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原料
鮭魚拌壽司飯: 80g, 醬油雞肉末拌壽司飯: 80g, 壽司飯: 20g8份, 壽司飯: 40g, 厚煎雞蛋(以下帶✳︎號為材料): 4cm寬1cm厚一塊, ✳︎雞蛋: 2隻, ✳︎生抽: 2ml, ✳︎味淋: 15ml, ✳︎糖: 5g, ✳︎鹽: 一點點(不夠咸再放), 兒童魚腸: 1根, 胡蘿蔔: 一片, 海苔: 1921cm大小2.5張
步驟
1準備材料
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2白壽司飯20g鋪在1/8的海苔上,共做8份
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3做厚蛋燒,雞蛋兩個,加糖生抽味淋,一小撮鹽,混合均勻
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4全程小火,鍋底抹油,燒熱鍋,倒一勺雞蛋液,等雞蛋液快凝固時用筷子捲起來
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5重複以上步驟,到雞蛋液用完為止,用鏟子整理形狀,儘可能方點
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6雞蛋涼了後用1/6張海苔包起來
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7魚腸也用1/8張海苔包起來
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8拿1/2張海苔,短邊上粘幾粒米飯,抹開
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9再取1/4張海苔粘在上部的海苔上,拼接成一條長海苔,鋪在卷竹上
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10上面做的八個白米飯,捲成半卷的樣子
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11在長海苔中間放四個小半卷
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12鋪上40g白壽司飯
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13左手托住竹卷,在12上面放上四個半卷,注意:半卷開口朝下
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14鋪開肉沫飯
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15肉沫飯上面放上雞蛋卷
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16鋪上鮭魚飯
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17鮭魚飯中間放上魚腸
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18捲成三角形、多餘的海苔剪掉,接頭上鋪幾粒飯,粘起來
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19整完型後,放一會兒,讓海苔服貼後。刀用濕布擦一下,切成四個,每切一次需要用濕布擦乾淨刀再切。 然後用海苔和胡蘿蔔做眼睛嘴巴和鼻子
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