Supplies: cling film
Sushi Bamboo Roll Up
How to make seaweed and black rice balls
Did you wash your hands, kid Go wash your hands!
Wash the corn and put it on the steamer basket of the rice cooker to cook with the rice.
Make sure to soak the black rice overnight beforehand ❗ The ratio of black rice to rice is 1:2 (the following steps can be done at the same time as cooking)
Cut the cucumber and ham sausage into long strips and wash and drain the lettuce.
Heat some olive oil in a pan and fry the hamachi cut into strips over low heat, then drain the oil.
Whisk the eggs well, spread them in the pan, and cut them into long strips.
Cooked corn on the cob to dial out the corn kernels into a bowl, or if you like cheese as much as I do, put the cheese slices on top of the corn kernels and use the Microwave it, stir it up, cheese flavored cornichons oh! (The cheese will curdle as it cools, so we recommend keeping it warm on the steamer basket of your rice cooker)
Spread seaweed flakes, hot rice, and other ingredients on the bamboo curtain as far down the middle as possible (as shown) Cheese flavored corn kernels on the left, salad flavored corn kernels on the right
Tear the lettuce leaves in half, spread them in the middle and roll them tightly (just the right amount of all the ingredients, too much will not fit).
Wrap it up, cut it in half, and voila, healthy and delicious seaweed and black rice balls! (I’ll make one for my family in the morning and I’ll end up making one for myself because …… is a good portion! (Hee hee hee)
You can make a few extra at a time, wrap them in plastic wrap, keep them fresh in the fridge, and microwave them when you want, but not Too long in storage! It’ll be fine for two or three days!