The method is as follows: First, prepare the main part of sushi, rice. Sushi rice looks like white rice that we usually cook directly, but it is actually specially seasoned. Wash the rice first, and then cook it in an electric cooker. After cooking, pour it into a large bowl, add sushi vinegar (there is no sushi vinegar at home, you can mix salt, sugar and vinegar in a small bowl according to the ratio of 1:5: 10), stir well (you can also add some sugar if you like sweets), and let it cool for later use.
Next, prepare the ingredients covered on it. Tuna and salmon are washed and sliced for later use, crab sticks are cut into appropriate sections, and seaweed slices are cut into rectangles just enough to wrap sushi. Beat eggs and season with salt and soy sauce. Then brush a layer of oil in the pot, first pour a part of the egg liquid, when the egg liquid is semi-solidified, roll it to one side of the pot, then brush a layer of oil in the spare place, then pour a part of the egg liquid, and repeat the above actions until the egg liquid is used up to make an egg jade. Then take sushi, take out a bowl and pour a little water and white vinegar. Dip your hand in a little vinegar water, then take out a proper amount of prepared rice and knead it into a rectangular jiaozi. Then according to your own preferences, squeeze a proper amount of salad dressing on the prepared sushi, and then wrap the freshly cut sushi slices outside, so that one hand can make a sushi. Repeat the above actions, and use up the ingredients and rice to eat.
Hand-held sushi can be replaced with salad dressing according to your own preferences, or mayonnaise mustard dressing can be added.