1. Wash the cucumber, ham, and purple cabbage, and cut into strips.
2. Beat the eggs, put a small spoonful of salt, and fry them in a pan to form a large egg cake.
3. Shred the egg (I cut a bit thicker, I suggest to cut a bit thinner to make it easier to wrap.)
4. I use the rice that I eat daily at home, and the amount of water is slightly less than usual when I cook, so that the cooked rice is one by one.
5. According to the amount of rice, add a small spoon of salt.
6. Put appropriate amount of fragrant sesame oil
7. Put a proper amount of wasabi rice to make it more flavorful (you can leave it alone if you don’t like the taste of wasabi)
8. Add an appropriate amount of sushi vinegar to enhance the flavor, about a spoonful, depending on the amount of rice.
9. Season with sugar, the amount of sugar is the same as the amount of sushi vinegar, 1:1.
10. Prepare a sushi roll and sushi knife
11. Prepare a piece of seaweed and spread it on the seaweed roll, and then spread the cooked rice on the seaweed (leave some space on all four sides)
12. Put your favorite pork floss, egg shreds, cucumber strips, purple cabbage, and tomato sauce on the rice at one end of the roller shutter.
13. Roller blinds wrap the seaweed rolls in the form of pushing. Be careful not to wrap the rolling blinds in the seaweed, but roll the seaweed in the form of rolling
14. The wrapped seaweed rolls are like this
15. Prepare to cut seaweed rolls, about 1~2 cm thick. Wet the bag before cutting so that the rice does not stick when cutting.
16. After wrapping, add some salad dressing on top, the taste will be more authentic
17. This salad dressing tastes good and has a lower calorie ratio.
18. The seaweed rice is made!
Tips:1. When wrapping, try to squeeze the rolling curtain as hard as possible. It's the seaweed wrapped rice to wrap it tightly.
2. Dip some water on the knife when cutting.
