1. Wash the pearl rice and glutinous rice in a ratio of 3:1, and the ratio of water to rice is 1:1. After cooking, pour in DAK sushi vinegar and mix well. Let the rice cool and set aside.
2. Prepare the rolling curtain and layer the fresh-keeping film on it (so as not to stick rice when rolling the sushi)
3. Then spread roasted seaweed, rice, carrots, Japanese root, cucumber, ham, Myota tuna, and squeeze Myota's sweet salad dressing.
4. Use a roller blind to roll up and cut into small pieces. (The knife is dipped in some water for easy cutting).
