1

Put sushi vinegar in the cooked rice and mix

2

Cut the ingredients (atsuyaki tamago, boiled seasoned kanpyo, sakura denbu, cucumber, shrimp, mitsuba leaves and tsukemono) into slices

3

Place the roasted seaweed sheet on makisu (shiny surface downward). Spread vinegared rice with wet hands.

4

Make a dent in the center of vinegared rice and put on the ingredients (atsuyaki tamago, boiled seasoned kanpyo, sakura denbu, cucumber, shrimp, mitsuba leaves and tsukemono)

5

When rolling the sushi, press the ingredients by fingers and roll the makisu in order to make the front side of vinegared rice meat with the other side

6

When finish rolling, tighten it with makisu