Step 1

Put the original recipe picture first~

Step 2

First steam the rice~ I used two cups of rice, and the amount of water was added according to the water level line shown on the inner wall of the pot drum.

Step 3

Put the pot into the rice cooker, cover the lid, and select the Xiangdan cooking program.

Step 4

At the end of the program, unplug the power and the fragrant rice has been steamed~

Step 5

Add sushi vinegar and salt to the rice, stir well and set aside. If you don’t have sushi vinegar, you can use apple cider vinegar or white vinegar with a little sugar instead, which can be adjusted according to personal preference.

Step 6

A sheet of seaweed folded in half.

Step 7

Divide into two halves.

Step 8

Prepare the ingredients you want to roll in. I didn’t have crab meat, so I used salmon, swapped mayonnaise for canned tuna in salad dressing, and added carrots and purple cabbage myself. I feel that the ingredients are more nutritious and the color is beautiful~

Step 9

Soak the fish roe in cooking wine in advance to remove the fishy smell, then rinse it and set aside.

Step 10

I started with sushi with the original recipe. Take 1/2 of the seaweed, spread the rice, and sprinkle with fish roe. Then cover with a layer of plastic wrap.

Step 11

Turn it over, plastic wrap side down, and spread salad dressing on the seaweed side.

Step 12

Then put cucumber, salmon and avocado.

Step 13

Roll it up with the help of bamboo curtains. It can be shaped into a square.

Step 14

Dip a knife in water and cut it into six sections~

Step 15

Then I also made the main roll, which was made with a whole sheet of seaweed ~ with purple cabbage and carrots added to it~

Step 16

There is also an extremely ugly reverse roll with black sesame seeds… It’s also made with a whole sheet of seaweed~

Step 17

So I made two thin rolls (made of 1/2 sheet of seaweed) of the original recipe, one main roll (made of 1 sheet of seaweed), and one reverse roll (made of 1 sheet of seaweed), a total of three sheets of seaweed~ A can of salad dressing and canned tuna are just used up~ Eat with soy sauce and mustard~