All kinds of seafood: squid (cuttlefish), octopus, shrimp, eel, roe, sea urchin, arctic shellfish and other seafood.

The rice used for sushi, preferably Japanese sherry rice or Taiwan Province Penglai rice, is oblate, because it has a long growth cycle, contains a lot of water, smells delicious after cooking, and has good gluten. If we use it instead, our northeast japonica rice has a long growth cycle and more water, which is more suitable (domestic general sushi shops). ......

The best vinegar is Japanese white vinegar, which is made of salt, sugar and vinegar in the ratio of 1: 5: 10. If you use domestic white vinegar, the acidity is high, so you need to try the ratio yourself. When preparing, mix salt, sugar and vinegar evenly, and put them into a pot to heat. When cooking sushi vinegar, remember to stir it with low heat, and don't boil it. Let it cool before use. You can add less apple vinegar to taste better. If it's too much trouble, use Japanese sushi vinegar directly.

Sesame is an ornament, there is no requirement ... just don't add too much. ......