1. Add salt and sesame oil to the rice while it is hot, mix well, and let cool for later use.
2. Cut the cucumber into thick strips lengthwise and remove the cucumber flesh inside.
3. Add salt to marinate for 30 minutes, squeeze out the water and set aside.
4. The eggs are spread out into thick egg skins.
5. Cut the luncheon meat into strips and fry for color.
6. Cut the egg skin into wide strips.
7. Spread the rice on the seaweed, leaving space above and below not to be spread.
8. Put on the cucumber and radish strips.
9. Put luncheon meat with egg skin.
10. Roll up. Roll to the end, brush a little water on the seaweed to facilitate the final bonding.
11. Dip pure water with a sharp knife and cut into sections.
Tips:The luncheon meat must be fried, it is more fragrant.
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