Ingredients: seaweed, sweet and sour rice, crab meat, Japanese radish kimchi, asparagus, salmon;

Exercise:

1. Soak the rice for an hour or two before steaming, and the steamed rice is moderate in hardness;

2. Wait until the rice temperature is slightly lower than the hand temperature before spreading on the seaweed;

3. The process of laying rice should be completed as soon as possible, otherwise the laver will become soft and unable to form due to excessive water absorption;

4, the wrapped rice should not be exposed, and the tightness is moderate;

5. In the process of making sushi, you can put a pot of water around you and dip it in water at any time. Don't stick your hands.

6. Spread the laver flat on the unfolded bamboo curtain, hold the rice in your hand and knead it, quickly spread the rice evenly on the laver, press the porcelain, and empty the upper part of the laver about 2cm. Then put the cooked crab meat, Japanese radish kimchi, asparagus and salmon strips in the center of the rice;

7. Wrap the laver and rice with a bamboo curtain, and then remove the bamboo curtain.

8. Cut the rolled sushi into sections and plate it.