1. Wash the rice, soak it for 1 hour, make vinegar rice according to the ratio of vinegar: sugar: salt = 5: 3: 1, air-cool, and prepare vegetables, fish, seafood and other raw materials.

2. Open and smooth the bamboo curtain, put the laver skin on the unfolded bamboo curtain, and spread the sour rice evenly and quickly on the laver, leaving the upper end of the laver about 2cm.

3. Then put your prepared raw materials, such as egg skin, Japanese kimchi, asparagus, cucumber, ham, salmon, vegetables, fish, seafood and anything you like delicious in the center of the rice.

4. Porphyra and rice are wrapped in bamboo curtains and rolled into barrels, then the bamboo curtains are loosened, the sushi rolls are taken out, and cut into small pieces and put on the plate.

5. A plate of mouth-watering Japanese sushi is finished.

About the place where sushi buys laver leaves:

There is one in the underground supermarket of Beijing Huatang Shopping Mall (because it is Japanese-funded).

Or you can go to Japanese shopping malls or Japanese food counters in large supermarkets.