1, rice, add sushi vinegar, salt and sugar and mix well for later use. PS: I don't have sushi vinegar at home, so I made my own sauce: persimmon vinegar (or white vinegar), salt and sugar. These three components are mixed in the ratio of 10:4:6. After the sugar and salt are completely melted, pour them directly on the rice and put on disposable gloves to mix the rice evenly.

2. Spread an egg cake with a thickness of about 1 cm in the pot for later use; Cut carrots into sections and cook in boiling water for one minute;

3. Cut carrots, cucumbers, ham sausages and egg cakes for later use;

4. Spread the seaweed on a clean sushi curtain, and spread the mixed rice evenly on the seaweed; (The edges and corners should also be evenly paved to minimize the waste of ingredients. )

5. Arrange the prepared fillings in sequence from the bottom; (You can match the stuffing according to your personal preference. That's all I have. )

6. Roll up the bamboo curtain from the bottom. Don't pull the bamboo curtain up all the time, and don't roll it into the rice. Everyone will understand what I mean when you do the specific operation. Another point is to roll porcelain as much as possible. After rolling, put your hands and bamboo curtain together for a few seconds to shape, otherwise it will be easy to spread out when cutting;

7. Apply a little oil to the blade twice, and then start cutting. Generally, it can be cut to a thickness of about 1 cm. Serve with mustard, sushi soy sauce or something according to your personal preference!