Method one
condiments
Sushi rice is moderate.
condiments
Appropriate amount of pineapple, anchovies and roasted seaweed.
step
1. Prepare a sushi rice for later use.
The pineapple you bought should be soaked in salt water when you make it.
3. Prepare a canned anchovy.
4. Prepare baked seaweed and sushi curtains.
5. Cut the pineapple soaked in salt water into long strips for later use.
6. Take the fish out of the can and make sure the fish is intact.
7. Spread the baked seaweed on the bamboo curtain and spread the rice evenly.
8. Put pineapple strips and anchovies at one end. Roll it up for use.
9. Then cut into sections of the same size and serve on a plate.
Method 2
material
300g of rice, 70g of eggs, 0/25g of lean meat/kloc-,50g of loofah, 50g of carrot and 300g of dried laver.
condiment
60 grams of sugar, 60 grams of white vinegar, 50 grams of soy sauce, 50 grams of gourd and 2 grams of ginger.
step
Wash 1. Rice, put into a container and soaked in 2 cups of water 1 hour.
2. Soak the shredded cucurbit in hot water for 30 minutes, take it out, add15g sugar and half a cup of soy sauce, and cover it with microwave film.
3. Put the rice in the oven, cook it with high fire for 10 minute, and then heat it with medium fire for 12 minute.
4. Take out the rice, let it stand for 3 minutes, and mix in sugar and vinegar while it is hot.
5. Cut the gourd into sections, and cut ginger and radish into filaments for later use.
6. Take a piece of laver skin, spread it with rice, then spread a proper amount of floss (minced meat), shredded ginger, shredded loofah, shredded yellow radish and egg skin, roll it into a tube, and then cut it into pieces for eating.