Tools/raw materials
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Cold rice (1 bowl)
Seaweed (1 piece)
A little salad dressing
A little sushi vinegar
Cucumber 1/4
Carrots 1/4
Ham sausage 1/4
A little fluffy meat
Avocado 1/4
Methods/steps
1/8 Step by step reading
First, mix sushi into the cooled rice, 1 bowl of rice, and sushi vinegar needs 3~4 tablespoons. Put on disposable gloves and mix well by hand. Set aside until the rice absorbs the vinegar juice.
2/8
Cut all the side dishes into strips.
3/8
Spread a layer of plastic wrap on the bamboo curtain to prevent sticking, and take a piece of seaweed and lay it flat on it.
4/8
Spread the rice mixed with sushi vinegar on the seaweed for about 2/3 area, and put all the ingredients of 1/4 on the front of the rice one by one. It's best to put vegetables at a time and squeeze a little salad dressing, so sushi will be more delicious. If you are not sure about the ingredients for the first time, you can put less so as not to be too bloated.
5/8
Lift a bamboo curtain, involving ingredients. This is the hardest part. It should be noted that: ① Rice balls must be compacted and rounded with bamboo curtains, and the food on the left and right sides will be squeezed out and stuffed back with spoons; ② Don't roll into plastic packaging. Finally, put a little rice on it to round the whole sushi roll.
6/8
Attention should be paid to cutting sushi rolls: ① Wipe the knife surface with a wet rag every time, which is easier to cut; ② Don't cut the knife too fast, and cut slowly to keep the section of seaweed flat; (3) The first one-size-fits-all sushi roll will be spread out. It doesn't matter, it will look good in the future.
7/8
A roll can be cut into 8 complete pieces, about 2cm/ piece. If the first and last pieces are not neat, you can steal them. Put the whole sushi roll in a fresh-keeping box and you can take it out for a picnic.
8/8
If you eat at home, you can set a plate and decorate it with salad dressing, floss meat and caviar (here I use carrots).