Health benefits
Seaweed: protects eyes and improves eyesight, fights cancer and prevents cancer
Eggs: protects eyes and improves eyesight
Luncheon meat: protects nerves System
Ingredients
Seaweed ( 5 photos ) | Sushi rice ( 200g ) |
Eggs ( 4 ) | Lunch Meat ( 5 slices ) |
Cucumber ( 1 piece ) | Carrot ( 1 piece ) |
Radish strips ( 5 roots ) | Sushi vinegar ( appropriate amount ) |
Cooked white sesame seeds ( Adequate amount ) | Salt ( appropriate amount ) |
Peanut oil ( appropriate amount ) |
How to make sushi seaweed rolls
1. Boil the rice first and let it cool.Wash the carrots and cucumbers and press them into seaweed.Cut the length into small strips and prepare the ingredients.
2. Boil water in a pot and cook the carrots.Add some salt to the water to cook the carrots.It will be sweeter.
3. Heat a non-stick pan and fry the luncheon meat in peanut oil until brown on both sides..
4. Beat the eggs, add some salt, pour them into the pot and fry until cooked.
5.Cut the fried eggs into small slices along the length of the nori.
6. Cut the fried lunch meat in half, and lay the two small pieces flat to fit with the seaweed Same length.
7. Pour the sushi vinegar into the cooled rice and mix evenly.Don’t add too much.Too sour will affect the taste.
8. All the ingredients are cooked and cut, and we are ready to make sushi rolls.
9. With the rough side of the seaweed facing the rice, spread the adjusted rice flatly on it On the seaweed, place the egg slices on the body side, and then put two slices of lunch meat.
10. Place the carrot strips, cucumber strips and radish strips evenly on the egg slices.I like to put some cooked white sesame seeds on the rice, which gives it a particularly crunchy texture.
11. Roll the bamboo roll forward with both hands and press hard to shape.
12. Roll forward step by step and roll the whole sheet of seaweed into a round strip.
13. Press hard back and forth to set the shape, then take away the bamboo roll and the seaweed roll is ready.alright.
14.The knife used to cut sushi rolls should be relatively thin and sharp, and prepare a clean wet cloth in advance., wipe the knife every time you cut a piece of sushi, so that the cut sushi rolls will be flat and the slices will be smooth.
15. Prepare the sushi soy sauce and add mustard according to your own tolerance.
16. The beautiful sushi seaweed rolls were placed on the plate and started to eat.
Tips
1.You should buy better rice for making sushi and have round grains.When cooking the rice, add a little more than usual.If the rice is too dry or hard, it will affect the taste.Don’t add too much sushi vinegar to the rice.The rice will be too sour and not delicious..I like to add some cooked sesame seeds to the rice for a better crunchy texture.
2.All the ingredients should be cut to the same length as the seaweed, so that the packaged seaweed will be beautiful and not wasted.
3.When wrapping seaweed rolls, you must control the strength.If you don’t press them tightly, they will easily become loose and unsightly.
4.The knife used to cut sushi rolls should be thin and sharp.Prepare a clean wet cloth in advance.Wipe the knife every time you cut a piece of sushi, so that the cut sushi rolls will be flat, smooth and smooth.Sushi rolls are beautiful.
5.Sushi soy sauce should not be too salty, because luncheon meat and eggs both have flavor.
6.Seaweed is susceptible to moisture.If the prepared sushi rolls are not eaten in time, they should be placed in a crisper box and placed in the refrigerator.Just take them out to plate when eating.
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