Hand-rolled Sushi

Flavor: Light; Technique: Skillful; Time: Half an hour; Difficulty: Simple.

Detailed Steps for Hand-rolled Sushi

You can prepare the ingredients according to your own taste. I chose some brightly colored ingredients, shredded perilla leaves, sliced okra, and thinly sliced cherry radish.

I made a thin egg sheet to wrap the rice ball. I beat the egg and added a tablespoon of water and starch to increase the toughness of the egg sheet. I then fried the egg sheet in a pan with a little oil over low heat until it was thin.

I mixed the cooked rice with 2 tablespoons of sushi vinegar. Sushi vinegar is used for seasoning, but it can be omitted if not available.

I spread plastic wrap on a cutting board and arranged the vegetables on it.

Then, I wet my hands and grabbed some rice to form small rice balls on top of the vegetables (wetting hands prevents the rice from sticking).

I lifted the four corners of the plastic wrap to wrap the rice ball.

I shaped the rice ball through the plastic wrap.

I used this method to wrap all the rice balls and let them sit for a while to set. When wrapping the rice ball with the egg sheet, be gentle to avoid breaking the egg sheet. Tie the end with a small scallion or chive leaf. I used a mold to press the ham and carrot into a flower shape, and used a peeler to make two slices of cucumber cross each other to wrap the rice ball.

After the rice balls are set, remove the plastic wrap and arrange them on a plate.

Serve with miso soup and pan-fried fish for a perfect Japanese-style breakfast.