Cooking Steps

1. 

   Step1:Clean (brown rice + sushi rice). The proportion can be 1-1. Put it into the rice cooker. Add water. The ratio of rice and water is 1-1. Don't add too much water. Otherwise, it will be too rotten to pack. Press the cook button. People who don't like brown rice can also use sushi rice or red rice + sushi ric

2. 

   Step2:When it's done, keep it stuffy for 15 minutes. Stir in the sushi vinegar. Stir for a while by cutting and mixing. Then pour the sushi rice into a large basin. Use the method of fan to cool the rice. Without sushi vinegar, you can mix it with sugar, vinegar and salt. When mixing with sushi vinegar, it is better to use a sushi spoon. This will not cut off the rice. It can keep the whole rice.

3. 

   Step3:Take a proper amount of rice and wrap it with a plastic wrap. Or stick some cold water on your hand and knead the rice to grow into an oval shaped rice ball. Or knead the long strip and cut it into a rectangular rice ball. To prevent rice from sticking, wash cold water before kneading rice balls.

4. 

   Step4:Cut the seaweed into long strips wider than the rice balls. The height of rice ball is 2cm, and the sea moss is 3cm. According to the size of the rice ball.

5. 

   Step5:Put the long seaweed around the rice balls. Glue the joints with rice grains. The rice should not overheat, or the seaweed will soon softe

6. 

   Step6:Put the salad dressing on the rice. Then put the caviar on it.