Sushi platter

Overview

It’s hot in summer and I don’t want to eat, so making sushi is a good choice.

After the rice is cooked, add some sushi vinegar and mix well. Set aside. Add an appropriate amount of canned tuna to some salad dressing and mix well for later use; cut the cucumber into quarters and cut into long strips for later use; fry the eggs into omelettes and cut them into strips for later use; seaweed and arctic clams can be bought in supermarkets without any steps, just open the box and wait for later use.
Put a piece of seaweed skin on the bamboo mat used for sushi, then put rice on the highest side, put ingredients in the middle of the rice, and then roll it up.
Have a bowl of boiling water ready. When rolling up the sushi, add a little boiling water to the seaweed to make it stick better. Then you can cut it into pieces. Put the boiling water on both sides of the knife and cut it without sticking to the knife.
Tuna sushi, egg cucumber sushi, arctic clam sushi and seaweed sushi are all on a platter.