STEP 1/7
Prepare sweet vinegar by mixing 3T of lemon vinegar, 1T of sugar (xylose), 1T of oligosaccharide, and 1t of roasted salt.
STEP 2/7
Peel the lotus root and slice it thinly. Slice carrots and cut them into flower shapes.
STEP 3/7
Blanch the green beans and lotus roots in boiling salt water, respectively, and rinse them in ice water. Cut the green beans diagonally.
STEP 4/7
Put 3 tablespoons of refined rice wine in boiling salt water and blanch the shrimp to cool. Add 1/2 tablespoon of refined rice wine to the flying fish roe to remove the smell, then strain it through a sieve.
STEP 5/7
Grease a heated pan with cooking oil, fry the eggplant, and chop it into 4cm long pieces.
STEP 6/7
Put the ingredients for sweet vinegar in a pot and when it starts to boil, turn off the heat and cool down. Add dried laver and sweet vinegar water to the hot instant rice and mix them evenly.
STEP 7/7
Put sushi in a lunch box and put the prepared ingredients on top to complete it.