Fancy sushi

Cooking Instructions

1. Pour the sushi vinegar into the warm rice, stir well and let cool. Sprinkle with white sesame seeds and mix well.

   

2. Prepare all the ingredients, ham sausage and cucumber cut into strips.

   

3. Add a little salt, water and starch to the egg mixture, stir well, spread it into an egg cake, and let it cool for later use.

   

4. Place the nori on top of the sushi curtain.

   

5. Then spread the rice on top of the nori and squeeze it evenly on top of the meloze.

   

6. Spread crab sticks, large roots, meat floss, cucumbers, and ham sausages.

   

7. Then roll it up from the bottom to the top and roll it as tightly as possible.

   

8. Dip the sushi knife in some water and cut the sushi roll into 1cm thick sections.

   

9. Reverse sushi : Again, spread the rice on top of the seaweed first, spread it a little thicker, and spread it all over. Spread a piece of plastic wrap on top of the rice.

   

10. Turn the rice over with the rice facing down and the seaweed facing up. Then spread the crab sticks and large roots, squeeze a piece of melozi, sprinkle the meat floss on top, and then put cucumbers and ham sausages.

    

11. Then slowly roll up the bamboo curtain from the bottom to the top, and press the sushi tightly for each roll (be careful not to roll the plastic wrap into the sushi roll, the plastic wrap should always be rolled on the outside of the sushi roll).
    
    

    

12. When cutting, roll it with a bamboo curtain so that only the part you want to cut is exposed, so that it is easier to cut. Remove the plastic wrap after cutting.

    

13. Here's another one: spread the rice on top of the nori instead of the whole sheet. Place a pre-spread quiche on top.

    

14. Line the quiche with plastic wrap. Then turn it over, the egg is down, the seaweed is up, and then put the crab sticks and large roots in turn, squeeze a melozi, sprinkle the meat floss on top, and then put the cucumber and ham sausage.

    

15. Then slowly roll up the bamboo curtain from the bottom to the top, and press the sushi tightly for each roll (be careful not to roll the plastic wrap into the sushi roll, the plastic wrap should always be rolled on the outside of the sushi roll).
    
    

    

16. Dip the sushi knife in some water and cut the sushi roll into 1cm thick sections.

    

17. A little more rice and made bacon rice balls. Plating and serving.