1. Cut the seaweed in half, set aside half, and chop the other half into small pieces. Take out the sardines to drain the juice, and cut into small cubes. Wash and chop lettuce
2. Put all the chopped ingredients into a bowl and add a small spoon of salad dressing
3. A little bit of caviar
4. A little mustard sauce (the mustard taste is quite strong, if you don’t like it, don’t add it)
5. Stir well
6. Put the rice in the rice cooker and wash it once. Add an appropriate amount of water, about 0.3 cm above the rice.
7. Take the steamed rice out and let cool
8. Stir in a little sushi vinegar (if you don’t have sushi vinegar, you can choose to use white vinegar or rice vinegar with a little white sugar)
9. Stir well
10. Now spread a layer of rice on the bottom of the mold
11. Sardines
12. Spread the last layer of rice and press it slightly with a mold
13. Cut the remaining seaweed into small strips and wrap them on the rice balls
Tips:1. If you don't have sushi vinegar, you can choose to use white vinegar or rice vinegar with a little white sugar.
2. The mustard taste is quite strong, if you don't like it, you can skip it
3. The mold can be wetted with water first to prevent sticking.
