1. Wash the rice, three-color quinoa and corn and put them in a rice cooker. Add in water that has not passed a knuckle to cook.
2. Drain the canned tuna and put it in a bowl, add minced pickles, 1/4 spoon of black pepper and 2 spoons of salad dressing, mix well
3. Cucumber slices
4. Shred carrots
5. Put the rice on the seaweed sheet while it is hot and arrange it into a square
6. Spread a layer of tuna
7. Spread a layer of carrot shreds
8. Spread a layer of cucumber
9. Spread a layer of rice
10. Fold the seaweed, wrap in plastic wrap, and cut in half
11. Shredded green cabbage
12. Shredded purple cabbage
13. Put cooked edamame in shredded vegetables
14. Add the cooked shrimp, add 1/4 spoon of black pepper and 2 spoons of salad dressing, mix well
