It's better to cook rice for sushi.Add a small amount of water to the rice, a piece of kelp, and a tablespoon of refined rice wine. You can cook rice in an electric pressure rice cooker with high white rice pressure. The taste of kelp and refined rice wine permeates the rice grains, making it savory.

When the rice is ready, put it in a wooden sushi container when it is hot, put water, sugar, and salt in a pan, dissolve it over low heat, and later mix it with vinegar, and mix it well.This is because if you add vinegar and boil it together, the vinegar volatilizes and tastes less sour. At first, it's dry because it's too watery, but if you leave it for a while, it all seeps into the rice.

Put sweet and sour sushi on lunch boxes and plates and grind sesame salt on top and sprinkle it.

It's a topping ingredient to make chirashi sushi. Beat the eggs, add a little salt, chop the egg, and cut the seasoned eel into bite-sized pieces with scissors. I'll tear up the crab meat.

Heat the crab meat in a non-greasy pan until it is warm, stir-fry the enoki mushrooms slightly in a lightly oiled pan, then stir-fry the enoki mushrooms in the pan, toss them a couple of times, and take them out right away. Stir-fry the oyster mushroom. Sprinkle a little bit of salt and pepper.

If you put all the ingredients on top of the sushi, it's done!