1. 3 handfuls of rice and 1 handful of glutinous rice (this is a handful of glutinous rice held in the palm of an adult, forgive me for such a rough measurement π). Wash them and put them in a rice cooker. Add appropriate amount of water and steam them to make rice.
2. Add a small amount of salt to the eggs and beat them evenly.
3. Brush the pan with a small amount of oil and put it on a low heat.
4. Pour the whipped eggs into the pan, spread out, and fry them until golden on both sides before serving.
5. After the steamed rice is served and allowed to cool, add an appropriate amount of sushi vinegar. (This sushi vinegar is put according to personal taste)
6. Peel the pears and cut them into strips.
7. Cut the ham and egg skin into strips.
8. Put a piece of sushi nori on the sushi curtain.
9. Spread the rice mixed with sushi vinegar evenly on the sushi nori.
10. Put the sushi radish, pear, ham, egg and pork floss under the sushi nori.
11. Squeeze the salad dressing evenly on the seaweed.
12. Use the sushi curtain to roll up the sushi.
13. Cut the rolled sushi into 2 cm pieces, place them on a plate, squeeze the salad dressing on top, and you're done!
Tips:The rice used for sushi is slightly firmer than the usual rice.
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