2. Put the rice balls in the middle of the seaweed and spread them around. Rice should cover the seaweed evenly on the side near you, and leave a space of about one centimeter on the side far away from you. Spread it with your fingers.
3. Start placing the filling ingredients. Place the materials column by column, each material has its own column, and there should be a certain distance between columns.
4. Hold the edge of the bamboo mat with your thumb. Start rolling from the end of the first ingredient. Lift the seaweed and let the seaweed wrap the first ingredient. When rolling, make sure that all the ingredients are kept in place and the rice grains are United.
5. Continue to roll sushi. Insert the front edge of seaweed into the sushi roll, and remove the bamboo pad when continuing to roll sushi. Roll it slowly to make sure that the whole sushi roll has the same shape and size.
Extended data
1, Sushi is a Japanese dish with vinegar as the main ingredient. Sushi, like other Japanese dishes, is very bright in color. When making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod fish white, tuna, salmon, etc. are sliced and put on the white and fragrant rice ball, kneaded, then smeared with bright green mustard sauce, and finally put on the antique porcelain plate ... This TINT is really "delicious".
2, eating sushi, pay attention to the integrity of eating, that is, the whole piece of sushi should be eaten in one bite. Only in this way can we truly taste the delicious sushi, and the rice flavor of sushi and the fragrance of sashimi can be completely blended, and the teeth and cheeks will be filled up without leaving a gap. The rich flavor has nowhere to escape and lingers in the mouth for a long time.