I. Prepare raw materials and tools 1. Main raw materials: ① Prepare proper amount of rice and glutinous rice; ② Roasted seaweed; 2. Sushi stuffing: ① a bottle of salad dressing; ② Green mustard root (mustard, horseradish); ③ Sushi vinegar (white vinegar); 4 fresh cucumbers and 2 fresh cucumbers; 5 ham sausage, the thin one, 2 or 3, Shuanghui, etc. ; 6. Cucumber radish pickles; ⑦ Bulk or bottled bulk meat; 8 Crab meat, the kind of icy crab meat sold in the supermarket, can be steamed by itself; Pet-name ruby1; Attending1carrot. 3. Making tools: bamboo curtain. Second, raw materials for production 1. Beat an egg, knock an egg, put a little salt and sugar in it, then stir it into egg liquid, put a little oil in the pot, pour the egg liquid into it, spread it into egg skin, and then roll it into egg strips; 2. Slice cucumber, egg strips, cucumber, radish pickles, carrot, crab meat and ham sausage into thin strips for later use; 3. Steam the rice and glutinous rice at the ratio of 6: 1, put them into a larger container to loosen them, and pour sushi vinegar or white vinegar (white vinegar 5+ sugar 2+ salt 1) evenly on the rice (the ratio of sushi vinegar to rice is about 1: 6), and mix well. After the rice is dried, put a piece of seaweed on the bamboo curtain, spread the rice evenly on it (put less rice for the first time, otherwise it won't roll up), spread the rice flat with a spoon, add a teaspoon of salad dressing to the rice after spreading it flat, and squeeze a little green mustard root after spreading it flat. 2. Spread a thin layer of meat floss on the rice mixed with salad dressing and green mustard root, and then put cucumber slices, egg strips, cucumbers, radish pickles, carrots, crab meat and ham sausage in turn; 3. It is best to roll up everything with bamboo curtains, and roll it tightly and tightly; 4. Finally, just cut the sushi roll with a knife. The knife for cutting sushi must be dipped in vinegar or water, otherwise it won't cut well, because rice is sticky and will stick to the knife. 5. Put the cut sushi on the plate. Note: If you don't feel good enough when eating sushi, you can dip in some green mustard root or sushi soy sauce. Here are some different kinds of sushi rolls: sushi rice, cucumber, laver, pickles, bean curd skin, eel slices, shrimp, crab roe, sesame seeds, plums, eggs, spinach, fragrant shavings and gourd strips. (it can also be adjusted according to personal hobbies). ① 1 tablespoon gourd strip soy sauce (soy sauce) and appropriate amount of sugar. ② 1 tablespoon of soy sauce (soy sauce), appropriate amount of sugar, 2 tablespoons of water soaked in mushrooms, and then simmer for 20 minutes. ③ Cut all kinds of ingredients into thin strips for later use. ④ Spread sushi rice evenly on laver (note that the edge of laver is about one finger wide on the upper and lower sides of laver), and then put all kinds of materials in the middle of the rice. ⑤ Roll the curtain into a circle and slice it. Tea towel sushi ingredients: sushi rice, lotus root slices, gourd strips, mushrooms, crabs, spinach and eggs. Practice: ① Cook gourd strips and mushrooms for later use. 2 Open the eggs and spread them into pancakes in the pot. ③ Chop lotus root slices together with cooked gourd strips and mushrooms, and mix well with sushi rice for later use. ④ Wrap the mixed sushi rice in the egg skin and tie it with the cooked spinach stalks. ⑤ Carefully pile crabs on sushi. Sushi ingredients: 4 bowls of rice, 4 slices of laver, 2 bowls of pork floss 1/,spinach 1/2 kg, 3 eggs, 4 carrots, bamboo curtain1slice, 3 tablespoons of sugar and white vinegar, and a little salt. Practice: ① Mix rice with sugar and vinegar while it is hot, and let it cool for later use. (2) Break the eggs, add a little salt to taste, fry them into egg skins in a pot, cut them into rectangles, and then cut them into strips. (3) blanch the spinach in hot water with salt, and drain the water after cooling. (4) Take the bottom of the bamboo curtain, spread Shanghai moss and rice to 3/4 places, and put all the stuffing in the middle to wrap it. When it is rolled to the front end, it is pressed obliquely downward and glued with rice to make it drop-shaped. ⑤ Slice the sushi with a sharp knife and put it on a plate.