1. Spread plastic wrap on the bamboo curtain, and then spread seaweed
2. Stir in the steamed rice with a little salt, and let the sushi vinegar cool until slightly cool. Spread the rice with your hands
3. Turn the seaweed side up, shred carrots and cucumbers, mix in vinegar, salt and sugar at one end, and put mustard
4. Tighten with sushi curtain
5. Remove the plastic wrap while curling and compact it
6. Rolled up
7. Tobiko
8. Cut sushi with a knife in water
9. Serve with roe
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