1, the ratio of rice to glutinous rice is 4: 1, cooked with a rice cooker, and cooled.
2. Pour a little salt, two tablespoons sugar and one tablespoon white vinegar into a bowl, stir well, then heat and dissolve to make sushi vinegar, then pour rice and stir well.
3. The eggs are spread into egg skins.
4. Cucumber, carrot, ham and egg cake are cut into thin strips respectively.
5. Spread sushi seaweed on sushi curtains.
6. Then spread the rice on the seaweed, leaving a space of 2 or 3 cm at the top. Spread a layer of salad dressing on the rice first, and then spread tomato sauce.
7. Put cucumber strips, ham, carrot strips and eggs in turn, and sprinkle with meat floss.
8. Finally, roll it up with a sushi curtain. When rolling, it should be pressed tightly so that the cut sushi will not be loose.
9. Leave the rolled sushi for a while, dip it in water with a knife, cut it into small pieces, and dip it in water every time.
10, things that can't be eaten at that time can be wrapped in plastic wrap.