Methods and steps of making sushi 1
The practice of sushi (ordinary ingredients make delicious sushi)
Peel carrots, cut into squares, pour in apple vinegar, soak and refrigerate for 24 hours.
When rice is washed into the pot, the amount of water is about 90% of the usual cooking water. Cook into slightly hard rice. If you like to eat hard rice at home, you can use the usual amount of water.
Boil the cooked rice and simmer until it is slightly warm. Pick rice with a spoon, pour in one tablespoon (about 15ml) of olive oil and one teaspoon of salt while picking, and stir until the rice grains are even and shiny.
Pour a few drops of olive oil into the pot, fry the ham sausage with low fire, and turn it over frequently until the ham sausage slowly bulges and matures. Take out the pot and cut it into four parts longitudinally. Put a little salt in the egg and break it up. Fry it into an egg skin with the remaining oil of the ham sausage with low fire. Take out the pot and cut it into strips with a width of one centimeter. Peel the cucumber and cut it into eight parts longitudinally, and cut off the yellow melon pulp.
Spread the rice on the sushi seaweed skin as thinly and evenly as possible, and then put the carrot slices, cucumber slices, egg slices, ham sausage slices and pork floss in turn.
The sushi curtain pushes the seaweed rice roll, and at the same time curls and tightens the sushi curtain and pushes it forward. When rolling, the left and right hands exert force evenly. After rolling, roll it up with a sushi curtain and then press it tightly, so that the rolled sushi is tight, uniform in thickness and not easy to come apart when cutting.
Cut off the corners and evenly cut into sushi rolls of equal width. The sharper the knife, the more beautiful the section.
It's done.
Put it in a lunch box and take the children on an outing.