Ingredients:mixed rice.,celerity,carrot,Korean pickles,eggs,hamham,almonds,and nori sheets.Seasonings: white vinegar,
sugar, and salt.Steps:1. Mix just-cooked rice with appropriate amounts of vinegar, sugar, and salt while it's still warm.
2. Beat the eggs and pan-fry them to make egg omelet (make sure to grease the pan and use low heat).
3. Cut the cucumber, carrot, Korean pickles, cooked egg, ham, and almonds into threads. Crush the almonds with a rolling pin (do not crush too finely so that there will be layers of texture).
4. Place a sheet of toasted nori on bamboo sushi mat. Use a damp spoon or hand to spread the rice evenly over the nori, leaving about 1 cm at one end unsealed.5. Lay the cucumber, carrot, Korean pickles, eggs, and ham strips on the other side of the rice. Sprinkle the crushed almonds on top.6. Roll up the sushi mat while securing it with your hand to keep the roll tight (refer to Figure 8 for orientation).
7. Remove the bamboo mat and slice the rolled sushi with a damp knife into appropriate sizes.8. Enjoy with sweet and sour sauce or soy sauce for sushi!, Korean pickled cabbage, preparedchickenegg omeletand ham, all sliced thinly, almonds crushed with a rolling pin (not too finely, to maintain distinct layers in texture)
4, take a bamboo mat and place a piece of baked seaweed on it, then spread rice evenly using a wet spoon or your hands, leaving about 1 cm at the edge closest to you unadhered (while preparing, prepare a bowl of cold boiled water or mineral water to wet your hands or spoon so the rice won't stick)）
5, place cucumber, carrot, Korean pickled cabbage, eggs, and ham strips on the side closest to you, sprinkle with crushed almonds.
6, roll up the bamboo mat tightly. Use four fingers of one hand to pull the rolled mat towards yourself while the other hand holds the edge away from you in the opposite direction. After rolling completely, squeeze the rolled mat firmly with both hands (this ensures the sushi rolls are tight)Seaweed wrapcannot help but be firm!) (The direction in Figure 8 is reversed; just look at it the other way around.)
7, remove the bamboo mat and use a wet knife to slice the seaweed wrap into appropriate sizes.
8, serve with sweet and sour sauce orsushi ricemiso soupis also fine!