1. Steamed rice, cut into strips and shreds
2. Place the seaweed on the rolling curtain, spread the rice and sushi vinegar on it, and try to compress it as thinly as possible.
3. Put the cucumber, ham, radish, and salad dressing on the side of the seaweed.
4. Roll it up from one side, wrap all the stuffing in it for the first time, and roll it tightly, and then continue to roll the rest of the seaweed.
5. Until rolled into a bucket. Then you can cut it!
Tips:A thinner rice shop can roll more fillings, and you can add content as you like, such as tuna, pork floss, egg yolk, and so on. Dip some water on the knife when cutting, so that the seaweed rolled rice can be cut neatly.
