Porphyra rice roll -- Sushi(zi cai fan juan shou si )

Porphyra rice roll -- Sushi

Introduction:

Production steps:

Step 1: prepare an egg to break up

Step 2: spread the egg liquid into egg pancakes in a pan. Then cut into strips for later use.

Step 3: get all the required materials ready! Ha ha, a little more.

Step 4: cut cucumber, carrot and ham into strips. Steamed rice with white rice and glutinous rice in the ratio of 5:3. Put into a bowl and set aside.

Step 5: white rice with salt, five or six drops of sushi vinegar, a small amount of sesame oil. A handful of sesame seeds. Mix well. Take a laver and spread it on the roll mat.

Step 6: spread the rice on the laver.

Step 7: apply Korean chili sauce, salad dressing and tomato sauce

Step 8: put in a cucumber, a carrot, a ham and an egg. (you can also add some meat floss. It tastes better.) if I don't have it, I don't have it.

Step 9: roll the mat tightly into a cylinder.

Step 10: then cut it with a knife.

Step 11: the finished product is not bad ~ it tastes good!

Materials required:

White rice and glutinous rice: 5:3

Cucumber: 1

Carrot: 1

Ham: one piece

Egg: one

Cooked sesame: a handful

Korean taiyangcao chili sauce: right amount

Sushi vinegar: right amount

Salt: right amount

Sesame oil: appropriate amount

Salad dressing: right amount

Tomato sauce: right amount

Note: many sushi in gourmet world do not put sauce. I feel the lack of sauce. It won't taste good. So, chili sauce, salad dressing, tomato sauce are indispensable. In the process of spreading rice, I bring disposable gloves, which is not only clean and sanitary, but also not sticky with rice. Ha ha, it's very convenient. In addition, when rolling, it should be tight. If it's too loose, everything will fall apart.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Zi Cai Fan Juan Shou Si