1. While the rice is hot, add a little sushi vinegar, sesame oil and cooked sesame seeds and mix well. The sushi vinegar is added to understand the greasiness, the sesame oil is to increase the fragrance and prevent sticky hands, and the cooked sesame is to increase the taste and nutrition.
2. Beat an egg, add salt and stir well
3. Heat oil in a pan over low heat, pour in the egg liquid, when the bottom is slightly solidified, lift up half and cover the other half
4. After serving it to cool, cut into strips
5. Prepare flaky breakfast ham. Or buy a piece of ham and cut it yourself, but there is no such machine to cut it evenly
6. Wash the cucumber, slice and cut into thin strips
7. Arrange the cucumber and eggs, sliced ham, rice and seaweed as shown in the figure. The rice should be flattened and compacted on the seaweed. The rice should be made into Q-bomb rice grains with moderate viscosity, otherwise the taste will not be good after compaction
8. With the aid of the sushi roll, roll up from one end, while rolling, push the ham slices inward with your little fingers until it rolls into a cylinder
9. Cut in the middle, there are two rose-shaped laver rice
10. Scrape the cucumber into a long strip with a spatula, and fix it in a circle around the bottom of the seaweed wrapped rice
11. Use a small spoon to pour a little caviar on the rice.
Tips:If you like to eat salad dressing or Thousand Island dressing, you can also brush a layer of sauce on the rice and roll it. If you don’t have caviar, you don’t need to add it. The filling can be according to personal preference.
