Main Ingredients:
Glutinous rice: appropriate amount; White rice: appropriate amount; Sushi seaweed: appropriate amount.
Auxiliary Ingredients:
Vegetables: appropriate amount; Ham: appropriate amount; Pork floss: appropriate amount; Eggs: appropriate amount; Carrots: appropriate amount.
Seasonings:
Salt: appropriate amount; Vinegar: appropriate amount; Sugar: appropriate amount.
Taste: Light; Technique: Skillful; Time: One hour; Difficulty: Ordinary.
Detailed Steps for Cooking Seaweed Rice Rolls
Prepare the required ingredients and add or remove ingredients according to your taste.
Spread the eggs thinly and cut them into one-centimeter-wide strips.
Cut the carrots into long strips, similar in size to the eggs. Then blanch or stir-fry them.
Stir-fry or blanch the vegetables. You can choose the vegetables you like, but it’s best to have a green color and good nutrition, and it looks good when paired with other ingredients.
Cut the ham into quarters and arrange the various ingredients for later use.
Tools needed: bamboo mat, knife, large bowl, spoon, chopsticks.
Tools needed: bamboo mat, knife, large bowl, spoon, chopsticks.
Next is seasoning. You can use sushi vinegar directly, or if you don’t make it often, you can mix white vinegar with a little salt and sugar.
Cook the glutinous rice and white rice in a ratio of 1:1 with less water than usual. The rice should be cooked separately and evenly.
Scoop out some rice, stir it with chopsticks, and add seasoning. The rice should be moderately salty.
Place the seaweed rough side up on the bamboo mat.
Spread the rice evenly on top, leaving a gap of 3-4 centimeters.
Arrange the ham, eggs, vegetables, carrots, pork floss, and other ingredients on top of the rice.
Pick up the front end of the bamboo mat, hold it down with the bamboo mat and seaweed, and roll it forward.
Roll it as tightly as possible to make it look good and not fall apart when cut.
Don’t rush to remove the bamboo mat. Press it down with your hands to make it look good.
Let the rolled seaweed sit for a minute or two.
Wash the knife to prevent sticking, and then cut it every 2 cm.
Cut them evenly, and each seaweed roll can be cut into 8-10 pieces.
Finally, arrange them on a plate and get ready to enjoy.
