Thick Egg Yaki Sushi Rolls
1.
Ingredients preparation: 1 carrot, 2 eggs, 2 seaweed, 1 bowl of rice
2.
Beat the eggs into a bowl, peel the carrots and shred them, then chop them into fine pieces.
Mix the eggs and carrots with a little salt and beat evenly
3.
Preheat the pan, add a little oil, pour a thin layer of egg liquid, fry on low heat until the egg liquid is solidified and roll up from one end, leave a little bit to not finish, then pour the egg liquid, and roll it up after solidification. Repeat until the egg liquid is used up. Small instructions: When rolling, you can use a spatula and chopsticks to be careful of burns.
4.
Put the fried thick egg simmered on the seaweed while it is hot and roll it up, so that it can be rolled tightly by the heat
5.
Mix the rice with sushi vinegar and mix well. You can make your own if you don’t have sushi vinegar. Rice vinegar: sugar: salt=3:2:1
Spread the well-stirred rice evenly on another sheet of seaweed. It is best to put a piece of plastic wrap under the seaweed
Then put the thick egg simmered rolls in a short length and roll them tightly with the help of bamboo curtains
6.
Reshape and loosen the bamboo curtain, and cut into 1 cm sections with plastic wrap. Use a sharp knife to cut once, rinse and cut again, so that the cut surface will be more perfect.
7.
Rather than taking great pains to match meals, it is better to treat yourself with a bowl of germ rice. A bowl of good rice is the best choice.
Tips:
Sort out the tips in the process:
1. Put the fried thick egg simmered on the seaweed while it is hot and roll it up
2. Take the plastic wrap and cut into sections of about 1 cm. Use a sharp knife to cut once, rinse and cut again, so that the cut surface will be more perfect.
3. Choose good rice, whole-grain germ rice, which contains vitamin B, vitamin E, trace elements, dietary fiber and high-quality fat and protein.
