1. Add the steamed rice to the sushi vinegar and mix well to make sushi rice
2. Stir the eggs evenly, spread them into thick egg skins, and fold them up when half solidified
3. Prepare sushi rice, egg crust, sushi nori and shrimp eggs
4. Fold two large sheets of seaweed, tear them into four, take three small sheets, spread one of them evenly with sushi rice, sprinkle with shrimp eggs and roll
5. Put it on another piece of seaweed with sushi rice and shrimp eggs, and roll it up together
6. The rolled sushi roll is cut longitudinally, and then cut longitudinally from the middle, cut into four pieces, sandwich the four pieces of sushi back to back and cut into square thick egg crusts in the middle
7. Roll up with the remaining seaweed and make it into a square shape
8. Just cut
Tips:1. The sushi rice in the first roll shop is thinner
2. Leave space as much as possible on the edge of the seaweed, so as not to squeeze out the sushi rice too full
3. Dip a sharp knife into cold water when cutting, it will cut neatly and beautifully
4. Explain the method again. Cut the rolled rolls into four lengthwise averagely, and then wrap the egg skins back to back and wrap them in a square with seaweed.
