Sushi Rolls
1.
First, mix the sushi vinegar into the cooled rice. Here is the amount of rice for 1 bowl. Sushi vinegar needs 3~4 tablespoons. Put on disposable gloves and mix well by hand, set aside to wait for the rice to absorb the vinegar juice
2.
Cut all the side dishes into strips
3.
Spread a piece of plastic wrap on the bamboo curtain to prevent sticking, take a piece of seaweed and spread it on top
4.
Spread the rice mixed with sushi vinegar on about 2/3 of the area on the seaweed, and place 1/4 of all the ingredients one by one on your own position before the rice. It is best to put a little vegetable and squeeze a little salad dressing at a time, so that the sushi will be better. More tasty. The first time you make the ingredients, if you are not sure about it, you can put a little less, so as not to be too bulging.
5.
Pick up the bamboo curtain to roll in the ingredients. This is the most difficult part. Be sure to use bamboo curtains to compact the rice balls and round them. If there is food on the left and right sides, use a spoon to put it back; do not get the cling film into it. Finally, put a little rice on the top to make the whole sushi roll round.
6.
When cutting sushi rolls, pay attention: wipe the surface of the knife with a damp rag after each cut, so that it is easier to cut; don’t cut the knife too fast, cut down slowly to keep the seaweed section flat; the sushi rolls cut with the first cut will fall apart Come on, it's okay, it will look better later
7.
A roll can be cut into 8 complete pieces, about 2cm/piece. If the first and last pieces are not neat, you can steal it. Put the complete sushi roll in the crisper and you can take it out for a picnic
Tips:
Carrots are hard when eaten raw. If you don’t like the taste and texture of carrots, please replace the seeds in the middle after cutting cucumbers. It is better to cut off the seeds because it is easier to get water here, which will affect the appearance and texture of the sushi rolls, but it is not necessary
