.
Start from one end and roll it up with a stronger hand, so that the roll is formed. After the roll is finished, set aside for a while to let it take shape. Dip the sushi knife with some water, cut it and eat it. It’s better to have cucumber strips, crisper and nicer in color, but I forgot to buy it. It’s also good to eat like this.
10.
Cut it, dipped in mustard and start
Tips:
1. This rice is better to be steamed and slightly harder, and it is easier to cut when cutting. Mine is steamed and too sticky, and it takes a lot of effort to cut.
2. Without sushi vinegar, you can use white vinegar and sugar to make your own sushi vinegar.
3. Don't spread the rice too full, or the rice will leak out.
