Cotton embroidered reverse roll sushi

Cooking Instructions

1. To wash the rice, add water to the specified water level of the rice cooker.

   

2. Select "Firewood Rice" to start cooking.

   

3. When the rice cooker cooks, prepare the other ingredients. Tamayaki cut into strips, salmon cut into strips, avocado cut in half, pitted and peeled, cut into strips.

   

4. Insert a sentence: remove the avocado pit, pierce the knife into the core and turn it gently, and the core will come out.

   

5. After the rice is cooked, cool it for a while, and then pour in the sushi vinegar and mix well when it is not hot.

   

6. Lay out the bamboo curtain for rolling sushi, put a fresh-keeping bag, and put 1 sushi seaweed, rough side up, smooth side down.

   

7. Spread the sushi rice evenly on the seaweed, sprinkle with crab roe, and gently compact the rice and crab roe with your hands moistened with water.

   

8. Cover the sushi rice with another zipper, pinch the 2 zippers tightly, turn the seaweed noodles over, remove the zipper bag, and put the salmon tamagoyaki and avocado on top.

   

9. Pull the bamboo curtain to bring the sushi rice up. Pinch the sushi tightly while rolling, and remember to pull out the crisper bag as you roll.

   

10. Wrap the rolled sushi rolls tightly in a plastic bag.

    

11. Dip the knife in water and cut the sushi roll along with the crisper bag wrapped around it.

    

12. Tear off the plastic bag, mix the sushi soy sauce and wasabi, and serve.