1. Salmon slices
2. Cucumber peeled and cut into strips
3. Pour the steamed rice with sushi vinegar while it is hot and mix well (you can use apple cider vinegar instead)
4. Spread the seaweed on the sushi roll with the rough side up. When the rice is dried to lukewarm temperature, spread a thin layer on the seaweed with water. The thickness should be uniform, and a small part of the end should be left. Do not spread the rice.
5. Arrange the sliced salmon, cucumber and pickled radish side by side at the beginning
6. Roll up the seaweed with the help of a sushi roll, and it must be firm enough
7. Roll up completely, hold the rolling curtain with both hands to compact the sushi roll, and let the rolled sushi stand for a while
8. After the knife is dipped in water, the sushi of equal width is cut out in a see-saw manner
