material

Ingredients: 200g of white rice, 6g of white vinegar, 3g of sugar, salt 1 g.

Stuffing: sushi seaweed 1 piece, carrot half, cucumber 1/4, egg 1 piece, ham 30g, pork floss 10g.

working methods

1. Just cooked white rice, add white vinegar, sugar and salt while it is hot, and mix well.

2. Let the evenly mixed rice cool naturally and cover it with plastic wrap to prevent the rice from drying.

3. Break the egg into egg liquid, put a layer of oil on the pan with a paper towel, pour in the egg liquid, fry it into egg skin with low fire, and fry it upside down until the surface is golden yellow.

4. Put cucumbers, carrots, ham and eggs in peaches.

5. Take a sushi bamboo curtain, spread sushi seaweed on it, and spread rice on the surface.

6. Spread cucumber strips, carrot strips, ham, egg skin and ham below.

7. Roll sushi from bottom to top.

8. Roll up the sushi and set it to 10 minute.

9. Cut the sushi into sections with a sharp knife.