1. Appropriate amount of glutinous rice, a little floss, 2 crab sticks, 1 cucumber, 1 egg, seaweed for sushi, olive oil, sushi vinegar, fructose syrup, salad dressing, bamboo curtain
2. Make the eggs first. Knock an egg, put a little salt and a little sugar in it. Then stir into egg liquid
3. Put a little olive oil in the pot
4. Pour half of the egg liquid in and spread it out into egg skins
5. Then roll it up and pour in the rest of the egg liquid
6. Roll it up again and it becomes egg strips
7. Then peel the cucumber, cut into egg strips and cut into two
8. Put a little sushi vinegar in a bowl (white vinegar: 600cc, sugar: 500g, salt: 80g (in the case of raw fish, the amount of sugar can be reduced appropriately), put the above ingredients in a pot and boil until all is dissolved. Vinegar must not be burned Open to avoid reducing acidity.) Pour the steamed rice into a larger bowl, pour the vinegar, and mix well with a spoon
9. After the rice is dried, put a piece of seaweed on the bamboo curtain and spread the rice evenly on it
10. Add a little salad dressing on the rice and spread the pork floss
11. Spread cucumber strips, egg strips and crab sticks with squeezed water one by one
12. Roll up everything with bamboo curtains and compact it
13. Roll up everything with bamboo curtains and compact it
14. Finally, cut the sushi rolls with a knife.
