Preparation materials: sushi rice, carrots, cucumbers, seaweed, American beef shoulder short ribs grilled slices, sea salt, mishima fragrant pine, mayonnaise

Step 1: Sushi rice: Wash the white rice and soak it in water for 30 minutes. Wait for the discharge pot to rise. Take it out after 10 minutes of stuffiness. Pour in the sushi vinegar and mix well. (It feels too wet when you just mix it, but it won’t be if you let it cool)
Step 2: Cut the cucumber into four equal strips; cut the carrot into long strips and boil it in hot water, then remove it and set aside.
Step 3: Fry the beef and take it out, sprinkle with Shanghai salt and let cool (or other ingredients you want to pack)
Step 4: Lay the sushi rolls in order → plastic wrap → egg skin → seaweed → sushi rice
Step 5: Place cucumbers, carrots and beef below the central line, squeeze an appropriate amount of mayonnaise, sprinkle with fragrant pine or green seaweed powder, roll up from bottom to tight.
Step 6: Let stand for 3 minutes to be finalized (Because the egg crepes is not sticky, the sushi rice can be spread wider than the egg crepes to make the seal not loose)
Step 7: Choose a sharp knife, slice the sushi rolls and place them on a plate to enjoy the deliciousness.