2. Slice the cabbage and carrot into filaments and wash them.
3. Pour the water into the pot and bring it to a boil. First, put the corn kernels into the water for 2 minutes, then pour the carrots and Chinese cabbage into the water for 1 minute, pour them out, rinse them with cold water, and dry the water for later use.
4. Cut the sausage into small pieces, pour a little oil into the pot, fry until cooked, and put it on a plate for later use.
5. Put the steamed purple rice into a bowl, put on disposable gloves and pinch it a few times to mix the two kinds of rice evenly.
6, spread a layer of plastic wrap on the chopping board, or spread a layer of plastic wrap on the sushi roll, and then spread purple rice on the plastic wrap. In fact, the reason is the same as Bao sushi.
7. Then squeeze a little mayonnaise sauce to see your personal preference, but don't squeeze too much. Leave some space around the rice balls, or too much mayonnaise sauce will come out when you roll, which will affect the appearance.
8. Then put in all kinds of materials prepared by yourself and spread them evenly. Don't have more than one head and less than one.
9. Finally, roll up your own rice slowly, or with the help of sushi bamboo curtains, press the rice at both ends slightly in the middle of the roll and wrap all the ingredients inside. Finally, wrap the remaining rice, hold the two ends of the plastic wrap, and let the rice ball roll on the chopping board for a few more laps, so that the plastic wrap can tightly wrap the rice ball so that the rice ball will not be scattered. When eating, you can open one end of the plastic wrap and pull it down a little while eating, or cut it with a semi-oblique knife to share food with friends.