Materials

Rice, crab stick, octopus sausage, seaweed and cucumber.

Cooking

1. Cook the rice, cool it naturally, add a little sushi vinegar and mix it well, keep it for the next step; 2. Wash the vegetables, cut them into strips and set them aside; 3. Place the rice evenly on the nori, and put the cut crab stick and vegetable strips on top of the rice to roll up the nori; 4. Slice the rolled up nori into sections, plate it up and then arrange it in a shape.

Practice 2

Raw materials

Purple, rice, crab meat, Japanese yellow roe pickles, asparagus, salmon, etc.

Method of preparation

1: Steam the rice. Soak the rice for one to two hours before steaming, and steam the rice until it is soft and firm.　2: Boil vinegar and sugar until it thickens to form a sweet and sour sauce, then mix the boiled sweet and sour sauce evenly in the rice. (Of course, you can buy ready-made sushi vinegar at the supermarket.)　3: Lay the nori flat on the unfolded bamboo curtain, wait for the rice to cool to below hand temperature, squeeze the rice in your hands to soften it, and then spread it evenly on the nori. Try to do this as quickly as possible or the nori will soften.　4: Compact the rice on top of the nori and leave the top 2 cm of the nori empty. Place the crab meat and pickles cut into long strips in the center of the rice.　5: Wrap the nori and rice in a bamboo curtain and roll tightly, then remove the curtain.　6: Cut the rolled sushi into pieces and serve on a plate.