Ingredients: 1 bowl of rice, 3 tablespoons of sushi vinegar, 150g of sweet corn kernels, 2 pieces of laver.

Accessories: dried cranberries 30g, condensed milk 15g.

1. preparation materials: soak corn kernels and dried cranberries in a small amount of rum for 20 minutes, then take them out and dry them, and take 3 spoonfuls of sushi vinegar.

2. Pour the sushi vinegar into the rice and stir well.

3. Mix corn kernels and dried cranberries, add condensed milk and mix well.

4. Spread a piece of seaweed on the sushi curtain.

5. Spread the rice flat on it and compact it, paying attention to leaving a little at the tail.

6. Take a proper amount of corn kernels and lay them flat on the rice.

7. Roll up the rice with a sushi curtain and roll it tightly.

9. Cut it into small pieces with a sharp knife and enjoy it.

10, finished product.