1, rice, steamed with sushi vinegar, let stand 10-20 minutes.

2. Seaweed: cut seaweed into strips with a width of 3-3.5cm and a length of 15cm.

3, ingredients, such as seaweed, fish eggs, sweet corn, grilled scallops, mustard octopus, conch, canned tuna and so on.

4. Take about 20g of rice and knead it into balls with slightly longer ends.

5. Wrap the freshly cut seaweed outside the rice ball so that the height of seaweed exceeds the rice ball. Finally, stick some pieces of rice on the seam in advance so that the sushi won't come apart.

6. Finally, add the materials you want to put in the enclosed seaweed.