Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar in the ratio of 1∶5∶ 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and let them cool before use. \x0d\ Making sushi, sushi rice is the key. Use good quality rice, and the rice should be cooked harder. The ratio of sushi vinegar to rice is about1:6 \ x0d \ \ x0d \ Break the cooked rice loose, pour sushi vinegar on the rice evenly and mix well. Don't press the rice grains, try to keep them intact and soft. \x0d\ Put a piece of seaweed on the sushi table and spread the rice from left to right. \x0d\ Spread the rice evenly from top to bottom with light force. The rice should be spread loosely, not crushed, so it will taste good! \x0d\ You can put any stuffing you like in the middle, as long as it is delicious. This time it's crab meat, salad dressing, fresh shellfish and apples. Salmon can also be rolled up with bamboo curtains after \x0d\. \x0d\ Roll it up with a bamboo curtain to keep it in shape 1 min \ x0d \ x0d \ When cutting sushi, put some water on the knife to prevent sticking. When a knife falls, the incision can be leveled. According to personal preferences and needs, a piece of sushi can be cut into 4 ~ 8 pieces.