Tools/materials: seaweed? Sushi rice? Korean hot sauce? Sesame oil? Egg skin

Preparation process: prepare basic white sushi rice. Add rice vinegar, salt and sugar to the cooked rice and stir well.

The ratio I use is: 3 cups of uncooked rice and 3 cups of water for cooking. Add 6 tablespoons vinegar, 2 tablespoons sugar and 2 tablespoons salt and mix well. When you do it yourself, you can adjust it according to your own preferences.

Steps/Methods: Divide a piece of sushi into five equal parts with seaweed and cut it into five strips with scissors. Take a bowl of white sushi rice, add Korean hot sauce, add a few drops of sesame oil and mix well to make Redmi. ? Spread the sliced seaweed strips flat on the sushi curtain, and then spread a thin layer of rice dipped in hot sauce on it. ? Lift both sides of seaweed slightly upward and roll it into an incomplete closed small tube. ? In the same way, roll the remaining four pieces of seaweed into small tubes and set aside. Then take a whole piece of seaweed, spread a layer of mixed white sushi rice on it, and keep the pre-fried egg skin roll at hand for later use. ? Put two small tubes rolled with spicy rice in the center of seaweed covered with rice. ? Put an egg roll between two small tubes. ? In addition, the remaining three small tubes are buckled on both sides and in the middle of the egg skin roll, with seaweed facing outwards. ? Hold up the sushi curtain with your hands, and put the two ends of seaweed covered with white rice near the place where the rolls are spread in the middle. ? When the two ends are together, roll them tightly with sushi curtains and shape them. ? When cutting, roll it up with a sushi curtain to expose only the part to be cut, and then cut it with a knife, which will make it easier to cut.

Note: Egg skin rolling method: add salt to the egg liquid and mix well. Heat a little hot oil in the pot, pour a thin layer of egg liquid, roll it up with chopsticks after molding, and form a tube. I use a square or round pot. If the egg skin roll is too long, cut it into the same length as seaweed with a knife.

Don't roll the five small cylinders and the egg skin too thick, lest it be too thick when it is finally closed, and it won't be rolled together with a complete piece of seaweed. If you accidentally make it too thick, it is really difficult to wrap it with a piece of seaweed bag, so you can't give it up in vain. You can add a layer of sushi rice to the "gap", then cut off a piece of seaweed the size of the gap and stick it on it.