1. Cut fish cakes into small long strips;
2. Fry fish cakes over low heat until golden on both sides;
3. Carrot sticks and cabbage gangzi blanched;
4. Spread rice evenly on the seaweed;
5. Put some salad dressing on the rice;
6. Become carrots, cabbage gangzi, fish cake strips;
7. Roll up the sushi with a bamboo mat, remember to press it firmly!
8. Sushi slices, 3 cm thick is enough;