1. Boil a pot of white rice, add sushi vinegar (salt: sugar: white vinegar=1:1:3) when cooked and put it to about 30°, mix well; cut carrots, cucumbers, and fried eggs into long strips
2. Spread a layer of vinegar white rice on the seaweed, then put the carrot sticks, cucumber sticks, and egg sticks in the middle of the white rice, and carefully roll them up
3. Just cut the sushi rolls into appropriate sizes!
