Multigrain sushi roll

Overview

How to cook Multigrain sushi roll at home

Tags

• japanese food
• cucumber
• egg
• marco polo ham sausage
• multigrain rice
• sesame
• whole sheet of seaweed
• carrot
• salt
• sesame oil

Ingredients

Steps

1. 1 Use the rice water in the casserole to turn off the heat and simmer for an hour. Turn on the fire again, watch the steam come out, then turn off the fire and let it sit for an hour. Stuff it three times in total, so that the brown rice in the cereals will become stuffy without soaking. While hot, add sesame oil, sesame seeds and a little salt to the rice, mix well and set aside. (You can also add sushi vinegar)

   

2. 2 Cut the cucumbers into strips and pickle them with salt. You don’t need a lot, just sprinkle some on them; cut the carrots into strips and soften them with oil; spread the eggs into egg rolls and cut them into strips; cut the ham sausage into strips; when wrapping the seaweed (seaweed), you can blanch it on the fire first, and the texture will be crisper. Spread the warm rice thinly on the seaweed, place the above ingredients on one end of the seaweed on which the rice is spread, and roll it over with a little force.

   

3. 3 Grains are rich in nutrients and can not only lower cholesterol but also help people with anemia. However, people with weak stomachs should eat less.