1. The northeastern rice is cooked, it must be cooked relatively dry, pour the sushi vinegar, mix well, and let cool. (The ratio of sushi vinegar to rice is 1:5, but it is still appropriate to increase or decrease according to your own taste)
2. Cut carrot and bean skin into strips. Spread the egg into strips and cut into strips
3. Put a piece of seaweed on the sushi curtain, then spread the cold rice (do not spread too much), sprinkle with black sesame seeds (the rice must be cold before you can use it, otherwise the seaweed will be crumpled and the roll will not be completed)
4. Put carrot sticks, egg sticks, and bean curd sticks on the rice
5. Roll it up and press it down, you can't roll the curtain in.
6. Cut into pieces (the knife must be profitable, otherwise it is difficult to cut into shape, and it will fall apart)
7. The northeastern rice is cooked, it must be cooked relatively dry, pour the sushi vinegar, mix well, and let cool. (The ratio of sushi vinegar to rice is 1:5, but it is still appropriate to increase or decrease according to your own taste)
8. Cut carrot and bean skin into strips. Spread the egg into strips and cut into strips
9. Put a piece of seaweed on the sushi curtain, then spread the cold rice (do not spread too much), sprinkle with black sesame seeds (the rice must be cold before you can use it, otherwise the seaweed will be crumpled and the roll will not be completed)
10. Put carrot sticks, egg sticks, and bean curd sticks on the rice
11. Roll it up and press it down, you can't roll the curtain in.
12. Cut into pieces (the knife must be profitable, otherwise it is difficult to cut into shape, and it will fall apart)
Tips:Sushi vinegar: salt, sugar, and white vinegar are mixed in a ratio of 1:5:10.
