1. Prepare the ingredients and salad juice.
2. Pour 2 tablespoons of Kubi Sushi Vinegar in the rice.
3. Use a rice spoon to lightly cut horizontally and then vertically.
4. Cut the vinegar several times to make the sushi vinegar and the rice evenly contact, and avoid violently turning over to damage the rice.
5. Spread the sushi bamboo curtain flat on the chopping board and cover it with a layer of kitchen paper; scrape off the cucumber slices with a scraper and spread them flat on the kitchen paper.
6. Press gently with your hands to make the kitchen paper absorb the moisture in the cucumber.
7. Cut the salmon into thin strips about 1 cm wide.
8. Pour in a little white wine to get rid of the fishy.
9. Pour in a little soy sauce to taste and let marinate for 10 minutes.
10. Sprinkle a little salt in boiling water, remove the head and sand line of the prawns, and cook them in the pot.
11. After the prawns are cooked, put them in a glassware filled with cold water to make the meat firm. When the prawns are cooled, they will be peeled but the tails will remain.
12. Spread the sushi rice flat on one end of the cucumber slice.
13. Put the cooked prawns on the rice.
14. Press and hold the prawns and rice, and roll up the bamboo curtain.
15. Press each point with your hand to make the hand roll tight.
16. After the roll is firm, it can be cut and eaten; the same method is applicable to salmon strips.
17. Pour the mustard flavor, Caesar salad flavor, spicy flavor, and roasted sesame flavor into a small dish, and serve with thin rolls.
