Snail pattern sushi

Cooking Instructions

1. The basic tools you need are shown in the figure

   

2. Combined with some of the following comments, in step 2 first to explain, the finished product as shown in the figure, the following steps begin to talk about how each component is formed, step 12 is the content of the combination together, to combine the parts must be done first, in order to combine, please be patient to read on, I really don't understand, I have tried my best, look at the work column or there are friends can understand, I can only help here. Thank you for collecting!

   

3. 2 mini fish intestines

   

4. 4 pieces of cut seaweed and 2 pieces of 8/8 seaweed are required

   

5. Wrap the mini fish intestines in 1/8 seaweed and complete 2 servings!
   Once wrapped, close the seaweed side down so that the seaweed fits

   

6. Take half a slice of seaweed, spread the salmon vinegar rice, and spread the salmon vinegar rice all over the straight dotted part

   

7. Then start rolling up from the vinegared side of the rice

   

8. The side view after rolling, after rolling, it is still fixed with the mouth facing down

   

9. Next, make the snail body, cut half a slice of seaweed, and spread the yellow vinegar rice.
   The first half of the rice needs to be covered with a thicker layer of vinegared rice, and the second half only needs a thin layer of vinegared rice, and there is a transition in the middle, and the rice should be evenly distributed.

   

10. The remaining two halves are glued together with a small amount of vinegared rice to form a whole sheet of seaweed

    

11. In the middle of the spliced seaweed, spread a layer of white vinegar rice first, and then prepare the yellow sushi roll before putting it, so
    you need to stand up the body of the snail, so you need to fill the white vinegar rice with the part that is close to the yellow sushi and fix the body part. As shown in Fig

    

12. Then top the sushi that you have rolled up earlier

    

13. Then fill the periphery with white vinegared rice, the same, you need to spread the vinegared rice evenly.
    The side of the snail shell should also be fixed with vinegared rice, and it will be covered little by little, and
    finally you can close the mouth, wrap the seaweed roll around the whole sushi, wrap it tightly with a sushi curtain, fix it, set the shape, leave it for a while, and then cut it.

    

14. Finally, cut the sushi roll, the knife surface needs to be moistened, so that it is easy to cut, and it will be very nervous and pleasantly surprised.

    

15. You can cut the expression however you want. Stick it in the right place

    

16. Finished product ~ small snail sushi