1. I chose northeastern rice. In order to increase the stickiness of the rice, I added some round glutinous rice. Rice: glutinous rice equals 2:1. Also prepare a section of kelp.
2. Wash the rice well, so that the water is slightly under the rice. Cut the kelp into 5X8cm strips and put it in the pot with the rice. Can enhance the umami taste of rice.
3. Now let's make sushi vinegar. Mix the salt, sugar, and white vinegar at 1:5:10, and boil it over a low heat until the sugar and salt have melted. Do not boil.
4. This is a prepared sushi vinegar. The amount of sugar and salt can also be changed according to personal taste, so there is no need to stick to one pattern.
5. Add 2--3 spoons of sushi vinegar to the steamed rice.
6. Stir the rice with a wooden spatula, so that the sushi vinegar and rice are fully mixed, do not press the rice, so as not to lose its looseness and affect the taste. After the rice is mixed, let it cool in the air until it cools down.
7. Prepare the stuffing ingredients.
8. Beat the eggs, add a little starch, chicken essence, and salt.
9. Heat oil in a pan and spread the eggs into omelets over low heat.
10. Shred the stuffing ingredients, and blanch the carrots and crab sticks first.
11. Take a piece of seaweed and place it flat on the sushi curtain, with the rough side facing up.
12. Moisten your hands with water, grab a handful of rice, hold it into a ball, and place it on the upper left of the seaweed.
13. Spread the rice evenly and squeeze some salad dressing on the rice. Don't cover it all up, there is about 1cm left around.
14. Spread the filling under the rice.
15. Roll it up, roll it up and shape it with the help of a sushi curtain. Don’t cut it in a hurry, let it rest for one minute to set the shape.
16. Dip the knife in water, and cut one by one. Don't use brute force, use the "drag" knife method.
17. Next, make the fancy, take half a piece of seaweed, put a ham sausage, roll it, and glue it with a few grains of rice on the edge.
18. Take another piece of whole seaweed, spread the rice, place the ham sausage underneath, and roll it for shaping.
19. Cut the rolled sushi in half into quarters.
20. Take another piece of seaweed and arrange the ham back to back. Put cucumber shreds in the middle.
21. Place the other two hams back to back.
22. Roll into square sushi.
23. Dip the knife into the water and cut the sushi. Just put the plate.
Tips:1. Don't rush to cut sushi. Dip a knife into water and cut one. It is easy to cut.
2. The sushi roll is ready, let stand for 1 minute before cutting.
