Unagi Sushi

Unagi Sushi

1. One cup of rice, 3/4 cup of glutinous rice, cook rice with a rice cooker.

2. Prepare the ingredients. Sushi nori, canned eel, cucumber, sushi carrot, rice, sushi vinegar, sushi soy sauce.

3. Pour 10ml of sushi vinegar on the rice.

4. Use a spoon to mix the rice and vinegar evenly, and toss upright to avoid the rice grains from breaking up.

5. The inside and outside of the sushi roll can be covered with plastic wrap.

6. Put a piece of seaweed on it.

7. Spread a layer of rice, leaving less space on the four sides instead of covering it all up.

8. Put the eel meat in black bean sauce on the rice.

9. Put on the sushi carrot, cucumber, and salad dressing.

10. Roll up from the top, gradually take out the curtain, and roll it forward. Cut off the last extra egg rolls to close the edges.

11. The rolled sushi rolls are like this.

12. Pour some water on the knife, and use the knife to cut the sushi roll into even pieces.

13. The thickness of the sushi is about 1.5 cm.

14. Place the sushi on the plate. You can eat a tempting plate of eel sushi! It can be eaten with some sushi soy sauce and wasabi. "If you want to feel the fresh fragrance of rice, choose the best polished rice from Ruanliang"

Tips:

My ingredients are 2-3 sushi rolls, for reference! Pour the sushi vinegar on the rice and stir it evenly, otherwise the rice grains that are not mixed with the sushi vinegar will become hard after a long time. The rice spoon should be upright when it is stirred to keep the rice grains intact. When cutting, the knife can be dipped in water to reduce the stickiness when touching the rice grains.