sushi

1. Cook the rice in advance, remove the skin from the carrots and cut them into long strips. Crack the eggs into a bowl and mix well for later use.

2. Heat the oil in a nonstick pan, pour the egg liquid into the pan and fry it into an egg cake.

3. After boiling in a separate water pot, pour the shredded carrots into boiling water and blanch until cooked. Also, pour in the green melons and blanch them before removing for later use.

4. Cut the cucumber and egg cake into strips and place them in the dish with carrot strips for later use.

5. Pour an appropriate amount of salt, white vinegar, and granulated sugar into the rice and stir evenly.

6. Spread the sushi roller blind flat, lay a layer of cling film on the surface of the sushi roller blind, and then spread seaweed on top of the cling film.

7. Spread the rice evenly on the seaweed surface.

8. Place a carrot stick, an egg stick, and a cucumber stick on each end of the rice noodle.

9. Roll up the seaweed and three strands together at this end.

10. Roll it into sushi rolls.

11. Roll up the rolled sushi roll with a sushi roller blind.

12. Use your hands to press firmly.

After unlocking the sushi roller blind, a perfectly formed sushi strip is ready.

Next, dip the edge of the sushi roll in some cold water and cut it into evenly sized small pieces.