How to make Korean sushi?

Korean sushi making method 1. Prepare ingredients 1. Porphyra (for sushi), pickled radish, cucumber, egg, ham and crab fillet 2. Sesame oil, salad dressing, apple vinegar (a little) sesame oil is very important, but it is a crucial step in sushi making. Ladies should pay attention to beat the eggs well first, and then put them in a flat-bottomed non-stick pan. 1. Take out the fried eggs and put them on the flat plate. 2. Then everything splits in two. Finally, roll it up for later use. 1. Then cut the ingredients into strips one by one. Little sister, I can't do kung fu at home, and the horse I cut is not very beautiful, but as long as I can eat, leave him alone. 1. Put seaweed on the bamboo curtain. 2. Then apply a layer of sesame oil on the surface of laver (MM note that this is very important) 1. Rice must not be too soft, so it is difficult to shape. 2. When the meal is cold. Add a little apple vinegar, not too much, just a little. 1. Spread the rice flat on the laver after spreading sesame oil evenly. Remember that when you start to put rice, your hands will stick to the rice, which is very inconvenient. You can bring a pair of disposable gloves. 2. Wait a while, the rice is a little cold, and then slowly spread the rice spread flat on the laver, so that the wrapped rice will not be loose. 3. When laying rice, it's best to leave a little margin on the four sides, so that the laver can stick in a little when it is finally wrapped. Now you can put your own ingredients on the rice one by one. At this time, you can do whatever you want. Don't mention it, but not too much. Porphyra will be wrapped tightly with bamboo curtains, but there may be many minor problems in this step. 2. You might as well roll the bamboo curtain, never put it in, and let it roll outside. 3. When rolling, be sure to pay attention to it and wrap it tightly, so that the sushi will look good and be easy to cut. Is this what it looks like after rolling? Is it tangible? I want to shoot inside, but the light seems too dim. If you can't see clearly, JMM will cut it with a knife. Be careful to wipe it with water or a knife every time you cut it, because rice is sticky and will stick to the knife.