Prepare raw materials and tools

1, main raw materials:

Prepare appropriate amount of rice and glutinous rice;

Roasted seaweed;

2. Sushi stuffing:

A bottle of salad dressing;

Green mustard root (mustard, horseradish);

Sushi vinegar (white vinegar);

2 fresh cucumbers;

Ham sausage, thin one, 2 Liang 3, Shuanghui, etc. Can be used;

Cucumber, radish, pickles;

Meat floss, in bulk or in bottles;

Crab meat, the kind of ice-like crab meat sold in supermarkets, can be steamed by itself;

1 egg;

1 carrot.

3, production tools:

Bamboo curtain.

Extended reading: the method of rolling sushi

1. After the rice is dried, put a piece of seaweed on the bamboo curtain, spread the rice evenly on it (less rice for the first time, otherwise it won't roll up), spread the rice flat with a spoon, add a teaspoon of salad dressing after the rice is spread flat, and squeeze a little green mustard root (less rice, otherwise it will be spicy).

2. Spread a thin layer of meat floss on the rice mixed with salad dressing and green mustard root, and then put cucumber slices, egg strips, cucumbers, radish pickles, carrots, crab meat and ham sausage in turn;

3. It is best to roll up everything with bamboo curtains, and roll it tightly and tightly;

4. Finally, just cut the sushi roll with a knife. The knife for cutting sushi must be dipped in vinegar or water, otherwise it won't cut well, because rice is sticky and will stick to the knife.

5. Put the cut sushi on the plate.