1. After the sushi rice is washed, the rice is cooked in the electric rice cooker.
2. After the salmon is rinsed, use kitchen paper to absorb water on the surface. Cut the Japanese-style root and cucumber into long strips, preferably the same size as the width of the seaweed.
3. When the rice is warm, stir in the appropriate amount of sushi vinegar (be sure to add the vinegar when it is warm). The rice will have a rotten taste when it is too hot.
4. Lay out the sushi table.
5. Put a piece of plastic wrap or a fresh-keeping bag on the table.
6. Put a piece of seaweed on the fresh-keeping bag.
7. Spread the rice evenly on the seaweed, leaving a little on the four sides not to cover it all, especially the upper and lower ends.
8. When spreading rice, you can use a flat rice spoon to dip a little sushi vinegar and spread the rice flat, so that the spoon is not easy to stick.
9. If you like a heavy taste, you can sprinkle pork floss or salad dressing on the rice. If we like a light diet, we just serve salmon root and cucumber.
10. Then roll the sushi sheet up, roll it to ninety degrees, then pull out the plastic wrap inside and continue rolling.
11. After rolling, use a rolling pin to compress both ends.
12. Remove the sushi mat and the fresh-keeping bag, reshape it a bit, and then cut off the sides at both ends.
13. When cutting, the rice tends to stick to the knife edge. Dip the knife in sushi vinegar before cutting.
14. After cutting two or three knives, wipe the knives clean with wet kitchen paper, and then dip a little sushi vinegar.
15. Use this method to cut sushi rolls into small pieces of uniform thickness.
16. Put it on a plate, dipping sauce, one bite, super cool!
