Pork Floss Nori Sushi Rolls

Name: Pork Floss Nori Sushi Rolls
Total time: 900 s
Yield: Serves 3 servings
Ingredients: 2 bowls hot cooked white rice (about 3 cups/600 grams); 1 small cucumber; 1/4 carrot; 1 bowl pork floss; 3 sheets nori (seaweed); 3 tablespoons sushi vinegar (about 45 ml); 2 eggs; 1 pinch salt

北美liuliu @liuliu_usa_kitchen

北美州

Last weekend, I made pork floss at home. After stir-frying for over ten minutes, my arm got tired, so my husband took over and finished cooking it until it was dry and crispy. For Monday's lunch, I made these pork floss nori sushi rolls as a special treat for him.

北美liuliu @liuliu_usa_kitchen

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Ingredients

15 minutes

Serves 3 servings

2 bowlshot cooked white rice (about 3 cups/600 grams)
1small cucumber
1/4carrot
1 bowlpork floss
3 sheetsnori (seaweed)
3 tablespoonssushi vinegar (about 45 ml)
2eggs
1 pinchsalt

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Steps

15 minutes

1

Prepare the ingredients: Wash and peel the carrot, then cut into long strips. Wash the cucumber, trim the ends, and cut into long strips. Blanch the carrot strips in boiling water with a few drops of oil for 2 minutes, then remove and toss with a little olive oil. Sprinkle 1/8 teaspoon salt over the cucumber strips, toss, and let marinate for 5 minutes until the salt dissolves, then drain. Make thin omelet sheets with the eggs, then cut into strips. Mix the hot rice with sushi vinegar.
2

Place cucumber, omelet strips, carrot, and pork floss along one-third of a nori sheet. Roll up tightly into a cylinder, then slice into bite-sized rounds and arrange on a plate to serve.
3

Tip: If you prefer crunchy carrots, you can marinate them with salt just like the cucumber. According to health experts, lightly cooking carrots with oil helps release beta-carotene from the plant cells, making it more available for your body.