Seaweed Rice
by azure2001
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. I beat an egg and spread it evenly into egg skins. I put it in the wok~ It’s better if there are other pans.
2. Cut cucumber and ham into strips and egg crust, shred carrots and set aside
3. Use a spoonful of vinegar, half a spoon of sugar and half a spoon of salt to make sweet vinegar. Of course, sushi vinegar is best~ Pour it into the cold rice and stir while fanning it with a fan. You can add black sesame seeds to make it more fragrant~
4. Put the rice into a ball and place it in the middle of the seaweed, then spread out one side to leave a part of the seaweed for sealing.
5. Place the ingredients close to the edge and roll them up with a sushi curtain to set the shape, and brush a little water on the last seaweed to seal
6. Cut into pieces. Dip a bit of water on the knife when cutting to prevent sticky rice. Pour a bit of sushi soy sauce and wasabi to eat.
Tips:You need to wipe a little water on the knife to make it easy to cut.
