1. First wash and peel the purple sweet potato, cut into small pieces and steam for 20 minutes in a steamer, steam it and let cool, put it in a small bowl and crush it with a spoon, add a bag of Thousand Island Salad Dressing (sweet flavor), sprinkle Add 10 grams of soft white sugar and stir evenly into a viscous salad purple potato filling.
2. Put the rice into a rice cooker at a ratio of 1:1.5 to steam. After steaming, immediately pour in the sushi vinegar, stir well, and let cool.
3. Spread the sushi curtain flat, spread the seaweed slices, spread the rice on the seaweed with a spatula, pay attention to leaving a little space on one side, after spreading the rice, use a small spoon to spread the purple sweet potato filling on top of the rice and flatten it. The end of the rice is rolled up, and the end is dipped in water and rolled up.
4. Dip the sushi knife in water and cut the sushi evenly. Skilled~~
5. The purple potato salad sushi is finished, put it in a bento box, you can go for a picnic
Tips:The purple potato filling should be beaten evenly in the same direction. Cut the sushi rolls without getting water on your hands. When cutting, press lightly with your index finger, and the knife should be vertical and fast.
