Ingredients: dried rice, it is best to add some oil when cooking.

Sushi vinegar, if not, use white vinegar. It is used for bibimbap.

Vegetables: crispy vegetables such as cucumber strips, radish strips, lettuce strips, etc. Marinate and cut in advance.

You can also add fruit strips, such as apples.

Eggshell or scrambled eggs, canned tuna, etc.

The most important thing is flaky laver, with special sushi laver.

The tool is sushi curtain, made of bamboo. There should be a layer of clean gauze inside.

production process

(1) Wash the rice, soak it for 2 hours, drain the water, put it into a bowl-shaped sieve with fine holes, steam it with an electric cooker and take it out. Mix seasoning A evenly, add it into the cooked white rice, and stir until it is cool, which is sushi rice.

(2) Break the eggs, add salt, fry them into egg skins, and then cut them into strips with a width of 1 cm for later use. Slice cucumber 1 and shred, slice seaweed in half, fry chicken pieces in exothermic oil for 3-4 minutes, and take out strips cut into 1 cm width for later use.

(3) First spread a layer of plastic wrap on the bamboo curtain, then spread 1 and 1/2 bowls of sushi rice, then put the Shanghai moss slices, with the front end about 2-3 cm in size and the 1/2 material in the middle, squeeze into the salad dressing, sprinkle with white sesame seeds, and then roll them up and tie them tightly. After opening the plastic wrap, dip the seaweed powder evenly, then wrap it with plastic wrap, let the seaweed powder be fixed, slice it, remove the plastic wrap and put it on the plate.