1. Prepare the materials.
2. The carrots are rubbed into long strips and blanched in water.
3. The egg stall is cooked and cut into long strips.
4. Mix the rice with sushi vinegar while the rice is hot, one spoonful of vinegar and one bowl of rice.
5. Spread the mixed rice evenly on the seaweed slices, leaving a little space on the top.
6. Place all the cucumber strips, carrot shreds, large roots, ham sausage, egg strips, and pork shreds.
7. Roll it up slowly. Slightly compact.
8. After the roll is finished, dip a sushi knife into water and cut into pieces. Squeeze on the salad dressing and tomato sauce and enjoy.
Tips:The first time I made it, I didn't have much experience, and I felt that the rice was a bit too much, and I almost couldn't roll it up.
When cutting, dip the knife in water every time it cuts. This is easier to cut.
The ingredients can be randomly matched according to personal preference.
