1. Stir in Korean chili paste while the rice is hot.
2. Mix carefully, and all the rice grains are dyed.
3. Spread a piece of plastic wrap on the sushi curtain.
4. Covered with rice that has been colored.
5. Put another piece of sushi seaweed.
6. Cut the cucumber and ham into strips.
7. Carefully roll it up from one side, taking care not to roll in the plastic wrap.
8. Finally, wrap the sushi curtain and let it set for an hour. Finally, cut into slices with a sharp knife.
Tips:The sushi knife must be very sharp, so that you can cut beautiful noodles. If rice sticks to the knife, moisten the surface of the knife with water, and wash the rice grains on the surface of the knife after cutting. The sushi is beautiful and clean only when it is cut out.
