1. Materials ready
2. Mix the rice with Kubi Sushi Vinegar
3. Cut carrots into thin strips, remove old roots and heads of asparagus, blanch for later use
4. Laver on the roller blind
5. Top with rice, carrot sticks, asparagus and golden fish
6. Squeeze on Chobe Salad Dressing
7. Roll up with a roller blind
8. Dip the knife with water and cut into sections
