1. Use kitchen paper to absorb excess water
2. Cut it down to the 3/4 position, don’t cut it completely into two pieces
3. The sushi rice is cooked in a rice cooker, add a small amount of sushi vinegar, mix evenly, and hold into small balls with your hands
4. The cut fresh scallops are opened from the middle and spread on the rice balls (looks like a sushi restaurant)
5. Paved all
6. Use a musket to roast a little. You don’t have to bake it without a musket
7. Squeeze the salad dressing and add a few drops of thick roasted eel sauce
8. Finally, add the fish roe and it's done. It tastes like a sushi restaurant!
