How to make home-cooked sushi

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  1. First process the filling ingredients, fry the eggs into thick cakes and cut them into wide strips, cut the fried chicken steak into wide strips, and make sushi The ham is a finished product bought at a Korean food store.Just fry it in oil.Wash the bitter chrysanthemum and purple cabbage to remove moisture.Cut the purple cabbage into shreds and set aside.

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  2. You also need to prepare a small amount of sesame oil and an oil brush, a sushi curtain and a larger sushi curtain Ziploc bags for curtains, and sushi nori.

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  3.Put the sushi curtain with the fresh-keeping bag on the chopping board.(In the process of making sushi, the ingredients will contaminate the bamboo sushi curtain.Although it can be cleaned, the bamboo curtain will still have a peculiar smell after a long time, and bacteria will breed in the gaps.You can avoid this by putting a fresh-keeping bag on it.If it happens, throw away the fresh-keeping bag directly after each use, the bamboo curtain will still remain clean, and even the step of cleaning the sushi curtain can be omitted)

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  4.Put the rough side of the nori facing up, and lay the shiny side toward the sushi curtain.

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  5. Use an oil brush dipped in a small amount of sesame oil to brush the seaweed evenly.

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  6. Spread the rice evenly on the seaweed brushed with sesame oil.(Because rice is sticky, and I don’t want my hands to stick to the rice, we can use our own handy tools for this step.)

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  7.After spreading the rice evenly, first place the bitter chrysanthemum and salad dressing on the side close to the body.

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  8.Add fried egg and ham strips.

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  9. Add the chicken steak, purple cabbage and salad dressing, and all the fillings are placed It's over.

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  10. Next we will start to roll the sushi.We pinch the sushi with our index finger and thumb.Curtain, use the curtain to drive the seaweed and stuffing to roll up toward the center with a little force.

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  11.The fillings and seaweed are rolled up by the sushi curtain.We must roll it with a little force in this step.Tighter.

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  12.Use both hands evenly and continue to roll the sushi curtain forward until all the nori is rolled up.(I am taking pictures with my other hand)

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  13.The whole rolled sushi.(The rice on one sushi roll is thicker, and the rice on the other is thinner.As for the thickness, it depends on personal preference.There are no special requirements.)

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  14. When cutting sushi, it is best to dip the knife in water after each cut, so that the sushi will be beautifully cut.

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  15.The last step is to cut and place on the plate.It is simple, nutritious and delicious! You can also prepare soy sauce, mustard or salad dressing for dipping according to your own taste.