Ingredients details

100 grams of white rice

2 sheets of seaweed

1 egg

Adequate amount of cucumber

An appropriate amount of meat floss

An appropriate amount of sushi vinegar

An appropriate amount of salad dressing

Original flavor

Steaming process

Take half an hour

Easy difficulty

How to make meat floss and egg skin sushi

1

Pour the rice after it is steamed Add appropriate amount of sushi vinegar and stir evenly.

2

Cut the cucumber into thin strips.

3

Crack an egg and fry a thin egg cake in a pan.

4

Cut the egg cake into strips.

5

Place a piece of seaweed on the sushi curtain, with the smooth side facing down and the rough side facing up.

6

Spread a layer of rice evenly, leaving a little space at both ends.

7

Pour some salad dressing over the rice.

8

Spread another layer of meat floss on top of the salad dressing.

9

Sprinkle thinly shredded cucumber on top of the meat floss.

10

Put another layer of egg skin.

11

Then roll the sushi curtain forward into a roll.

12

Cut the rolled strip into sections.

Tips

The rice should be steamed as soft as possible and then wrapped to taste better.

You can put any ingredients and vegetables you like into the bag.