Seaweed Rice Roll
by YY in the kitchen
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. After the rice is cooked, immediately pour in an appropriate amount of sweet and sour, mix well, and let it cool for a while.
2. Wash the cucumber, peel and cut into long strips and then remove the sacs, remove the outer coat of the ham, and cut into long strips. After the eggs are beaten and fried into omelets, they are also cut into strips and set aside.
3. Lay the roller blind flat, and put a piece of seaweed on it (the smooth side is facing down).
4. Spread rice evenly on the surface of the seaweed sheet, and use a rice spoon to compact it slightly, leaving a side of about 3cm.
5. Arrange cucumber strips, ham strips and egg strips on the bottom side.
6. Roll up the roller blind with both hands, roll it into a roll like a cake roll, hold the seaweed rice roll firmly with both hands, then loosen the roller blind.
7. Make the remaining seaweed rice rolls as above.
8. Dip it with cold water with a toothed knife, cut off both ends of the seaweed rice roll, and then cut into pieces of your favorite thickness. You can dip it in Japanese mustard and soy sauce when you eat it.
