1. Cut cucumber into long strips, steamed crab sticks, half of mango sliced into thin slices, half sliced vertically into strips
2. Rice with sushi vinegar and mix well
3. Cut the eel into long strips, or cut into small pieces and put it on the sushi
4. Bamboo curtain, plastic wrap, seaweed, rice, spread in order
5. Flip the seaweed rice and place it on the plastic wrap to make a reverse roll
6. Put on cucumber, crab stick, mango, eel
7. Roll up and compact with bamboo curtains to shape
8. The shape is good like this
9. Arrange small slices of mango on the sushi
10. Wrap it in plastic wrap and shape it with bamboo curtains
11. Cut into a thickness of about 1.5 cm
12. The roll without mango is sticky tobiko
13. Another style
14. Put eel on the tobiko roll and squeeze it with salad dressing. Two types of eel sushi are ready.
