Practice: 1) Mix glutinous rice with water at the ratio of 1: 5 to cook sushi rice.

2) Add 1 bowl of sushi vinegar to 5 bowls of sushi rice, stir evenly to make sushi rice, and air dry the rice to about 40℃.

3) Beat the eggs and fry them into egg skins and cut them into long strips, while cucumber and ham sausage are cut into thin strips.

4) Spread a sushi curtain, spread a layer of plastic wrap slightly larger than the sushi curtain on it, then spread sushi seaweed, spread sushi rice evenly on the seaweed (gently press it with a spoon dipped in water), and leave a section at the front end of the seaweed.

5) Put cucumber slices, ham slices and egg slices on sushi rice, roll them up with bamboo curtains and press them tightly, then dip them in hot water with a knife and cut them into sections.