Duckling sushi

Cooking Instructions

1. Add 5ml of white rice to the sushi vinegar and mix well, divide the white rice into 130g and 170g.
   Then divide the 130g of white rice into 3 portions, 90g, 30g, 10g.
   Add the remaining 170g of white rice to 3 hard-boiled egg yolks {boil the boiled egg for 10 minutes, eat the egg whites, and the remaining egg yolks are OK} and stir well. Divide into 100g and 70g yellow vinegar rice.
   The carrots are boiled and cut into small thin triangular strips to make a duck's beak.
   Two sheets of seaweed: each one is cut in half (only 3 halves are used), and one half sheet is then cut into thirds, as shown in the picture.
   

   

2. Now let's start making the duck's head:
   on the sushi curtain, spread the seaweed (the smallest one) and take out a small portion of the egg yolk vinegar rice (70g).

   

3. Let's take a look at the side, it's such a round strip

   

4. Top with the small, triangular carrots that have been chopped

   

5. Then roll it up like the picture to make a duck's head, adjust the position of the mouth, and then hold it with your hand for a while to let the rice and seaweed fit together, and put it aside for later use

   

6. Now let's make the duck's body, spread the seaweed on the sushi curtain, knead the remaining yellow vinegared rice (100g) into long strips, and put the yellow vinegared rice on top

   

7. Roll up the sushi curtain into a semi-circle on the diagram, point the tail a little bit, and press gently to make the rice fit the seaweed.

   

8. Now take out the remaining piece of seaweed, spread it on the sushi curtain, and then take out 90g of white vinegar rice and spread it evenly, leaving 1cm out, and glue the remaining small piece of seaweed in front of it, (the purpose is to prevent the length of the roll up is not enough)

   

9. In the middle of the white rice, put the body and the duck's head. The lower layer is placed on the body, and the upper layer is placed on the head.
   This part looks better by moving the head forward a little bit and waiting for it to be shaped.

   

10. Then fill the front of the duck's head with the two leftover servings of white rice, and fix the back of the head (30g) and the front of the head (10g), as shown above.

    

11. Angle it and get it right

    

12. Now roll up the sushi curtain and make sure the ducks are aligned as you roll.

    

13. Roll it into the shape like you would like to hold it with your hand for a while.
    

    

14. Once set, open the sushi curtain, remove it, and prepare to cut it.

    

15. Cut into 5 portions with a sharp knife (your favorite size is OK)

    

16. After cutting, cut the seaweed into duck eyes and glue them on.

    

17. After gluing your eyes, it immediately comes alive~~

    

18. The finished sushi is delicious with soy sauce~
    Well, count, a total of 5 ducklings. At the end of the makeup shoot, there were only 4 left. Hahaha~

    

19. I couldn't help it, and secretly eliminated one.

    

20. Come on, let's mix in and make up the numbers~~ No one will find out!