1. Material: 300g ultra-low temperature tuna, 3 cups of white rice, 4 cups of white vinegar 1, sugar1teaspoon, a little salt and monosodium glutamate, cucumber, onion and sushi seaweed.

2. After the ultra-low temperature tuna is thawed, it is cut into strips the thickness of fingers. Cucumbers are also cut into long strips. When the rice is hot, add white vinegar, sugar, salt and monosodium glutamate, mix well and blow to cool.

3. Place laver on sushi bamboo, spread four tablespoons of white rice, flatten the rice, put tuna strips and cucumber strips, roll it up, press the sushi into the desired shape with bamboo, and take out the sushi bamboo pieces.