The required ingredients are 2 small cups of Northeast rice, appropriate amount of okra, carrot 1 root, 4 slices of laver, 200g of ham sausage, 2 eggs, appropriate amount of salad dressing, 3 tablespoons of sushi vinegar, 4g of salt, appropriate amount of edible oil and a little mustard.

The specific manufacturing method is as follows:

First, prepare the ingredients, wash the rice and cook it in the rice cooker.

Second, the eggs are scattered and put aside, and 1 g salt is mixed well. Peel and wash carrots, cut into strips, wash okra, cut off both ends, and cut ham vertically.

Third, heat the pan, pour in cooking oil, stir the egg mixture evenly with chopsticks, pour it into the pan and fry it into brown egg skins on both sides, clip it up and cut it into shredded eggs. Fry the ham in the original pot for a while and pick it up for use.

Fourth, pour the right amount of water into the pot to boil, add 3 grams of salt, cook carrots and okra for a while, and pick them up for later use.

5. After the rice is cooked, put it in a large bowl, add salad dressing and sushi vinegar and stir well.

6. Roll out the sushi curtain and cover it with a plastic wrap that is much larger than the sushi curtain, so that it can be pulled out when rolling sushi and spread the laver slices on the plastic wrap.

Seven, scoop up the rice and put it on the laver, spread it evenly around, and pay attention to leave some space around the laver to prevent the rice from oozing out.

Eight, spread the okra, ham, carrots and shredded eggs on the rice, pull up the sushi curtain and plastic wrap, roll it inside, curl it, and slowly pull out the plastic wrap.

Nine, all rolled up and put in a bowl, and put a little cooking oil on both sides of the knife.

Ten, cut into pieces to eat.