[fancy sushi] - Mexican Roll Sushi

The name of this sushi can't be refined. Let's call it [Mexican sushi] for the time being! Because this sushi is inspired by KFC's "Mexican roll" on the one hand, and street snack "rice ball roll hemp leaf" on the other. This is a combination of Chinese and Western products, an exclusive invention of the kitchen. Hey, hey, sushi project is making me an inventor! I use sushi vinegar to mix rice, add some vegetable pickles and fried sesame leaves, and then roll them up with fried egg skin and lettuce. Looking at the beautiful drops of ash, it tastes really great!

Main Ingredients

• rice A moderate amount of

Auxiliary Ingredients

• daikon appropriate amount
• cucumber A moderate amount of
• Carrot A moderate amount of
• dried meat floss appropriate amount
• lettuce A moderate amount of
• Hemp leaf appropriate amount
• egg A moderate amount of

[tips]1. sushi vinegar blending methodMaterials: white vinegar: 600cc, white sugar: 500g, salt: 80g (or all reduced by times). Put the above three materials into the pot and stir them on the stove over a low heat until the sugar melts. The vinegar cannot be boiled to avoid the decrease of acidity.Preservation method of sushi vinegar: the pot or container for sushi vinegar is dry and placed in a corner or a cool place. It can be placed for three to four months in summer and five to six months in winter.2. cooking method of sushi riceThe ratio of edible rice and glutinous rice is 10:1, and you can cook soft and Q sushi rice. The water consumption is one cup of rice to one cup of water. If more than five cups of rice, you will reduce the water consumption of the last cup of water by 1/5.3. ratio of rice to sushi vinegarOne bowl of rice + one tablespoon of sushi vinegar (one cup of rice can cook two bowls of rice, according to this ratio.)