Sushi Wrapper:
Nori: 4 sheets; Egg crepe: 1 sheet; Broccoli florets: some; Crab stick: some.
Sushi Rice:
White rice: 200g; Glutinous rice: 100g; Salt: 1/2 tsp.
Sushi Vinegar:
White vinegar: 2 parts; White sugar: 1 part.
Filling:
Carrot shreds: some; Cucumber shreds: some; Ham shreds: some; Pork floss: some.
Taste: Sour and salty; Technique: Mixing; Time: Several hours; Difficulty: Advanced.
Steps for Cooking Colorful Sushi
Prepare crab sticks, broccoli florets, egg crepe, and nori (chop the crab sticks and broccoli separately; beat an egg in a bowl and add cornstarch, mix well and fry into an egg crepe).
Prepare pork floss, cucumber shreds, carrot shreds, and ham shreds (salt the cucumber and carrot shreds for a while, then squeeze out the water).
Wash white rice and glutinous rice in a ratio of 2:1, cook in a rice cooker, and put it in a bowl. Prepare sushi vinegar: mix white vinegar and white sugar in a ratio of 2:1, and stir well.
Add salt to the sushi rice and pour in the sushi vinegar.
Spread a sushi mat on the cutting board and cover it with plastic wrap.
Regular roll: use nori as the wrapper.
Spread sushi rice and press it firmly with a spoon.
Sprinkle pork floss on top.
Add cucumber shreds, carrot shreds, and ham shreds, then roll it up and tie the plastic wrap on both sides like candy.
Inside-out roll 1: put the egg crepe on the plastic wrap and spread sushi rice on top.
Place nori on top and sprinkle pork floss on it.
Add cucumber shreds, carrot shreds, and ham shreds, then roll it up.
Inside-out roll 2: spread broccoli florets on the plastic wrap, then spread sushi rice on top. Add other ingredients and roll it up.
Inside-out roll 3: spread crushed crab sticks on the plastic wrap, then spread sushi rice on top.
Add pork floss, cucumber shreds, carrot shreds, and ham shreds, then roll it up.
Finished product.
Finished product.
Finished product.
