Buy canned tuna, 2 eggs, Japanese sushi rice, Japanese sushi vinegar, sushi soy sauce, Korean kimchi, mustard, seaweed, mayonnaise, 1 sushi bamboo curtain. First wash the rice, and then mix rice and water in a ratio of 7:3.

Steam rice, break eggs, a little salt, pepper, a little more sugar, make omelette, fry while rolling, roll into about 1CM high, 2CM wide, the same length as seaweed.

Mix the mayonnaise with the canned tuna, mash it, add more mayonnaise. Cut the kimchi into small pieces. When the rice is done, take it out and add Japanese sushi vinegar. You can add more sushi vinegar. Mix it while adding it. If you see the rice becomes sticky, then taste it.

until the sweetness and sourness are relatively strong (because the taste will become lighter after the rice is cooled, so add more vinegar to taste more sweetness and sourness), and then wait for it to cool. After the rice is cold, spread the seaweed on the bamboo curtain, and spread the rice on the seaweed

On top, make the rice even, not too thick, and don’t get rice on the edges of the seaweed. Then put the egg in the middle of the rice, put the canned tuna next to the egg, about the same size as the egg, and then put the diced kimchi on top of them, 3

Everything has the same proportions.