Ingredients: glutinous rice, rice, eggs, cucumber, ham sausage, sushi seaweed. Method: 1. Mix the glutinous rice with water in a ratio of 1:1 and cook it into sushi rice.

2. Prepare sushi vinegar by mixing salt, sugar, and vinegar in a ratio of 1:5:10. Heat and let cool for later use.

3. Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir evenly to form sushi rice, and let the rice dry until the temperature is about 40°C.

4. Beat the eggs and fry them until the egg skin is cut into long strips. Cut the cucumber and ham into thin strips.

5. Lay out the sushi curtain, put a layer of plastic wrap slightly larger than the sushi curtain, then spread the sushi seaweed. Spread the sushi rice evenly on the seaweed (use a spoon dipped in water to press it gently), leaving the front end of the seaweed.

Make a paragraph.

6. Place the cucumber strips, ham strips, and egg strips on the sushi rice, roll it up with a bamboo curtain, press it tightly, then dip the knife in water and cut it into sections.

Beef sushi ingredients: polished rice, sushi vinegar (important!), avocado (aka "avocado"), eggs, beef, dried nori, wasabi, sesame seeds, crab sticks.

Tools: spoon, chopsticks, knife, sushi curtain, ziploc.

Seaweed: Preparation of materials: 1. Rice: Cook the rice at a moderate humidity, not too wet or too dry.

(It seems a bit nonsense, but people who like to eat thin or dry rice should still be careful not to cook it too thin or too dry...) After the rice is cooked, take out a portion of the rice and put it in

In a plate or bowl, add appropriate amount of sushi vinegar and stir evenly.

If you don't know how much to add, you can try the rice, it will be slightly sour.

Leave the rest of the rice in the rice cooker, but do not keep it warm.

Make sure the rice is cold when making sushi, otherwise the dried seaweed will soften when exposed to steam.

2. Eggs: Beat the eggs well and fry them into an eggshell of about 0.8cm. You can add a little salt and pepper.

The eggs must be fully cooked.

3. Beef: Cut the beef into small shreds, add salt, pepper, and Korean hot sauce to the pot and stir-fry.

Don't make it too juicy, just right.

The taste can be adjusted according to your preference.

4. Crab sticks: Cook the crab sticks slightly (or you can eat them raw if you like), and then tear them into small shreds.

The crab meat stick itself is made up of crab meat strands one by one. As long as you pinch it sideways, it will spread out and the strands will be very distinct.

Smooth out the crab meat shreds and arrange them neatly on the plate.

5. Avocado: Just cut the avocado into small pieces as shown in the photo.

Be sure to do this in the last step, because if the avocado is cut too early, it will turn black. Start wrapping the sushi: 1. Spread the rice: First put the sushi curtain into the ziploc (ziploc is the sealed bag of that kind of food, please see the picture below

, if not available, you can use a similar flat, thicker food bag instead).

Take a sheet of dried nori and place the rougher side up.

Place the seaweed horizontally, use chopsticks or a spoon to put a small ball of rice on the seaweed, spread it flat, but do not press it, so that the rice grains can be thinly covered and arranged on the seaweed naturally and evenly.

This is probably the most complicated step in the whole process of making sushi, because the rice grains are really difficult to spread evenly and very thin, but there is a way to make it smooth!

That is--be patient.

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As long as you lay it slowly, you can make it look good.

Don't leave the rice grains too far apart, otherwise the wrapped sushi will be uneven, and don't make it too thick, otherwise the sushi will be very big and unsightly.

Don't press it, otherwise the sushi will not taste good.

2. Put the vegetables: After wiping away the sweat, the rice is finally laid out and you can start to put the vegetables.

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a. First, apply a little bit of mustard on the center of the rice (not too much... otherwise... you will cry to death...) and then spread the mustard evenly from the middle to both sides, so that the mustard can be spread from the center to both sides.

Apply a thin line from left to right (maximum width 2cm) and lay about 10 crab meat shreds on the mustard position (you can decide how many crab meat shreds you want, just add more if you like)

The red color will look good afterward), the shredded crab meat must be spread neatly!

b. Place beef, eggs, and avocado on top.

Everything should be neat and tidy.

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The order can be as per your preference.

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C. Sprinkle some sesame seeds on the white space above and below the rice.

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If you don't like it, you can leave it alone.

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3. Start packing!

This process is really not easy to describe, so I can only use my poor language to explain it.

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First, lift the scroll from the bottom and pull it forward. Be careful not to let the rice in the nori stick to the dish during the pulling process. Pull it until the bottom of the nori is a little bit above the dish. Stop pulling at this time and use two palms.

Hold the scroll tightly so that the rice grains are fully adhered, but do not crush the rice grains.

Then pull the bottom of the scroll, drag it forward about 4cm, hold it tightly again, then drag it forward again, and hold it tight again until the whole roll becomes a sushi roll.

Open the roll and see if the sushi roll is cylindrical.

If it is not round enough, you can cover the scroll and adjust it again.