1. After the rice is cooked, put some sushi vinegar in it, mix well and set aside. Canned tuna, add some salad dressing, and mix well and set aside; open the cucumber and cut into long strips for use; fry the eggs into omelets and cut into strips for use; seaweed and Arctic shellfish can be bought in supermarkets. In any process, open the box directly for use.
2. Spread a piece of seaweed skin on the bamboo mat for sushi, then spread rice on the top side, put the ingredients in the middle of the rice, and then roll it up.
3. Prepare a bowl of boiling water. When the sushi rolls up and closes the sides, a little bit of boiling water makes the seaweed stick better, and then it can be cut into pieces. The two sides of the knife are stuck with boiling water and then cut without sticking to the knife.
4. One plate of tuna sushi, egg cucumber sushi, arctic shell sushi, seaweed sushi, and the plate is complete.
