Onigiri Sushi
1.
The first type: cook rice, add sushi vinegar after the rice is cooked and stir well, set aside.
2.
Cut the ham, cucumber, carrot and pickled radish strips into long strips and set aside.
3.
Add a little bit of water to beat the eggs and fry them into flat pancakes with a smooth surface. After cooling, remove the corners and cut into a large square.
4.
The sushi curtain is placed flat on a clean table, and a square omelet is placed (you can also use seaweed instead of omelet).
5.
Take a ball of cold rice and spread it flat on the omelet, flatten the rice slightly, leaving a little gap at the end.
6.
Place the sliced ingredients on one end, and then slowly roll them up with a sushi curtain. When you roll them, you will use a little force to shape them. Finally, spit some honey at the end where there is no rice, so that the omelet will not loosen. Then cut into pieces. . .
7.
The second type: spread plastic wrap on the sushi curtain, take a ball of cold rice, spread it flat on the plastic wrap, and flatten the rice slightly.
8.
Put a piece of seaweed on the rice, and pile the strips of ingredients on the front of the seaweed. Then use the sushi curtain to slowly roll up, (be careful not to roll the rice with the plastic wrap, at this time the plastic wrap should be regarded as an integral part of the sushi curtain).
9.
Cut into pieces and roll in the pile of sesame seeds so that the sesame seeds are evenly glued in a circle.
Tips:
Sorry, no process diagram was taken.
I think of taking pictures every time I eat.
I personally think that by making sushi a few more times, I will find out the trick by myself.
