1. Wash the rice, the ratio of rice to water is 1:1, cook, turn off the gate for 10 minutes, pour it into a large plate and cool to hand temperature, stir in the sushi vinegar, and let it cool through
2. Spread the rice evenly on the seaweed, and cover the rice with plastic wrap
3. Turn over the seaweed, with the rice facing down and the seaweed facing up, and then spread the ingredients in turn
4. Slowly roll up the seaweed
5. While rolling, tear open the fresh-keeping film until it is completely rolled, wrap the fresh-keeping film on the outside of the rice
6. Then use the sushi curtain to roll tightly and fold it into a square
7. Sushi rolls are ok
8. Do not need to tear the plastic wrap, cut it directly with a knife soaked in water
9. Peel off the plastic wrap and spread the flying fish roe on top to finish
Tips:The rice is easy to stick to the knife, so you can keep the rice as little as possible when you dip it in water, which is convenient for cutting sushi rolls.
