Sushi rice 300g, thick egg, perilla leaf, fish floss powder, seaweed each amount.
1. Cut the thick egg into 1cm wide strips, roll up with perilla leaves, mix half of the sushi rice and fish floss powder into pink, and set aside the other half.
2. Spread sushi rice on one piece of seaweed and pink sushi rice on the other. Cut the two pieces into 2 cm wide strips.
3. Then wrap the bamboo curtain with fresh-keeping film, arrange the red and white sushi strips on the bamboo curtain, put in the rolled thick eggs and roll them up.
4. Cut the rolled sushi roll into thick sections (serve with mustard, Japanese soy sauce and Sushi Ginger).