Ingredients: rice, sushi vinegar, salted radish, ham, floss, carrots, cheese and seaweed.
Step: Add steamed rice into sushi vinegar and mix well for later use. Prepare other auxiliary materials: sliced salted radish, ham and cheese, and shredded carrots. Spread the laver on the bamboo curtain, then spread the rice evenly on the laver. Add the floss, carrot, salted radish, ham and cheese in turn. Start rolling the bamboo curtain until it is compacted, pull the bamboo curtain forward, then roll it all up, hold it up and down with your hands, loosen the bamboo curtain, and the sushi will be ready and cut into pieces.
The second method of sushi: purple potato sushi
Ingredients: purple potato, cucumber, ham slices, eggs, floss, cheese slices, sushi roots, seaweed and oil.
Step: Peel and cut the purple potato into pieces, and steam in a steamer for 15 minutes. At this time, prepare ingredients. Put a little oil in the frying pan and fry ham slices on it. Pour oil into the frying pan, break up the eggs, and put them in the pan to fry thin. Wash, peel and cut cucumber into strips. Slice ham slices and cheese slices into strips. Take out the steamed purple potato and mash it with a spoon.
Set the sushi curtain, spread a piece of seaweed, spread purple potato paste on the seaweed, compact and spread a layer of plastic wrap. Turn the seaweed over, put the pre-cut ingredients on it, sprinkle a layer of floss, roll up the sushi curtain, spread it, and cut it into pieces.
The third method of sushi: assorted sushi.
Ingredients: rice, carrot, cucumber, ham sausage, sushi vinegar, seaweed.
Step: Cut cucumber, carrot and ham sausage into strips for later use, and cool the rice to hand temperature. Spread laver on sushi curtain, heat rice to hand temperature, add sushi vinegar, stir well, spread it on laver, and flatten it with a shovel. Put sliced cucumber, carrot and ham at one end of the sushi curtain, roll it up from one end of the sushi curtain, pull the sushi curtain while curling, and press it down with your palm to make the sushi roll tighter. Wrap it in plastic wrap and leave it for ten minutes. Coat both sides of the cutter with olive oil and cut into small pieces.