Seaweed Shrimp Roll
1.
Soak the glutinous rice overnight in cold water and steam it on a steamer (don’t uncover it in advance, keep the temperature and humidity of the rice, it’s not easy to handle when the rice gets cold)
2.
The ingredients are ready (after the photo is taken, quickly put the glutinous rice in the pot to keep warm)
3.
Remove the shrimp thread of the Jiwei shrimp, wash it, put it in a pot, blanch it, drain the water, and peel off the shell
4.
Cut cucumber into long strips and set aside
5.
Put the salted egg yolk in the microwave, high heat Weibo for one minute
6.
All the ingredients are processed
7.
Place the seaweed on the bamboo curtain covered with plastic wrap, dig a tuft of glutinous rice and place it in the middle of the seaweed, and quickly spread the rice on the seaweed with a rice spoon
8.
The egg yolk is crushed with a spoon and sprinkled on the rice. Cucumber and shrimp are placed on top
9.
With the help of the curtain, wrap the rice
10.
Roll hard a few times, pinch both ends tightly
11.
Slightly shape the shrimp, cut into sections
12.
It's ready to be served with a little decoration
Tips:
1. Open the lid of the rice cooker wide, the glutinous rice will harden when it becomes cold, so if you want to make a few more, you must quickly cover the lid every time you make one to maintain a certain temperature and humidity.
2. The ingredients can be changed to what you like. Because of the seasoning of salted egg yolk, the glutinous rice is also delicious without sushi vinegar.
