To prepare basic white sushi rice, add rice vinegar, salt, and sugar to the cooked rice and mix well.

The ratio I use is: 3 cups of uncooked rice and three cups of water. After cooking, add 6 tablespoons of vinegar, 2 tablespoons of sugar, and 2 teaspoons of salt, and mix well. When you make it yourself, you can adjust it according to your own preferences. Divide a piece of seaweed for sushi into five equal parts and cut it into five strips with scissors. Take a bowl of mixed white sushi rice, add Korean hot sauce, add a few drops of sesame oil, mix well, and it will become red rice. ? Spread the cut strips of seaweed on the sushi curtain, and spread a thin layer of spicy rice on top. ? Lift both sides of the seaweed upward slightly and roll it into a small tube that is not completely closed. ? In the same way, roll the remaining four strips of seaweed into small tubes and put them aside for later use. Then take another whole sheet of seaweed, put a layer of mixed white sushi rice on it, and keep the pre-fried egg rolls on hand for later use. ? Place two small tubes rolled with spicy rice in the center of the seaweed covered with rice. ? Place an egg roll in the middle of the two tubes. ? The remaining three small tubes are buckled on both sides and in the middle of the egg roll, with the seaweed side facing out. ? Hold up the sushi curtain with your hands, and bring the two ends of the seaweed covered with white rice closer to the place where the small roll is spread in the middle. ? When the two ends are brought together, roll it tightly with a sushi curtain and shape it. ? When cutting, roll it up with a sushi curtain to expose only the part to be cut, and then cut it with a knife, which will make it easier to cut.

How to roll egg skin: add salt to egg liquid and mix thoroughly. Heat a little oil in a pan, pour in a thin layer of egg liquid, and roll it up with chopsticks to form a cylinder. I use a square pot, but round pots are also acceptable. If the egg rolls are too long, just use a knife to cut them into the same length as the seaweed.

Don’t roll the five small cylinders and the egg rolls too thickly, otherwise they will be too thick when rolled together. If you use a piece of whole seaweed to roll them together, you will not be able to roll them over. . If you accidentally make them too thick and it is difficult to roll them up with a piece of seaweed skin, don't give up. You can add a layer of sushi rice to the "gap", and then cut a piece of seaweed about the same size as the gap and stick it on Just "patch" it.