1. Prepare sushi vinegar with a 5:2:1 ratio of salt, sugar and white vinegar. I blended 5 grams of salt, 10 grams of sugar, and 25 grams of white vinegar (Don’t put all the rice in, according to your own taste. I only put two teaspoons. The rest can be put in the refrigerator for next use)
2. Two kinds of rice are soaked for 30 minutes and then put in a rice cooker and cooked
3. Stir in the sushi vinegar and black sesame seeds while it's hot and let it warm
4. Prepare the filling
5. Spread the eggs into egg skins and cut into strips
6. Blanch the crab sticks and spinach with some salt, and drain the water
7. Put Shanghai Moss on the sushi curtain, with the thick side facing up
8. Spread the rice, leaving a little bit on top not to spread the rice.
9. Put spinach, egg crust, fillings, and pork floss in turn,
10. Roll up and cut into pieces for a while.
Tips:1. Be careful when you roll.
2. Dip hot water on the cutting edge of each piece when cutting, so that it is easy to cut smoothly.
