1. Materials: Mi Yue 1g, 2 eggs, moderate spinach, moderate broccoli, moderate carrot, moderate salmon, moderate Korean sweet mustard, moderate chopped flowers/seaweed/roasted sesame seeds, 1tbsp sushi vinegar and 1 slice laver.

2. Cook an egg for later use;

3. While cooking in a rice cooker, boil a small amount of water, add a proper amount of salt and oil, add carrots, spinach and broccoli, and cook for later use;

4. After the fried salmon is slightly warm, add appropriate amount of sweet mustard for seasoning.

5. Add chopped green onion to another egg and fry it for later use;

6. Cut the laver slightly, take out a piece of fresh-keeping paper and put the laver flat, put the rice on the surface layer in order, then put the salmon stuffing and spinach, and finally put an extra layer of rice on the surface layer, carefully wrap the fresh-keeping paper and laver diagonally, gently hold the wrapped rice ball tightly by hand, then turn the plane and cut it into two pieces with a knife, and put all the finished products on the Japanese lunch box.