Flower sushi seaweed rolls

I saw it in the Douyin of "Da Lulu", and I couldn't wait to try it once, and some of the materials in it were changed because I didn't buy them. This seaweed roll is delicious to make, and it needs to be "crispy and glutinous", and when mixed in the mouth, it can have both a crunchy texture and a glutinous texture. Cucumbers, carrots, and bell peppers have a crunchy texture, and shredded eggs, luncheon meat, crab sticks, and rice are glutinous. It goes well together. Be sure to roll it tightly, otherwise it will be easy to fall apart when cutting, and you must use a serrated knife when cutting. In addition, it is difficult to say the amount of each dish in this dish, it is good to have an appropriate amount, everyone tries to come, and when it is rolled into a flower at the end, you will find that the "stamen" (rice roll in the middle) may be made larger, and there will be a gap in the "petal" (the outer circle) wrapped up, so just add a random "petal". Looking at my picture, I used two portions of egg yolk shreds. It can be served with mayonnaise or Korean dipping sauce, or sushi dipping sauce, and it is a dish that can play a large role in itself.

Ingredients

Seaweedslices severalslices

rice abowl

eggs(yolkproteinpreparedseparately) three

crabsticks onetotwo

cucumber halfaroot

carrot one

luncheonmeat halfabox

yellowbellpepper one

Cooking Instructions

It's good to look at this picture of the material, cut these materials into shreds, fry them a little with a little oil, and the best cucumber is the cucumber skin, so that it is easier to pack in the later stage, and the material with a hard texture will be better to wrap. Divide the eggs into yolk whites and spread them separately and cut into shreds.
I cook rice with rice, purple rice, black rice, and brown rice. The one in the middle is the rice roll. The whole structure is that the rice rolls are placed in the middle, and the outer ring is the vegetable rolls.
Because the seaweed slices are generally relatively large, if the length of the seaweed slices is not easy to cut, in order to roll tightly and the shredding is convenient, I cut the seaweed slices in half, as shown in the picture, roll up all the ingredients, just like rolling sushi, except for the rice, which is placed next to it as a "petal", so the amount of roll is half of the rice. Each roll is glued with water at the end of the roll so that it doesn't fall apart.
When the roll is finally wrapped, the roll is relatively large and the normal size seaweed is not long enough, so the two halves of the seaweed are glued together with water.
At the bottom is an elongated seaweed sheet with a small roll on top and a rice roll on top. This step is the step of rolling into flowers. Be sure to roll it in, and at the same time pay attention to the gluing place of the extended part, and be careful not to loosen it when rolling.
Roll it up, look down from above, that's it. Then it's cut, be sure to use a serrated knife!! Cut slowly, and the last knife is fast and ruthless, because the last knife is cut on the seaweed sheet, and if you don't cut it off, it will be easy to scatter.
Cut it and put it on a plate~~~ Because it is wrapped in half-open seaweed sheets, one can cut three to four flower rolls.
Detailed drawings are attached
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