Here’s how to do it: First prepare the rice, the main part of the sushi. The rice of sushi looks just like the white rice we usually cook directly, but it is actually specially seasoned. First wash the rice and cook it in a rice cooker. After cooking, pour it into a large bowl, add sushi vinegar (if you don’t have sushi vinegar at home, you can make it by pouring salt, sugar, and vinegar into a small bowl in the ratio of 1:5:10) and mix evenly ( If you like sweet food, you can also add some sugar), let cool and set aside.
Next prepare the ingredients to cover it. Wash and slice the tuna and salmon and set aside, cut the crab sticks into suitable size segments, and cut the seaweed slices into rectangles just enough to wrap the sushi. Beat the eggs and add salt and soy sauce to taste. Then brush a layer of oil on the pot, first pour a part of the egg liquid, when the egg liquid is half solid, roll it to the side of the pot, then brush a layer of oil on the empty area, and then pour a part of the egg liquid , repeat the above action until the egg liquid is used up to make an egg tamagoyaki. Then for the nigiri sushi, take out a bowl and pour a little water and white vinegar into it. Dip your hands into a little vinegar water, then take out an appropriate amount of prepared rice and shape it into a rectangular ball. Then add the appropriate amount of salad dressing to the prepared ingredients according to your preference and put it on the nigiri sushi, and then wrap the newly cut sushi pieces around the outside, so that the nigiri sushi is ready. Repeat the above steps until all the ingredients and rice are used up and you are ready to eat.
For nigiri sushi, you can change the salad dressing to your liking. You can also add mayonnaise and mustard.