Sushi-style heart-shaped sushi and peach-colored sushi suitable for stalls.

materials: white rice, laver, sushi vinegar, pickled cucumber strips, shredded fried eggs, shredded carrots, heart-shaped molds, crab seeds, and fried black sesame seeds.

Practice:

1. After cooling the cooked rice, pour in a proper amount of sweet vinegar and mix well.

2, the mold is coated with a little oil to facilitate demoulding.

3. First, put a layer of rice on the bottom of the mold and compact it.

4, put the stuffing

5, put a layer of rice on the top, flatten and firm.

6. Inverted demoulding

7. Cut the laver to the same height as the rice ball, then bind the edge to surround the rice ball, then put some crab seeds and black sesame seeds on it, compact and cut into sections.

materials: rice, glutinous rice, amaranth, crab roe, cucumber, roasted seaweed and vinegar juice.

Practice:

1. Choose amaranth and add a little oil and salt to saute until fragrant, and the vegetables will be served.

2. Choose the remaining vegetable juice and stew it in white rice, which is a natural finishing material for later use.

3. Spread the two-color rice, crab roe and cucumber on the seaweed with sushi curtains, and roll them tightly and compactly.

4. Cold-cut sushi rolls with water will be OK.