750g of rice, 6-8 pieces of sushi seaweed, cucumber 1, carrot 1, asparagus 1.

condiments

Appropriate amount of salt, appropriate amount of sushi vinegar, tomato sauce 1 package, egg skin 1 piece, sushi strips 1 package.

Aishang vegetarian sushi

1. Wash asparagus, peel it off, split it in two, boil it with clear water, blanch it with appropriate amount of salt until cooked, and chill it with cold water for later use.

2. Refrigerate for later use.

3. Wash the rice, and then add the appropriate amount of sushi vinegar after the rice is cooked.

4. Stir-fry the eggs and slice the carrots and cucumbers.

5. Prepare radish roots.

6. Smooth the bamboo curtain and spread the rice evenly on the bottom of the plastic wrap.

7. seaweed mats.

8. Put in the prepared materials.

9. Roll the rice back with a bamboo curtain and hold it tightly with your hands. Remove the plastic packaging.

10. Cut into sections with a special knife and put them on a plate to eat!