The dish: Available at supermarkets, Walmart, Hundred Flowers, RT-Mart, etc.

　　RiceBowlof rice is best if you add a bit ofsticky rice,according to personal preference. I prefer usingfragrant ricewith some sticky rice; too much sticky rice can be harsh on the stomach.

Filling: Again, according to personal taste, I likecucumber+ egg sheet (it's best to salt the cucumber first for a bit of flavor), and alsosalmon,orham,or caviar,or even meat floss can be used.Rolling mat: Available at supermarkets, but I don't like using it; maybe I didn't master the technique well enough to roll tightly, so I just use my hands instead.Seasonings: sugar and whitevinegar

, mayonnaise.

Start making: A large bowl of cooked rice (make sure it's warm), add 2 tablespoons of vinegar (adjust according to your preference; more for those who like it sour). Add 2 tablespoons of sugar (add more if you prefer something sweeter). Mix well (use a big container for easier mixing), then let it cool down. In summer, I place mine in the air conditioning.Place nori on the mat, spread the seasoned rice evenly over it; use more rice if you want larger rolls. Then add your favorite fillings like cucumber and egg sheet. Because I enjoy the mayonnaise flavor, add a bit of mayonnaise. Roll it up and cut into segments before serving.Mayonnaise

Let's start: A large bowl of cooked rice (it should be warm), add 2 tablespoons of vinegar (adjust according to your preference, more if you like it sour), and 2 tablespoons of sugar (more if you prefer it sweeter). Mix well (preferably in a larger container for easier stirring), then let it cool down. In summer, I place it under the air conditioner, hahaha.

Placenorion a bamboo mat, evenly spread the rice on the nori, if you want to make a larger piece of sushi, add more rice. Then place your preferred fillings such as cucumber and egg omelet slices. I like mayonnaise so I add some, then roll it up.Afterrolling, cut it into segments with a knife and serve on a plate.