1. Boil water, put onions, ginger, garlic, a little salt, put in the processed shrimp, about 2 minutes can turn off the heat, smothered for half a minute, and set aside. After cooling, talk about shrimp shelling, leaving the tail shell, if not before the shrimp line is to go to the shrimp line, with a knife along the shrimp line that position cut on a knife, do not cut off.

2. Steam the rice, rice and sushi vinegar 5:1 ratio, mix well while hot. Wearing disposable gloves, take the right size of rice, knead it into a ball, arrange the shrimp, and finally squeeze on the salsa.