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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 300g of cooked rice to release heat. After it cools down slightly, add 30ml of sushi vinegar in batches while stirring evenly. Keep warm at a low temperature afterward.
Watch out
Add the sushi vinegar in batches while stirring, otherwise uneven distribution will affect the overall flavor.
Curl your fingers inward when cutting vegetables with a sharp knife to avoid cuts.
Remove ends of 1 cucumber, cut into quarters, remove the watery seeds from the center, and cut each strip in half to make 8 strips. Also cut 1 carrot and 1 ham into long strips.
Watch out
The cucumber seeds must be removed, otherwise excess moisture will make the sushi soggy.
Hot oil may splatter if ingredients contain moisture, be careful when adding them.
Heat the pan, add 1 tbsp of oil, put in the carrot and ham strips, stir-fry until carrots release nutrients and ham becomes fragrant, then remove.
local_fire_departmentMedium heat stir-fry for 2 minutesWatch out
Carrots must be stir-fried with oil to release fat-soluble carotene, otherwise nutrients cannot be absorbed by the body.
Wear oven mitts when removing hot containers or parchment paper from the air fryer to avoid burns.
Beat 3 eggs with 1 tsp of soy sauce. Spray oil in air fryer container, pour in egg mixture, and spray oil on top. Air fry at 200°C for 7 minutes; flip and air fry at 200°C for another 5 minutes until golden, then slice into strips.
local_fire_departmentAir fry at 200°C for 12 minutesWatch out
Spray oil on both the bottom and surface of the container, otherwise it will stick during air frying.
Place a seaweed sheet on the rolling mat with the rough side up. Spread 200-220g of warm rice evenly over it, leaving one finger-width at the top free of rice. Add 20ml of salad dressing near the bottom, followed by 50g of meat floss, pickled radish, cucumber, carrot, ham, and egg strips.
Watch out
Spread the rice evenly without breaking the grains. Leaving space at the top and bottom makes rolling easier.
Use four fingers to hold ingredients and roll forward. The first round must be tightly pressed. Slide both hands along the mat to keep it tight, rolling all the way to the end to seal securely.
Watch out
The first round must not be loose, otherwise pressing hard later will break the seaweed.
The knife is sharp when slicing sushi, keep your hands away from the cutting path.
Apply a little oil on the knife to make slicing easier. Cut the finished sushi roll into bite-sized pieces, arrange on a plate, and serve.
Watch out
Dip the blade in oil or water when cutting sushi, otherwise the rice will stick and ruin the slices.
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