Yokomi roll sushi

Ingredients

SushiRice amount

Sushiwithlargesheetsofseaweed

Hamsausage two roots

BigRoot one

Sushivinegar amount

Cooking Instructions

Prepare all the ingredients and cook the sushi rice in a rice cooker, this Akitamachi rice is sticky when cooked, making it easier to work with when rolling sushi and has a better taste than regular rice.
Take two bowls of cooked rice, one bowl of white one with a small spoon of sushi vinegar and mix well (no sushi vinegar can be omitted), the other bowl with seaweed powder and mix well, if there is no seaweed powder, you can use a small handful of spinach to cook it with a little water and break it with a food processor, mix the beaten green spinach juice into the rice and stir well, I use spinach juice, the color is more beautiful than seaweed powder.
Take a piece of ham sausage and cut it into quartered strips.
Cut the large sheet of seaweed in half from the middle, take half of it and spread it evenly on the white sushi rice, and when spreading the rice, you can use less water on your hands to make it easier to operate, and then press the rice flat with your hands.
It is also possible to put the ham sausage back together on top of the laid rice, and you can use cucumbers, but the water from the cucumbers will soak the seaweed, and the seaweed will easily become wet and break when rolled to the last step.
Use a bamboo curtain to lift the seaweed roll ham sausage and hold it tightly, cut off the excess part with a knife, and the sushi rice only needs to wrap around the ham sausage for a week, and more winding will affect the beauty of the finished product. It turns out that I have too much rice in the last step, and everyone has to adjust the amount of rice according to the thickness of the ham sausage.
Take the other half of the seaweed and spread it with green sushi rice. It seems that there are too many shops, and the things with big eyes and small stomachs are often done .
Place the ham rolls from step 6 on top.
Also roll it around with a bamboo curtain and remove the excess part.
Cut the sushi roll in half in the same position where the ham sausage was originally cut.
On the basis of the picture above, cut the roll into quarters by cutting one knife from the middle.
Take another sheet of seaweed and cut it in the middle, and then glue it longitudinally from the middle with rice grains to make the seaweed into a slender shape.
First, put two ham sausage rice rolls on the seaweed, the ham sausage faces outward, and put two large roots and two ham sausages in the middle (the ham sausage is cut into long strips with the thickness of the big root, or you can fry a thick egg and cut it into cubes and put it in the middle).
Cover the other two slices of ham sausage roll again, which should be more intuitive when viewed from the side.
Roll up the curtain, keep the shape and pinch it firmly and flip it a few times, sticking a few rice grains to the seal.
After rolling, use a bamboo curtain to shape and pinch tightly.
Roll up the back side.
Use a sharp knife to cut into pieces, and clean the knife for each piece.
Cut and serve
It can be dipped in horseradish and Japanese soy sauce to taste
Served with miso soup and fried fish, it's a proper Japanese breakfast.