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 cool 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 → cling film → seaweed → ingredients → sushi rice
Step 5: Place cucumber, carrot and beef in the center of the seaweed, squeeze an appropriate amount of mayonnaise, sprinkle with fragrant pine or green seaweed powder, roll up and tighten from bottom to top.
Step 6: Choose a sharp knife, slice the sushi rolls and place them on a plate to enjoy the deliciousness.