Sushi
by Bag change
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Cook the rice in advance, peel the carrots and cut into long strips, beat the eggs into a bowl, and set aside.
2. Heat oil in a non-stick pan, pour the egg liquid into the pan and fry it into an egg pancake and set it aside.
3. After boiling in another pot of clean water, pour the shredded carrots into boiling water and blanch them. Pour the cucumbers into the blanched pot and pick them up for later use.
4. Cut the cucumber and egg cake into strips and place the carrot strips in a plate for later use.
5. Pour appropriate amount of salt, white vinegar, and granulated sugar into the rice and stir evenly.
6. Spread the sushi roll curtain flat, spread a layer of plastic wrap on the surface of the sushi roll, and then spread the seaweed on the plastic wrap.
7. Spread the rice evenly on the seaweed surface.
8. Put a carrot stick, egg stick, and cucumber stick on the other end of the rice noodles.
9. Roll up the seaweed and three silks together at this end.
10. Roll into sushi rolls.
11. The rolled sushi roll is then rolled up with a sushi roll.
12. Press hard with your hands.
13. After the sushi roll is untied, a good piece of sushi is formed.
14. Dip cold water on the knife edge and cut the sushi rolls into small pieces of uniform size.
