Reverse Sushi

Reverse Sushi

1. Beat the eggs into egg liquid, add a few drops of cooking wine and a little salt to a pan, spread into egg skins and shred. Cut cucumber and ham into thin strips for later use

2. Pull out the steamed cooked rice while it's hot

3. After cooling, add the Korean hot sauce and mix well

4. Spread out the sushi curtain and put plastic wrap on it

5. Sign the size of seaweed slices and spread rice with spicy sauce on it

6. Covered with seaweed flakes

7. As shown in the picture, put cucumber, ham and egg skin on the seaweed

8. Turn up along the sushi curtain

9. Tighten it firmly and remove the plastic wrap

10. After slicing

Tips:

1. For sushi rice, use good round-grain rice, which tastes better. In addition, pay attention to the amount of water when steaming, and it is delicious if it is slightly dried.
2. When the rice is hot, it will be easier to pull out.
3. When transferring sushi, try to tighten it as hard as possible so that the sushi will not loosen.