1. Beat the eggs with salt, and pour them into a non-stick pan over low heat.
2. Turn over after solidification at the bottom, and serve after both sides are fully cooked
3. Rice with sushi vinegar, sesame oil, cooked sesame seeds, mix well
4. A piece of grilled seaweed is spread on the sushi roll, and the mixed rice is spread and flattened
5. Place the sliced egg omelet on the rice, and arrange an appropriate amount of canned tuna
6. Roll up with the aid of the roller blind, with the interface facing down
7. Diced
8. Dice the appropriate amount of red pepper and pickled radish, set it out and garnish with Thousand Island sauce
Tips:1. You can also use salad dressing or other sauces instead of Thousand Island dressing. The sauce is put into a fresh-keeping bag, and one corner is opened to squeeze out very fine stripes for decoration.
2. I have also made tuna sushi and rice balls made with spinach and cucumber slices before. Any combination is fine. The top decoration can be freely matched according to personal preference.
