Materials

Crab legs, 2 hot pot crab sticks, 1/2 can of canned tuna, 1 slice of romaine lettuce, 1/2 onion, salt, mayonnaise, 1 slice of seaweed, 120 grams of sushi rice, pepper

Methods

1. Drain canned tuna, chop onion and mix with salt, pepper and mayonnaise. Drain the canned tuna, chop the onion, and mix with salt, pepper, and mayonnaise to make a tuna salad.

2. Blanch the crab legs.

3. Cut the crab stick into long slices, then wrap the crab meat into the roll.

4. Lay the seaweed on the rolled-up curtain with the smooth side down, set aside 1 centimeter at the front and spread the rest of the sushi rice on a layer of sushi rice, then put on the romaine lettuce, tuna salad, and crab meat rolls in order, and then roll it up into a sushi roll.