1. To prepare the rice, put a little sushi vinegar on the rice just out of the pot and mix well. You can use it without sushi vinegar; cut cucumbers, carrots, and large roots into small finger-thick strips
2. Spread the sushi roll on the chopping board, put a piece of seaweed, put in an appropriate amount of rice, spread the seaweed evenly, leave a little bit on the left end of the seaweed, don’t put the rice
3. Spread an appropriate amount of Shiitake Mushroom Sauce on the right end of the rice
4. Place cucumber sticks, large roots, and carrot sticks on top of the small sauce
5. Roll up and squeeze with the help of sushi curtain
6. Dip a knife into cold water and cut the seaweed rolls
Tips:1. Cook the rice that is just out of the pot until it is warm
2. It is best to use northeastern rice to make sushi, which has strong stickiness and good oily taste.
