Pink sushi rolls

Cooking Instructions

1. Add the red amaranth broth and sushi vinegar to the rice and stir to combine

   

2. Spread the eggs into thin cakes, cut the egg cakes, cucumbers, ham sausages, and carrots into strips for later use, blanch the carrots into strips, and drain the water

   

3. Place the seaweed flat on the sushi curtain, spread the rice with a well-stirred mixture, and press it well with a spoon (do not spread the rice on the top end of the chest, this step is convenient for easy rolling). Place the sliced cucumber strips and other ingredients at the top of your chest, and then slowly roll them up.

   

4. After the sushi curtain is rolled up (do not remove the curtain immediately), pick up the curtain with both hands and pinch it vigorously (from the beginning to the end, pinch one or two back and forth) to make the sushi roll in the curtain more tight, so that it is not easy to fall apart when cutting

   

5. When you feel like you're pinching hard, you can remove the curtain and cut it into small pieces! The pink sushi roll is thus completed ^ _ ^