Seaweed Rice
1.
Cook the rice and mix it to a temperature that can be touched by your hands.
2.
The yellow liquid in the left bowl is sushi vinegar (you can make your own: sugar + white vinegar in the bowl, just mix it with insulated water), and the black is soy sauce (you can leave it alone).
3.
Cucumber strips, ham strips, carrots (to be blanched), pickled radish strips, and egg cut into strips.
4.
The sushi rolls are placed upright, with plastic wrap on top, and the rough side of the seaweed is facing up. Put an appropriate amount of rice and spread it evenly by hand (I added carrot pieces to the rice to increase the beauty). The rice will stick to your hands. Prepare a small bowl of warm water next to it. When you stick your hands, you will touch the water.
5.
Spread half of the rice, just a thin layer. Put the materials you like. Note: Don't put the material too loose, too much, it will be difficult to roll up.
6.
When you roll it up, the whole strip must be rolled firmly to make it easy to cut.
7.
Roll it up for later use. The material of the first one is even, the second one is too much, and the seaweed is a little bit cracked.
8.
It needs to be cut in one cut, and the cut surface will be neat and beautiful. It cannot be cut back and forth. The knife sticks to the rice and it is difficult to cut, just stick to the water.
9.
Complete the plate.
10.
Finished product packaging.
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