I first scooped up the cooked japonica rice, let it cool naturally, put in the right amount of sushi vinegar, gently stirred in one direction, the aroma of sweet and sour straight to the heart; and then washed the roll curtain, sushi knife and other tools, put aside; and then the seaweed, carrots, cucumbers and other materials are cut into julienne, served on a clean plate, red and green really beautiful. Everything is ready, I can start making sushi.
I first put the rough side of the seaweed face up on the rolled-up curtain, and then put the prepared rice on the seaweed, which is a delicate work, I have to work hard to make a rice baby evenly lying on the seaweed. Next, is to put the filling, the first is the fragrance of the tempting meat floss, because it is fluffy, laying underneath as a cushion quilt is just right, and then green cucumber wire, red carrot wire, red and green with can be beautiful; and then our children's favorite ham and sausage, I have to put a few more; yes, the big root strips can not be forgotten, because it is the most important filling of the Japanese sushi, don't look at the face of yellow, but the bite can be crunchy. Don't look at its yellow color, but it is very crispy when you bite it. After the filling, it is a variety of seasonings, ketchup that is essential, as well as cheese-like salad dressing must also be a little, heh, look at this family, red, green, yellow, white, really lively!
Now it's time to roll the sushi. I gently rolled one end of the roll towards the other side of the roll, pressing down as I rolled until I finished the roll, then held it in my hand and squeezed it tightly until the rice stuck the filling and seaweed all together. I let go, and a long, dark roll was left on the counter.
The last step is to cut the sushi. It is said that the knife cuts through the mess, but this cut sushi can not be fast, you have to take the special sushi knife on the sushi, gently rolling back and forth to cut, and wait until almost half, and then pressed hard, so that a black skin color filling of the sushi rolls even fresh out of the oven. I carefully placed the beautiful and delicious sushi rolls on a plate and sprinkled some leftover ingredients around them for decoration.
Haha, it's done! When I tasted it, it seemed to have all the sweet, sour, bitter, spicy, and salty flavors, and it was really the five flavors of life that came together to form a single flavor, which is beauty! In the first hand-made sushi, I realized a truth: no matter what you do, no matter what you make, as long as it is personally practiced, the heart will be beautiful.