【sushi with Thousand Island Sauce】
by Ball kitchen
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Take a pound of rice as an example, weigh it and pour it into a rice cooker.
2. After washing the rice, double the amount of water, the ratio is 1:1, or increase or decrease according to the water absorption of the rice you use, and steam it into a complete rice.
3. Steamed rice.
4. Loose the rice and let it cool slightly.
5. Add Haitian apple cider vinegar.
6. Add six to seven tablespoons of apple cider vinegar for a pound of rice, increase or decrease according to personal preference.
7. Shake the rice evenly so that the apple cider vinegar and rice are fully fused.
8. Beat one egg, fry one egg crust and set aside.
9. Half a cucumber, peel and wash.
10. Cut into strips and remove the cucumber seeds in the middle.
11. A small amount of white sesame seeds, rinse with a relatively high-density drain.
12. Use a frying pan to fry the white sesame seeds until the surface is slightly yellow.
13. Take a piece of seaweed, spread rice on it, dip your fingers in water, and press firmly.
14. Put a layer of plastic wrap and put the rice side down.
15. Put the cucumber and egg skin on it.
16. The first bottom of the roll should be firm.
17. After the first roll is finished, slowly pull the plastic wrap forward.
18. After rolling into a circle, cut off the remaining part so that the sushi roll is not too big and can be one bite at a time, or not cut.
19. After the sushi curtain is firm, remove the plastic wrap.
20. Glue the fried white sesame seeds evenly.
21. Dip a knife into cold boiling water and cut into sections.
22. Just squeeze the Thousand Island sauce, and the remaining rice can be used to make other types of sushi.
