1

Take 1.5 cups of rice

2

Pour the rice into a container, add the right amount of water, and rinse it three times

3

Put the rinsed rice into a draining spoon, and drain for 1 hour

4

Pour the drained rice into a rice cooker. Add purified water, cover, and press the rice button

5

In a small saucepan, add 6 tablespoons of white rice vinegar, 3 tablespoons of sugar, and 1 tablespoon of salt

6

Make the sushi vinegar by placing a small saucepan in step 5 on the stove over a low heat, and cook until the sugar and salt melt into the white vinegar and then turn off the heat, and don't allow the vinegar sauce to boil

7

Then, add the sushi vinegar while it's hot, and then add the sushi rice. When the rice is ready, add the sushi vinegar (you can add the amount of sushi vinegar according to your personal taste) and white sesame seeds while it is still hot, mix well, and then let the rice cool down completely before using it

8

Take 1 package of oil bean skins and tear open the bag, then take out the skins

9

Wear disposable gloves, hold the skins in your hand, and pinch off the excess water

10

Split the cooled sushi rice into two portions, add seaweed to one portion and mix well

11

Take the sushi rice in the palm of your hand and roll it into small balls

12

Place the small balls of rice into the pockets of the soybean skin, and then you are done with your sushi

The sushi is done!