Seaweed Rice
by 83 hours
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Peel the carrots, cut into thin strips, blanch them in a boiling pot, remove them, and let them cool for later use
2. Wash and cut cucumber
3. Sliced ham
4. Add a few drops of cooking wine and a little water to the egg, and beat the salt to form egg liquid
5. Fry into the egg crust
6. Shred and set aside
7. Grill the steamed rice until it is warm, add sushi vinegar and mix well
8. Take a piece of sushi seaweed and spread it on the sushi curtain
9. Spread the tuned rice on the seaweed
10. Put ham, cucumber, carrot and egg crust on it
11. Roll up and tighten with a sushi curtain
12. Diced
Tips:1. When cutting cucumber strips, the middle part is no longer needed. The crumb is too soft and will affect the taste.
2. Mix salt, sugar, and vinegar into sushi vinegar at a ratio of about 1:5:10.
3. It is best to add sushi vinegar and mix well when the rice is still warm.
