Seaweed Rice
1.
Wash the rice and put it in a rice cooker to cook
2.
The rice should be placed at room temperature before adding sushi vinegar, and mix well
3.
Carrots and cucumbers cut into thin strips
4.
Put the carrots and cucumbers in the boiling water, blanch them, pick up and drain the water
5.
Beat the egg liquid evenly, and fry it in a frying pan.
6.
Cut the egg skin into long strips
7.
Laver is placed on the bamboo curtain and covered with a layer of rice
8.
Put carrots, cucumber, sushi sticks and egg crust in one-third of the place, and squeeze it with salad dressing or tomato sauce
9.
Use bamboo blinds to roll up the seaweed, roll it tightly, or it will loosen when cut
10.
Just cut
Tips:
1 If you don’t have sushi vinegar, you can use white vinegar: sugar: salt according to 10:5:1, of course you can adjust it according to your personal taste
2 Cucumbers can not be blanched. I am not used to eating them raw. Carrots and cucumbers must be blanched at once.
3 The contents of the seaweed rice roll can be floss, tuna, etc.