Geometry Sushi

Geometry Sushi

Introduction:

"I made sushi eggs according to the recipe. It's sweet. I'm afraid I can't adapt to it. I changed it to the original egg skin. Those who pay attention to the authentic taste can spend some time making sushi eggs."

Production steps:

Step 1: add the steamed rice into the sushi vinegar, stir well to make sushi rice

Step 2: stir the eggs evenly, spread them into thick egg skin, and fold them when they are half set

Step 3: prepare sushi rice, egg skin, sushi seaweed and shrimp eggs

Step 4: fold two large sheets of seaweed, tear them into four parts, take three small sheets, spread one of them with sushi rice evenly, sprinkle with shrimp eggs and roll them up

Step 5: place on another piece of seaweed with sushi rice and shrimp eggs, and roll them up

Step 6: cut the rolled sushi roll longitudinally, then cut it longitudinally from the middle, cut it into four strips, and clip the four strips of sushi back to back, and cut into square thick egg skin in the middle

Step 7: roll up the remaining seaweed and make it square

Step 8: cut it

Materials required:

Sushi rice: moderate

Thick egg skin: appropriate amount

Shrimp eggs: right amount

Seaweed: moderate

Note: 1, the first roll of sushi rice thin 2, seaweed edge as far as possible to leave space, so as not to be too full of sushi rice are squeezed out 3, cut with a knife dipped in cold water, will cut neat and beautiful 4, again explain the practice, the roll will be rolled into four longitudinal average, back-to-back folder egg skin with seaweed wrapped into a square.

Production difficulty: ordinary

Craft: Skills

Production time: 20 minutes

Taste: other