How to make sushi rice

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  1.First make sushi vinegar.Pour white vinegar and white sugar into a pot at a ratio of 1:1.Heat over low heat until the sugar dissolves.Do not boil! Add a little salt and let cool and set aside!

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  2.Pour sushi vinegar, sesame and sesame oil into the steamed rice while it is hot, stir well and set aside p>

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  3. Add salt and seasoning to the eggs and fry them into egg pancakes and cut them into strips! The cut carrots are also fried in a pan with a little oil! Cut other cucumbers and lunch meat into strips for later use

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  4. Wait until the sushi rice is not hot and is warm.That’s it! Spread the seaweed flatly on the sushi roll covered with plastic wrap.The rice should not be too thick.Leave one edge unspread at the front and press it tightly

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  5.Apply salad dressing on the side close to the body, and place cucumbers, large roots, carrots, luncheon meat, and eggs in order

• 6.Pinch the roller shutter with both hands, lift it up and roll the inner ingredients inwards, and then pinch it tightly.Then hold the plastic wrap up with one hand, and push the sushi roll forward with your left hand.Pinch it tightly again and keep doing this until the roll is finished! Finally, place the rolled sushi roll with the seam facing down and wait for the next roll to be rolled before cutting the previous one!
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  7.I am not in a hurry to eat today, so I rolled them all



8.In this way, cut one by one!