Cooking Steps

1. 

   Step1:Remove rice. Add sushi vinegar, salt and sugar. Mix well. PS - I don't have sushi vinegar at home. So I made my own sauce persimmon vinegar (or white vinegar), salt, sugar. The three ingredients were mixed in the proportion of 10-4-6. After the sugar and salt were completely melted, they were poured directly on the rice. Put on disposable gloves and mix the rice wel

2. 

   Step2:Spread a piece of egg cake about one centimeter thick in a pan for standby; cut the carrot and boil it in boiling water for one minute for standby

3. 

   Step3:Cut carrot, cucumber, ham sausage and egg cake into strips for standby

4. 

   Step4:Spread Shanghai moss on the clean sushi curtain. Spread the mixed rice evenly on the sea moss; (spread evenly on the corners as well. Minimize the waste of food materials

5. 

   Step5:Arrange the prepared fillings in order from the bottom; (fillings can be matched according to personal preference. I have these right at hand

6. 

   Step6:Roll the bamboo curtain from the bottom. Never pull the bamboo curtain upward. Don't roll the bamboo curtain into the rice. When you do the specific operation, you will understand what I mean. And try to roll the porcelain as much as possible. After rolling, put the bamboo curtain in your hands for a few seconds to let it shape. Otherwise, it will be easy to scatter when cuttin

7. 

   Step7:Put a little oil on the blade twice and start to cut the roll. Generally, it's OK to cut it into 1 cm thick ones. It's OK to serve it with mustard and sushi sauce according to personal preference.