1. Cook the rice and let it cool for later use.
2. Add a little salt to the eggs, spread them into egg skins and shred them for later use.
3. Wash spinach and carrots, shred them, blanch them with boiling water, cool and drain the water for later use. Prepare Mishima fragrant pine.
4. Take a bowl of rice, add 1 gram of sugar and 2 drops of white vinegar, and mix well with a little salt.
5. Put a piece of seaweed on top of the sushi roll and spread the sushi rice, then put the ingredients on top and sprinkle with Mishima katsuobushi.
6. Roll into long strips.
7. When the roll reaches the front end, tilt and press down, and seal the seal firmly with rice.
8. Then cut into sections and serve.
Tips:Water drop sushi refers to the shape of the sushi with some water droplets.
The method is actually the same as ordinary sushi, except that the method is slightly changed when the roll is rolled, and when it is rolled to the front, it is slightly tilted and pressed to make the sushi roll into a duck egg shape.
When tilting down, hold the strength firmly, not too hard to prevent the seaweed from breaking.
