How to make radish sushi roll

Bring some ingredients home after work and cook a good meal. Even if the dishes are not so exquisite, they can still give people a sense of satisfaction. So don’t be lazy if you can cook for yourself. The method of making radish sushi rolls is very simple and suitable for those "lazy people". It can also promote health to a certain extent.

1. Prepare all ingredients and sushi tools for later use.

2. Wash the sushi rice and put it into the rice cooker. Add appropriate amount of water and a small amount of salt. Stir evenly and plug in the rice cooker to cook. (If you don’t have sushi rice, you can use rice instead)

3. After the sushi rice is cooked, leave it for another 30 minutes. When the time is up, open the lid and add appropriate amount of sushi vinegar. (If you don’t have sushi vinegar, you can use vinegar instead, but be careful not to put too much)

4. Stir the sushi rice to make the sushi vinegar evenly distributed.

5. Take a piece of seaweed and spread it on the bamboo curtain.

6. Use a small spoon to spread the sushi rice evenly on the nori.

7. Put meat floss, pickled radish and dried shrimp in the middle or at both ends respectively. (The direction of placement should be consistent with the direction of the bamboo roller blind rolling up. This photo is inconsistent so that foodies can see it and pay attention to it.)

8. Roll up the bamboo roller blind in the order of rolling and press it to make it round and tight.

9. Take out the sushi roll and use a knife to cut off the uneven parts on both sides.

10. Use the same method to make two more sushi rolls and place them on the plate one by one. (Decide how many sushi rolls you make based on your appetite and the number of people)

11. Put salad dressing, ketchup and wasabi on the plate, and then you can eat the sushi rolls with the sauce.

It's worth taking the time to make some simple dishes yourself, which are not only delicious but also healthy. Radish sushi rolls are easy to make and suitable for busy office workers.