Ingredients

cucumber

a stick

ham

a stick

(hen's) egg

medal

purple sweet potato

one

Enoki Mushroom

of appropriate amount

rice

of appropriate amount

ingredients

salad sauce

of appropriate amount

Porphyra peel

a sheet

Sushi Vinegar

of appropriate amount

Small persimmon

two

carrot

one passage

1. Cucumber, purple potato and carrot, washed and cut by little persimmon.

2. Spread the eggs into cakes in a pan and cut them into strips, and cut the ham into strips for later use.

3. Steam the purple potato and carrot, mash the purple potato and shake it in the rice, mix the white rice with sushi vinegar, and let them cool in the rice for later use.

4. Spread a piece of laver skin on the roller blind, half with white rice and half with purple potato rice. The purple potato side is squeezed with salad sauce, and the white rice side with Flammulina velutipes tastes salty and spicy. Then open the book and roll it tightly. When cutting, it is best to dip some cold water to prevent sticking.

5. Make a small goldfish with little persimmon and cucumber, and put it on the plate.