1. Material: Japanese Mi Yue 100g, 2 eggs, spinach, broccoli, radish, salmon, Korean sweet mustard, shredded silk/laver/roasted sesame, sushi vinegar 1tbsp, laver 1 piece.

2. Boil an egg for later use;

3. While cooking according to the rice cooker, boil a small amount of water, add a proper amount of salt and oil, add carrots, spinach and broccoli, and cook for later use;

4. After the fried salmon is lukewarm, add a proper amount of sweet mustard to taste;

5. Add chopped green onion to another egg and fry for later use;

6. Slice the laver slightly, take out a piece of fresh-keeping paper and put the laver flat, put the rice on the surface in sequence, then put the salmon stuffing and spinach, and finally put an extra layer of rice on the surface, carefully wrap the fresh-keeping paper and laver diagonally, gently pinch the wrapped rice ball with your hands, then turn the plane around, cut it into two pieces with a knife, and put all the finished products on the Japanese lunch box.