Seaweed Rice
by kiss war girl
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Ingredients: cooked rice, seaweed, sushi vinegar, Korean kimchi, white sesame seeds, cucumber, ham sausage, egg skin, basil leaves Tools: disposable gloves, bamboo curtain
2. Pour the cooked rice into a container while it is hot, add white sesame seeds, stir well and let cool for later use.
3. Wash the cucumber, remove the head and tail, and cut into strips; beat the eggs and spread them into omelets, shred; put the perilla leaves in boiling water and blanch them, remove and cut into shreds. (Perilla blanching time should not be long, just 3-5 seconds)
4. Spread the seaweed on the roller blind, reserve 1-2 cm at the front end, and spread a layer of sushi rice on the rest.
5. Put ham strips, cucumber strips, shredded eggs, basil leaves, and kimchi (crunch dried water).
6. Then use a roller blind to slowly roll up, use a little force when rolling, and then cut into sections with a knife.
