“This sushi is easy to make. What’s important is that it suits the taste of children. It’s more hygienic and delicious than that bought outside. It’s a dish that my family often cooks!”
|Glutinous rice||1 handles|
|Sushi radish||Appropriate amount|
|Dried meat floss||Appropriate amount|
|Ham sausage||1 roots|
|Salad dressing||Appropriate amount|
|Sushi seaweed||3 sheets|
|Edible oil||Appropriate amount|
|Flavor||Sour and sweet|
|time consuming||An hour|
Three handfuls of rice and one handful of glutinous rice (this is what adults hold in their palms, forgive me for such rough measurements). Wash them clean and put them in the rice cooker. Steam them with proper amount of water.
Whisk eggs with a small amount of salt.
Brush a small amount of oil in a pan and set it on fire.
Pour the beaten eggs into the pan and spread them flat. Fry them until golden brown on both sides and serve them out.
After the steamed rice is cooled, put some sushi vinegar in it.(This sushi vinegar is personal)
Peel pears and cut them into strips.
Slice ham sausage and egg skin.
Put a sushi seaweed on the sushi curtain.
Spread rice mixed with sushi vinegar evenly on sushi seaweed.
Put sushi radish, pear, ham, eggs and meat floss under sushi seaweed.
Squeeze the salad dressing evenly on the seaweed.
Use the sushi curtain to roll up the sushi.
Cut the rolled sushi into two centimeters, set the table, and squeeze the salad dressing on it, and you’re done!
The rice for sushi is slightly harder than the usual rice.