First, put the rice into the rice cooker, and the ratio of water to rice is 1: 1. Don't cook the cooked rice, you can cook it later and let the rice stew for 10 to 15 minutes.
Put the rice into the electric cooker first, and the ratio of water to rice is 1: 1. Don't cook the cooked rice, you can wait a while and cook it again, so that the rice is stuffy 10 to 15 minutes.
Put the rice you need in a big bowl while it is hot, and pour some sushi vinegar and beef powder into the bowl, because hot rice can only taste better if it is mixed with vinegar.
When it is hot, put the rice in a big pot, and pour some sushi vinegar and beef powder into the pot, because the hot rice will taste better with vinegar.
After the vinegar flavor is fully immersed in the rice, fan the rice for later use.
After the vinegar flavor is fully immersed, cool the rice with a fan.
Then, wash the cucumber, remove the head and tail, cut it into long strips and rub it with salt for later use.
Next, wash the cucumber, remove the head and tail, cut it into strips and rub it with salt.
Heat the pan, butter it, make a thin omelet and cut it into strips for later use.
Heat the pan, butter it and make a thin omelet. Cut into strips for use.
Finally, spread the baked seaweed on the roller blind, with 1 cm reserved at the front end, and spread a layer of sushi vinegar rice on the rest.
Then spread the baked seaweed on the roller blind, with 1 cm reserved in front, and spread a layer of sushi vinegar rice on the rest.
Sprinkle the floss evenly, put in cucumber strips and egg strips, and then roll them into sushi rolls.
Sprinkle the floss evenly, put in cucumber strips and egg strips, and then roll them into sushi rolls.