food

Pushao eel 500g, rice, sushi vinegar, pepper, radish for sushi, salad dressing, pork floss, black sesame and seaweed.

step

1. Steamed sushi rice, cool, add sushi vinegar and black sesame seeds, and stir well for later use.

2. Wash and cut the green pepper, and heat the eel in the microwave oven for later use.

3. Spread seaweed in sushi tools, add appropriate amount of bibimbap, put radish strips and pepper strips in the middle, squeeze salad sauce, and size the meat floss.

4. Add rice, wrap both sides with seaweed, press with tools, and cut sushi knives into pieces with clear water.

5. The heated eel is sliced obliquely with a knife, stacked on the surface of sushi rolls and put on a plate, and the signature dish of eel rolls is ready.