Too loving ~ Tamakoyaki sushi

My son especially likes to eat tamagoyaki and sushi, and often makes it for him to eat, so he suddenly wants to combine tamagoyaki and sushi together, so that he can eat the two favorite flavors in one bite, but he didn't expect that not only the taste is good, but the appearance is also quite high.

Ingredients

Eggs 3

hamsausage 1/2

shallot 1

carrot 1/2

Rice 1 bowl

Seaweedforsushi 6 sheets

Salt 1 spoon

Cookingoil Asmallamount

Sushivinegar 1 tablespoon

Cooking Instructions

Three eggs are beaten in the bowl of eggs, and if you want to roll a few rolls of tamagoyaki, you can beat a few eggs, I rolled three rolls, because it is wrapped in sushi, so each tamagoyaki can only roll one layer.
Finely chop the shallots, ham and carrots, then pour into the egg mixture and stir well with salt.
I use a tamako pot, if not, you can use a frying pan, a low heat pan, a thin layer of oil in the pot, pour in a large tablespoon of egg wash.
Gently shake the pan so that the egg mixture spreads evenly across the bottom of the pan.
When the surface is not completely solidified, gently roll it up from right to left with a spatula.
After rolling, move the jade to the middle of the pot and continue to heat for a while to solidify the egg mixture, remember to keep the heat low throughout the whole process.
When the jade is burned out of the pot and dried until it is not hot, use a bamboo curtain to shape the jade to make it more round.
The bamboo curtain is rolled up and the reunion is fixed.
Remember not to wait for it to cool before wrapping it, so that the seaweed will not fit on top of the tamagoyaki, or you can be lazy and not wrap the seaweed, and roll the tamagoyaki directly in the sushi, but the appearance will be worse, and it will not affect the taste.
Roll out three rolls according to this method, cut off the excess seaweed on both sides, and don't throw away the cut seaweed, keep it for later rolls.
Put the rice in a bowl and add a tablespoon of sushi vinegar, sushi vinegar is to enhance the flavor, but also to ensure that the sushi will not harden quickly after it is done, if not, you can also add some apple cider vinegar.
Take another sheet of seaweed and cut it to the same width as the tamagoyaki roll, and spread the rice evenly on the seaweed, remembering to spread it only two-thirds of the way, so that it wraps the tamagoyaki for a week.
The tamagoyaki roll is placed on the side of the rice.
Roll up the bamboo curtain into a barrel shape, then pick it up and clench it firmly with both hands.
Cut the sushi with a sharp knife dipped in water, and rinse the knife every time you cut it, so that the sushi is neatly cut.
The finished product is not very beautiful
Paired with a bowl of tomato pangasius soup, it's a comfortable and delicious breakfast â¤ of love