1. First, steam the rice in a pressure cooker, and the ratio of rice to glutinous rice is 2:1 (don’t forget to wash the rice) and wait for the standby
2. Then make sushi vinegar according to the amount of salt, sugar and white vinegar in the ingredients list
3. The total composition of salt, white vinegar, and sugar in the ingredients list per 200g of rice
4. Pour the prepared sushi vinegar into the rice and stir
5. Take out a hand-rolled seaweed and place the prepared rice on top. It is best to leave the seaweed on the top, bottom, left, and right sides.
6. Then put in the cucumber core and ham sausage, and then spread a layer of salad dressing and roll it up from the bottom up
7. After everything is done, wait to let it cool, and then cut into sections with a knife
8. carry out!
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