Simple sushi / egg sushi / reverse sushi / fancy sushi / gimbap

Cooking Instructions

1. Prepare the materials

   

2. Crack the eggs into a bowl

   

3. Stir the eggs into an egg liquid, you can add an appropriate amount of salt

   

4. Spread the egg mixture into an omelet

   

5. Blanch the broccoli and boil it in boiling water for about a minute, you can add a little salt

   

6. Finely chopped

   

7. Finely chop the carrots

   

8. Finished product diagram
   
   (the reversed sushi of the recipe diagram is ready to be cut into pieces and wrapped in a circle)

   

9. This is the simplest version... Cucumbers, carrots, egg skins, ham sausages... If you want to be richer, you can add "big root" (that is, the yellow sour radish in Korea, which is generally sold in supermarkets), "kimchi" (I think the most flavorful thing I have ever done is to add kimchi), "crab stick" (crab stick is OK when boiled in boiling water.. Rich taste) "Salmon" (slices of salmon that can be eaten raw) Corn kernels, green bean kernels, minced meat ... I've done all of these and they all taste good

   

10. Cook the rice and season it hot... Add "sugar, rice vinegar, and salt" in proportion, and novices can put less in an appropriate amount first, and add seasoning while tasting the taste of rice. In this way, the rice has a flavor, and the sushi rolled out is more delicious

    

11. The rice should be cooler before rolling the sushi, otherwise the hot rice will spoil the seaweed. Spread the rice on top of the nori and leave a little blank space around it, otherwise the rice will burst out when you roll it up! PS: This step can spread a little Korean hot sauce or salad dressing... Tried both... I prefer to spread Korean hot sauce, and my friends also love "heavy taste". PPS: It is recommended to spread a torn plastic bag on the bamboo mat, so that the rice will not stick directly to the bamboo mat and it is easier to clean

    

12. Spread the ingredients on top of the rice, pulling aside, but leaving a distance from the rice

    

13. Grab the mat with both hands and roll it over, wrapping the material and rounding it up

    

14. This is the first roll, and at this time you have to set the sushi roll hard, and at this time it is a two-layer mat

    

15. After the mat is removed, re-roll the sushi roll from the head of the mat (at this time, the sushi roll will not fall apart after it was set in the previous operation) and then squeeze the quality repeatedly

    

16. Now is it to reverse the sushi
    or spread the rice first

    

17. Turn the rice over.. The rice is facing down and the nori is facing up

    

18. Cover with materials

    

19. volume

    

20. The first volume~

    

21. Finished sushi... It has something to do with the ugliness of the wood... Because after cutting, there are beautiful women and handsome guys~~

    

22. It is easier to cut with a knife dipped in water

    

23. The sushi should be rolled tightly or it will fall apart when cut, and then the broccoli and carrots will be crushed in a circle

    

24. Ordinary gimbap/sushi is cucumber, egg, ham or something~

    

25. Add crab stick drops, and big roots~ There is also minced meat, green beans, corn, and fields~

    

26. Smeared with drops of Korean hot sauce

    

27. OK