Simple Sushi Roll
Overview
I made some snacks for my children during the weekend. This sushi uses minimal ingredients. It’s minimal because the ingredients are all available at home. Coupled with the simplest rolling method, the sushi made is simple and simple, which can not only satisfy the belly but also satisfy the taste buds~ Let me share my tips on cutting sushi. Since I don’t have a special sushi knife, I first used a large fruit knife, which was very difficult to cut. Then I switched to a bread knife. Maybe it was because of the serrations on the bread knife, but it cut very smoothly. Remember to wipe the knife with a clean wet rag before cutting once or twice to keep the sushi cut clean and neat.
Tags
Ingredients
Steps
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The rice is ready-made. Let's fry the egg skin first. Break the eggs, pour them into the pan, and fry them over low heat until they form a thin egg skin.
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Shred the egg skin and cut the ham and cucumber into strips.
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After the rice has cooled, pour in an appropriate amount of sushi vinegar and mix well. Taste while mixing. The amount of sushi vinegar is based on your preference. If you don’t have sushi vinegar, you can also use white vinegar, white sugar, and a little salt to make a vinegar solution with moderate sweetness and sourness, and mix it into the rice.
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Place the seaweed with the rough side up on the bamboo curtain, spread it with a thin layer of rice, then spread it with meat floss, and squeeze on the salad dressing.
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Add ham sausage, large roots, egg skins, and cucumbers. You can use more or less of these ingredients as you like.
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Use a bamboo curtain to roll up the seaweed. Use a little force when rolling to make it tighter. Roll them up and let them sit for a minute or two to set.
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After rolling it, cut it into sections and put it on a plate. It is very convenient for children to eat directly.
