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1. Use half a measuring cup of japonica rice (a measuring cup provided by the rice cooker),
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2. A little glutinous rice, about a quarter of a measuring cup
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3. A little barley kernel, about one spoon
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4. After the rice is cooked, use chopsticks to pick it loosely and let it cool.
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5. Choose the seaweed for sushi, but unfortunately there is a missing corner on the left. Be careful next time you buy it.
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6. Heat about one spoonful of oil in a pan, and fry the beaten eggs into a very tender egg crust.
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7. Cut the egg and egg skin into long strips. Take a section of cucumber and rub the skin with fine salt and cut into long strips. Cut the dried pork into thin strips with scissors. They are very hard and easy to cut after being thin.
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8. Started to make sushi vinegar (I didn’t buy it and I had to make it myself): Put a teaspoon of sugar in a bowl
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9. Add white vinegar to a teaspoon of sugar and stir to dilute.
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10. Add sushi vinegar to the rice
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11. Add a little salt to the rice and stir well
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12. Put a piece of seaweed on the bamboo curtain, spread the rice, spread the rice evenly from top to bottom, leaving an inch empty
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13. Put cucumber, egg skin and meat strips on the spread rice
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14. Use bamboo curtains to roll up the seaweed and tighten it
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15. After all the rice rolls, you can roll four rolls
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16. The knife is dipped in cold boiled water to prevent sticking, which can make the incision smooth. Cut to the thickness you like.
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17. All cut up, except for the eight side materials (cut and eaten up), they are all packed into the buckle box, take it away and set off~
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