Roll Up The Delicacy of Autumn, Taste The Tartary Buckwheat Sushi!
1.
Wash the rice and buckwheat fragrant rice, mix in a ratio of 1:4, add an appropriate amount of water, and steam them in a rice cooker. After steaming, set aside to warm and set aside.
2.
Salt, sugar, and tartary buckwheat vinegar, according to the ratio of 1:3:6, mix and mix thoroughly, the salt and sugar are homogenized, and the soup is set aside.
3.
Wash cucumber and carrot, cut into strips, and cut ham into strips, about 1 cm in size, set aside.
4.
Pour the vinegar sauce into the rice and stir well.
5.
Put a whole piece of seaweed on the roller blind, spread the adjusted rice on the seaweed, and arrange the sliced cucumber, carrot, and ham on one end of the rice in turn; roll the roller blind together with the ingredients into a bucket, as much as possible Tighten it and let it set for 10 minutes.
6.
Take out the seaweed roll, cut the seaweed roll into sections (dip a little vinegar sauce on the knife when cutting to prevent sticking), sprinkle a small amount of black and white sesame, dipped in salad dressing, delicious and healthy seaweed tartary buckwheat sushi is complete!
Tips:
The vegetables in the middle of the sushi rolls can be adjusted according to personal taste. You can also add pork floss, tuna, egg cakes, etc.; the salad dressing can also be changed to Thousand Island sauce, tomato sauce, etc. according to your personal taste.
