1. Beat 2 eggs.
2. Add a little oil to the pot.
3. Fry the egg liquid over a small fire and fry it into egg crust.
4. Make a thin egg skin for use.
5. The cucumbers are peeled and cut into strips and pickled with salt.
6. Cut yellow radish (large root) into strips.
7. Cut intestines into strips for later use.
8. Mix the rice with a little sugar and vinegar.
9. The materials are ready and ready to be made.
10. Put a piece of seaweed on the roller blind.
11. Apply a layer of sesame oil.
12. Spread a layer of rice.
13. Put the egg skin on.
14. Add cucumber, intestines, and radish.
15. Slowly roll up with a roller blind and slowly tighten.
16. After the roll is finished, roll it tightly with a curtain and fix it for a while.
17. Cut into the same size with a knife.
18. Serve on the plate, the first original sushi.
19. Put on salad dressing, the second kind of salad sushi.
20. Put on salad dressing and sprinkle with bonito flakes, the third kind of salad bonito sushi.
21. Sprinkle with salad dressing and sprinkle with pork floss, the fourth type of pork floss salad sushi.
Tips:Take care to tighten slowly when rolling the sushi. After the roll is finished, fix it with the curtain again.
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