1. Sushi ingredients: a certain amount of tamagoyaki, a sushi bamboo mat, a certain amount of seaweed, a certain amount of sushi vinegar, lettuce leaves, seaweed for sushi, rice, sushi vinegar, fried white sesame seeds, salad Sauce.

2. When cooking ordinary rice, cook it for a while until it becomes sticky. After it is cooked, scoop it up and let it warm.

3. Preparation of sushi vinegar: 2 tablespoons white vinegar: 1 tablespoon white sugar: 1 pinch of salt, stir evenly. You can also change the mixing ratio according to your own taste.

4. Mix the prepared sushi vinegar with the warm rice and set aside.

5. Wash and drain the lettuce leaves. If they are too long, you can break off part of the stem to make them about the same length as the width of the seaweed.

6. Lay out the sushi curtain, put the seaweed on it, and then put the rice on it.

7. Cover with a piece of plastic wrap, flatten it slightly, and then turn it around so that the rice is facing down and the seaweed is facing up.

8. Take 4 pieces of lettuce, stack two pieces on top of each other, separate the two ends of the leaves, pinch them tightly with one hand and place them on the seaweed, and roll up the rice and seaweed with the other hand.

9. Gently lift up the plastic wrap while rolling it, and pinch it with your hands through the curtain to make the rice rolled inside tighter.

10. Dip a knife in water or apply sesame oil (anti-stick rice), and cut the sushi strips into pieces.