Cooking Steps

1. 

   Step1:Cook rice according to the rice water ratio of 1-1.

2. 

   Step2:Lunch meat out of the ca

3. 

   Step3:Slice. Can reserve

4. 

   Step4:Put a little oil in the pan. Fry the luncheon meat until both sides are burnt and fragrant. Brush with the cooking sauce, fry for another 1 minute and serve for later use

5. 

   Step5:[classic original taste] put 300g of cooked rice into a large bowl. Add 2 tablespoons of sushi vinegar while it's hot. Stir evenly with the method of cutting and mixing. Then let it cool

6. 

   Step6:Put some sushi rice in the jar and press it with a spoon. Then put the fried luncheon meat in the jar. Wrap the plastic wrap and press it again

7. 

   Step7:Take out the rice balls and wrap them with seaweed strips. Use the mould to press some small flowers on the cheese slices for decoration

8. 

   Step8:[taste of seaweed and meat floss] use ham slices to make pig's ears, nose and hoof. Then cut out eyes with seaweed. Spar

9. 

   Step9:Take 150g sushi rice, add some seaweed, minced pork and white sesame to mix evenl

10. 

    Step10:Take a proper amount of sushi rice with pine and seaweed, put it into the lunch meat pot covered with plastic wrap, press it tightly with a spoon, put on the fried lunch meat, wrap the plastic wrap and press agai

11. 

    Step11:Take it out and wrap it with Porphyra sticks. Then put the cut ham slices and seaweed on it. Then point on two black sesame seeds as the nostril of the pig

12. 

    Step12:[tuna flavor] corn and carrot slices are boiled. The boiled carrot slices are chopped

13. 

    Step13:White rice 150g + tuna 50g in oil + corn grain + carrot + mayonnaise 30g mix evenl

14. 

    Step14:Take a proper amount of tuna sushi rice. Put it into the lunch meat pot with the plastic wrap. Press it tightly with a spoon. Put the fried lunch meat on it. Put the plastic wrap on it and press it again. Take it out and put a piece of cucumber strip as decoration. Then wrap the laver strip