The family version of the sushi roll was made into an all-you-can-eat super PLUS version by me!

Cooking Instructions

1. Start by cooking a pot of steaming and sparkling white rice

2. Beat the eggs, heat the pan and pour in an appropriate amount of cooking oil, and spread an egg cake

3. Egg cakes, ham sausages, seasoned radish, cucumbers cut into long strips for later use (ham sausages are more fragrant when fried)
   The ingredients are all up to personal preference, or whatever is readily available

   

4. 4. Prepare a small bowl of rice and add 2 teaspoons of sushi vinegar
   (what if there is no sushi vinegar: you can use white rice vinegar + sugar + salt, boil until the sugar and salt dissolve, don't boil!) ）

   

5. 1 tablespoon sesame oil

   

6. A pinch of salt

   

7. Mix well

   

8. Spread a piece of sushi seaweed on the roller blind, spread a layer of rice (I like the feeling of being huge and plump, so it will be spread full and thick, and the amount of rice depends on the individual) Leave 1/3 blank at the end for easy roll-up later

   

9. Put on the cut ingredients, I like meat floss, so I added some meat floss (the above ingredients can be replaced with your favorite, there is no qualitative requirement)

   

10. Roll up, roll up, I like to roll tightly

    

11. Cut into small pieces, squeeze in tomato sauce, salad dressing, mayonnaise, etc., and serve