Methods and steps of making sushi 1
The practice of sushi (ordinary ingredients make delicious sushi)
Peel carrots, cut into cubes, pour in apple vinegar, soak and refrigerate for 24 hours.
When rice is washed into the pot, the amount of water is about 90% of the usual cooking water. Cook into slightly hard rice. If you like to eat hard rice at home, you can use the usual amount of water.
Boil the cooked rice and simmer until it is slightly warm. Pick rice with a spoon, pour in one tablespoon (about 15ml) of olive oil and one teaspoon of salt while picking, and stir until the rice grains are even and shiny.
Pour a few drops of olive oil into the pot, fry the ham sausage on low heat, and turn it over frequently until the ham sausage is slowly bulging and mature. Take out the pan and cut it into four parts longitudinally. Put a little salt in the egg and break it. Fry the remaining oil from ham sausage into egg skin with low fire. Take out the pot and cut it into strips one centimeter wide. Peel the cucumber and cut it into eight parts longitudinally, and cut off the flesh of the yellow melon.
Spread the rice as thin and evenly as possible on the sushi seaweed skin, and then put carrot slices, cucumber slices, egg slices, ham slices and pork floss in turn.
The sushi curtain pushes the seaweed rice roll, and at the same time, the sushi curtain is tightened and pushed forward. When rolling, the left and right hands exert force evenly. After rolling, roll it up with sushi curtain and then press it tightly, so that the rolled sushi is compact and uniform in thickness, and it is not easy to spread when cutting.
Cut off the corners and evenly cut into sushi rolls of equal width. The sharper the knife, the more beautiful the section.
It's over.
Put it in a lunch box and take the children on an outing.