1. Mix the overnight cold rice with sushi vinegar, cooked sesame seeds and sesame sesame oil, mix well and set aside.
2. Beat the eggs, add a little salt, and spread into an omelet in a non-stick pan.
3. The spread omelet is allowed to cool, and the longer part of the middle is cut into thin strips.
4. Cut the sausage, cucumber, and carrot into strips and marinate for a while to remove the moisture.
5. The grilled seaweed slices and Thousand Island sauce are ready.
6. Spread the nori sheet on the sushi roll.
7. Spread the mixed rice. The rice cooked this time is a bit softer, and it tastes better if it is a little harder.
8. After flattening, spread Thousand Island sauce, preferably with a brush. This time I applied a bit too much, just a thin layer.
9. Spread the cut strips on one end, wrap them with a roller blind, press tightly and start rolling.
10. After rolling, open it down, compact it, let it stand for a while, and cut it into pieces.
11. Well, that's it. . .
12. You can also spread the rice first, and then the seaweed slices to make "naked seaweed rice."
Tips:1. It is best to use overnight rice for rice. This time I used rice that was just out of the pot, which is softer and tastes worse.
2. You can leave it if you don't like sauce. Those who like pickled cucumbers can also put them.
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