How to make colorful sushi

Appetite is also a desire, and in order to satisfy this desire, you will try everything. Although you have been satisfied countless times in the process, your heart is still empty because you have not done it yourself. In order to meet your needs, the editor will now introduce to you the method of making colorful sushi.

2. Make sushi vinegar: Add appropriate amount of salt, sugar and white vinegar in a pot in the ratio of 1:7:10, heat slowly on low heat, stirring from time to time, until the sugar and salt are completely dissolved.

3. Pour the prepared sushi vinegar into the steamed rice little by little, stir evenly, stir the rice, let it cool, and it is ready when it is slightly warm to the touch.

4. Add a little water, cooking wine and salt to two eggs, beat until foamy, put a little oil in a frying pan, pour in the eggs and spread them into an omelet, take out and let cool, then cut into strips about one centimeter wide; cut a carrot into strips and put into a pot of boiling water, boil it for a while, take out, add a little salt, knead it and let cool; cut the ham, washed cucumber and sausage into strips. (The materials can be customized according to your preference)

5. Prepare seaweed and meat floss for sushi

6. Take a fresh-keeping bag (or a clean plastic bag for food), scoop two spoons of salad dressing into one corner of the bag, slowly squeeze out the air, and cut a small hole in the corner.

7. Place the sushi curtain on the cutting board. Take a piece of seaweed and place it on the sushi curtain with the rough side facing up.

8. Grab a handful of rice and place it on the seaweed. Dip your hands in some clean water and push the rice apart to flatten it. Dip your hands in water to prevent them from sticking. Arrange the ingredients and add any food you like, but don't put them all together. Keep some distance between them so that it is easier to roll up and won't fall apart. Sprinkle with meat floss (you can also sprinkle some sesame seeds), squeeze some salad dressing

9. Pull up the seaweed and bamboo curtain near you, wrap all the materials in the middle, and then roll up the bamboo curtain, squeezing it hard to shape it.

10. Loosen the bamboo curtain and roll the seaweed separately again

11. After rolling up, place it in the bamboo curtain and roll it up again before removing the bamboo curtain.

12. When rolling, use some force to squeeze the sushi so that it does not fall apart.

13. Dip the knife in some water and gently cut the sushi into pieces about 1.5 cm wide. Place them on the plate as you like.

Many housewives worry about what to eat today, but you don’t have to worry today. According to the editor’s introduction today, quickly serve this newly learned colorful sushi on the table!