Cooking Steps

1. 

   Step1:Mix glutinous rice with rice 1-1 and add some water to cook, then place it to cool down. Do not cook it too soft. Add proper amount of sushi vinegar to taste when the temperature drops and there is residual heat. If you are not sure about the amount, you can taste it at the same time. Avoid excessive sour taste after adding more.

2. 

   Step2:Cut carrot, cucumber and pickled radish into rectangular strips with a width of about 1cm. The length is consistent with the width of seaweed. Spread out the bamboo curtain. Put on a piece of seaweed and start the next step.

3. 

   Step3:Spread the rice evenly on the seaweed. Press it with a spoon. Don't spread it too thick. Just a proper amount. Add cucumber, carrot and pickled radish in turn. Then sprinkle some meat floss. Squeeze in some thousand island sauce.

4. 

   Step4:Effect after wrapping. Bao Shousi should adjust the seaweed and bamboo curtain while wrapping. Otherwise, he will wrap the bamboo curtain in. After wrapping, the rice balls should be compacted to facilitate cutting at the back.

5. 

   Step5:Use a special nine hole sushi knife to cut sushi. Each piece of sushi is about 1.5cm wide, and try to cut it more evenly. When cutting, be careful not to affect the appearance of sushi.

6. 

   Step6:Cut it and set it on the plate. Adjust the dipping sauce according to your taste, and it will start. Isn't it easy? Try it, too. PS - I made sushi for the first tim