A simple sushi roll

Cooking Instructions

1. Tohoku rice is cooked according to normal rice cooking operations.

   

2. I use this brand of sushi vinegar.

   

3. Once the rice is cooked, pour in the sushi vinegar and stir well, let it cool and set aside. I cook about 50 grams of sushi vinegar from two cups of rice here.
   Tips: The rice should be left at room temperature, otherwise the seaweed will be blanched.

   

4. Prepare your favorite materials.

   

5. This brand of nori is used.

   

6. Sushi rolls are served with seaweed.
   It is recommended to wrap the sushi rolls in plastic wrap or a plastic bag so that they can be washed after use.

   

7. The nori pattern is vertical, smooth side down, rough side up on sushi rolls.

   

8. Spread the appropriate amount of rice on top of the sushi rolls, and place the ingredients at the bottom of the sushi rolls.
   Tips: Leave a little space on the top of the seaweed, otherwise it won't look good when rolled up.

   

9. Hold it tightly while rolling it and roll it up little by little.

   

10. Tips: When rolling, pull the sushi curtain forward while rolling, so that the sushi curtain is also rolled in the seaweed.

    

11. Roll it up to the end and hold it again.

    

12. Finish.

    

13. The ingredients above are just enough to make 4 sushi rolls.

    

14. Tips for cutting sushi: The
    knife must be sharp enough, otherwise the cut sushi will not look so good. I can clearly see that the knife is not very useful.

    

15. Small rolls:
    Divide the seaweed into two slices, as above.

    

16. There are meat floss rolls, sushi radish rolls, and cucumber rolls.

    

17. That's the amount of three cups of rice:
    two sushi rolls, eleven small rolls.

    

18. There are so many cuts in the picture above.