Seaweed slices 2 tablets Cucumber Half root
Carrot Half root ham sausage 1 root
Kimchi 2 tablets Carrot sticks 2 roots
Crab sticks 2 roots Rice Half bowl
How to make seaweed sushi # Travel with snacks! #Illustration of how to make seaweed sushi 1

Step 1

Prepare all the ingredients in advance and set aside. If you like eggs, you can spread out an egg pancake and cut it into strips. My daughter doesn’t eat eggs, so I didn’t put them in. # Travel with snacks! #Illustration of how to make seaweed sushi 2

Step 2

Lightly reheat leftover rice from the night before # Travel with snacks! #Illustration of how to make seaweed sushi 3

Step 3

Prepare a sushi curtain # Travel with snacks! #Illustration of how to make seaweed sushi 4

Step 4

Sushi seaweed #Travel with snacks! #Illustration of how to make seaweed sushi 5

Step 5

Place the nori in the middle of the sushi curtain, and cut a 3 cm long strip from the other piece of nori and place it diagonally in the middle of the large nori sheet. It will not be easy to shred when rolled and cut, or you can leave it out if you like. # Travel with snacks! #Illustration of how to make seaweed sushi 6

Step 6

Spread the rice evenly on the seaweed slices. Do not spread it on the front and roll it up to look good. # Travel with snacks! #Illustration of how to make seaweed sushi 7

Step 7

Arrange the vegetables you want to add in order# Travel with snacks! #Illustration of how to make seaweed sushi 8

Step 8

Roll it up slowly from the back, and then press it gently with your hands. # Travel with snacks! #Illustration of how to make seaweed sushi 9

Step 9

After rolling # Travel with snacks! #Illustration of how to make seaweed sushi 10

Step 10

When cutting, dip the knife in water in advance so that it will not stick to the knife easily. # Travel with snacks! #Illustration of how to make seaweed sushi 11

Step 11

Once cut, you can put it in a lunch box and take it with you for outings. Nori sushi cooking tips

When cutting into pieces, you should wet the knife with water in advance so that it will not stick to the knife easily, and the edges will not be easily broken when cutting.