Sushi has a wide variety because of the different ingredients. But everything remains the same.

First, the egg roll sushi, materials: sushi rice, seaweed, fried egg skin with uniform thickness. Corn, sausage, carrots. Practice: Mix corn, sausage and carrot with rice. Spread a layer of plastic wrap on the curtain, and then spread the egg skin, sushi rice and stuffing in turn. Be careful not to push too hard, or the egg skin will break.

Second, heart-shaped sushi. Ingredients: white rice, laver, sushi vinegar, pickled cucumber strips, shredded scrambled eggs, shredded carrots, heart-shaped molds, crab roe, and fried black sesame. Practice: let the cooked rice cool, then pour in the appropriate amount of sushi vinegar and mix well. Apply a little oil to the mold to facilitate the later demoulding. First, spread a layer of rice on the bottom of the mold, flatten the stuffing, then spread a layer of rice, cover it, flatten it and compact it. Inverted demoulding. Cut the laver as high as the rice ball, then wrap it on the rice ball, add some crab roe and black sesame seeds, compact and cut off.

3. Xinmei Sushi: Materials: rice, laver, Xinmei radish shredded, sushi vinegar. Practice: Add two spoonfuls of white sugar, two spoonfuls of white vinegar, half a spoonful of lemon juice and one-third teaspoon of salt to Xinmei radish and mix well. After half an hour, pour the sweet and sour juice soaked in radish into the rice and mix well. Roll it into a roll and cut it.