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1. Peel the carrots and cut into half into square strips, pour in apple cider vinegar, soak, and refrigerate for 24 hours.
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2. Wash the rice into the pot, the amount of water is about 90% of the usual cooking water, and boil it into a slightly harder rice. If you like to eat hard rice at home, just follow the usual amount of water.
3. When the rice is cooked, turn off the power and simmer until lukewarm. Use a rice spoon to scatter the rice. While picking, pour a large spoonful (about 15 ml) of olive oil and a small spoonful of salt. Stir until the grains are evenly oily
4. Pour a few drops of olive oil in the pan, fry the ham sausages over low heat, turning frequently, until the ham sausages slowly bulge and mature out of the pan, cut into quarters lengthwise, beat the eggs with a small amount of salt, and fry slowly with the remaining oil of the fried sausages. Into a piece of egg skin, out of the pan, cut into one-centimeter wide strips, peel the cucumber and cut into eight pieces lengthwise, cut off the cucumber flesh
5. Spread the rice as thinly and evenly on the sushi seaweed skin as possible, and put vinegared carrot sticks, cucumber sticks, egg strips, ham sausage sticks, and pork floss in turn.
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6. The sushi curtain pushes the seaweed rice roll, tightening the sushi curtain while rolling, and pushing forward. When rolling, the left and right hands are evenly pressed. After the roll is finished, roll it with the sushi curtain and press it again. The rolled sushi will be tight and uniform in thickness. It's not easy to disperse when cutting
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7. Cut off the corners and evenly cut into sushi rolls of equal width. The sharper the knife, the more beautiful the cut surface
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8. it is done
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9. Put the lunch box and take the kids out
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Tips:1. The ham sausage I use is rain-run sausage, the meat is firm, you can see the meat in it, it is slightly sweet, and the taste is particularly good
2. The step of braising rice can make the inside of the rice grains soft and the surface is relatively dry. The step of mixing olive oil can make the surface of the rice grains oily and lock the moisture. These two tips have their advantages when making sushi, and the sushi skin is not easy. The rice does not need too much salt, just a little bit of bottom taste. Olive oil is chosen because olive oil has the characteristic of volume expansion when heated, and one tablespoon can already wrap half-cooked rice into grains. Oily grains
3. Cucumber is removed, which can prevent melon juice from soaking the rice. The sushi rolls are not easy to disperse. The carrots are dipped in apple cider vinegar one day in advance to make the rice more oily, sticky and firm.
4. The color is bright and beautiful, slightly sweet, sour, salty and fragrant, children love it.
