1. Half a sheet of seaweed and spread the rice.
2. Turn the seaweed over and place half a banana in the center.
3. Organize it and roll it up with bamboo curtains.
4. Curl and shape, and press the rice into a square shape.
5. Cut the rolled sushi into 8 equal pieces.
6. Long plate squeeze the son-shaped salad dressing.
7. Put mango slices on the sushi on the plate, squeeze the salad dressing one by one, and garnish with tobiko roe.
