1. The shrimp is cut open in the middle.
2. Add a little cooking wine, white pepper, sugar, and salt to marinate for 5 minutes.
3. Boiled in boiling water.
4. Beat the eggs and spread the egg skins. The fire should be small, my fire is a bit big, and the egg skins on the stall are uneven.
5. All ingredients are prepared.
6. Add a spoonful of sushi vinegar, appropriate amount of sesame oil, and cooked sesame seeds to the rice and mix well.
7. Spread the rice on the grilled seaweed with a rice spatula and compact it.
8. The edge of the egg skin is neatly cut and spread on the rice. In fact, putting the egg skin between the seaweed and the rice has better adhesion.
9. Put on the cucumber strips, soak the radish strips, trim the edges of the eggs, and blanch the shrimps.
10. Put an appropriate amount of kimchi.
11. Roll it up with a sushi curtain and make it tighter.
12. Cut into small pieces with a sharp knife.
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