1. Material preparation.
2. Wash the fragrant rice and soak for half an hour.
3. Put the rice into the inner pot of the rice cooker. Add the corresponding clean water.
4. Put the ceramic inner pot into the rice cooker, add the corresponding clean water, plug in the power source, select the fragrant rice, cook as standard, and click the start button.
5. Wait for the rice cooker to switch to heat preservation, about 40 minutes,
6. The rice is ready.
7. Flip the rice until fluffy.
8. Cover the lid and simmer for another 10 minutes to make the rice softer.
9. When the time is up, pour an appropriate amount of sushi vinegar into the rice and mix well.
10. Beat the eggs and fry them into egg pancakes.
11. Cut the ham, cucumber, and egg pie into thin strips and set aside.
12. Take the sushi curtain and put the seaweed on the curtain.
13. Spread a layer of rice.
14. Spread a layer of Thousand Island sauce.
15. Sprinkle with pork floss.
16. Put on the cucumber, ham and egg pancakes.
17. Roll it up, put it in the refrigerator for more than half an hour, slice it, and eat.
