1. Cut cucumber and carrot into strips
2. Put an appropriate amount of Korean hot sauce in the rice
3. Mix well with a spoon
4. Spread the eggs into egg skins
5. Fry the carrots
6. Cut the egg skin into strips
7. Spread a piece of seaweed on the sushi curtain
8. Spread another layer of rice
9. Spread the ingredients
10. Finally, roll up the sushi curtain and hold it gently with your hands to shape it.
Tips:Sushi vinegar ratio: salt, sugar, and vinegar are in the ratio of 1:5:5 (there is also a ratio of 1:5:10, adjusted according to your own taste). Combine the salt, sugar, and vinegar evenly, put it in a pot, heat it, and let it cool before use. (Do not let it boil when heating, so as not to reduce the sour taste of vinegar. Usually, 1 bowl of sushi vinegar is added to 5 bowls of sushi rice.)
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