Small sushi with thin skin and thick stuffing

Small sushi with thin skin and thick stuffing

Introduction:

"In ancient times, there were thin skin and big stuffing of meat buns. Today I'm making a small sushi with thick stuffing."

Production steps:

Step 1: cut the cucumber, ham sausage and egg cake.

Step 2: make a sushi vinegar: 1 teaspoon salt, 2 teaspoons sugar, and half a teaspoon white vinegar. Mix it in the rice. (friends who have sushi vinegar can save this step.)

Step 3: use a small flat spoon (or a wooden spoon for sushi) to scoop the rice and spread it on the seaweed. After spreading evenly, touch the Korean chili sauce and press it flat with a spoon.

Step 4: put on two cucumber strips, shredded ham, shredded egg and meat floss.

Step 5: roll up the bamboo curtain as tightly as possible.

Materials required:

Rice: right amount

Cucumber: one

Meat floss: moderate

Eggs: spread into cakes

Seaweed: moderate

Sausage: two

White vinegar: right amount

Korean chili sauce: right amount

Salt: right amount

Appropriate amount: sugar

Note: when cutting sushi, dip the knife with water and cut one at a time. It's very easy to cut. If the sushi rolls well, it's also very easy to cut. Don't cut it when it rolls well.

Production difficulty: ordinary

Craft: Skills

Production time: 20 minutes

Taste: Original