How to make homemade sushi

• 

  1

  Fry the intestines over low heat until golden brown.

• 

  2

  Beat the eggs, add a little salt and cooking wine, fry them into egg cakes, cut them into strips with a knife and set aside.

• 

  3

  Peel the cucumber and cut into long strips.

• 

  4

  Add the seaweed, break up the leftover rice and spread it evenly on the seaweed. Our family doesn’t like Japanese seasoning, so we don’t add sushi vinegar and salad dressing. Everyone can follow their own taste. Just mix it up, add your favorite ingredients and roll it up.

• 

  5

  It’s easy to mix and match.

• 

  6

  Cut it and it’s ready to eat.