Instant Sushi Roll Recipe
I put a handful of glutinous rice in the rice while I cooked it so that the rice would be more elastic, but if you don’t have glutinous rice, it’s okay. When the rice is warm, pour in the sushi vinegar, I wrote the amount of 4 teaspoons, but this can be according to the amount of rice you have and according to your taste. Adjust, a little more, a little less as you like.
Stir in flavored rice that looks shiny and smells sweet and sour!
Lightly oil a skillet and spread the egg skins.
I use supermarket-bought side ham, which personally tastes better than small ham hocks.
Shred the hamachi, egg skins, carrots, and cucumbers, in fact, I shredded everything except the carrots because bigger is chewy
Get the sushi roll-ups, salad dressing, and nori ready to go!
Seaweed on top of a layer of rice, evenly, you can spread a little thin, easy to roll up, I like a little thicker, eat more Then put ham hock, cucumber, carrots, egg skins, and squeeze the salad dressing on top, leaving a little space at the top, and finally roll it up. The rolls should be tightly rolled, otherwise they will fall apart easily, and you can squeeze a little salad dressing over the seaweed on both sides to make them stick together.
I forgot to take pictures of the rolled salad, cut it into pieces with a bread knife, the thinner one is easy to eat, the thicker one is enjoyable to eat, if it’s too much. Trouble, or in a hurry to get out of the house, you can not cut, just one nori roll, put it in a plastic bag and you can just munch on it