2. Add a proper amount of water to the sushi rice and cook until it is cooked thoroughly. The water consumption is slightly less than the usual cooking water consumption. Cool the cooked rice to about 40℃, add some sushi vinegar and stir well. Don't put too much sushi vinegar, just put a little.
3. Knock the egg into the bowl, add a little salt, break it up, then pour it into the pot and cut it into thin egg skins.
4. Cut the fried egg skin into strips, cut the ham sausage into thin strips with a knife, and cut the cucumber into thin strips after washing.
5, sushi curtain flat on the table, and then covered with a layer of plastic wrap, plastic wrap covered with a piece of sushi seaweed. The smooth side of sushi seaweed touches the plastic packaging downward.
6. Spread the sushi rice flat on the seaweed, and then put the ham sausage, cucumber strips, shredded eggs and pork floss in turn.
7. With the help of the sushi curtain, drive the seaweed to roll up slowly, and tighten the sushi curtain as much as possible while rolling, being careful not to roll in the sushi curtain and plastic wrap. After rolling, let it stand for a few minutes.
8. Dip the knife in hot water and cut the sushi into small pieces about one centimeter wide, then you can put it on the plate and serve it. Sushi is too thin to spread easily and too wide to eat. One centimeter is just right.