Mosaic Sushi Roll
1.
Cut the sushi nori in half to make it into a rectangle. Cut cucumber into sections, sashimi or other favorite ingredients, to make the length equal to the good width of sushi nori.
2.
If it is a thinner cucumber, cut it in half and then cut it in half to divide it into four lengthwise. The thicker cucumber is divided into four parts and cut off according to the situation. Cut off the excess part to make the whole one size smaller (forgive me for being poor)
3.
Reconstitute the cucumber strips into a cylinder, and spread a layer of rice on one and a half sheets of seaweed. The area is just enough to wrap the cucumber strips for a week without overlapping. Roll tight. If there is extra part, you can cut it off with a knife.
4.
In the same step, spread the pink sushi rice on the seaweed, wrap the white rice roll just now, and roll it tightly. Just one lap is enough. (Pink sushi rice can be cooked with a little red pigment or red yeast rice powder. If it is troublesome, you can also mix it with the sushi vinegar into the freshly cooked hot rice)
5.
The remaining part is blank seaweed slices. Put a few grains of rice to squash, roll it up and stick it on.
6.
Cut the seaweed rolls into fours according to the position of the seams of the cucumber strips.
7.
Then you get the four corners of mosaic sushi.
8.
Crush it with rice and join two pieces of seaweed together to form a long strip of seaweed.
9.
Take two cut seaweed rolls and place them on one end of the seaweed in the opposite direction. Coat the collapsed area with carrot puree, put sashimi on it, and make it into a diamond shape.
10.
Spread a layer of carrot puree on the sashimi, and then add the remaining seaweed rolls.
11.
Roll up carefully. Put rice grains at the end to squash and bond.
12.
Dip the knife into water, cut into pieces and place on the plate.
