How to make flower sushi?

One piece of seaweed sushi rice, 300 shrimp eggs, 2 teaspoons of seaweed powder, black sesame 1 teaspoon, grass shrimp 1 teaspoon, 3 asparagus, 1 dry spoon, 3 small eels, sliced pork floss 1/8, and sushi eggs 1 tablespoon.

The exercise step 1 1 is to prepare the materials first. Remove the intestinal mud of grass shrimp with a toothpick, wash it, scald it through the abdomen with a bamboo stick, put it in ice water, and shell it for later use. This bamboo stick is inserted to make the shrimp more straight when cooked.

Step 22

Rub the surface cilia of cucumber with salt, blanch it with hot water, put it in ice, and cut it into 1/4 pieces for later use.

Step 33

Wash asparagus, scrape off rough skin, blanch and let cool; Cook the dried gourd ladle and mushrooms and cut them into appropriate sizes; The eel is roasted and cut into long strips for later use.

Step 44

Wash and dry the lettuce.

Step 55

Make sushi eggs (Yuzi Shao), cool slightly and cut into appropriate strips. (The practice of burning jade seeds will be posted later)

Step 66

Make sushi rice and mix it with sushi vinegar in a proper proportion. (The practice of sushi vinegar will be posted later)

Step 77

Then the combination. Spread seaweed flat on the bamboo curtain, spread sushi rice evenly on the seaweed, sprinkle shrimp eggs, seaweed powder and black sesame seeds on the rice, and then cover it with plastic wrap. When putting vinegar rice on seaweed, first dip your hands in vinegar water, clap your hands and spill the extra water drops. Your hands are a little wet, so the vinegar rice won't stick.

Step 88

Press the plastic wrap, turn it over with the bamboo curtain, and let the rice stick directly on the bamboo curtain.

Step 99

At this time, the seaweed is facing up, and the lettuce is dried on the seaweed, and then the sushi eggs, ham and pork floss are added in turn. Add the cooked shrimp and roasted eel. Add asparagus, dried gourd ladle and cucumber. Roll the bamboo curtain together with the stuffing from the outside to the inside.

Step 10 10

Gently press the stuffing with your fingers and tie the bamboo curtain tightly to prevent the stuffing from running out. Adjust the position of the stuffing, and then tie the plastic wrap firmly after it is reversed.

Step1111

Roll the bamboo curtain forward, and the fillings on both sides are formed inward. Cut into pieces and set the plate before eating. Decorate with sushi and ginger. Wipe the knife with a clean wet cloth before cutting, so that it won't be cut badly because of sticking rice.