Steamed Scallop Sushi

Name: Steamed Scallop Sushi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200G Rice; 1/2 root Sausage; A box Canned shellfish; 100G Glutinous rice; 1/2 root Cucumber; 1/2 root carrot; Some corn; 3 Seaweed; Some salt; Some Sushi vinegar

by Love in fish eyes

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There is only a little left of the five sausages of the Wang family in Hunan, and it must not be wasted. Think about it, it is better to make sushi, that is, it does not need too much and it is very tasty. The food is also easy and delicious at the same time!
This is the only can of canned beaver that just happens to be delicious, so if you pair it with it, a roll of sushi is filled with waxy flavor, fresh seafood, and the nutrition of green vegetables is too satisfying! "

Steamed Scallop Sushi

1. Prepare the necessary village ingredients, soak the glutinous rice a few hours in advance

2. Dice sausages and carrots

3. Cucumber diced and set aside

4. Carrots and corn kernels are blanched until broken

5. Mix glutinous rice and rice and steam until 8 when they are ripe, put the diced sausages (the amount of water should be controlled and the steam should not be too thin)

6. Sausage cut-out rice is enough, take out salt, corn kernels, cucumber and carrot diced and sushi vinegar

7. Use a spatula to mix and mix evenly

8. Take a piece of seaweed, top it with a layer of mixed rice, and put the canned shellfish on one end

9. Roll it into shape, press it a little tighter

10. Just cut into small pieces

Tips:
I like to put some glutinous rice to make sushi rice. It has a sticky texture. If you don’t like it, you can leave it alone. If you put it, soak the glutinous rice for a few hours in advance, because it's not as easy to steam as rice;
Glutinous rice does not absorb water, and the amount of water should be controlled when steaming, so that it is easy to dry and not easy to thin.
You can choose the vegetables you like.