1. Mix Japanese sushi vinegar and cooked white rice in a ratio of rice 7:1 vinegar to make vinegar rice (for the method, please refer to Jinsha Sweet Corn Roll).
2. Crush the duck eggs and add them to the rice (you can put the duck eggs in a food review bag and crush them with a rolling pin).
3. Spread the mixed ingredients evenly into the lower half of the mold.
4. Put a quarter of a preserved egg.
5. Put an appropriate amount of avocado
6. Put on the peeled chili
7. Take an appropriate amount of mixed vinegar rice, add an appropriate amount of black sesame seeds and mix well.
8. Spread the mixed black sesame vinegar rice in the upper half of the mold.
9. Then dig a small hole and put a little salad dressing
10. Just place the salad sauce in the center, so you don't need to put a lot of it.
11. Put the upper and lower molds together.
12. Press molding.
13. Tap the mold lightly to release the rice ball from the mold.
14. Gently tap the other half of the mold to release the entire rice ball from the mold.
15. Place the rice ball on Asakusa Nori and roll it up.
16. Use a little rice to stick the end of the seaweed.
17. Cut a bite into a plate.
Tips:In addition to adding flavor to the rice ball, the main purpose of adding salad sauce is to make the shape of the rice ball beautiful and not damage it when it is pressed and squeezed.
It is not called sushi that is wrapped in seaweed. For example, this is a typical onigiri with seaweed.