Seaweed Rice

Name: Seaweed Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Sushi Nori; 1 small bowl Warm rice; 1 short section carrot; 1 short section Cucumber; 1 piece egg; Some Pork floss; Some Ham strips; Some White sesame; Some Sushi vinegar; Some sesame oil; Some Fish sauce; Some salt; Some water

by Xiao girl

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is called seaweed rice, not sushi! ! !
Sushi is more diverse, and it is not necessarily made of seaweed. It can be rolled into a round or long strip with salmon, cuttlefish, or fish roe and rice;
Laver rice is relatively simple, usually rolled with cucumber strips, ham strips, carrots, pork floss, spinach, etc.;
Sushi has a cold taste, while seaweed rice is generally warm.
Sushi is usually eaten with wasabi, and the texture of rice covered with seaweed is lighter.

A few simple steps will teach you how to make sushi that is persistent and delicious"

Seaweed Rice

1. Cut carrot, cucumber, and ham strips into small strips;

2. Beat the eggs and add an appropriate amount of salt;

3. Then add 1 tablespoon and a half of boiling water and beat evenly with a whisk. At this time, the next teaspoon of oil in the hot pan will spread evenly on the non-stick pan;

4. Pour the egg mixture on low heat and quickly shake the egg mixture in the pan into thin slices, and fry until the sides are solidified;

5. Cover half of the egg on the other side, about to fold the unfried side, and fry for a few seconds to serve.

6. Fry the ham strips with a little oil left over from the fried egg;

7. Blanch the carrots in boiling water until cooked;

8. The blanched carrots are placed on absorbent paper to absorb moisture, and the egg skins are cut into strips;

9. Add 1 teaspoon of sushi vinegar, 1 teaspoon of sesame oil, 1 teaspoon of fish sauce, 1 tablespoon of white sesame seeds to the rice and mix well;

10. Place the sushi seaweed on the sushi roll, put the rice and press it evenly to spread it evenly on the sushi seaweed, and then layer carrots, cucumbers, egg skins, ham strips, and pork floss;

11. Roll up the seaweed with a sushi roll, be sure to compact it during the rolling process, and then roll it into a strip;

12. Use a knife to cut into 1.5cm-thick pieces and load them on a plate.

13. Spread oil or cold water on the knife, cut into 1.5cm-thick slices and put on a plate.

Tips:
1. Cucumber can be replaced with spinach. The treatment method is the same as that of carrots. The blanched spinach should be squeezed out.

2. Don't fry the eggs on both sides, just fold the fried side and stew them in half, so that the eggs will be more tender;

3. The sushi vinegar in the rice can be adjusted by yourself to avoid too sour;

4. When the rice is spread on the sushi seaweed, it must be spread evenly and compacted so that it is not easy to spread when it is cut;

5. When rolling the sushi, it should be firm, so that it is not easy to loose;

6. Because the rice is sticky, you can apply a little oil or water on both sides of the knife when cutting the sushi, so that you can cut the sushi with a good-looking shape.