1, sushi rice 400g, 2 eggs, carrot 1, cucumber 1, 2 pieces of pickled wampee, 4 pieces of seaweed, 4 pieces of ham, 30g of sushi vinegar, 50g of pork floss and optional salad dressing.

2. In order to ensure the smooth cooked rice, it is necessary to wash rice repeatedly with both hands. I use this sushi rice. If you want to increase the viscosity, you can increase the glutinous rice according to the ratio of 7:3.

3. Soak the rice in 1H, and the rice grains will be full and flawless;

4. When the rice is cooked, dilute the egg roll for use;

5, the rice is cooked and then stuffy 15 minutes. When there is still 40 degrees of waste heat, pour in sushi vinegar and stir it as evenly as possible, otherwise the rice without vinegar will harden;

6. Sprinkle the cooked white sesame seeds on the rice mixed with vinegar and mix well;

7. Spread a layer of plastic wrap on the sushi curtain, spread laver, knead the rice in your hand and spread it evenly on the laver with a thickness of about 0.5cm, compact it, leave about 2cm at the end, and squeeze some salad dressing;

8. Then put the materials on the rice one by one and adjust them according to your own taste;

9. Wrap the sushi curtain tightly, and then remove the bamboo curtain;

10, cut the rolled sushi into pieces and put it on a plate.