Wang Ba sushi ingredients: 1 slice of sushi seaweed, 1 spoon of sushi vinegar, 5 spoons of rice, sliced salmon, 2 sweet shrimps, 5 flying fish eggs, 2 spoons of auxiliary floss, some salad dressing, some cucumbers, some carrots, some ham and some ham. Practice: 1) Prepare all the ingredients first. 2). You see, I made it myself, and there are so many materials, hahahaha. . . There are many ways to make some adjustments yourself.

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Caviar Sushi Ingredients: 300g of rice, 50g of salmon caviar, appropriate amount of acyl vinegar, appropriate amount of salt and sugar, appropriate amount of sushi and appropriate amount of seaweed: 1) Prepare all ingredients. 2) Take a bowl, add salt sugar and acyl vinegar in the ratio of1; 5; 7. Stir well until the sugar and salt melt. 3) Stir the prepared sushi vinegar and rice evenly. 4) Add a tablespoon of sushi vinegar to the rice, wrap it with plastic wrap, and gently knead it into rice balls by hand. 5) Enclose the rice balls with seaweed and stick the seams firmly. 6) Put the caviar on the rice ball with a spoon.

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Salmon sushi ingredients: 300g salmon, 400g rice, 50g cooked crab meat, 50g cucumber, 50g egg skin, appropriate amount of sushi vinegar and appropriate amount of laver. Practice: 1) Add sushi vinegar to rice and mix well. 2) Slice the salmon, cut the cooked crab meat and cucumber and spread the egg skin for later use. 3) spread a layer of kitchen film on the sushi bamboo curtain, spread seaweed on it, and then spread a proper amount of rice on the seaweed; 4) Turn the laver stained with rice upside down and put it on the bamboo curtain, add cucumber, egg skin and cooked crab meat, and roll it up along one side. 5) spread the salmon fillets on the rice rolls; 6) Dip the knife in some water and cut the rice rolls into sections.

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Cute snail sushi ingredients: 200g of rice, 3 pieces of seaweed, 50g of brown rice vinegar, salt 1 1g, proper amount of big roots, proper amount of fern root noodles, proper amount of sugar, 25g. Practice: 1) Prepare the ingredients. 2) Mix the white sugar, white vinegar and salt, and keep stirring until all the white sugar is melted. 3) Mix the sushi vinegar into the rice according to the situation and stir evenly. 4) spread seaweed on the sushi curtain. 5) Spread the rice evenly on the seaweed, leaving some edges. 6) Roll sushi from scratch with a roller blind. 7) After rolling, put some water on the knife and cut the sushi into small pieces. 8) Take a piece of seaweed, lay it flat, press a layer of rice, fold it in half, wrap it, and cut it into small pieces. 9) Make sushi into the shape of a small snail, and finally paste the eyes of seaweed scissors and the tentacles of fern root powder, and put a big root under it.