Holding salmon sushi in hand

1. Wash and discharge the rice in the small town rice cooker, cook it with the cooking button, and use a rice spoon to pound it loose.

2. Slice salmon.

3. Two spoons of white vinegar.

4. Add white sugar and place it in the microwave for one minute to melt and mix well. Wait for the rice to warm up, then slowly pour the sweet and sour juice into the rice and stir well.

Dip your hands in the remaining sweet and sour juice, grab a ball of rice and hold it in an oval shape.

6. The shape of the leaves is pointed at both ends and thick in the middle.

7. Squeeze a little mustard.

8. Put the salmon on the Rice and vegetable roll and cut the seaweed into a one centimeter wide strip.

9. Place seaweed strips in the middle of the sushi and wrap them around, or you can choose not to put seaweed strips.