Korean Seaweed Rice
1.
Add some vinegar, sugar, and salt to the leftover heat of the rice just out of the pot, mix well
2.
Break up the eggs and spread them into omelets (the important thing to spread the omelets is to spread oil and low heat)
3.
Cut cucumbers, carrots, Korean kimchi, prepared egg cakes and ham, all into shreds, and crush the almonds with a rolling pin (not too crushed, so that the taste will be distinct)
4.
Take the bamboo curtain, put a piece of roasted seaweed, and then put the rice, use a large spoon dipped in water, or directly use the hand dipped in water to evenly press the rice on the seaweed, leaving only 1 cm on the side not close to you Use the side dip (when preparing to work, make a bowl of cold boiled water or mineral water, use it for dip or spoon, so that the rice will not get dirty!)
5.
On the side on your own, spread cucumbers, carrots, Korean kimchi, eggs, ham strips, and sprinkle with chopped almonds
6.
Roll up the bamboo curtain, and then continue to roll it with one hand, while curling it, use four fingers except your thumb to fasten the rolled up bamboo curtain and pull it towards you, and with the other hand, hold the end of the bamboo curtain that is not close to you. , Pull it in the opposite direction to the previous hand, and then roll it up and squeeze a few bamboo curtain rolls with both hands together (this way it won’t be tight to wrap the seaweed rice). Look)
7.
Remove the bamboo curtain, dip a clean knife with water, and cut the seaweed rice into suitable sizes and serve
8.
When eating it, it can be served with sweet chili sauce or sushi soy sauce.
