1. Add water to the Komachi rice, cook in a 1:1 rice cooker, turn off the switch, let it warm for 10 minutes, take it out, put it on a flat basin, let it dissipate, when it is half warm, pour in the sushi vinegar, mix well, and continue to cool
2. Prepare salmon puree
3. Seaweed
4. Dried radish shredded
5. The seaweed is tiled
6. Spread evenly on the rice
7. On the side close to the body, put salmon grated, dried radish, and seaweed in turn
8. Roll it up slowly and press it tightly with the sushi curtain
9. Cut it with a knife
Tips:You can put a piece of plastic wrap under the seaweed to make it easier to roll up
