1. Pour the sushi vinegar into the hot rice, disperse it thoroughly so that the flavor penetrates evenly, and let it cool for a while.
2. Cut the crab sticks and cucumber into long strips, and cut the egg skin into thin strips.
3. Spread a layer of plastic wrap on the sushi curtain, and then spread the seaweed slices, and then spread the sushi rice evenly on the seaweed slices and compact it.
4. Turn the seaweed slices over, spread the rice on the plastic wrap, place the crab sticks, cucumber strips, egg skins, and squeeze the salad dressing.
5. Roll up the sushi curtain, fix it, open it, and cut into sections with a knife.
Tips:1. If you don't have sushi vinegar, you can make it with vinegar, sugar and salt.
2. When spreading rice, dip your hands in lemonade to prevent sticky hands and increase the aroma of sushi rice.
3. After cutting a piece of sushi, rinse the rice sticking to the knife with clean water and cut again to make the cut more neatly.
