I always like to make desserts. I suddenly want to eat sushi in the past few days, and I have set up the tools as soon as possible. The first time I do, the best choice of ingredients is good, the taste is good, the knife is a little worse.
Eggs are scattered and cakes are cut; cucumbers are peeled and cut, carrots are chopped; large roots, ham sausages are cut and used. Rice is cooled, and the amount of sushi vinegar is mixed.
The rice is evenly spread on the seaweed, and the ingredients are stacked one third at a time. The thickness of the rice determines the size of the sushi rolls and is based on personal preference.
Use the bamboo curtain to force it up, it must be tight. I didn’t master the hand for the first time, some loose, it was very troublesome to cut it at the back.
The knife is cut and rolled, and the thickness is the same. Then it’s over.