Cooking Steps

1. 

   Step1:Cut salmon and Japanese style big root into strips for standby; wash rice and pour in 180ml water. Adjust electric rice cooker to cooking stag

2. 

   Step2:When the rice is cooked, open the lid and let it cool naturally. Sprinkle 15ml of sushi vinegar and stir evenly. Take out the seaweed slices. Look under the sun and face the vertical lines to yourself. The seaweed slices are aligned with the curtain in their own direction and spread on the curtain

3. 

   Step3:Cool rice evenly spread on seaweed slices. Leave a distance of 23cm above and do not spread rice

4. 

   Step4:Put salmon and Japanese roots in the middle of the rice. Put them in order

5. 

   Step5:The curtain is rolled up together with the sushi slices. The big roll covers the rice that has been laid. Then don't take off the curtain. Squeeze the curtain with your hands. Make the sushi inside into the style you like, such as square, round or triangle.

6. 

   Step6:Then open the curtain. Dip your fingers in water and dip a layer of water along the edge of the seaweed slice. Then fit it with the sushi roll

7. 

   Step7:Put the seaweed roll on the chopping board. The knife is covered with water. Wet the knife to cut sushi. It will not cause adhesion.

8. 

   Step8:I look forward to your adding WeChat official account. Let's stand up and stand up close